I think I’m getting old.So I’ve reverted to nursery food.

The  first epiphany on this matter drove me to buy wrinkle cream. It took the morning of my 29th birthday for me to realise that my forehead is now littered with crinkle cut depressions;  postcards from decades of eyebrow raising.

What can I say. I have an expressive face. Unfortunately, it’s also one that’s too stumpy to successfully sport a fringe.

That I can deal with. But now the travails of time are aiming lower. More specifically, my back.

Last week I did a yoga class. It was fine- great even. Until I stood up off the couch two hours later.

It wasn’t pretty. So I gave it a week of heat and rest.

And then I got cavalier. I went back to another class on Monday. It was ok, I thought.  Until I bent down later to try and put on a sock.

So now I’m taking things a little easy, pottering about inside the flat. Occasionally I’ll stop and send a little hero grams’ to my lower lumbar to inspire it to soldier on. You see, it would be quite handy if it  would pick up it’s pieces before we head to the snow on Sunday.

I haven’t quite got a 10 step plan for how to get up and down the slopes in one piece yet but I have got one to make something that makes the rest of me feel just fine.

A 10 step plan for a goat’s cheese omelette, with pesto toasts

It’s something about how the goats curd loosely stretches out into the molten eggs. It’s how the finished omelette lolls against the toast, which is punched up with a scraping of  pesto.

It’s a sun salute on your plate.

Which isn’t such a bad thing, when yoga has been removed from your itinerary for a while.


Serves 1

Equipment
A small non stick fry pan. A spatula.

Shopping/foraging

3 organic, very happy eggs
10 grams of butter
30 grams of goat’s curd
Sourdough toast
Tablespoon of pesto (optional)
Handful of mixed leaves
Salt and pepper



Here’s how we roll

1. Crack three eggs into a bowl.

2. Whisk them together with a fork.

3. Melt 10 grams of butter over a medium heat.

4. When the butter is foaming, pour the eggs over the butter. Keep the pan on a medium heat.

5.  Shake the pan around, agitating the eggs. Don’t stir them, just give them a sassy little shake.

6. When the egg is getting opaque and solid around the edges, crumble the goat cheese over the centre.

7. Add a sprinkle of salt and a pinch of pepper.

8. Tilt the pan on a 45 degree angle, so the omelette slides a little down towards the lower lip. Gently fold the lower section over and in towards the middle, as if it was giving the rest of the eggs a hug. Keep the pan on the heat and on an angle for 30 seconds or so to encourage it to stay folded. The middle will still be quite molten. This is a good thing.

9. Fold the other side up and in towards the centre.

10. Gently slip the omelette from the pan to a plate. You can twist it half way through- so it lolls over itself, like a lower back stretch.  Serve with plain toast, or pesto toast if you prefer. A little bit of salad on the side wouldn’t go astray either.