Chinese Food!

Oooh! That was good!

It has been a struggle to find a  restaurant on my little island that makes gluten-free Chinese food. At last, we have found such a place. A couple of places say they can, but within 30 minutes of leaving, I know I have ingested gluten.

Before last night, it was over three years since I last had Chinese food. It was a lovely buffet restaurant in Gloucester, the Shanghai Restaurant. It was joy to be able to eat wonderful food, and know that it was safe.

Last night was another moment of loveliness.   When I contacted then restaurant, they explained they do an especially through cleaning of the kitchen, change the frying oil to ensure it gluten-free. Because of this, they said they like to have 24 hours notice to create a good experience.

I so enjoyed my sweet and sour chicken. I was in a happy little bubble. And the best thing, no cross contamination. It was just wonderful. We shall be returning for a birthday celebration.

Butternut Squash and Pine Nut Risotto

The Beloved has been playing with adding more flavours to our risottos. This morning, he asked if he could add pine nuts. This is the recipe I came up with to meet his need of pine nuts in a risotto. After describing it, the response was, "I'll never remember this. Write it down." So, here it is written down.

Ingredients 

4Tsp olive oil

75g pine nuts

1 butternut squash 

1 onion

2tsp chopped garlic

400g arborio rice

1.5 litres vegetable stock

200g Stilton

handful of fresh parsley, finely chopped

chive or spring onions, chopped.

Method

Put 2Tsp of  oil in a skillet, and toast the pine nuts. Then set the nuts to one side.

Cut the butternut squash cubes. Add the other 2Tsp of oil, and gently fry the butternut squash.

Cut the onion into a small dice, and add to the skillet. After 4 minutes add the garlic. Cook for 1 minute, and then add the rice. Stir, and add the hot stock into the skillet. 

Bring to a simmer, and cover. Cook for around 5 minutes, stir and add more stock if needed. Cover, cook, stir, repeat until all the stock has been incorporated, and the rice has been cooked. 

Stir in the crumbled Stilton. Stir in the pine nuts, and fresh parsley. Season to taste. Scatter chopped chives or spring onions on top. 

If you'd like, add shavings of Parmesan, but note that Parmesan isn't vegetarian.

Magnesium

Magnesium is important for many processes in the body, including regulating muscle and nerve function, blood sugar levels, and blood pressure and making protein, bone, and DNA.

People who eat a gluten-free diet very often have a magnesium deficiency. Signs of deficiency include high blood pressure, migraines and muscle cramps. Tick, tick, tick.

For the last couple of years I have been taking supplements to help remedy this lack, and it is wonderful to have a huge reduction in migraines and muscle cramps. Next time I'm visiting the doctor I'll find out how my blood pressure is doing.

My preference is to reduce the supplements, and get more magnesium for food as nutrients from foods tend to be more readily absorbed than tablets. The Breakfast Banana Bar is a great way to consume more magnesium. The oats and bananas are fairly good sources. The Breakfast Bars will become a common feature in my diet.

However, 30g of pumpkin seeds has almost five times the amount as a medium banana, or a serving of porridge.  I can see a lot of pumpkin seed sprinkled on my salads in my future.

We're going on a hedgehog hunt!

Many years ago, when all of the children were small, we visited my parents in Scotland. My 5 year old nephew asked "Please Grandma, may I come for a sleepover with my cousins? I haven't seen then in such a lo-o-o-ong time." Soft-hearted Grandma gave her approval. That's when my brother asked if Grandma could take the baby too, "It will means we can have night out."

Instead of a nice quiet house of two adults, there were now four adults, and four children (ranging from nine years to twelve months). Bedtime was noisy, but fun. Breakfast was also noisy and fun. When the extended family heard we were in town they invited themselves over for 'a cup to tea, and a wee cake' in the afternoon, nine more adults, and five more children.

After lunch for eight, Grandma started getting a little flustered about the imminent 'descent of the hoards'. The baby was put down for a nap, and the three other grandchildren were tossed out of the house to 'go and play'. One asked, "But what shall we do? We don't have any toys here?" In exasperation, Grandma said, "Go find a hedgehog!" The children readily agreed, and raced off to the grassy park in front of the house.

