Less of the quick, please.
to make spinach and chickpea curry:
Easy, right? Back tomorrow…
I can’t be the only one who finds eye tests incredibly stressful experiences, can I? I spend an hour or so beforehand obsessively chewing gum and using mouthwash because I know someone is going to be right up in the face and I don’t want them laughing gaily in the Vision Express staffroom at my smelly breath and dry skin. I have a massive anxiety with people being too close to me so sitting there whilst someone leans over me tutting about my answers and adjusting my lenses is a major nono.
It all stems from my first eye test which I shamefully waited until I was 23 to have, after I spent the first two years of our relationship thinking Paul was actually Japanese. Well maybe it wasn’t that bad but I really was blind. I had a very old, lovely but very fat optician who spent about thirty minutes actually pressed up against my chair peering into my eyes with that little light of hers. If I moved my head up, I’d have gotten stubble rash from her chin, and if I had turned my face in either direction I’d have nuzzled right into her boobs. I’ve never had someone be that close to me and not buy me a drink first. She also, bless her, had clearly been eating poo or something beforehand because her breath was bleaching my hair every time she exhaled. Since that arduous half hour, I’ve really worried about eye tests ever since. But I look so much better in glasses so it’s a hard choice…
Easy recipe this! Follow the instructions above. To my mind, this is a syn free dinner and you could easily make enough for four and freeze two portions of the mince to have with a jacket potato!
The reason it is called sluts spaghetti escapes me, except I know it came from Nigella Lawson and she normally adds butter and marmite. Well, she knows her stuff, but I can’t get away with having such volumptious curves, so I skip the butter.
I’m writing this from Edinburgh airport, as my arse chews through the Wetherspoons seat currently holding me up. We’re off to Berlin and Munich for a few days, which of course I’m very excited about, but I’m not a great flyer. Well no, once I’m in the air I feel committed and don’t worry, but the build up beforehand has my nerves all a-jitter. I don’t know how people do it day in day out. I’ve flown loads of times before but it never gets easier. The doctor has given me 10mg of bloody diazepam if things get a bit tough but haway, they used to give me 2mg when I was having panic attacks. I’m nervous but I don’t feel that I need to be bloody unconscious to spend two hours inhaling farts and Ebola. It’s only easyjet which will be novel for me as I haven’t flown economy for years – not out of any high delusions of grandeur but I always pay more for the bigger seats as I’d be mortified if I had to ask for one of those seatbelt extenders. I have visions of the stewardess having to lasso it around me like she was bringing down an errant horse.
So, because we are on holiday, the blog will be a bit quiet for a few days, and I’ll pick up in my return. Diet wise…well I’d like to say I was going to sensible but I want a currywurst and lots of German beer. Hopefully it will not do too much damage…
Here’s a recipe for onion soup if you need something to be cracking on with though!
The key here is using the mandolin to make short work of the onions, and choosing a good beer. The one I chose was something I had kicking around in the fridge and as this serves eight, the syns works out at around two syns. However, you could very easily leave the beer out and enjoy a Syn free soup! Follow the recipe for the rest. Delicious!
do you know, there’s lots of things I enjoy about staying in an airport hotel – not just the excitement, cramping belly and visits to the can that flying the next day induces in me, oh no. I like having my soap in a handy dispenser in the shower, plus the added novelty (occasionally) of having a seat in the shower – the glamour of being able to soap myself down with absolute minimal effort.
But what we really love is Rabbit Gay TV. We don’t get this channel at home because it’s on Freeview and we suckle merrily on Sky’s teat, so whenever we stay at a budget hotel we delight in the wares of the channels at the end of the Freeview EPG. Rabbit Gay TV is just the best. It’s essentially a scrolling list of those adverts you get in lonely heart columns, only with pictures.
Paul and I once decided to text a reply to someone on there to see what would happen, and I’m not exaggerating when I say that within five text messages, he was asking whether we liked “playing with dogs”. Which sorta summarises exactly the type of person on there. Mind you, Paul used to know a lad who was paid by an old geezer to come round to his flat, eat beans and fart in the man’s face. Now as someone who enjoys money, likes beans and loves a good fart, that sounds like my ideal job, though perhaps not for the poor victim. One of my toxic bumtrumpets near his face would leave him looking like Harvey Dent from the Batman series when he had half of his face burnt off. In fact, it would look like the top of a well cooked frittata, which is a lovely segue into…
Delicious, right? Here’s the full recipe.
I’m on holiday at the moment so hopefully the details above will be enough!
Enjoy!
