Here at party central I’ve been watching the bruises on my stomach turn yellow and prodding the stitched-up bits to see how much they still hurt.
The answer is, “Not much,” which is great seeing as I had the gall-bladder operation late in the afternoon when most hard-working people need a sugar fix to keep them going.
My worry is that the pain will come back and when I’m taken to hospital and ripped open again they’ll find a Mars Bar wrapper in there.
The surgeon will say, “So that’s where it went,” and get his insurance cover increased before I regain consciousness.
Speaking of guts, have a look at this takeaway menu.
I found it on this blog written by a British woman whose husband was transferred to Shanghai.
Nothing says enviable lifestyle like a bowl of frog’s fallopian tubes, does it?
I made Nigella’s Flourless Chocolate Brownies yesterday because we went to Richard and Lynda’s place last night to have dinner and watch the footy and I offered to take dessert.
Lynda has coeliac disease, which means she can’t eat gluten, so this dessert is perfect for her.
It’s so perfect that despite having several trillion cookbooks, I never make anything else when Lynda and dessert are involved.
One of these days she’s going to hit me over the head with the baking tin.
Nigella’s Flourless Chocolate Brownies are extremely easy to make: all you do is melt butter and chocolate in a saucepan, chuck in some sugar, eggs and nuts and mix everything together.
Bung it in the oven and 30 minutes later you have 16 very delicious brownies.
You’ll find the recipe in Nige’s book, Nigella Express, or on her website (click here).
These brownies are quite gooey in the middle, or squidgy-bellied as she calls them (I know – gag).
If you like them firmer, put them in the fridge for a few hours before you eat them.
They’re so rich it’s hard to eat more than one.
That said, your Grandpa ate three last night.
He said it was to help him get over the disappointment of West Coast losing the game.