The Summer's Over....

That's it, the last official day of the school holidays.   There was hollering over haircuts, spanking new school trousers  too small, brand new shoes suddenly too big.   The weather has been rubbish: rain, wind and cold....the cost, a lot; trips to the pictures, pizza, shopping and indoor entertainment-all designed to blow your mind at the minimal cost of £50 per trip, per family....roll up, roll up!  

There have been highlights; having them here has been wonderful, watching new friendships form, clubs being created and books being read.   They've baked cakes and bread and ate them with relish.   Seeing them play in the odd pockets of sunshine has been great, faces held to the sun to catch the rays as they stay out all day, coming back for dinner and juice and then running off again before the fork stops clankering on the table.

They've all grown at least an inch and have a grubby, rosy glow about them.   It seems like not the greatest summer to me, but through their eyes, it's been fantastic and filled with adventure and fun.   That's all that really matters.

Coconut Prawn (Shrimp) Curry with Noodles

Absolutely delicious; light coconut milk is used, making this a low fat but very tasty tea.   Recipe to follow.

Hearthbread pizza

Hearthbread topped with homemade tomato sauce and mozzarella, herbs and a drizzling of olive oil.   Delicious, but for kids (and dad) only right now!

Lettuce boats filled with roasted veg, olives, garlic and cured meats with a low fat dressing and mint

A great alternative to bread...well, not really, but when you're looking to loose a few pounds, then yeah, it works well!   I roasted asparagus and artichokes in a little olive oil, sea salt, mint and black pepper, filled the lettuce boats alongisde a little chopped chorizo and Parma ham.   Thin slices of cooked garlic and olives were added along with a little lemon and honey dressing.   Lovely.

101 Ways to Cook Vegetables

I sit here typing, unable to move out of this space as a structure has been built up behind me, ceiling high, made up of cushions, tripods, brushes and blankets; it is precarious, to say the least.   To the left of me is four children, eagerly watching Corpse Bride, heads held in hands, stuck out of said structure.  To the right of me is my husband, drilling a hole in something and cutting wires for reasons unknown to me although I'm sure he explained it less than twenty minutes before.  I feel rather trapped.  

This makes me consider the need for emergency supplies; a secret squirrelling of sweet and salty snacks to keep me going for an undetermined level of time, hidden beneath my computer desk.   I'd start with a kettle that plugs into a hard drive surely such a thing has been invented? for that ever needed cup of tea or coffee.   A supply of Reese's Cups would be nice or my own version, tucked into an airtight container.   Some crunchy Kettle crisps would be a must and maybe a bottle of fizzy or two coke, Irn Bru, champagne...... A packet of midget gems or Sports gums could keep me alive here for years 20 minutes and some sweet tomatoes with a little packet of salt to dip them into.

Or I could just crawl over the couch.

Take a blagged bucket of veg, fresh from a farm and ponder their fate:

Way no. 13:

Vegetable Curry

Chop, peel and wash fresh veg and sliced garlic and fry in a little oil with cumin seeds, ground ginger, ground cumin, kalonji seeds, cinnamon stick and curry powder.   Add a little turmeric.   Add tomatoes.   Stir gently and add a little vegetable stock and cook until soft.  Add a little coconut paste and yoghurt and serve with homemade cumin bread......

Cumin Bread with Kalonji Seeds

Mix together equal quantities of wholemeal and white flour with a pinch of salt and a sprinkling of kalonji seeds and toasted cumin seeds.   Add a little oil and mix.   Add some cold water, enough to form a nice ball of dough and knead for five minutes.   Wrap in clingfilm and place in the fridge for 30 minutes.  

Remove from fridge and roll out on some sprinkled flour until roughly the size of the pan you are cooking it in.   Heat a little oil in said pan and when really hot, dump in the dough.   It will brown and start to rise immediately.   Press down all over and after a minute, turn over.   Press down once more.   Brush with a little melted butter and sprinkle with salt.   Eat with curry and a spoonful of yoghurt on the side.   Mmmm.

Way no. 42:

Spinach & Rocket Pesto Pasta with grilled and toasted vegetables

Place quartered onions and tomatoes in a hot oven, drizzled with olive oil, salt and a sprinkling of oregano.   Thinly slice the courgette and griddle or grill after brushing with yet more olive oil.   Sprinkle with salt and pepper when cooked.   Cook pasta and toss with a little pesto...basil pesto works just as well.   Top with veg and chopped, fresh basil and some more black pepper....enjoy.