I’m at a difficult stage in my life. The hour long commute from my home to work has to be done in a car (well no, I could take the bus, but so do so many smelly people and I can’t be done inhaling someone else’s body odour for an hour whilst I try to prevent my cankles brushing theirs) and I’m having trouble selecting a radio station. See, I used to enjoy Radio 1, and I admit that I think Nick Grimshaw is fantastic in the morning, but oh god lord the music. Occasionally there will be a song I enjoy, but most of the time I’m wailing at the radio because of the standard of music. For example, they play Lorde all the god-damn time, and her heaby breathing and straining of every single syllable makes it sound like she’s singing for gold in a COPD clinic talent show. So, I end up stabbing at the buttons and switching to Radio 2.
Radio 2 is alright.
What’s left? I’m not intellectual enough for Radio 4, I’m sick of hearing the same eight pieces of music on Classic FM and, as I’m not a taxi offender, Smooth FM is out of the window. BBC Radio Newcastle consists of people ringing up talking about their ingrown toenails and Metro Radio, which used to be grand back in the day, is fronted by two thick people and a sound effects machine. Bah. I generally end up getting in a huff with myself and singing instead. I could put on a podcast or my own music but I’m too lazy to figure out how the bluetooth works on my car. Ah well.
I wasn’t sure how to go about giving this a title – I was going to go with “I’ve never had so much meat pressed between my brown buns” but even I blanched at that. But look at it! It’s a thing of beauty.
Now I know, it’s ridiculous. Ridiculously tasty! The syns come from the Heck burger (1 syn) (swap for a chicken breast for a syn-free alternative) and the cheese (Low Low Slices – 2 syns each) which you could very easily leave off, making this giant behemoth syn free! Use your breadbun as a healthy extra. Served with sweet potato chips if you’re feeling especially piggy, this will really fill a hole.
With meat.
To make the pulled pork, use my old recipe here and for the beef burgers, one of the very first recipes I ever made, right here. Easy!
Enjoy!
christ, that’s a revolting image!
Weigh in post coming tomorrow because my photoshop isn’t working for some reason and I can’t make a banner, but because I’m all about the bass style I want to do it properly. I was going to have a night off tonight but Paul, being a darling husband, has just nipped to ASDA to get me some milk and to make me a hot chocolate, so, I feel I should return the goodwill by posting a quick recipe on here. Remember: this post was never meant to be, hence being short! It’s overnight oats time!
Put simply – measure out the oats, place in the bottom of the jar, top up with yoghurt and then lots of syn free berries. The oats absorb the yoghurt and the fruit juices and creates a lovely little porridge. You can mix it up with other fruits and yoghurt, just make sure you’re choosing syn-free options or synning accordingly!
Handy thing to make before bed to save time in the morning.
One last thing – Paul actually farted me awake last night. How classy is that – it wasn’t the pitch or volume, just the sheer overwhelming stench. He’s the only one who can take a fragrant thai green curry and make it smell like a cat shit drying in the sun.
Isn’t life a joy…
We are both massive Christmas fans here in the chubbycubs household, although me a bit more begrudgingly than Paul. We’ve spent the afternoon schlepping around Dobbies, our local mega garden centre, taking in the Christmas trees, tat and various sundries before visiting my gran. We always buy a real Christmas tree, hang the expense, partly because we’re too fat to get up the ladder into the loft to store an artificial one, and I like how the house smells all Christmassy for a month, as opposed to the usual oxo-scented farts and toe-sweat mist that hangs in the air.
Dobbies really is a fantastic place for a fat person – for one thing, there is a Lindt pic-and-mix counter where we can do our usual trick of buying my gran so many Lindt balls that she dishes them back out to us. I know we said we’d have a syn-free week but circumstances have been that we haven’t had a great amount of times to plan meals, but hopefully we’re on track for a stay-the-same or a weight loss tomorrow. On top of this, our butcher is there, and despite the fact we get a ridiculous amount of cheek and name-calling, he’s great – very flexible and puts up with my inane questions about the meat. As this is a Slimming World blog, let me link it to the diet – FIND a local butcher and work with him. Ours does 12 chicken breasts for £20. You can buy them cheaper in the supermarket but these are free-range, local chickens that aren’t pumped full of water – we only need one breast per meal so it works out cheaper than buying two watery old fillets from ASDA where the chicken has been sitting in a case with only its own piss to keep its feet warm. I’m not going to start tubthumping but make an enlightened choice.