Fifteen minutes later, they raced back. "We need the baby's car seat. It's dark blue with stars. Hedgehogs are nocturnal. If we hold the car seat over the hedgehog hole they will think it is night and come out!"

Another fifteen more minutes passed, and by this time the lunch dishes had been washed, dried and put away. The sitting room had been straightened, dusted and vacuumed. And then three cousins came into view, walking dejectedly back down the path to Grandma's house. "We couldn't find a hedgehog. We've looked everywhere, and we can't find one." That's when my eye fell to Grandma's boot scraper.

"Quickly, grab the boot scraper and put it into the bag. Now, you have to rush into the house, shouting, "Grandma, Grandma, we've found a hedgehog." Everyone has to try to  be the first to tell Grandma, and you have to be so very excited. Wiggle the bag to make it look like there's a real hedgehog in it."

The trio excitedly burst into the sitting room, voices raised, bag all a-wiggle. Grandma was shocked to think they had found a hedgehog, but when she looked into the bag and saw her old muddy boot scraper the laughter started. She laughed and laughed and laughed some more. She almost peed her knickers! The tension that had been building up in Grandma evaporated.

When the rest of the family arrived the hedgehog story was told, and it has been regularly retold over the years.

Now Bring Me Some Figgy Socks

Yarn: King Cole Footsie

Composition: 93% Acrylic, 7% BPT

Colour: Fig

Pattern: my generic sock pattern

Size: my foot (64sts at start)

Needles: 2.5mm

Amount used: 100g

Started: 26th April 2023

Finished: 22nd May 2023

It feels rather strange knitting with socks again. It also feels strange using such small needles. However these socks are starting to grow, and I'm loving both the texture, and the colours. They will be a fine addition to my me-made wardrobe.

Breakfast Banana Bars Review

It is always sensible not to deviate from a recipe the first time. I wish I could remember to do that. But sadly it was not to be, once again.

So, what were my deviations? The cinnamon was doubled, and there was an inclusion of 1 cup of Holland and Barrett's seed mix (pumpkin, sunflower and sesame seeds). 

It was cooked at 200C for 20 minutes. This produced a firm but tender bar. It had a sweetness from the ripe bananas, but it wasn't a sweet creation. 

The bars are out of the oven, cut and cooling. I'm very interested in texture tomorrow morning.

Breakfast Banana Bars

This recipe is from Healthy Living James.

Ingredients

6 ripe bananas

400 g gluten free oats

1 tsp cinnamon

2 Tsp water

Method

Pre-heat your oven to 200C.

To a large mixing bowl add the peeled bananas and mash with a fork

Now add in the oats, cinnamon and water and mix together.

Line a baking tin and pour in the mix. Press down firmly with the back of a fork to compact it into the tin.

Bake in the oven for 20-25 minutes at 200C.

Remove from the oven, allow to cool for 10 minutes before slicing into bars.

Notes

Store in a sealed container at room temperature for a few days. These bars can also be frozen.  Additional fruit, or nuts could be added. 

Twiddle Muffs

Our local hospital has asked for Twiddle Muffs. These are used for patients with dementia. There's lots of tactile little things, inside and out, and it keeps restless hands busy. 

This is my first Twiddle Muff, although I have made two Fidget Mitts before. The muff is two layers of chunky yarn, knitted on my Addi Express knitting machine. The knitting took about 30 minutes, the grafting 5, and too much time to add the buttons etc.

In this project, I've learned how to make a crocheted twisted fringe, and how to crochet onto knitted fabric.  Another muff is waiting to be decorated, and it's definitely going to have far more crochet on it. Buttons take so much time!

Homo Sapien Superior

"How to Stop Time" is still not capturing my full attention. I'm still of the opinion that the concept is better than the execution.

The first rule of the "Albatross Society" is 'never fall in love with another human'. It's fine to love fine wine, music, poetry, but never another human. (Albatrosses were believed to be the longest lived animals, and the name was taken up by the long lived humans. They refer to others as 'Mayflies'.)

The members are granted the life they want for 8 years, and then they must go on a mission. This might be to recruit other potential Albies to the Society. If they won't join then they are killed! Once the mission has been fulfilled they have another 8 years of the life they choose. And it's all sounding like a cult run by the highly manipulative Hendrich. 

