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I like food... Saturday June 4, 2016

I am a little passionate about nutrition. I wasn't always but I changed. I cook a lot and I enjoy it (not washing the dishes, never the dishes!). However, cooking is a challenge for me when I am low. I have no desire, no patience and little taste, food becomes bland.

Today I am giving you a recipe. Maybe you'll try it. It's packed with goodness, takes just a little effort, and gives you a hot, comforting meal, for any time of day, which might just help nourish your body and mind a little.

For one serving you'll need:
4 medium or large tomatoes
2 eggs
1 or 2 cloves of garlic

Also a little oven dish, some oil and salt and pepper, and a bit of foil.

1. Cut the tomatoes into quarters and put in the dish
2. Crush and add the garlic, pour a little oil over and stir everything
3. Put in the oven for about 20 minutes (about 180 or gas 6)
4. Go and look out a window and consider the smell of cooking
5. Make a space in the middle of the tomatoes and crack each egg into the space
6. Cover with foil and give it another 10 minutes (longer if you like eggs to be set)
7. Remove from oven (and the foil) and sprinkle with some salt and pepper
8. Eat straight from the dish if you want to save on washing up
9. Bread is optional, as are chives over the top
10. Be proud that you have taken care of yourself.

Love from

The room above the garage
A Moodscope member.

Thoughts on the above? Please feel free to post a comment below.

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g Sat, Jun 4th 2016 @ 1:00am

Thank you ,
The room above the garage , for a real recipe and not some new age mumbo jumbo.
I really like number 4.
I love food too and I have always loved cooking ( need to be needed by feeding others ) . When I am low I eat more junk ( emotional eating ) and try to raise my mood with sugar but even if I am not able to answer the phone or the door bell I am able to cook something and always healthy . It may take me a long time ( I am very slow and particular , cook from scratch , research new ingredients etc. ) or I may be like on an auto pilot but cooking is something I always turn to when I do not feel like lifting a finger.

I love eggs .

the room above the garage Sat, Jun 4th 2016 @ 4:38pm

Hello g, I love nothing better than a recipe with minimum ingredients! I love eggs too, their design still impresses me. Love ratg x.

Hopeful One Sat, Jun 4th 2016 @ 7:07am

Hi RATG- thank you for that recipe.I will try it . I cook 75 gm pasta in a microwave ( 12 min, full power) and mix with one grated courgette ( can get ready grated) which is cooked in heated olive oil with 2 crushed cloves and about 8 cherry tomatoes for about 8 min while pasta is cooking . When pasta is ready drain and mix with the cooked courgette and tomato . Add salt and pepper to taste and stir. Pour on a heated plate( I place the plate under the pasta bowl to heat while the pasta is cooking ) . Sprinkle pre grated Parmesan on top to taste. Enjoy. Sometimes I will place 2 eggs in the pasta water , remove before draining pasta , shell , slice or quarter over pasta mix. I adjust quantities depending on how hungry I am .

I serve it with my daily laugh.

When Seymour passed away, God greeted him at the Pearly Gates. "Thou be hungry, Seymour?" said God. "I could eat," Seymour replied. So God opened a can of tuna and reached for a chunk of rye bread and they shared it. While eating this humble meal, Seymour looked down into Hell and saw the inhabitants devouring huge steaks, lobsters, pheasants, pastries and fine wines. Curious, but deeply trusting, Seymour remained quiet. The next day God again invited Seymour to join him for a meal. Again, it was tuna and rye bread. Once again looking down, Seymour could see the denizens of Hell enjoying caviar, champagne, lamb, truffles and chocolates. Still Seymour said nothing. The following day, mealtime arrived and another can of tuna was opened. Seymour could contain himself no longer. Meekly, he said: "God, I am grateful to be in heaven with you as a reward for the pious, obedient life I led. But here in heaven all I get to eat is tuna and a piece of rye bread and in the Other Place they eat like emperors and kings! Forgive me, O God, but I just don't understand ... " God sighed: "Let's be honest, Seymour -- for just two people does it really pay to cook?" ( Original By A.G a fellow joker )

Bearofliddlebrain Sat, Jun 4th 2016 @ 9:14am

Lolilol! Bear x

the room above the garage Sat, Jun 4th 2016 @ 4:40pm

Loving today's joke :-D And I love your recipe, simple and I can almost taste it! I try to avoid gluten (so no pasta) but I could have this with rice. You must be on holiday countdown! Thank you for your words the other day, love ratg x.

