Now, according to the doctor the best sources of iron are eggs, leafy greens and red meat.
Eggs - check! I have one for breakfast every day. Go me.
Leafy Greens - okay, well, I could always step this one up. But honestly, I'm not doing too badly in this area.
And Red Meat - Well! This one I almost never do. I didn't realize it until I stopped to really think about it, but unless I'm out at a restaurant (and even then it's not that often) or for dinner at mum and dad's, I pretty much never eat red meat.
No, I'm not a vegetarian. (If you know me at all, you're probably laughing at that thought). No, it's because even after 30 years, I still haven't figured out how to cook red meat!
Now, it's not as if I haven't tried. I go through phases where I put strips of steak in stirfries, and there was that beef curry I cooked for mum and dad last week. But the fact that it took us each about 5 minutes to chew each piece of meat was pretty typical.
I've been given instructions, and I've tried to follow them: Seal the meat in a hot pan, then put it on simmer for a loooonnnngggg time. But it doesn't matter - it's still as tough as leather. So I tend to stick to fish or chicken, which I know how to cook.
But yesterday, while I was at Woollies pondering my dilemma (do I buy and murder some red meat or not?), I noticed these on sale for $20:
Ah-HA! Slow cookers are supposed to be SUPER easy, right? You throw in your meat, veggies and some sort of spice/flavour, and then you just walk away for ages. And when you come back the meat is tender, and delicious, and your iron levels rise quickly and impressively.
So I'm now the proud owner of a small 1.5L slow cooker, and I've prepared the meat and vegies, and I'm going to duck home at lunch today to 'put it on' for dinner. Sound be excellent - wish me luck!
PS. Just as a question for all those slow cookerers out there: all the instructions I read recommend that I seal the meat in a fry pan before I put it in the slow cooker... but that's kind of annoying, isn't it? I mean isn't the whole point of the slow cooker that I don't have to do anything but throw things in and turn it on? I'm wondering what would happen if I didn't bother with that 'sealing the meat first' thing.... what do you think? I mean, how bad could it be? ..... (Are you starting to get an inkling for why the things I cook don't always turn out?)