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Day 24, and beyond

Well life came up and socked me in the fizzog – lucky me.

It appears my life doesn’t lend me to posting daily so I’m going Weekly. Yes, I’m fully aware I’m a flake thank you :D No I don’t need rescuing I’m doing fairly well resolving my flakeyness by myself.

New post up soon.

Peace, love and pizza xx

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Day 25, where cooking is back on the menu

and we are back on track with the actual menu planner.

Also, yesterday I had my first big interview in 10 years, yay me. I actually had to tell somebody not to use an offensive word in regard to people of colour and to pull somebody up on being sexist, AT AN INTERVIEW!

We had mac and cheese tonight, one portion of the Mumsnet cheese sauce recipe from Day 8, I think you’ll recall :D Straight macaroni from Asda, bits of ham torn up into it and garlic bread from Aldi (the frozen kind) which was, surprisingly, yum!

Whack the cheese sauce, cooked pasta and ham into a dish pop some mozzarella cheese on top. Bake until cheese gets brownish (about 20 mins), cook garlic bread as directed and eat with some salad.

Cub:

Peace, love and pizza!

 

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Day 21, 22, 23 & 24 where nobody can be bothered cooking

still having a hangover from a late night, simply talking to adults does this now apparently, nobody really felt like food. The Lurgy abides apparently. (Extra points for the film reference).

Day 21

Tonight we had Aldi hotdogs – seriously, I’m putting somebody who owns Aldi shares child through college with the amount of bloody hotdogs we are consuming!

Day 22

Tonight it was Spag Bol (sans Spag) with garlic bread out of the freezer, no-one finished it because we don’t want to eat.

Day 23

The Cub had hummus and bits, Robin had a sandwich and me? I had Christmas cake :D

Day 24

We all felt a bit better today so the boys had noodles, sausage and sweetcorn and I had a sandwich.

How rock and roll the last 4 days have been :D

Cub:

Peace, love and pizza!

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Day 20, in which we realise that food processors aren’t good for everything.

today is a governors meeting about the school premises and was really quite promising, the school continues to grow and the ideas the head have are really good. We are currently looking at putting in an outside classroom type space the children can use to go and be quite in during breaks and lunches etc. This is a GOOD THING!

So, today is meatloaf day, the texture of meatloaf is NOT improved by making it in a food processor with the blade that does the choppy things. I should have chopped up the onions and garlic and swapped to a dough hook or mixed with my hands!

Here’s the original recipe:

  • 1 1/2 lbs ground beef (ground shoulder roast is good)
  • 1 slice bread (broken or chopped finely)
  • 1 egg
  • 1 small vidalia onions or 1 small type sweet onion, finely chopped
  • 1 teaspoon table salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons ketchup
  • 1/2-2/3 cup whole milk or 1/2-2/3 cup half-and-half

Sauce

  • 4 tablespoons apple cider vinegar
  • 2 -4 tablespoons dark brown sugar, packed firm (to taste)
  • 1/2 cup ketchup
  1. Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.
  2. Smooth out top.
  3. Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
  4. Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.
  5. ENJOY!
  6. *The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good.
  7. **Recipe should be”plump” from the addition of the milk or Half & Half.
  8. It should NOT be runny.

Here’s what I did.

Chop up the onion and garlic in the food processor with the choppy choppy blade:

choppy choppy blade

 

Until it becomes really finely chopped up.

Add the bread until it becomes breadcrumbs and the onion/garlic gets even more chopped.

Add the rest of the ingredients and a bit of meat – I used 750g of mince – blitz. Add more meat, blitz, repeat until all the meat is added.

What I should have done is done it to the point of adding meat then whacked it in a bowl and squiged it with my hands. Squiged IS actually, a valid cooking term :D

I used half the cider vinegar advised because my stomach gets upset with to much acid, I can’t even drink wine – the things they don’t tell you about having a baby!

I’m not actually sure I took a picture but if I did I’ll post one soon.

Old Cub Picture

New Cub Picture

From now on we’ll just be going with new cub pictures, there is to much of a good thing!

Peace, love and pizza!