ANYWAY, the true mecca of Dobbies is the giant Cotton Traders – where else would Paul and I buy our lorry-driver shirts and slacks from? I never thought we’d ever be one of those couples who spend their Sunday afternoon in a garden centre but here we are, and we’re not ashamed. There was a time when the only way you’d find either of us rifling through bushes and reeds was if we were out dogging, but no more! Aaah we never dogged. No-one is going to seagull my DS3 either, it’s too new for that sort of shenanigans. If you don’t know what seagulling is, think about the state of a black car when a flock of seagulls fly over it and work back from there. ANYWAY. The only downside to Dobbies, aside from the effect it has on my American Express card, is the tangerine woman who stands at the door trying to sell everything from solar panels to loft insulation. For months we’ve had to awkwardly turn her down (well no, Paul is polite about it, I just shake my head and point to my ears to make out I’m deaf) but now Paul’s found a new way to confuse her – she launched into her spiel only for him to say ‘I’m sorry, but we’re Jewish’. She looked so mortified that I almost went back and pointed out that a) we’re not Jewish and b) Jews can have double-glazing at reasonable rates too. Hopefully that’ll get her off our backs for a while.
We’ve spent the rest of the evening doing our christmas shopping like the organised bees that we are. I’m particularly proud of the present we’ve managed to get our nice neighbours. Although he spends about 90% of his spare time bellowing at me across the road about my tomatoes, they’re both perfect neighbours, so we wanted to get them something nice. A few months ago, we took a holiday on the Isle of Skye and they mentioned before we went that they visited there themselves fifty years ago – and took a picture which has been by their bed ever since. They found an old bridge, climbed underneath and took a picture of the mountains. But years have faded the picture and they’re not planning on going back. So, Paul and I spent a few happy hours trampling around under the bridges of Skye (with the only direction being – it was near a white pub) until we found the exact view I remembered in the photo. Despite my photography skills, I’ve managed to get a decent replica, and after balancing out the colours in Photoshop, we’ve had a panoramic print done and framed. Which frankly, if that good gesture doesn’t make up for all the years of sodomy and vice and get me into Heaven, then god knows what will. By the way:
https://www.youtube.com/watch?v=zXw00-bAj8U
I don’t normally watch X-Factor but this is exactly how I want to arrive at Christmas time, atop a gaudy throne with my arm-hams and road-map stretch marks on show.
I feel I should apologise for the lack of recipes cards lately – there’s a reason for it that will become clear next week, although there’s still been a couple! I’ve also been busy doing back-end stuff for the blog, like increasing its search-engine friendliness – no look I’m boring myself here. I promise to get back to normal soon! Although most of the nice comments Paul and I receive is that it’s the rambling and the nonsense that we type that seems to work the most, so maybe my waffling isn’t such a bad thing. Anyway shush it’s my blog!
You know, it’s funny – I sat down tonight thinking I didn’t really have anything to say, but I’ve actually sat and typed merrily away for twenty minutes like Angela Lansbury and look at all of this that has poured out! Funny the way the mind works. It’s like when I typed up my honeymoon anecdotes and ended up putting it all in a book, sometimes I just can’t stop. But I must now, because Homeland is calling.
J
Only a very quick update today as we’re rattling around visiting and shopping – but I wanted to share this little photo of the meal Paul made for lunch. He took leftover meatloaf (syn free) from here, squished it down into muffin tins and made an icing from mustard mash. I ignored the fact he’s made my piping nozzle smell of potatoes because it was just so hilarious!
The site traffic for this blog generally sits around 1000 visitors a day these days, which suits me – but yesterday it almost hit 3500 views when I posted the fudge recipe! Heh. I only need a couple more followers to reach 400 lucky buggers who get my words thrown at them once a day. Feel free to share, like, tell your friends, post online, put an advert in the newspaper. That’ll make me happy!
Breaking with tradition a little here, but I thought I’d post something I made a while back for a bake sale at work. Before you all start trying to eat the monitor, this is definitely not a slimming world friendly recipe. Given there are only two ingredients – condensed milk and chocolate, with some colouring and flavouring on the side, I think Margaret, our fearless leader, would be furious if I even attempted to work out the syns. So, in the spirit of oncoming Christmas, I’m not going to! Here it is, behold in all of its wonder…
Admittedly, this isn’t something you’d eat a lot of, but it is so easy to make and looks amazing. Sadly, it is also fairly expensive to make if you don’t have the colours and flavours in already.
Here is what you need – 1.1kg of white chocolate, 710g of condensed milk. Orange essence, chocolate essence. Gel colours. Cheap chocolate works fine in this recipe because you’re not eating a lot of it, or at least you shouldn’t if you want to live past thirty and not be buried in a piano box. A quick work on the colourings, I use Wilton gels from Lakeland, as adding liquid into this mix can cause problems, but a small drop of colouring should be alright. As for flavourings, try and use essence rather than flavouring, they are more expensive to buy but last longer as you don’t need so much. Again, I buy mine from Lakeland.
The key here is to take your time. The first three layers, if you have slightly angled loaf tin, need slightly less ingredients than the top three. So, if you have an angled tin, use 167g of chocolate and 115g of condensed milk for the bottom three layers, and 200g of chocolate and 125g of milk for the top three. Line a loaf tin with foil, allowing some foil to hang over the side so you can lift the fudge out later, taking time to smooth out the edges and get it nice and crinkle free. If you have a straight loaf tin, just divide your ingredients by six so you have uniform layers.
