Wednesday Stuff

Last night I played netball over at the recreation ground. Only a few turned up, and we were rewarded with a pretty impressive thunder storm (including hail and fork lightening). What a bunch of troopers though - we managed to play on throughout, much to the dismay (I think) of a new girl that attended. I doubt we will be seeing her again! ;-)

Am fully back into diet mode, and have even managed to stay off the booze for THREE whole nights (count 'em!). My resolve will be sorely tested tonight as I am going to Robert and Emma's for dinner (I am cooking my fave thing at the moment - Pork in Apricot and Almond Sauce - a weight watchers special - see below!). Am dragging Emma out for a run tonight before dinner - am hoping that my efforts will pay off this weekend. I might even do the Histon Fun Run this Saturday (a mere 3k), which might help my training for Sunday's 5k run.

Anyway... trying desperately to resist the biscuit drawer at work. I find myself absent-mindedly opening it "just to have a look" whenever I go into the kitchen to make tea. Please God, if you exist, please give me some bloody will power! I actually want to go on holiday later this year, and not feel in danger of being the subject of a false whale beaching alarm call! ;-)

Much love
Hayls
xxxx

PS. Recipe for tonight's dinner:

Spiced Pork with Apricot Sauce and Almonds

Ingredients:

• 5 spray low-fat cooking spray
• 500 g Pork Fillet, Raw, lean, (1lb 2oz), sliced
• 1 large onion(s), thinly sliced
• 150 ml cider, dry
• 150 ml apple juice, unsweetened (1/4 pint)
• 1 portion stock cube, vegetable
• 1 teaspoon grated ginger root, fresh
• 5 g lemon grass stems, (1 tsp) finely chopped
• 200 g apricots, (7oz) fresh, halved and pitted
• 1 pinch salt
• 1/8 teaspoon pepper, freshly ground black
• 15 g almonds, flaked (1/2oz)
  

Instructions:

• Heat a large frying pan and spray with low fat cooking spray. Add the slices of pork fillet and cook for about 1 minute on each side, or until seared and browned. Add the onion and cook for a further 2-3 minutes.
• Pour in the cider and allow it to bubble up for a few moments, then add the apple juice, stock cube, ginger and lemon grass. Heat until simmering, making sure that the stock cube has dissolved.
• Add the apricots, reduce the heat and cook gently for 12-15 minutes. If the sauce liquid reduces too much, add a splash of water. Check the seasoning, adding salt and pepper to taste.
• Serve the pork sprinkled with the almonds.
  

Notes
You could use lean pork steaks instead of fillet – they tend to be a little cheaper.