Had a night out on day 13 which was great but after a few vodka and sodas I eventually caved in and had a couple of beers, followed by a couple more, etc etc.. So that got week 3 off to a difficult start!
Was then off to London very early Tuesday morning for work. I specifically chose a hotel with a gym so I'd have space to do my exercises, in the end I was upgraded to The May Fair though so space wasn't so much of an issue! Picture below shows a reflection of me relaxing in my pants, and yes, that is JR on the TV screen. Eating FIYL compliantly in such a hotel requires a level of restraint and I was pleased I managed to keep it relatively in check. Arabic roast chicken was dispatched with a pomegranate salad (yoghurt dressing). I ate the salty skin too, damn it was good! Avoided carbs in my order but they brought a couple of pieces of pretty marvellous bread with my water, ah well!
Anyway, after a breakfast of two poached eggs on a piece of brown toast (£12, thank you) I continued on my merry way and completed the week well. On Friday I really struggled to motivate myself with the exercises but I got there. More testing times lie ahead, you can't cave on day 19!
I toasted England's victory in the rugby on Saturday with a fillet steak. I had it with a roasted pepper/tomato concoction I saw on TV. It's pictured below with Thursday's salmon. Do this one guys, it's not exactly turbo FIYL as the bad boy is roasted for an hour but its absolutely compliant and damn is it good!
So, very easy, halve a pepper, hollow him out, chop a clove of garlic into thin slices, split them between the two pepper halves, wedge 4-5 cherry toms into each half so they're snug. Pour over a generous glug of your favourite vinegar, I'm rolling with sherry at the moment but white wine, cider or balsamic would work too I expect (malt, not so much). Chuck it all in a preheated oven at 180 for 45mins until the peppers got a wee char and boom, taste sensation! A basil leaf or two left to wilt on top goes well too. Simon Hopkinson made the real thing on tv the other day, it was swimming in top drawer olive oil, he'd also skinned the tomatoes and then rested a couple of anchovies on top. I will do that when this thing is over but until then the above is a good compromise. More about Simon later I expect, suffice to say he's a big old gay chef who's got some seriously good stuff on iplayer at the moment so have a deek if you get chance.
That's us back up to speed, ready to bash on with week 4 now. Bring on the eggs...
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