Then: 220 lbs (15st 10lbs)
Now: 218 lbs (15st 8lbs)
Result. After just one day, two pounds have disappeared.
Well, I know, that doesn't really mean anything. It just means my body is quickly burning up or discarding whatever excess fluids (mostly alcoholic) I forced into it on Easter Day.
But the scales did make me quite cheerful this morning.
Breakfast was a fruyo yoghurt, without the nuts. Then, for lunch, as I was at work, I had cold chicken on a dry salad. It wasn't worth photographing.
But dinner certainly was:
|Tom's salmon with sweet and spicy Pernod cabbage and wilted baby gem|
I was in charge this time.
I fried up two sliced shallots in some olive oil, added chilli flakes, four sliced garlic, one and a half thinly sliced fennel bulbs, and added one thinly sliced red pepper.
I then sliced some white cabbage really thinly, and added this, with a squirt of Pernod (around 30ml). I put the lid on, then shook it around, until the Pernod and the vegetable juices had combined into the sweetest, most delicious jus.
Meanwhile I seared the seasoned salmon, skin side down, quickly but thoroughly in a very hot frying pan, then turned it over and baked it in a hot oven for a few minutes. This gave the top of the salmon (which was now on the bottom) a very thin orange crust.
After 4 or 5 minutes, I took the pan out of the oven and the salmon out of the pan, and threw in two halves of a red baby gem lettuce (cut down the middle), and caramelised them rapidly. The lettuce was bitter, which is what I needed against the sweetness of the vegetables. I poured some of the vegetable jus over it before I deskinned and put the fish, orange-side up on top. Sweet and spicy, orange, pink green, red and white. Perfect.