h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Real mashed potatos are always worth the effort.

For years I used the traditional method, with potato masher, and then, one day, remembering the 'potato masher attachment' for my Kenwood Triblade blender thinggy (I only really got it for the big foot pan blending attachment doobry for dsoup, but the rest of it turned out to be useful too), anyhow... I remembered I had this 'blender attachment', for 'mashing potato'.

"dubious" doesn't quite go far enough, to express my level of speculation at the potential for this to either be able, full stop to make mash, or be just so utterly time consuming if it did* make mash, to make me never want to use it again.

Best mash potato ever... so so tasty... < far* too much butter for anyone who's seriously reducing calories or colesterole/fat mind

Tonight I decided it is now officially 'summer', or 'spring'.

I had a tuna salad, with some pasta, mainly as it was done in about five minutes and didn't require too much washing up

Pork fillet with spring onion and jasmine white rice.

The marinade I used was a mixture of soy, blackbean, hoisin, sherry, sugar and sesame oil with freshly crushed garlic and grated ginger.

It was YUM.

Also this week I cooked some braising steak in red wine and stock with bay leaves and cranberries (!) - I had this along with mustard and horseradish mash.

And I got left overs of both to see me through the week!

roast chicken legs with mash potatoes and mushroom chicken gravy (the gravy tasted a bit like mushroom soup but I'm not complaining)

Last night it was roast asparagus and black pudding, served with a soft boiled duck egg.

It was a really good combination of flavours, and roasting the veg and pudding in one tray was pretty simple. The complicated bit came in trying to peel a soft boiled egg and keep it warm (my husband HATES cold food), but I might try poaching instead of boiling next time.