In his youth, Tom falls in love with Rose, and they have a daughter, Marion. Tom's perpetual youth is being noted, and he leaves his family for their safety, and his. It's only years later he learns Marion also has an extended lifespan. I now want to know if this is an inherited trait! Is it a genetic mutation that occurs naturally, and can then be inherited? And why does this particular mutation happen so frequently?

Does  Hendrich ban Albies to fall in love so he can exercise greater control? What would happen is two Albies met, fell in love, and started making babies? Would there be a new race, Homo Sapien Superior?

If two Albies could reliably produce another Albie, how long would it take for HSS to become the dominant  form of humans? With their improved immune system, and hugely long fertile period, Albies could make so many more Albies. They could survive and thrive in areas not suitable for ordinary humans.

Hold on... female Mayflies are able to reproduce from puberty until menopause, let's say 30 years. With Albies, this might equate to 450 years. If there was a society of Albies, there would be a very real need to keep strict notes on bloodlines. How many generations of separation would be required before Albies could safety reproduce with their offspring. (That's a really disturbing thought for someone who grandparents were dead, or approaching the end of their life when my children were born.)

The Next 100 Days

A week into the 100 Days Challenge, and I'm already planning my next one.  This is going to be a very easy one to accomplish on a day to day basis, but it will take planning.

The next 100 Days Challenge is to wear at least one item of clothing I have made myself. 

It may start on the 1st of August. That month will be relatively simple as I've made wraps skirts. They are ready to be used. September will require, may require, warmer clothing, and by the time October comes around we'll definitely be in scarves and shawls weather. 

But now is the time to plan - clothing takes time to make.

Aging Gracefully?

 

This story is not keeping my attention. It's a bit boring, and my mind keeps whirling off into all sorts of  other directions.

• Imagine going through puberty, but it lasts 15 times as long as anyone else
• What happens with mensuration? Do you get a period every month, or every 15 months? Once every 15 months would be fantastic!  
• What would I do with all of this time?

That's a really good question, what would I do with all of this time? My first priority would be making sure I had money - it doesn't buy happiness, but it definitely buys a great deal of security.

I'm imaging I'm living now, I've reached puberty, and over the next couple of years realise I don't appear to be aging. I'm also imaging I am not prepared to seek medical advice. My three goals are to earn money, educate myself, and to learn how to forge identities. 

When I reach the apparent age of 19-ish, I'd forge an identity for myself that would get me into medical school, and I'd learn the doctoring. If I can't go to a doctor, then I'm going to make sure I can still receive medical attention. 

Another task would be buying a house to let. I'd become one of the tenants, along with others. University towns would be a good place to do this. Fresh waves of young people coming in each year. People needing accommodation for a year or two. I'd be hidden in amongst the students. When it was time to move on, I'd buy another house in a different location using a new identity. Then at some point, I'd establish a property company, sell my house to that company, and start employing people to manage the properties. 

The idea would be to create the equivalent of  'generational wealth'.  There would be a steady, passive income source, chuntering around in the background. I could then buy a house, in cash, every 8-10 years, live there, and add it to the portfolio. Every 30 years or so, I could move back into the area, and pretend to my own daughter, niece or granddaughter. 

Writer's Block

Whilst talking with the Beloved, I said, "I still have my writing to do before I go to sleep. Yesterday's migraine has gone, but I'm rather tired and woozley. What shall I write about?" The Beloved pondered, "I wonder if writers experiencing writer's block should try writing about writer's block."

As soon as he said this, my brain lept to a different kind of block, one with an axe nearby. 

Would this be an effective way to remove writer's block, or just an effective way to remove writers with writer's block? Answers on the back of an axe please.

'How to Stop Time' and Time Related Thoughs

My current audiobook listen is "How to Stop Time" by Matt Haig. It was recommended to me by a friend at 'Shut Up and Write'.

The premise is there a few people who do not age at the same rate as the general population. This is very true in our world - those who grow up, and live in poverty age at a different rate from those who never have to do physical labour, and who don't have to worry about feeding themselves or their children. It is the 15:1 rate mentioned in the book, but poverty causes people to age faster.

I'm just a few short chapters into the book, so this is what I know so far... Tom Hazard, and his like, were born into ordinary families. When they reached puberty, their aging process deviated from the rest of humanity, and they aged at around 1 year for every 12-15 they lived. A person reaching puberty at 12 would look that age for 15 years, then 13 for the next 15, etc.

