Current food/drink hyperfixation

Wish I liked thousand island, it always looks nice but I can’t eat it. I think I may have been forced to eat prawn cocktail when I was younger which maybe stayed with me. I was forced to eat quiche on a school trip I should have never gone on and I can’t even smell it now! 

I don’t measure anything out for the pesto and just go by consistency. I use a good handful of pistachios, lots of fresh basil, teaspoon of lazy garlic, lots of olive oil and salt and pepper. Blitz it until it’s a consistency you like then I squeeze half the juice of a lemon (or to taste). It will keep in the fridge for a week. You can put grated Parmesan in it but I don’t store in the fridge with that in as it starts to solidify. 

My latest one was shrimp dumplings (xia jiao). I recently moved to China and somehow got stuck on these and it was all I ate for first months (with a bit of fruit and vegetables) but for me these fixations get stifling. I tend to end up so stuck in my pattern that I cannot adapt so even if I am undereating or felt like something else I couldn’t change. But I’ve broken out of the phase now- I do love the shrimp dumplings though- they are a great invention and very convenient.

That pesto sounds great (I love pistachio nuts) I am going to try a version too.

I sometimes make a homemade / adapted version (small quantities, mixed in a ramekin) of prawn cocktail / thousand island dressing - mayonnaise, tomato ketchup, dried mixed herbs, ground white pepper, a dash of worcestershire sauce and a few shakes of sweet chilli sauce.  

I like that they are all store cupboard / fridge condiment ingredients.

Sometimes, to turn it into more of a dip, I let it down with the addition of some yoghurt (and perhaps add another type of dried herb like dill or mint, or a little smoked paprika - depending on what is planned to be "dipped").

I make my own pesto with pistachios rather than pine nuts, pasta, green olives, spinach and feta cheese. I could eat this twice a day every day if I wanted, my family are bored of this now so I usually make for myself for lunch. 
What kind of sauce do you make? 

Salt and vinegar crisps, always been a hit for me ever since being small....I don't think its done my teeth any favours over the years though 

This time of year, I am always keen to add a small handful of chopped walnuts and whole sunflower seeds to one of my meals each day.  Nuts and seeds are not cheap, but they do seem to help me feel less "Winter" somehow.  Sort of a sensation of: must be "good brain food".

Coffee.  As always.  I think it is my Methylphenidate.  It seems to help.

That’s so real! Love that. I went through a pasta phase myself not long ago. 

I’m obsessed with sauce I cook with my own recipe and long pasta. Must be this one everyday for lunch or I’m not in my skin. It’s already almost a year. At work everyone laughs when they see me with my pasta again and again. But I don’t care.