There's nothing for lunch!... Green masala & egg

Another emergency lunch where I'd failed to defrost a soup in advance and didn't have the makings of a nice big salad and the fridge was looking accusatorily empty and unpromising. In fact, the fridge's total Fresh Food quota was four baby sweetcorn and a tablespoon or two of leftover cream. There were, however, eggs. I also don't have much time for lunch. Mental process: egg on toast? But that'll make me sleepy all afternoon. There's frozen peas: pea omelette? But an omelette without cheese is no fun... Oh look! I have green masala paste! Toast takes 5 mins, hard-boiling eggs only takes 10...

There's nothing for lunch!... Dahl soup

(You are bearing witness to a process of discovery here. If you want actual recipe thingy, scroll down to the photo of the typed bit.) It's lunchtime, the fridge is a barren wasteland with some dead leaves clinging to the bottom of the salad drawer, there is nothing for lunch - but wait!

Breakfasts: anything but cereal

These days, I eat breakfast every morning and have really delicious breakfasts that I actually want to eat, which is a total revelation, because I spent years miserably spooning cold milk into my face, with the occasional floating husk caught up in it, out of a dutiful sense of Doing The Right Thing. For the Most Important Meal of the Day (total myth, btw), it was an utter misery. I hate cereal. All cereal. Pronutro, that South African staple that turns instantly to stodgy baby food the moment milk touches it most of all. But also sweet cereals, bran cereals (oh the years I spent dutifully eating all-bran!), even muesli if it's with milk. Crunchy muesli with yoghurt is acceptable, but that's it. I don't eat toast much, either - I like it, but it's not an especially healthy staple. I think back and for most of my twenties, I started each day far too early, simultaneously brittle and woolly with sleep, sitting up at a table because That's What You Did, with that horrible bowl of cold milk and its horrible floating bran flakes, trying to get it over with 15 mls at a time. And then, because this was my twenties, went off to an ill-fitting job in ill-fitting clothes that I sort of hoped would pass muster but it was very possible that one half of my body would lose bloodflow when I sat down at my desk. (That wasn't my entire twenties, obviously, but it's what stands out when I think of those miserable breakfasts.)

Well, ring the changes! Around 28 or so, with a very nice job and clothes that fitted, I had the revolutionary idea: what if I ate a breakfast that I actually liked? Even if it wasn't on the Official Breakfast List?

Mexican scrambled egg

This is the sort of breakfast you want when you wake up so hungry that the person next to you is in real mortal danger, but you only have about ten minutes' worth of energy max so a full English is out of the question. Yes, I eat spicy food for breakfast. I eat all sorts of weird things for breakfast, which I'll post about in a sec. So this is me stumbling sleepily and ravenously downstairs on a Saturday morning at a quarter-to-whatever-you-think-is-early, and this is what my rummage turns up:

Not-just-Christmassy Red Cabbage

I haven't overshared for ages, because the day after my birthday, all the horrible EU VAT stuff hit, and then while I was still wrestling with that hydra-octopus, I got a wipe-out two-week-plus flu. So instead of spending my much-anticipated holiday making spice mixes and cooking muchly and doing odd decorative things to the house, I spent it sipping lemsip and banging up on EU legislation and stats. Fun fun fun.

Everyone else in the world might already have their red-cabbage recipe, but I only discovered this for the first time last New Year's (the one a year ago), for a dinner party, and thought it was so marvellous that... I didn't make it again until this winter. Which is ridiculous. Like the special notebook that's too nice to use, or the fancy ingredient you save for the right moment until it grows mould and has to be thrown away. I meant to post this recipe before Christmas, and then at least before New Year, but instead I shall stick to my original realisation, which is that it's for all of winter. Also, for a dish I'd mentally pigeonholed as "special occasion", it's very cheap, and for anyone whose New Year Resolutions feature cabbage heavily, this is for you. It is wonderful.