There's not been much cooking going on since Friday, and won't be for a while. I'm still not too well, though I'm definitely better - enough that I'm going back to work tomorrow, but pretty low on energy. We've been eating the leftovers, with some extra frozen veggies. Now that they're gone, it's time to raid the freezer.
I've got some chilli con skippy out for tonight, with baked potatoes and salad. Back when I made the chilli, I set some of the mince and tomato mix aside before adding the spices and beans. I often do this - it can turn into many other meals with a few tweaks. This time I've added basil, oregano and red wine. Skippy bolognese for tomorrow, yum.
I've felt compelled to call kangaroo meat "skippy" ever since I heard some fool propose that we should rename it to "austral" to hide its origins for the squeamish. It didn't take, and now I can't even find this mentioned on google. Excellent. I'm all in favour of eating kangaroo - it's a native product, very low in fat, much better for our environment than beef, and as cruelty-free as a meat can get. There are no feedlots or abbattoirs; the animals must be killed in the wild by licensed shooters, who must adhere to humane standards. You can read the industry statement here.
After the roo, the plan is to go out for a nice curry dinner on Thursday. And then the bloke is off to a conference in Chicago, and I'm off for a couple of days holiday with the grrls in a health spa type place. Massages and bushwalks and getting wrapped up in mud and glad wrap, oh my! I've never done that before. After that, I'll have a week on my own before the bloke gets back. That will also be a bit light on the cooking front, but I will be making a cake on the holiday Monday. It's my birthday, and local work tradition is to bring cake for morning tea. I wonder if they'll recognise me after all this time off...