There was a thread in the gourmet conference about what sorts of things to make to eat when you’re feeling bunged up and under the weather. A sort of feeling like that has definitely been bugging me for the last few days, and last night, after returning home early from a lovely party, I took early to my bed, initially to read, but was overcome by sleep very quickly.
12 hours later, at 9am this morning, I just had to get up, so I volunteered to wrangle the cats when they started to rattle the wardrobe in a quest for food. Normally, they don’t quite believe I am capable of feeding them, since I do less than half of the general cat-tending. This means when we’re both home, they pester P. And when it’s just me, rather than demand food from me, they sit and wait for P to come home, and then pester him. And if I *do* feed them, they somehow manage to overlook the meal they had from me and still pester P when they next get the opportunity.
Anyway, the below-the-weatheriness meant I went back to look at the suggestions for food for colds. They split into two categories: winter warmers, and hot toddies.
The winter warmers were more general tips than actual recipes: add one or more of excessive quantities of chilli, garlic, mustard or ginger to casseroles. Chicken soup with noodles is good on the digestion. Reverting to Heinz Cream of Tomato. Killer quantities of vitamin C also featured amongst the suggestions.
On the toddy front, a few more specific suggestions. Juice a lemon, add an equal amount – or at least two fingers – of whisky, put into a mug with a little honey or sugar, and top up to fill with hot water.
Some favoured adding in root ginger to the process.
But the best suggestion on the toddy front was this one: take two thick slices of lemon, stud with cloves, and put in a pint glass. Half fill with hot, not boiling water and let sit for a minute or two. Fill to the brim with port.
Hmm. Nearly half a pint of port. Hmmm, lovely.
I was so taken by this recipe a few months ago that I prophylactically bought port to keep in store until needed. Only I made the error of sampling it before need, and rediscovering how much I like port. Before I knew it, the first bottle was gone, and the potential prophylaxis effect reduced. Clearly more port was in order, so when I saw an evil supermarket half-price offer on port, I jumped at the opportunity. And bought two bottles.
Reader, only one remains. But fortunately one is enough. It’s now passed midday, I can’t see myself needing to drive today, so I’m going to give the recipe a go.
If I feel like eating today, there’s crusty bread, and veggie soup made from onions, celery, fennel and tomato that I made on Friday between appointments that needs finishing up.
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