I’m currently fighting with a cold, it’s made itself comfortable and I’m losing sleep so I’m now a slightly grumpy cold haver. The one change my body always follows with a cold is a change of voice, it’s definitely no Phoebe change where I suddenly sounds amazing.
Rather it’s a much deeper manlier version of my own voice. It makes me laugh and I wear it with pride. Meaning an early morning video to my brother in Australia, just so he can make fun of me.
Yes siblings, we never let a day go by without a dash of brutal honesty and a smattering of “told you so’s.”
The downside of a cold is the need for more tissues than necessary.
On a regular day I barely need a tissue, with a cold I can’t get enough and that means I had to traipse in my running shorts and thick cardigan (the only things I can be bothered wearing in my condition) down the road to top up on tissues, lemons and ginger.
Of course waiting for the ad break on Gilmore Girls re-runs, taking me back to my teen years. Soon the lemon, ginger and honey drink had warming my insides enough to beckon a nap.
So while I go fight this cold, you should enjoy the very simple, quick lemon zested dinner that had me wishing I’d made more.
Lemon Zested Prawns with Coconut Rice
1 1/2 pounds prawns, de-veined and shelled
1 lemon, zested and juiced
1 large or 2 small cucumbers
1 large handful mint
1 1/2 cups rice
3/4 cup coconut milk
Cook the rice according to instructions, and add the coconut milk with 5 minutes left to cook.
Grate the rind of the lemon finely into a frying pan and add a dash of olive oil.
Place on medium heat, adding the prawns and stirring to coat in the rind. Cooking until lightly golden and clear of juice, approximately 5 minutes.
Cube the cucumber and avocado and toss to combine. Adding the mint and lemon juice.