I Don’t Want No Sugar In My Coffee

The lyrics to the Big Sugar song goes like this – “I don’t want no sugar in my coffee / makes me mean, makes me mean”. I don’t know about making me mean, I don’t think so but I am not taking any sugar in my coffee anymore. I just cut it out cold turkey. I did not slowly reduce my intake – from over 3 teaspoons in one cup of coffee – 3-4 cups a day – to none.

Just like that! I could not even imagine this before yesterday but this morning as I sit here with my first cup of the day, I am surprised at how quickly I have adjusted. Yesterday I had 4 cups of coffee and I slowly am getting adjusted to the lack of sugar. Slowly. My tongue is expecting the sweetness as is my brain and mouth but then the liquid hits. I will try to get some cream so I can add it to my coffee. Or maybe I will used to sugarless coffee. I have ordered some stevia but I won’t use it for now.

Funny thing is today, half asleep, I actually added coffee and sugar but I didn’t pour the boiling water yet. I was so used to doing these two steps – adding the instant coffee and then sugar – I stopped halfway through adding the sugar and kept that mug aside for my mother. I got another mug and used that without sugar. Old habits, as they say!

Cheese & Mushroom Omelette

Ingredients

  • 1 tbspĀ olive oil
  • handfulĀ button or chestnut mushrooms,Ā sliced
  • 25gĀ vegetarian cheddar,Ā grated
  • small handfulĀ parsleyĀ leaves, roughly chopped
  • 2Ā eggs,Ā beaten

Method

Step 1 : Heat the olive oil in a small non-stick frying pan. Tip in the mushrooms and fry over a high heat, stirring occasionally for 2-3 mins until golden. Lift out of the pan into a bowl and mix with the cheese and parsley.

Step 2 : Place the pan back on the heat and swirl the eggs into it. Cook for 1 min or until set to your liking, swirling with a fork now and again.

Step 3 : Spoon the mushroom mix over one half of the omelette. Using a spatula or palette knife, flip the omelette over to cover the mushrooms. Cook for a few moments more, lift onto a plate and serve with oven chips and salad.