For a male to go through this would have been tough. Initially, they would have to move every few years to avoid their secret being detected. This would slow down to every 3-5 years from the apparent age of 18 to 21. It could be stretched to 5-8 years after that. 

Tom was born around 1600, and there would have been numerous occupations for an apparent teenage lad to engage in. But what about a woman?  Women essentially needed a man - a master, a father, a husband, a brother... If a woman did not have a man, then she would have been treated as a prostitute, or worse. There would not have been the same opportunities for a 'young' single woman to move around to escape detection. 

I'm now having memories of Polgara the Sorceress (from the Belgariad series by David and Leigh Eddings). She was an un-aging sorceress tasked with keeping the ancient line of kings safe, and hidden. She moved the family every generation. With each move she would take on the mantle of a young woman in her 20s, and as time went on she would retreat from public life to disguise the fact she was not growing older.

----

I have a migraine, and after working all day, I simple don't want to leave the house. Zero metres have been added to my total.

Today's walk: 0  
Accumulated total: 5.87km

Cauliflower Chicken Alfredo

 

(based on a  recipe from Diet Doctor)

Ingredients

140g bacon, diced

90og chicken breasts, cut into strips

2 Tbsp olive oil

3 garlic cloves, minced

200g baby spinach

200g cream cheese

35g shredded Parmesan cheese

salt and pepper

560g cauliflower, cut into small florets

Method

Add the oil to a skillet, and heat. Fry the bacon until crispy and cooked through. Drain, and set aside.

Sauté the chicken. When it has almost done, add the garlic and cook for an additional 3 minutes. Set aside.

Boil water for the cauliflower, and cook it for 5-7 minutes. 

Sauté the spinach until it shrinks, but no more. Set aside.

Add the cream cheese to the skillet. Add the parmesan cheese and mix well. Then add the drained cauliflower. 

Check the consistency of the sauce. If it is too thick, add some of the water the cauliflower was cooked in. Then add the bacon, chicken and spinach. If the sauce is too thin, simmer the dish until it is the right coating consistency.

Check seasoning, and serve.

----

Today's walk: 950km
Accumulated total: 5.87km

Harcombe Planning

What a difference a day makes!  The sun is shining, and it's altogether glorious.

And, I'm struggling to think of anything to write about. ...

I have a plan, and it's about time I started thinking about bringing it to fruition. There's a load of extra me that I don't want, and don't need. It's time to declutter.

The plan is to return to the Harcombe Diet at the start of next month. At it's simplest, cook from scratch, steer clear of processed foods, and keep carbs and fats separate. 

What ever we are going to be eating needs to be planned. I'm far more likely to make good, healthy food then the thinking and food prep are separated.

----

Today's walk: 800m
Accumulated total: 4.92km

Crafty Days

A selection of the dishcloths I have made recently. They are 100% cotton, and 20cm squares of dish washing fury. Well, perhaps not fury, but they are pretty good in the sink and in the general vicinity.

Some have been made for my house, and some for Cat's. Unfortunately, one of Cat's cat has decided to claim the ones in the picture. They are rather lovely for sitting on.

Whilst using a non-Cat/cat version, I realised they are great for washing dishes, mopping up spills etc, they are not so good for scrubbing kitchen cupboards. This is very handy as I was getting bored making the dishcloths, and I now have a totally new design in mind. My mental image is of a cotton scrubbie the general size of a kitchen sponge. It's also stuffed with the netting used to contain onions, oranges and lemons. I'm toying with the idea that on one side there will be bits of netting crocheted into the cotton.

----

Today's walk was in the clouds (that's what fog is, ground-level clouds). The moisture was condensing on to our clothing, hair, glasses, everything.

Today's walk: 680m

Accumulated total: 4.12km

100 Days Project

A few years ago, I came across the 100 Days Project. It started as an art project, and it expanded into a global creative endevour. 

The Beloved and I have decided to join the fun, even through it's not an official "100 Days" period. The Beloved has decided to have 100 Days of Walking, and I've decided to have 100 Days of Blogging/Writing.

