I’ve been on the 4am shift at the restaurant for four days now, and it’s starting to show. My brain needs sleeeeep. I’m pretty much the clumsiest person ever at the best of times, but now I’m almost injuring myself just from walking. I’ll just randomly nearly fall over or trip over my own feet.

Other fun (or not so fun) highlights of the past few days:
1. Forgetting I have a blog. Yeah, sorry guys, I basically forgot you all existed for about 2 days. Then I suddenly went ‘ohh yeeeeeeah, there’s that blog thing I do, I forgot all about that!’ – so if I haven’t been commenting and whatnot for the past couple of days, my apologies.
2. Accidentally ordering just two lettuces for the kitchen at work instead of two trays of lettuces. Ha. Hopefully nobody will order a caesar salad today! (luckily my boss found it funny. I felt a little silly)

Luckily I only have one more early shift before I’m back on the day shift – midday til 10pm, ughhhhhhh.

Needless to say, I haven’t been doing a huge amount of cooking this week! But if you’ve got slightly more energy than I do, I recommend you try this pasta – to be honest though, it’s so easy that I might even be able to manage it in my current state (if only I could bring myself to get off the sofa).

Happy Independence Day for tomorrow to all my American readers, by the way. We should never forget Will Smith’s brave efforts against those horrible aliens.

(I’m only kidding – congratulations on being free from us! Enjoy the fireworks, I’m a little jealous, although I’m glad they’re not going on here when I have to go to bed at 8pm)

Pinit

Creamy Boursin pasta with mushrooms and spinach

Serves 1-2

100g pasta
1tbsp oil
100g mushrooms, diced
75g spinach
2tbsp Boursin cheese (if you can’t find Boursin, any garlic and herb flavoured cream cheese will do)
50ml milk
Black pepper
Pinch nutmeg

Boil the pasta according to the packet’s instructions, then drain.

Meanwhile, heat the oil in a frying pan and cook the mushrooms for 3-4 minutes, then add the spinach and cook until wilted. Add the Boursin, milk, pepper and nutmeg, and stir into the vegetables until the cheese has melted down to form a creamy sauce. Since it is quite rich, it should be fairly thin – add a dash more milk if you think it needs it. Serve over the cooked pasta.

Note: This post was not sponsored by Boursin – I just like their cheese!