Hopeful One Sat, Jun 4th 2016 @ 8:21pm

Hi Bear and RATG- thank you for your comments.

Orangeblossom Sat, Jun 4th 2016 @ 7:21am

I love surprises & your blog was a surprise for me. Look forward to your next blog.

the room above the garage Sat, Jun 4th 2016 @ 4:41pm

Great! Thank you much, love ratg x.

Sheena Sat, Jun 4th 2016 @ 9:02am

Good Morning RATG - I did enjoy your blog - and may even give it a go next time I'm wondering what to put on the table for lunch/supper or even a rather good breakfast. Food is so important and eating well and simply has to be really helpful to keeping well. Thank you, Sheena

the room above the garage Sat, Jun 4th 2016 @ 4:42pm

Its a great breakfast! Glad you like this Sheena, hope you enjoy it when you taste it, love ratg x.

Bearofliddlebrain Sat, Jun 4th 2016 @ 9:16am

Like Orangeblossom says above....a lovely surprise, dear RATG!
Sounds like a delish easy recipe. One if my favourites especially when low, is easy poached eggs...or an omelette. Oh how good eggs are and what a good egg you are!
Bear hugs x x x x

the room above the garage Sat, Jun 4th 2016 @ 4:43pm

Hello Bear! Glad to see you x. It is so easy and very tasty. I love poached eggs and spent about two years learning the technique!!!! Blogged about that a while ago :-D

Anonymous Sat, Jun 4th 2016 @ 9:19am

Hi ratg. I am definitely going to try this. I can smell the garlic cooking.Julxxx

the room above the garage Sat, Jun 4th 2016 @ 4:44pm

Hello lovely! Its really tasty, I thought that eggs and garlic would be awful but its really good! I am picturing you eating it outside, in France, after a bike ride. Love ratg x.

Richard Sat, Jun 4th 2016 @ 9:36am

Thank you, ratg. I will try this one.
Peace & Love,

the room above the garage Sat, Jun 4th 2016 @ 4:45pm

My pleasure Richard, I hope you try it, like it and keep it, love ratg x.

Belinda Sat, Jun 4th 2016 @ 9:43am

Hi RATG, thank you for your simple recipe. Unlike you, I do not enjoy cooking, but do need good food. I am glad to have a simple meal to experiment with. I manage the washing up a bit more easily.
How different we all are. x

the room above the garage Sat, Jun 4th 2016 @ 4:49pm

Hello Belinda, it is so straightforward that its almost just 'making it hot' rather than cooking. I started off as an appallingly bad warmer-upper who ate ready meal type rubbish every day, simply due to lack of knowledge. That was about 11 years ago and now I am a happy cook. What I cook might not always taste exactly 'right' but its always healthy. Its key to allowing myself time off for junk-behaviour! Love ratg x.

The Gardener Sat, Jun 4th 2016 @ 10:57am

Liking food? And why not - with the spotlight on obesity so much about food is negative and guilt-ridden. You need fuel to keep going - with due reference to nutrition why not have stuff which started good, cooked with love, enthusiasm and needs of your consumers, then make it look good. Had porridge, honey and white peaches for breakfast - beastly cold here, and after a rough night needed sustenance. Over decades, knowing certain male guests were due I would start with the pudding (not eating it, planning it) and work backwards. People with long journeys would expect to raid the cake tin, one for the road. Your excellent and simple recipe RATG. One of mine, called, with some presumption, 'Spanish' omelette, is really clearing out the fridge. Left over potatoes, just in date bacon or salami, shallots, tomatoes, all fried together, and eggs beaten to froth, let set on stove then pop under hot grill and let it turn into a souffle. You present it in the pan straight from the grill and wait for the plaudits. Mr G has got most inventive in reasons to wake me up - every 10 minutes until 2.30 a.m - not in the best of moods - and, despite no sun and floods in rest of France all my gardens need watering. anorak and clogs to the fore.