This afternoon we took a walk along the Peel seafront, from the museum car park to the end of the prom. It was a glorious day to be out walking, and we covered 2.5km. I also had a 1km walk in town this morning, so I'm doing well in the Beloved's challenge. 

And this little tale has generated the first of my 100 blog posts.

Baked Vegan Cheesecake

https://biancazapatka.com/en/new-york-cheesecake-recipe-vegan/

I've been looking for a Baked Vegan Cheesecake to try, and this looks like it could be successful.

The buttery biscuit base will be made with gluten-free Hobnobs, Stork margarine, and chopped, roasted hazelnuts.

Butter Pecan Ice Cream

This recipe has been lightly adapted from the one on Grape Tree.

Ingredients

6 large egg yolks

90g butter

200g brown sugar

230g double cream

230g oat milk

1 tsp vanilla extract

200g pecans

15g butter

Method

    1. For the custard, whisk the egg yolks in a medium sized heat-proof bowl and set aside.

    2. Pour cream into a second bowl and place it into a larger bowl part-filled with ice. Place a sieve on top and set aside.

    3. In a medium saucepan, melt the butter, stirring constantly until it browns. Add in the sugar and salt and stir until the sugar melts completely.

    4. Slowly add the milk, stirring until the sugar is fully dissolved. Do not let it boil.

    5. Now slowly pour half of the milk and sugar mix into the eggs, whisking thoroughly before returning back into the saucepan with the remaining warm milk.

    6. Stir this constantly over a medium heat until it thickens enough to coat a spatula. This should take around five to seven minutes.

    7. Pour the warm custard into the cream through the sieve and stir before adding the vanilla. Stir over the ice bath until cool. Place in fridge to thoroughly chill.

    8. While it chills, heat oven to 350F/180C/Gas 4. Melt a tablespoon of butter and stir in the pecans with a pinch of salt. Spread onto a tray and toast in the oven for about 10 minutes.

    9. Cool the pecans before chopping and setting aside.

    10. Once your ice cream mixture is thoroughly chilled, churn it in your ice cream maker according to the manufacturer’s instructions.

    11. Fold in your chopped pecans. The mixture will still be quite soft.

    12. Finally put your ice cream in an airtight container and freeze for at least an hour.

Oat and Chocolate Cookies

This recipe is loosely based on Loving It Vegan's Oatmeal Cookies. 

Ingredients
150g rolled oats
125g Dove Farm SR flour

115g vegan butter
100g (200g) light brown  sugar
3 Tsp maple syrup
1 tsp vanilla extract
1 Tsp oat milk

90g vegan chocolate (I used Cadbury's Plant Bar Chocolate with Almonds)

Method

Preheat the oven to 180C.

Cream the vegan butter and brown sugar together. Then add the syrup, vanilla and oat milk. Mix well. 

Add the flour in batches, then the oats. Lastly, add the chopped chocolate, and mix.

Roll the dough into around 20 balls. Place on a lined baking sheet. Give the dough lots of space to spread.

Bake for 12 minutes. The edges should be firm and the tops lightly browned. They will be soft but will firm up while cooling. Remove from the oven and allow to cool and firm up directly on the tray.

Notes

1. Americans use 'oatmeal' to mean 'rolled oats'. Strange, but strange.

2. There was too much sugar in this recipe. It meant the cookies when cooked and cooled had a distinct snap to them. Not the sort of cookies I was after. Next time I'm going to reduce it by 50%.

3. However, I'm going to tweak this recipe with the 200g of sugar and make Florentines. To the mix, I'll add flaked almonds, candied peel, and cranberries. The chocolate will be melted and drizzled over the top.

4. The original recipe said they will keep in a sealed box for 1 week, or 3 months in the freezer. It would be interesting to be able to test either of those claims!

Buckwheat Pancakes with Salmon in a Lemon and Garlic Sauce

Ingredients
2 cups buckwheat flour
3 cups oat milk

1/2 cup water

pinch of salt

6 slices of smoked salmon, or 2 cooked salmon fillets

125g cream cheese

2 Tsp mayonnaise

1tsp garlic powder

chopped fresh herbs

lemon slices

Method

Mix the buckwheat flour, oat milk, water and salt in a bowl. 