For your first layer, which in my case was pink, put your chocolate and milk into a bowl and melt in the microwave. Gently. You want to stop every ten seconds or so and stir, and you stop microwaving when there are a few bits left in there, as the residual heat will melt them when you stir. Add a drop or two of essence, chocolate in this case, and a drop of food colouring. Mix well, don’t be stingy with the time you take, as the better you mix, the nicer the finished product will look. Once you are happy with it, pour it into the loaf tin, taking time not to get it down the sides and keeping it tidy. Let it settle for a moment or two, making sure it has reached all corners, and then lift the tin and sharply tap it on the worktop a few times, which breaks any bubbles inside the fudge. You’ll always get some, but this minimises it. Now pop it into the freezer and go do something else for forty minutes – you want the fudge to be cold with almost a skin on it, as this will stop the next layer from melting into the one below.
Now, it’s a case of building it up, repeating the above process for each layer, remembering to alternate the flavours and taking time to make sure the chocolate has melted but not seized, the bubbles are out and that you pour carefully. Remember to slightly adjust to compensate for your angled tin.
Once the sixth layer is complete, pop it in the fridge for a good few hours, and I actually prefer overnight. The more time you give it to set the better. When you’re ready to serve, very gently lift out the fudge using the foil handles and carefully unwrap. You should have a block of fudge which doesn’t look great until you start trimming the rough edges off and cutting it into pieces. Lovely! A top tip: pop your knife in warm water before cutting, and make sure it is sharp for good clean lines with no blended colour. Wipe the knife each time you cut a piece. Enjoy!
You can tinker with the flavours, the colours or the look of this very easily, and why not, if you’re not confident, have a trial run with two layers just to get the jist of it…
Finally, credit to the original recipe goes to the wonderful, talented Yoyomax, who continues to inspire on YouTube. Great work.
Enjoy!
J
I feel better! Thankfully. My ears are still full but don’t feel sloshy anymore, which is a good sign. Shitting bricks about an upcoming flight though, worried my head will explode Scanners-style as soon as the change in pressure hits. Well don’t worry – I’ve got a month’s worth of archived posts to activate in my absence. Paul often jokes about death (me less so, as I used to suffer from health anxiety and all it takes is a gentle nudge sometimes and I’m away worrying), and says that when I die he’ll keep me on ice until he shuffles off, and then have us entombed together, with his leg over the top of mine, forever making me too hot in the sweet embrace of death.
Speaking of death, I finished Stephen King’s newest book, Revival. Blimey. Worth a read but what an ending. I do think there’s an odd stigma about Stephen King – people perceive his books as a bit trashy or low-brow, but he’s a genuinely skilled writer with a fantastic imagination. Well, except for The Tommyknockers, that was bobbins.
Here’s a snack idea. I made it last Saturday and was going to stick it online, but then Sudafed took me away.
Not worth making a full recipe breakdown for this, because it’s so, so easy. I use two packets of Ainsley Harriott’s spicy sensations couscous, which come in at 1.5 syns per pack made up with water (so don’t be adding butter, you cheeky buggers). Add the appropriate level of water (whatever it says on the pack) and leave to absorb. Fluff with a fork. Beat an egg and mix it into the couscous, then squeeze as many balls as you can out of the mixture. Pop onto a tray and stick it in the oven on 150 degrees for an hour or so – you want to ‘dry’ them out. Cooked low and slow, you’ll be laughing. For a dip, make tzatziki – greek yoghurt (I use Tesco Finest 0% fat – no syns) mixed with cucumber cut into tiny cubes and mint. Stir, chill, eat.
These are perfect little snacks – they’re very filling and by using the flavoured couscous, they actually taste good. And so easy to make! You could easily double up the ingredients, make a giant batch and take some to work – or even serve with a side salad for a light lunch.
Hey, you know, I spend a fair bit of time trying to make the food look presentable and putting it into the twochubbycubs’ style before it comes online. Well, there was no saving this. It’s the Slimming World pork pie. I found the recipe – basically, take a tin of Pek Gold, wrap it in bread (healthy extra), brush with egg, put it in the oven. Voila. That’s a pork pie. Well no, it isn’t, it’s an eggy ham sandwich, but by god I wanted it.
I got this far:
Eee, haway. At this point, I was so taken by the ridiculousness of it that I stopped taking pictures, but when it came out of the oven, it all fell apart and tasted exactly like hot pek with a bit of mustard on it. Even the cat turned his nose up, and he spends hours of the day licking his arsehole like he’s trying to put out a fire.
Someone more skilled made this – it doesn’t look too bad.
Ah well, can’t win them all!
J