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Day 19, in which everything goes out of the window for about 7 days

Yes, I’m writing this a week later because of various things that have happened over the last week, I’m going in chronological order and doing 7 posts in a night, go me!

We went to the cinema and decided that cooking and eating are far to much bother. Tonight we had sandwiches and didn’t eat a full one. This, was probably because we went to the cinema to watch Monsters University (The Unnecessary Prequel) and were full of sugar and hot dogs from Ikea. It should have been chicken chasseur. Here is the recipe from Delicious magazine:

  • 8 skinned and boned chicken thighs
  • 4 large fresh thyme sprigs, leaves picked
  • 2 tbsp olive oil
  • 100g (about 3) shallots, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbsp tomato purée
  • 200ml dry white wine
  • 200ml chicken stock
  • 300g small chestnut mushrooms, halved
  • 2 fresh bay leaves
  • 200g fresh or canned chopped tomatoes
  • 2 tbsp fresh flatleaf parsley, chopped
  1. Open out the chicken thighs and place skinned-side down on a work surface. Sprinkle with half the thyme and some seasoning, roll back into shape and tie at each end with string.
  2. Heat a deep, non-stick frying pan over a medium-high heat. Add 1 tbsp oil and fry the chicken pieces until golden all over. Set aside.
  3. Add the rest of the oil, shallot and garlic to the pan. Fry for 4-5 minutes until lightly browned. Stir in the purée, cook for 1 minute, add the wine and stock, and bring to the boil. Return the chicken to the pan with the mushrooms, remaining thyme, bay leaves and some seasoning.
  4. Cover and simmer for 10 minutes. Uncover, stir in the tomatoes and simmer for 30-35 minutes. Turn the chicken now and then, cooking until the chicken is tender and the sauce has reduced. Sprinkle with the parsley and serve with mashed potatoes.

Old cub picture

New Cub picture

Peace, love and pizza!

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Day 18, where I cut the boys hair

and they still love me. Not like my mother use to ::shudders:: But with clippers and a great deal of bribery on The Cub’s part. He HATES the idea of having his hair cut, and, as long as I cover his face with a towel to keep the hair off, he quite likes having it done because the clippers tickle. I really should do them both more often but, it’s a bit like clipping horses, hot, hairy work and not v pleasant. Still, it saves us quite a lot of money and the clippers paid for themselves in the first year. I used this web site to get started and have kind of winged it since then :D

Tonight was supposed to be Pan Haggerty, but nobody really felt like it so we had beans on toast instead, which was a bit yum :D

We went to see a van today, Robin’s new plan is to buy a van instead of a car. Don’t! I know, I KNOW! He has this idea he can trick it out and make is a short term holiday van. I do not see this happening, I will be fully supportive of him, but I really blame George Clarke and his bloody program.

Old picture of The Cub:

New picture of The Cub with a new do!

Peace, love and pizza!

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Day 17, in which we get

all creative.

So I thought about Parika Pork and thought it would probably be to spiky (spicy in Cub language), so I decided to play with it and here’s what I did.

Cut up enough pork for all of us about 350g in chunks

Mandolin sliced up 3 red onions,about 300g straight into the slow cooker.

Added, the pork chunks to it

1 chicken stock cube with about 400 ml of water

added about 4 tablespoons of sundried tomato paste I had left over

tomato puree

about a tablespoon of lemon juice

sugar a couple of teaspoons

smoked paprika (about a teaspoon)

2 cloves of garlic, crushed

1 teaspoon of cider vinegar

1 teaspoon of parsley, thyme

fresh ground black pepper – we like black pepper so quite a bit ymmv.

Mixed it in the slow cooker, and cooked on low for about 8 hours.

Mixed half a tub of low fat crème fraîche.

Served with rice and garlic bread.

A tiny bit yum, I doubt I will ever be able to repeat this because I did it on the fly.

This is what it looked like:

Twas a tiny bit yum, in fact, I think somebody slipped in some crack cocaine because I’ve been eating the left overs on and off ever since!

Old Picture of The Cub

New Picture of The Cub

Peace, love and pizza!