Hangovers are never fun but the older I get, the more I detest them. They aren’t particularly cool and I don’t like wasting an entire day dealing with self-inflicted pain while trying to razz up some love from an unsympathetic partner. On top of that, there’s a real sense of disquiet that’s begun to permeate my hangovers. It nitpicks conversations and is just generally unpleasant to be around.
Despite this, I think many of us need to check out occasionally – be it a pub, a movie, dinner with friends; enough to clear out the cobwebs or at the very least that awesome toddler meltdown at Coles that left you fighting back tears in a car park.
Checking out doesn’t have to involve too many Gin Rickeys but if it does, I strongly suggest calling your other half before it hits 2am.
Other discoveries I recently made:
Taxis that ask where you’re going then refuse to take you are almost as bad as the ones that do take you, but drive like they’re delivering a vital organ. My organs might be functioning but they’re sure starting to like the look of that vinyl upholstery.
Talk Talk Talk
My husband believes getting me to talk is as simple as throwing a warm blanket over me. Turns out the terrible twos, gin and one careening cab ride works too. Either that or I was lucky enough to spend some time with people who were not unlike a cosy, warm blanket (I realised it wasn’t so lucky for them when they wanted to play “Let’s see who can be the quietest”).
To thaw out a cool spouse, you should probably show some gratitude and try applying either food, gentle conversation or sex. I went with food. Also, one bed ridden hangover every twelve months is a cheat’s way of checking out that can probably be suffered through.
Blackened Salmon with Avocado and Mango Salsa (adulterated from Delicious Home Cooking from ABC Books)
Place 1tbs of dried oregano, 1 tbs of sweet paprika, 3 garlic cloves, salt and pepper, a pinch of cayenne pepper and 50 mls of olive oil in a bowl. Place salmon pieces topside down into marinade.
Warm some grapeseed oil in a frypan until smoking and cook salmon, topside down until blackened (about 5-6 minutes). Remove and place on baking tray topside down and bake in pre-heated 180 degree oven until just cooked.
For the avocado and mango salsa, juice a lime and combine with half a sliced red onion, some diced mango and avocado, a dash of olive oil and salt. I didn’t have coriander or black turtle beans but they would’ve rounded off the salsa nicely.