Much as I love cooking, I tend not to want to do it for myself, unless I happen to be testing a recipe. Why go through all that effort just for me? Which is one of the reasons why I picked up Nigella’s latest cookbook – it promised Nigella-type food that can be made quickly and easily. Of course Nigella-type food means that a lot of recipes are loaded down with cholesterol and sugar, which given the medical situation around here is not the wisest fare of which to partake, but moderation is a wonderful thing. And so is roquamole.

Which is? Why guacamole with added blue cheese, of course. Decent Roquefort is kind of hard to find here in California, but Trader Joe’s came up with something called Salem Blue that fit the bill quite well. And it worked. The blue cheese hit in the aftertaste is an ideal addition to the otherwise rather bland avocado. A bowl of that and some tortilla chips, and a warm naan, will do me just nicely for supper.

And now I guess I’d better hit the step machine to burn it all off.