Lightly oil a crepe pan, bring to a low-medium heat. Pour enough batter into the crepe pan to coat the bottom, but not too much. Flip the pancake when cooked on one side, and cook the other. Place the pancake on a plate lined with a clean cloth. Cover the pancake with a cloth to keep the heat and moisture in.

Repeat until the batter has been finished.

In a separate bowl, mix together the cream cheese, mayonnaise, garlic powder and herbs. If you are using fillets of salmon, break up the salmon into flakes and add to the bowl. Mix until combined. If using smoked salmon put it on a plate.

Place some of the cream cheese mix onto  a pancake, (add the smoked salmon if using), roll up, and serve with fresh herbs, lemon wedges and a salad.

Good Bye, Good Dog

We can't quite believe it. We've had our final walk with Ava.

The medication prescribed for Ava helped her a great deal. However, the damage done to the disks in her spine caught up with her, and she was finding it very difficult to walk. 

We've taken the hardest decision, and went with tears in our eyes to visit the vet. She took one look at us and knew why we were here. I put on a pretense of wanting her opinion. The vet, Louisa,  was very kind and listened to my description of Ava's deterioration. I then asked for her opinion. She replied that in our position, she would put the dog to sleep. Technically, that's when we made the decision, but we knew the day before that Ava would not be coming home with us.  

Ava was given a sedative, and we sat around her telling her what a good dog she was, and that we loved her. Then Louisa gave Ava the final injection, and she slowly stopped. There was one spasm, and it looks so much like Ava was snuggling into C for one last hug. 

A friend said, "Better a week too early than a day too late."  If we'd left it any later, I don't think Ava would have been able to walk. It would have been very distressing for her. 

A terrible decision to make, but ultimately the right one.

Breaded Chicken Breasts in Orange Sauce

Ingredients

2 cups of gluten-free died bread crumbs

2 oranges

2 tsp of garlic powder

2 tsp dried mixed herbs

pinch of black pepper

1 egg, beaten

5 chicken breasts

oil for frying

2 Tsp lemon juice

1 Tsp gluten-free flour

Method

Pre-heat the oven to 180C.

Zest the orange into a flat dish with the breadcrumbs. Add the garlic powder, herbs, and pepper. Mix well.

In a separate dish, beat the egg.

Heat oil in an oven-safe skillet.

Dip each chicken breast in egg, and then in the breadcrumb mixture. Then add to the skillet. Fry on a medium high heat until golden brown. Then cook in the oven for 20 minutes, until the chicken has been cooked.

To make the orange sauce, juice, and strain the oranges. Add to a saucepan and bring to a simmer. Mix the lemon juice and flour into a slurry, and add to the orange juice. Stir until the sauce thicken. Adjust seasoning.

Notes

Serve the chicken with mashed potatoes, vegetables, and the orange sauce. Add lemon or orange slices, and fresh herbs to garnish.

Stilton and Walnut Scones

Ingredients

225g gluten-free SR flour (I used Dove Farm Gluten-Free)

50g butter

100g Stilton cheese

50g walnuts

1 egg

milk (the egg and milk together make 150ml)

1Tsp wholegrain mustard

Method

Pre-heat the oven to 220C.

Rub the butter into the flour. Cube the Stilton, and chop the walnuts. Add to the bowl. Break the egg into a jug, beat it and then top up to the 150ml mark with milk. Add the wholegrain mustard.

Mix the milk/egg mixture into the flour. Line a muffin tin with silicon or paper case. Evenly divide the mixture between 12 cases. Bake for about 10 -12 minutes.

Ava- Update

On Saturday, Ava was prescribed two forms of medication for pain. We were warned the gabapentin might make her sleepy.  And it most certainly made her sleepy. She did not want to get up for her night time walk. She wouldn't even get up to have a wee in the garden.

We've decided to only use one medication for a little while so she can get used to it. Then we can add in the other one when it becomes necessary. This will be less of a shock to her system.

A mattress has been moved down into the dining room. Ava and I are sleeping there now. She was delighted not to have to climb the stairs to get to her bed.

Chicken Piccata

This is an incredibly tasty recipe. We are not fond of capers, so leave them out. But the lemon, garlic and butter sauce packs such a punch it stands without the capers.

