This edition of Foodie Facebook is with the delightful Amanda of Little Foodies. If you haven't checked out her cheery, young-at-heart food blog, get cracking!
Thank you, Amanda. I'm with you on drinking more water. Why is it so hard?!
Place: South East, England
What is your earliest childhood food memory?
Mushrooms in gravy from the Chinese Take Away; it seemed very exotic then. Chips in proper newspaper (no thoughts to hygiene in those days) from the fish and chip shop with scratchings as a treat. Scratchings were the small bits of batter that had fallen off the fish into the fryer.
What did you eat today?
No breakfast. I don't like eating so early (please don't tell my children, I want them to grow up loving breakfast). Brunch is a much more civil time to eat.
Lunch: a soft tortilla wrap with hummus, grated carrot and spinach.
Dinner: Homemade chicken curry, using leftover chicken from Sunday.
What will your kids never be allowed to eat?
Tricky one. I don't think I'd stop them from trying much. Only because I think you can make some foods more appealing if you say they're not allowed to eat it. I don't want them eating overly processed food and I'm quite pleased that both of them would choose a restaurant over Macdonald's. If you'd asked me a few years ago I'd have reeled off a list.
What do you always have on hand in your fridge?
In no particular order: Cheddar Cheese, Parmesan, Milk, Unsalted Butter, Salted Butter, Organic Eggs, Wine, Cucumbers, Carrots and various Condiments.
What is your beverage of choice?
Oloroso Sherry, or a cold glass of Cava, or a really good cup of coffee with hot milk. Which reminds me, I must start drinking more water!
If you could have dinner with anyone in the history of man, who would it be?
My Nana, with my husband and children who she never got to meet. If she had got to meet them then, Roald Dahl? or Stephen Fry? or maybe some Royalty, but only after they'd had a few to loosen up a bit.
OK, it's your last meal ever, what do you have?
So difficult, if I really could have anything, then I'd like lots of little dishes from around the world, Thai, Chinese, Italian, Spanish, Japanese, Indian, British. I'd like there to be some dim sum and definitely some trifle, but it would have to taste just like the ones served every New Years Day while I was growing up. I can never recreate that same taste. There was obviously some secret ingredient.