December 20, 2011
The venison burgers and pork & leek sausages were long gone, and the chicken breast had made a rather good Thai red curry. By Day Four I was down to more prosaic fare: generic Chinese. Chop up available veg (onion, pepper, green beans), fry in olive oil for a few minutes; add a cup of water, rice, stir, top up with more water to a centimetre above the rice; add ground ginger, garlic, chilli, five spice powder and a chicken stock cube; bring to the boil then simmer gently for five minutes, stirring; transfer to pot cosy for 10 minutes, then return to heat and stir in sliced smoked sausage, and more water as required; heat through, eat with soy sauce if available. Enjoy it - because Day Five is (shudders) Spagbol Beanfeast…

The venison burgers and pork & leek sausages were long gone, and the chicken breast had made a rather good Thai red curry. By Day Four I was down to more prosaic fare: generic Chinese. Chop up available veg (onion, pepper, green beans), fry in olive oil for a few minutes; add a cup of water, rice, stir, top up with more water to a centimetre above the rice; add ground ginger, garlic, chilli, five spice powder and a chicken stock cube; bring to the boil then simmer gently for five minutes, stirring; transfer to pot cosy for 10 minutes, then return to heat and stir in sliced smoked sausage, and more water as required; heat through, eat with soy sauce if available. Enjoy it - because Day Five is (shudders) Spagbol Beanfeast…

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