How are you all today? Are you doing okay? Not feeling too worse for wear, I hope, as we near the end of the Bank Holiday weekend. (Yes – to all readers outside the UK – we’ve had ANOTHER Bank Holiday weekend. Can’t get enough of them! Although, sadly, this does spell the end of our glorious run of four day weeks – we aren’t treated to another til the end of August now. Sigh sigh sigh).
Have you been up to much with your long weekend, readers? Hope you’ve been out enjoying the sunny Spring weather, while it lasted! And I hope you’ve been making the most of your time in the sunshine, spent with friends and family. As a write, readers, I’m in bed in my room in Sheffield and it’s raining a little bit outside. My room doesn’t look much like mine anymore as I’ve officially Started Packing, ahead of moving house next Saturday.
A plateful of Spinach and Mushroom Spaghetti
What do you think, readers? Are you keen?? Does this sound do-able? I found the recipe in Tesco’s May 2017 edition of their free magazine (entitled ‘The Healthy Issue), on page 67, and decided to give it a go as a simple, healthy, tasty dinner. Ordinarily, I almost always rely on a shop-bought sauces, but this recipe provides a great way to make your own sauce without many ingredients and without it being particularly time consuming or difficult to do.