Monday, 22 February 2010

Blogging


To blog or not to blog...that is the question.

I'm tired. I've been trying to post all day but B has been fussy and grizzly. She's left a long trail of baby slime everywhere, has been constantly stuffing her fists in her mouth and has rosy cheeks. Does this mean the start of teething? A started teething early but didn't get his first tooth until he was five months so anything is possible. Also today I was reminded that I never used Pampers nappies for A and why. Unlike most other brands it lacks the little bit of elastic at the back of the nappy which supposedly keep things snug so when you have a BF baby, poo tends to shoot up said baby's back. Yes, all day and several changes of clothes later I am now wondering what to do with the 80 odd Pampers I have left (they were on offer!). I suppose they could come in handy for major spills and might get excited if the BBC weather men announce flood warnings for the Lothians. We will be safe behind a wall of  Pampers so feel free to camp at our house.

Have been madly organising things for the big move and spent the entire day emailing and phoning people. Tomorrow, we will be visiting A's new school for a tour of the school and to meet the headmistress. The weekend was spent organising and clearing out things for the move. I spent the majority of the weekend in A's room which was a disgrace and I didn't realise that we had shares in Toys R Us but hey... On Saturday we went to my folks for dinner  (a regular occurrence) and on Sunday A had pasta with pesto, broad beans and asparagus, Me and OH had polenta with mushrooms. Not sure if you're interested in the recipes but if you are...
 

Ingredients

  1. 1 litre vegetable stock
  2. 250g instant polenta
  3. 50g butter
  4. 25g grated Parmesan
  5. 8 portobello mushrooms
  6. 2 tbsp olive oil
  7. 2 shallots, finely chopped
  8. 2 garlic cloves, chopped
  9. 150ml white wine
  10. 150g garlic and herb soft cheese
  11. 2 tbsp milk

Method

  1. 1. Bring the vegetable stock to the boil in a pan. Tip in instant polenta and simmer gently, stirring, until thick and creamy. Remove from the heat and stir in butter and Parmesan. Cover and set aside.
  2. 2. Preheat the grill, then place the portobello mushrooms on a baking sheet, rounded side up, drizzle with olive oil and grill for 5 minutes. Turn over and grill for a further minute.
  3. 3. Heat 2 tbsp olive oil in a frying pan over a low heat and cook shallots, and 2 garlic cloves. Add white wine and simmer rapidly until reduced by half. Add soft cheese and melt to form a creamy sauce. Thin the sauce with milk.
  4. 4. Spoon the polenta into shallow bowls and top each with 2 mushrooms, then spoon over the sauce.

Tonight I started to boil up a ham hough for soup stock and for a lentil recipe tomorrow night but then a phone call found me en-route to my folks to roast the half cow my father had been conned into buying from the butcher at the weekend. Here's the lentil recipe in case I don't get a chance to blog tomorrow.
 

Ingredients

  1. 1.35kg ham hock, soaked overnight in cold water
  2. 1 leek, roughly chopped
  3. 3 carrots, cut into chunks
  4. 2 celery sticks, cut into pieces
  5. 1.2 litres ham or chicken stock
  6. 600ml apple juice
  7. Few sprigs of fresh thyme
  8. Few fresh parsley stalks, plus 2 tbsp chopped fresh parsley, to serve
  9. 1 bay leaf
  10. 6 peppercorns
  11. 400g dried green lentils
  12. 3 tbsp crème fraîche, plus extra to serve
  13. Grated zest of 1 lemon

Method

1. Place the ham hock in a pan with the vegetables, liquids, herbs and peppercorns and season well. Bring to the boil, then reduce the heat to a gentle simmer for 1½ hours or until the meat is really tender. Remove the hock from the liquid and set aside. 

2. Remove the aromatics with a slotted spoon. Add the green lentils to the pan and simmer, uncovered, for about 30 minutes, until tender.  

3. Meanwhile, skin the ham hock and shred the meat from the bones. Stir the crème fraîche and lemon zest into the lentils and return the ham to the pan and reheat. 

4. Serve with the parsley scattered over and an extra blob of crème fraîche if you like.


    Night y'all.

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