I think my relationship with alcohol has a lot to do with stress. Yesterday I had an hour’s meeting with a solicitor and decided to eat lunch time and have a glass or more of wine, followed by a nap. I hadn’t had much sleep the night before (worrying about the solicitor thing) and slept like a log last night. I think the alcohol helped.
Today I have been sipping water and drank Earl Grey. I shall try to avoid wine o’clock, or at least delay it an hour. I am trying!!!
1 large white onion, chopped
3 garlic cloves, crushed
4 courgettes (zucchini), cut in different shapes
1 large aubergine, sliced in rings
1/2 a kilo of lamb cut into chunks
4 fresh tomatoes cut in quarters
salt and pepper
500 mls chicken stock
A small glass of wine
Olive oil to cook
A little butter
Fry the onions and garlic in olive oil. Then a tablespoon of tomato purée. Add the chicken stock and glass of wine. Leave to simmer whilst you prepare the meat. In a frying pan, seal the meat in olive oil and butter. When brown on the outside, add to the other pan and turn the heat to medium for half an hour. Then add the courgettes, tomatoes and aubergines. Continue cooking for 20 minutes or so. I sometimes add oregano or sesame seeds. Nice served with plain white rice and a mixed salad.