FoodHax

Braised beans. Take a 400g can of butter beans (drained), 400g can of tomatoes, 1 cup of chicken stock, two teaspoons of minced garlic, misc herbs to taste. Put them all in a saucepan or deep frying pan and simmer for about 45 minutes or until the tomato sauce has reduced by half and is nice and thick and stewy. About five minutes before you think it’s ready, stir in some baby spinach leaves. Serve with toast, or with bacon, mushrooms and a poached egg for an epic Sunday breakfast.

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But I’ve been distracted by real life. This Week’s Eats will be up shortly, followed by regular programming later in the week. Well, as regular as you can get on a blog that’s three weeks old. In the meantime, here’s a picture of the nostalgia inducing Choc Dipped, Candy Coated, Teeth Rotting Soft Serve I had this afternoon from the ice-cream truck driving down the street where my Mum & Dad live…

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