The first day of proper sunshine we’ve had in almost a month, and Cardiff pulls out the big guns with a double whammy of foodie fun. Go on, my son.
A fabulous, passionate post from fellow blogger ‘Fit as a Flea’ which was definitely worth a share… nailed it, Caitlin!
Originally posted on Fit As A Flea:
I’ve been a vegetarian for nearly eight years now and I’ve never been one to preach about it, but if you eat meat I beg you to watch the second of two Horizon programmes called Should I Eat Meat?, aired last week.
The first programme was about the health implications of eating too much meat. Did you know that by eating one portion of processed red meat a day – that’s just two rashers of bacon – you’re decreasing your life expectancy by two years? That might not sound like a lot, but over 40 years that’s equivalent to losing one hour from every single day.
But it’s the second episode, which focuses on the environmental impact of rearing enough animals to meet demand, that had me close to tears.
I’m going to keep this short as I’d much rather you watch the documentary, but if you don’t have…
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About 5 years ago, I used to live in Kings Cross.
It was the cheapest place you could afford to rent in within zone 1 or 2, as long as you were prepared to live in a flat that was filled with mice and had no living room – which I was. It was first station in London that I ever learned to navigate like a pro, the first area I really got to grips with. In essence, it was the first part of London that I ever thought of as home.
It was also a massive shit-hole.
What do you get when you cross two friends, one of whom is an ex-Marine (bit of pub trivia for you there), a lot of beer, and a kebab shop?
Following the success of their first tea room in Penylan and the one year old ‘Washington’ tea room in Penarth, the team behind the Waterloo Tea brand in Cardiff have recently expanded in to a third location. They have chosen a beautiful city centre site for their next project, taking up residence in the perfectly-picturesque Wyndham Arcade. Continue reading
The Vegan Kind is the UK’s first monthly lifestyle subscription box for vegans (well, and anyone else who is interested in vegan products). Every month, for a fee of £12.95, they send subscribers a selection of home, beauty, food (and other) products, which are all certified vegan and completely cruelty-free. Continue reading
Packed lunches are so boring. For me, there is nothing more depressing than the soggy sarnie which sits sweating in a tupperware until my 1pm lunchbreak; most days the lure of heading out to grab something a lot more appetising is just too great. It’s an expensive habit. So, in a bid to look after the pennies, recently I’ve been trying to be a little more creative and take my own packed lunch in to work. I’ve found that the secret seems to be a really well stocked store cupboard, and adding lots of textures and flavours together into a hearty salad to create something with a bit more interest and depth than a simple sarnie. After a few dud creations, I really genuinely enjoyed this salad which I threw together from some bits and pieces in my cupboard last week, so thought I’d share it as a Meat Free Monday idea!* *If you’re not familiar with Meat Free Monday, it’s a movement which embraces going meat-free once a week (or more) for the sake of the planet.
- Dried Couscous
- Boiling Water
- One Sweet Potato
- 2 Cloves Garlic
- 1 tsp Chilli Flakes
- Generous glug of Olive Oil
- Less generous glug of Lemon Juice
- Salt & lots of Black Pepper
- 1 Stick of Celery, thinly sliced
- Handful of Raisins
- Handful of Flaked Almonds
- Handful of Mixed Seeds
- Handful of Cherry tomatoes – halved
- Handful of Rocket
- Cube the sweet potato, drizzle with olive oil and roast for 25 mins with a couple of minced cloves of garlic.
- Fill your tupperware with couscous up to 1cm of depth, and cover with boiling water up to 2cm depth. Allow to absorb water and cool.
- Mix salt, pepper, chilli flakes, olive oil and lemon juice and add to the cous cous until desired consistency – moist and fluffy. Alternatively, shop bought vinaigrette would also work well.
- Add in the almonds, raisins, seeds and sweet potato and mix.
- When everything is completely cool, add a layer of rocket, celery and tomatoes and pop the lid on. If you keep it flat in your bag, the rocket should stay crisp and ready to be mixed in when ready to eat!
The Lansdowne pub in Canton has developed quite a reputation in recent months. It’s probable that some of that status is due to the long-term residency of Cardiff BBQ legends Hangfire Smokehouse, who often created queues out-the-door as punters came in search of the best slow-cooked meat in town. Continue reading