Chinese Ginger

With winds howling wildly outside this morning, it was definitely a day for not going out unless one had to, and I didn't have to, so I decided to stay in and make a batch of Chinese 5-spice butternut squash soup.

Unfortunately I didn't have a butternut squash, so I used parsnips instead, and I could only find the above tube of stir-fry paste for the Chinese 5-spice . Its 'best before' date was December 2011, but the soup turned out very tasty.

In the afternoon a new neighbour, recently returned to Scotland after many years in New Zealand, came in for a cuppa.

Extra - more marital harmony guidance.