It’s the second day of May, and my ebook is still floating around in my head. It’s not on Amazon, but it’s in my head. It has been the biggest pain in the butt. I eventually (after 2 hours) uploaded the epub document. It then required me to pay $12 and I’d waited to long I just did it. Then the document was 95 MB which is ridiculous. It wouldn’t allow me to convert to PDF. So I’m currently waiting for some free program, likely dodgy, to convert it to PDF. This has taken another 3 hours. I then have to download the PDF onto my computer. 30 minutes. Then upload to Amazon. 1 hour. And I have a feeling it still won’t go smoothly, or at the very least I will find a spelling error! So I likely won’t be making ebooks any time in the near future. I’m very drained.
On a happier note, I made a boss salad. Yeah it has apples, but I thought I’d try it. I also added sage, because I’ve never had these soft lamb ears, but they were on sale for 30c a bunch. The recipe below is inspired by this one at pinchofyum.com who probably made a nicer version. I also made this “Autumn Bowl” on the fist day of official Winter, so I’m breaking all sorts of rules over here! You can tell this photo is a Winter pic because of the weird lighting that I’m not quite yet used to. The sun leaves so early! And I get so hungry.
Any Winter fans out there?
I very much prefer Winter.
- 1 cup freekah, cooked
- 1 sweet potato, sliced
- 1 TB rosemary dried/fresh
- 2 garlic cloves, minced
- 1 bunch broccolini
- 200g mushrooms, sliced
- sage, handful, optional
- ¼ cup parsley, chopped
- ½ lemon, juice only
- Line an oven tray with sweet potato. Sprinkle the potato with the rosemary, and then bake at 200*C for 35-40 minutes.
- Meanwhile, in a skillet, heat the garlic in a little water. Cook for a minute, then add in the mushies. Cook 5 minutes, until the mushrooms soften, then add in the heads of broccolini. Cook for another minute, then remove from the heat.
- In the same pan, heat a teaspoon of oil. When hot, add in the safe and fry until crispy. When done, move the herb to a paper towel.
- Serve the freekah with the baked potato, mushroom/broc and the sage and parsley. Squeeze the lemon over the top, season and serve.