Tired now, but I was tired already

[desperance]

Every now and then I go downstairs, and my whole house smells lovely - but that's from the Singapore noodles, and that was lunch. Lunch was hours ago. I am now obliged to think about dinner.

For once in my life, I think I might have lazy dinner. Make my famous courgette-and-manchego tortilla, only with Lincolnshire Poacher rather than manchego because that's what I've got. And pancetta, because I have that too. And green salad, and call that dinner.

I am too tired, 'way too tired to do anything more stretchy. (I can, I guess, slice a courgette. Probably. But that's about my limit tonight.) Lord knows why, but I've been knackered all week. And achy. But! Working, none the less. Virtue, thy name is - yawn. Ouch. Groan.

I might post action photos of Little Big Paw in pursuit of his thingie - but, y'know, tired...

Comments

[wishwords.livejournal.com]

Um, both. I'm trying to find an equivalent to one of the cheeses we used in Turkey. The best description of it I can come up with is a smooth feta. I don't think there are any cheesemakers near here. Texans are more into meat producing. I do have access to a lot of Mexican cheeses, but I'm not familiar with them at all.

[shewhomust.livejournal.com]

Well, if it's something you met in Turkey, it's all the more likely to have been a local variant on feta: Wikipedia has a list of these. The crucial thing for the flavour is probably that it needs to be sheep's milk (or sheep plus some goat) - and I can see that's going to be a problem in Texas.