For week one, we’re going to…ARMENIA…

Ar-bloody-menia indeed. We put all 50 countries into a randomiser and that’s the first bloody one it spits out. We know nothing about Armenia! In fact, most of our European knowledge comes from Eurovision – for example, I did know that Armenia did very well last year, and a quick gaze at Wiki reveals they came in fourth. We don’t mind admitting that we love Eurovision – the spectacle, the nonsense, the screaming gay men – and that’s just us in our living room. We’d love to go, but the desire to go to Eurovision is always tempered by a slight hint of embarrassment and the fear of being broadcast in full HD on BBC One wobbling about in the crowd with our bumholes blaring from all the amyl nitrates in the air. Plus, I can’t dance. I really can’t. I was going to come up with a funny euphemism for my dancing but in all honesty, it’s been described as a fat bloke trying to dance – all tilting and grand shifts of weight. Just awful. It’s like my body is sponsored by Mathmos. I’m like the Herald of Free Enterprise leaving dock. Oh I managed to get my euphemisms in after all!

A little tale that made me titter yesterday – my parents have been in The Gambia building schools and granting wishes and introducing the good Gambian folks to the joys of Lambert and his Butler, and it just so happens that my dad’s (Chris) birthday fell when they were over there. My mum arranged for a cake to be made and iced and it was brought out to much fanfare and stifled hilarity – iced on the top of the cake was HAPPY BIRTHDAY CHRIST. Now my dad HAS had a few nails put through his hand but that’s through lapses of judgement during DIY, not out of Christian malice. Parents did say it was absolutely amazing seeing people with so very little being happy. I’m sure there is a moral lesson in there, but as I’m a bourgeois pig, I don’t see it. Anyway…

Tonight’s recipe is Armenian Bulgar Salad – and I never know how to pronounce bulgar so I always have to whisper it in hushed tones in the supermarket lest people think I’m being tasteless. It’s delicious, like a tomatoey variant on my tabbouleh recipe from a while back, and would do lovely for a lunch. As long as you don’t mind your breath smelling like a hot fart later on.

to make syn free tomato bulgar salad, you’ll need:

ingredients: simple. A tiny drop or two of olive oil, a large chopped red onion, 1 tbsp of tomato paste, 1/2tsp of cumin, 1tbsp of chilli sauce, tin of chopped tomatoes, 250g of bulgar wheat and a bit of salt. I also added spring onions because I’m crazy-mad. Parsley for sprinkling.

to make syn free tomato bulgar salad, you should:

recipe: saute the onion until it’s nice and soft. Take your time here. Add the cumin, puree and hot sauce and stir. Add the tomatoes and salt, then stir for three minutes on a simmer. Try the sauce – if it needs a bit more acidity, chuck in some lemon juice. Now take it off the heat, throw in the bulger wheat, stir, add chopped spring onions and then put the lid on. After 30 minutes it’ll have swollen and dried a little – and trust me, it’s bloody delicious. Serve it with chops if you like but it works just as a lunch.

tip: this freezes very well – stick it in a freezer bag portioned out and then take it out when you need it. Or, more realistically, you’ll put it in there and forget about it forever.

extra-easy: well – no, not on its own, but if you served it with a salad of superfree food you’d be alright. Mind it does have tomatoes and onions in there…

Off to bed!

J

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