The Gardener Sat, Jun 4th 2016 @ 11:26am

You've opened the memory flood gates again. I have the 'random' selection of photos going by on big screen - loads of beautifully laid tables and spectacular buffets. I had to have a system - 8 people to dinner, 5 children and a lot of animals. Always the same, huge varied hors d'oeuvres, children had it with some solid additions, then a 'special' pud to try and prevent them from coming down in their p j's and begging at table. Then a huge and absolutely unspoilable casserole. Pudding spectacular - the kids would watch the construction, then consult the guest list. 'She's on a diet, he always has seconds', idea, would there be any left for Sunday lunch. Trouble free food vital, as an animal would usually get out. If guests got involved in chasing pigs it effectively broke the ice and added to appetites. Difference UK and French as guests - Brits do have a sense of the exhaustion of the hosts - French will carry on yacking at high decibles while host and hosted are collapsed in the kitchen, saying 'when will they go, when WILL they go'.

the room above the garage Sat, Jun 4th 2016 @ 4:52pm

Hello TG, is the watering done? I wondered where the energy might come from to do it and then I realised that there might be a therapeutic benefit in watering the garden. All those smells, sights, sounds and maybe a moment or two in there for your mind to be free. Loving your description of your dinners, your memory floodgates are sublime. Thank you! Love ratg x.

The Gardener Sat, Jun 4th 2016 @ 5:15pm

Thanks ratg - most of watering done - therapeutic as you guessed, and due to the beauty of the profusion and every flower doing its spectacular best a great joy. when I did my degree I would take the best flower in the garden in to the exam and tell myself that if I did not get the degree I was still a very good gardener. Got the degree, and am still (horrendously boastful) a very good gardener. Due to experience, an eye for colour and pure TLC. Getting a bit worried - popped in to good friends - they were busy but stopped for a glass of wine. We definitely over-stayed our welcome but I'd DESPERATE, only word, for sociability. You've got to slow down sometime, but oh, the sadness of it all, Love from the hose pipe wizard. X

Frankie Sat, Jun 4th 2016 @ 8:10pm

My heart goes out to you, dear Gardener ... as I watch my mother deteriorate ... much more gently than Mr. G. so I can only imagine the whole ghastliness of it all for you ... Your words ring SO true "You've got to slow down sometime, but oh, the sadness of it all ..." You and me both, dear Gardener ...I tell myself that it is part of life's rich tapestry - but I ache even so ... Frankie x

Leah Sat, Jun 4th 2016 @ 10:39pm

Frankie and Gardener, ".. the sadness of it all" . It is part of life, it is sad and my heart aches for you both and brings back memories of what I went through with my mum over 15 years ago. Sending hugs to you both. It still aches all these years later but not as much and not as often. Thinking of you and all the many others in similar situations.xx

Frankie Sat, Jun 4th 2016 @ 8:11pm

Evening dear RATG: brilliant blog - thank-you! For me, a really good stand-by is soup (sometimes home-made, often bought) and salad ... surprisingly satisfying and oh so easy! Good to see you ... Frankie x

the room above the garage Sun, Jun 5th 2016 @ 4:13pm

Hello Frankie, a soup dragon here too :-D Wonderful to see your name, look forward to hearing an update from you, it's been too long :-) love ratg x.

Leah Sat, Jun 4th 2016 @ 10:40pm

great blog as usual. Food for thought. Your words always have meaning for me. Leah x

the room above the garage Sun, Jun 5th 2016 @ 4:15pm

Hello lovely, how's the bush today? Love ratg x.

Lexi Sun, Jun 5th 2016 @ 1:42pm

I am a hopeless cook. I just get too distracted. As I am often heard to say "I only have a kitchen because it came with the house." But even I could manage this great recipe. Thanks RATG!

the room above the garage Sun, Jun 5th 2016 @ 4:17pm

Brilliant Lexi, it is exactly 'you' it's aimed at...those who think coming up with something comforting, nutritious and really tasty is beyond them. It is really straightforward and tastes really good. We ate it here this lunchtime! Love ratg x.

Susannah Sun, Jun 5th 2016 @ 9:43pm

A little late to the party, but I made your recipe tonight and we really enjoyed it. Mopped up all the juices with the ciabatta.
I may not often comment, but I often glean nuggets from the blogs, so thank you to all contributors.

the room above the garage Mon, Jun 6th 2016 @ 10:42pm

I'm CHUFFED to bits that you tried it out! Big smile here! Love ratg x

Louise Tue, Jun 7th 2016 @ 11:35am

Hi RATG, this is my first time adding a comment (and sorry it's a bit late) - I'm going to make your recipe tonight which I'm looking forward too. I enjoy cooking but lack inspiration so often resort to eating rubbish. I like the fact that I could add in other ingredients to this recipe if I have them or need to use them up. Thank you.

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