I’m typing out this post literally holding my breathe – let me explain why! A couple of years ago my beautiful Apple laptop got the tiniest bit of water on the keyboard and it stopped working – I was gutted. It loaded up perfectly but when I typed anything the letters I pressed weren’t the ones that appeared on the screen. Anyway skip forward to today and I’ve been using a desktop Apple Mac instead but considering investing in a new laptop.
As I now work all day at home in the same place I would normally go after work to do the website and chill out I feel like I’m constantly at the kitchen table. I’m thinking if I have a laptop then I can at least update the website vegging out on the couch. In one last ditch attempt I switched on the old laptop for the first time since April 2018 and miraculously it is working perfectly. I’m both absolutely delighted and waiting for it to start to go wrong again.
I’ll keep typing out this recipe with my fingers crossed and hope I’ve just saved a fortune! Anyway back to the recipe and enough about all the tech I use to update this website!
I’ve been trying to make a few salad bowls while I’ve been at home as after five years I’m still pretty light on lunch ideas. This bowl has all my favourite things – crispy potatoes, avocado, smoked salmon and jammy centred eggs. I have an idea for a tandoori chicken salad I’ll make and upload in the next couple of weeks.
Click here for recipe –> Gluten and Dairy Free Smoked Salmon Salad Bowls