there is nothing ..

quite like a filthy proposition to lift this girl's spirit (and hemline).

Meanwhile, I made curried parsnip soup. 

3 parsnips, peeled, trimmed and sliced, sweated in an unfeasible amount of butter for 10 minutes, over a low heat. Add a little flour and hot curry powder to taste, cook for a couple of minutes. Be brave, the curry heat is welcome with this sturdy, sweet vegetable. 

Cover with water, simmer for half an hour or so until parsnips are tender. Blitz, and reheat with a little milk to make the preferred consistency. Or add double cream if you are feeling decadent.