Saturday, August 18, 2012

Vegging Out

My plan for a little later today is to cook this courgette, basil and lemon risotto recipe, using onions and garlic from Bondy's allotment, courgette and basil from my weekly organic Reverford vegetable box, and a wedge of lemon left over from last night's kebab.

Prodnose: Representing for the gangsters all across the world?
Myself: Still got lemon from streets, prepping 213
Prodnose: No stress, no seeds, no stems, no sticks?
Myself: Still D.R.E to the Delia Smith
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