Definitely cookbooks are better in the flesh. Especially James Martin ones. And that bloke who makes pies. Andy something, those eyes! Swoon! Andy Bates. I would, anyway. At least once.
Don’t know about the salt, I just use normal sea salt. There’s a salt local to me, called Halen Mรดn. Sometimes you’ll see it in foods, like crisps, in special editions. Those posh crisps as I call them. It comes to something when you have to start buying different salts, doesn’t it?
I currently have a) red soup and b) green soup in my freezer lol.
Has he shown any interest in joining you? The moment he does, pounce. Before he changes his mind ๐ I’m so glad hubby is doing this with me. I have to say, he’s a good egg like that. And at the end of the day, he’s not doing it for me, it’s benefitting him in the end. But it would be harder to do if I was watching him tuck into pie and chips and things like.
It’s just the thought of it Janey, I am a bit funny about food in some ways, I’m very adventurous in one sense, but in others, if I’ve taken against trying something, there’s no budging me. And it doesn’t matter how many people tell me you can’t tell the difference, it’s lower cal, no. I can’t even think about putting it in my mouth, and if someone ever tricked me into eating it I’d be very cross lol. I’ll stick to veggies and lentils when I’m doing a spag bol ๐