Apologies that you haven’t heard from me for a week. As you probably know from Instagram or Facebook, I’ve been struck with some kind of nasty superbug that I could not shake off for ages. Last Saturday saw me so ill that we were considering going to Accident and Emergency, which we decided against in the end as we were pretty sure that exposure to the outside cold and lots of hospital germs would not be helping the situation.
Man, I don’t remember last time I’ve felt so wretched, it has been years! It’s Tuesday evening and I am finally beginning to feel a bit more human. I am really excited about being able to do everyday things again, like cooking myself a proper meal. It’s powerful how being confined to your bed gives you a renewed appetite for physical fitness and life’s simple pleasures in general, isn’t it? Before I got ill, I got myself a new pair of trainers to do some HIIT workouts at home and I am looking forward to that immensely now, as well as to being able to resume my running routine. I need to remember not to be stupid and get into all that too hard and too soon, which is definitely the temptation when you feel like you’ve lost so much time. I’m also looking forward to cooking and experimenting again. First up, I have a simple midweek pasta for you, inspired by the fact that brussel sprout season is coming to an end here in the UK and this dish of mine. I have tested this pasta with miso-slathered brussel sprouts originally and while it was delicious, I have decided to keep to basic Italian flavours here: garlic, lemon, chilli, smoked paprika – you get the gist. It’s an easy pasta that might help you fall in love with brussel sprouts (again) 🙂 . Enjoy!
