I think I may take a break from this place. I realise I am writing stuff here because I feel the need to keep a continuous flow going and not necessarily because I feel strongly about whatever it is I am writing about. So it becomes a stream of consciousness, and while I find myself and the way my thoughts unfurl on to a key board fascinating (I find all people fascinating, to be clear, not just myself) I find it’s when they start to unravel aimlessly that it becomes a little more blurred, and I start boring myself. If I am boring myself I imagine I boring you too, dear reader.
This response from one unwitting subscriber confirmed my suspicion that many of my subscribers did so by accident. “Kindly remove my address from your listings. I have no interest whatever in your products and it was a complete accident that I opened a reference to you on the internet.” It is very easy to subscribe on here by accident as I can attest - I have so many substacks piling up in my mail box there is no way I can read them all, and I am fairly sure I didn’t subscribe to at least tow thirds of them intentionally. That said I do think John could just have removed himself quietly and with a little less huff. Also I am not selling products.
Anyway. What I want to say is if you don’t hear from me for a bit please bear with me - I will be back. Some of you have been kind enough to actually pay to read my stuff so the least I can do is try and create something that is interesting, and that is my intention. I will make a plan and stick to it. Probably. In the meantime if you are reading this by accident it’s very simple to unsubscribe; I believe the option is offered at the top of the email.
As a parting shot I offer you a recipe that I sent to my son when he was student. I have no idea if he made it but it’s a good one for when you don’t want to think too hard about what to cook.
Quick dinner.
1 med or 2 small onion, finely chopped
1-2 clove garlic, schmushed
2-4 mini chorizo, sliced (or one large cooking chorizo sausage)
1/2 carton chickpeas
1/2 carton tomatoes
basil & or parsley, chopped
seasoning
Fry the onions gently til soft.
Add garlic and fry til soft but not brown.
Add chorizo slices and fry til cooked.
Add a glug of red wine if you have it at this point.
Add tomatoes & chickpeas and simmer for half hour, stirring every now and then, nice and gently...
Add a little water if it seems too thick.
Add fresh herbs and seasoning to taste.
Add sprinkling of feta cheese if you like.
Serve with rice, pasta or toast, and green salad dressed with lemon juice & olive oil.
Love you,
Mum
xxx
It's your honesty that matters. Thanks sis. Xx
I understand