150 press-ups every day, at 77 years old!

I had a very nice visit last week, from my Great Uncle and Great Aunt, Owen and Peg, who were over visiting from the USA.

It was great seeing them again (I’m sure it’s been over 15 years since the last time), and through finding out a little more about them this time, was amazed to hear that Owen (on the far right of the photo below), at aged 77, still does 150 press-ups every day!

Personally I think that’s very impressive (I think I might be able to do around 10% of that at the moment!), so if he can do that at 77, it gives me a great focus of what I should be able to do at 33!

Jason, Peg, and Owen

Many thanks guys.  Lovely to see you both again.

Butternut Squash Risotto

Butternut Squash Risotto

Butternut squash risotto

Serves 3


This is one of my favourite risottos, it tastes very creamy, is extremely easy to eat (very morish), and seems pretty healthy too!

We make it with vegan margarine, but I know it also works just as well with proper butter.

Do sort out the squash first though, it normally takes longer than you’d expect to peel and chop!

This also goes very well with freshly made Garlic Bread.

Printable PDF version


  • Half a medium butternut squash, peeled and diced in small pieces.
  • One large onion, finely chopped.
  • 2 freshly crushed garlic cloves / or a good teaspoon of garlic paste (optional)
  • Approx 50g butter / margarine (or more)
  • 1.5pts (750ml) vegetable stock (make it as two veggie stock cubes disolved in 1.5 pts boiling water)
  • 250g risotto rice
  • A few shavings of Parmesan (if you’re not veggie), a vegetarian alternative to Parmesan if you are veggie, or omit the cheese bit entirely if you’re vegan (it’s still great as is)


  1. In a large saucepan, fry the onion for a few minutes with the butter, until very slightly browning, then add the crushed garlic (or garlic puree)
  2. Add the dry risotto rice to the fried onions & butter, and toss until mixed, then fry for a minute or two.
  3. Add the vegetable stock, mix, bring to boil.  Then add diced squash.
  4. Simmer until liquid has been absorbed (around 15 minutes), mixing occasionally.  Adding a little more boiling water as necessary
  5. Season to taste.
  6. Add the Parmesan if you have it.
  7. Enjoy.

My new personal blog

My new blog here at www.parlour.info should hopefully give me the outlet to share various things that don’t seem too appropriate to update anywhere else!

I’ve just been updating the about page as I know a lot of people can get a bit puzzled by the various things I get up to during my 7 day working week.  (Thankfully though, because of the vocations I’ve chosen, very little of it feels like ‘work’ anymore!)

I’ve been modifying some lovely recipes over recent months too, so hopefully these will find a place to be shared soon.

A lot of people ask me about setting up their own business too, so hopefully this will be another area I’ll be able to share information on over the coming blogging period.

If you have any queries at any time, please just post a note beneath an associated blog, and I’ll try and get back to you!