Home work

From time to time, I have the chance to work from home - which makes me giddy like a small child at Christmas for two reasons:

1. It’s another 30 or 40 minutes wrapped in the cocoon of my duvet. Bliss.

2. I can make lunch at home and eat something that I wouldn’t normally even think about bringing into the office.

Cherry and goat’s cheese salad from The Sunday Times (Style section), Lucas Hollweg

Serves 4 but it’s pretty easy to cut down to one

You’ll need:

2 teaspoons sherry vinegar
2 tablespoons olive oil
Salt and pepper
2 big handfuls of baby spinach
4 handfuls of cherries, pitted
200g soft white goat’s cheese (the stuff that comes in plastic tubs, not the rinded logs)
2 handfuls of whole or flaked blanched almonds toasted in a dry frying pan until tinged gold

1. Whisk together the vinegar and oil, and season well.

2. Toss in a salad bowl with the leaves and cherries. Add the goat’s cheese and gently fold in, then scatter with the almonds. Serve.

Cook’s notes

Oops – I misread the recipe and used two tablespoons of sherry vinegar. Happily, this turned out to be a good thing as I hate oily dressing anyway.

I only had the oozy, gooey type of goat’s cheese in the fridge and the recipe was none the worse for it.

Lucas also has a rather tempting-looking cherry frangipane tart in the same article. I think I’ve got enough cherries left over…

Tweet

At the encouragement of some lovely bloggers I met up with yesterday evening,* I’ve dragged my backside out of the dark ages and signed up for Twitter.

I feel like the scales have fallen from my eyes.

So that’s where you all are during the daytime when you’re pretending to work!

It’s the social networking equivalent of crack.

If you really want to know what I’m having for dinner, look up jen_little_bird.

See you there.

*Walter – I never got your blog name or I’d link you in too!