This week, we're taking a bit of a break in a way and "time stamping" seven posts... which have a special meaning to us.

On the recommendation of a friend, we watched the entire six part series (and the effective "pilot" episode,) of a kind of cross between a documentary and reality TV program from Britain called "The Supersizers Go..." which, when explained sounds kinda silly... but it really, Really, REALLY wasn't!

It was a lot of fun and had us literally laughing out loud in many spots.

The premise is two people, restaurant critic Giles Coren and comedian Sue Perkins spend one week eating nothing but the diet of a specific time period... and adopting it's dress and some of that time's traditions as well.

They start off with a medical exam to see the "before" situation... and then end with another test to see how the diet and time spent in that "era" affected their health.

Honestly, it was a really great series!

Anyway, as we're taking a seven day rest, we're posting a recipe from each era covered by Sue and Giles... for interests sake... and although fun, DO think twice about trying it out! We can't guarantee ANYTHING about these recipes!!!

Recipe retrieved via Google from Waitrose...

425ml water
200g bulgar wheat
425ml milk
30g currants
30g sultanas
2 large egg yolks, beaten
Pinch of saffron
50g light brown sugar
1 tbsp toasted pine nuts
100ml rum (optional)

Almond milk -
200ml boiling water
100g ground almonds

Put the bulgar, water and half the milk in a pan, bring to the boil, reduce the heat and simmer, uncovered, for 10-15 minutes. Cover and leave to stand for 15 minutes.

Meanwhile, make the almond milk: pour the boiling water over the almonds, leave to stand for 15 minutes, then strain. Discard the soaked almonds.

Add the rest of the milk, the almond milk and the dried fruit to the bulgar. Bring to the boil. Lower the heat and add the egg yolks and saffron, stirring. Don't boil. Stir in the sugar, then remove from the heat. Leave to stand for a few minutes, then serve, garnished with pine nuts.

Huge thanks for the above from Just Hungry, Waitrose, and of course, The BBC.

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