Ingredients

4 chicken fillets

1 tsp dried Italian seasoning

1 tsp garlic powder

½ tsp ground black pepper

2 Tsp olive oil 

3 Tsp butter

2 Tsp lemon juice

(3 Tsp capers)

1 lemon, sliced into wheels

chopped fresh parsley, for garnish

Method
Preheat oven to 200C.

Season the chicken thighs generously on both sides with pepper, garlic powder, and Italian seasoning. 

Heat the olive oil in a large oven-proof skillet over medium to medium-high heat. Add the chicken to the skillet. Cook for 5 minutes. Flip and cook for a further 5 minutes. Add the butter, lemon juice and sliced lemon.

Transfer to the oven, and cook for 30 minutes. Remove from the oven, and scrape up and mix in any bits stuck to the bottom of the pan.  Plate the chicken and pour the sauce over top. Garnish with fresh parsley. 

Notes

This is wonderful served with steamed veggies and rice.

Ava's Diagnosis

 

Ava has been with us for just over a five years. She is now 13 and a half years old, which is a good age for a large dog. However, she's been finding it harder and harder to stand up from lying down, and her ability to walk safely on laminate floors has plummeted.  'Bambi on ice' is a good description.

We've been to visit the vet today, and mentioned her problems. Whilst the vet was examining Ava she found a lump on an anal glad. The vet became serious, and explained she had found a tumour, and that it was most like cancer. This was most definitely not the news we were expecting to hear.

The vet has recommended palliative care for Ava. This is based on her age, and hip/spine problems. We agree. We don't want Ava to be put through CT scans, surgery, chemo therapy, etc. She is an old lady, and we want the rest of life is good, and with as little pain as possible.

Afterwards, we took a car trip to the beach. The humans had hot food (it is January!) and Ava had ice cream. She was delighted with this. We then had a walk along the promenade, said hello to puppies, and received cuddles from other humans. 

Large Gift Bags

 

A good few years ago, a faux silk duvet was placed in the dryer. It did not go well. The faux silk melted in a few places, and resulted in crunchy, brittle fabric. It was no longer suitable for use as a duvet cover.

However, I still loved the fabric. Instead of tossing it out, I chopped it up and made it into gift bags. These bags have been used again, and again. Birthdays, Christmases, other gift giving times, these bags have been use.

Over the years I have made more fabric gift bags. This Christmas, I was so very smug. I'd managed to make enough gift bags for all bar two Christmas gifts. And, today, I added to their number. These bags are big enough to contain a chunky sweater, a dressing gown, a large jigsaw.

Stilton and Broccoli Soup

Ingredients 

2 tbsp oil 

1 onion, finely chopped 

2 large potatoes, diced 

1 knob butter

2l stock

1kg frozen broccoli

450g Stilton

Method

Into  large soup pan, add the oil, and cook the onion until soft. Then add the potato. and  knob of butter. Cook for another 5 minutes.

Add the broccoli and stock. Bring to the boil. Then lower to a simmer and cook for 10 minutes. Cut the Stilton into chunks, and add to the soup pan.

Using a blender,  blitz until smooth. 

Notes

This soup freezes beautifully.

Carrot and Ginger Soup

Ingredients

4 Tsp olive oil

2 tsp ground coriander

1 tsp ground cumin

0.5 tsp ground turmeric

2 large onions, cut into chunks

8 large carrots, cut to chunks

4 parsnips, cut into chunks

1 Tsp chopped garlic

2 Tsp shredded ginger

2 litres vegetable stock

1 tsp dijon mustard

2 Tsp lemon juice

salt and pepper

Method

Heat the oven to 220C.

In a large bowl, mix together the oil, coriander, cumin, and turmeric  Add the onion, parsnips and carrots. Mix well. Spread over a heavy baking sheet, then roast for 30 mins. Add the garlic and ginger. Cook for 5 more minutes.

Put the veggies, stock, mustard and lemon juice into a blender and process until smooth. This will need to be done in batches. 

Bring the soup to a simmer, and check seasoning.

Notes

This soup freezes beautifully. 

It is wonderful with croutons, or a sprinkling of mixed seeds.

Sweet Potato and Black Bean Curry

Ingredients
2 Tsp oil

1 large onion, finely chopped
3 cloves of garlic

1Tsp ginger, grated

700g sweet potato, cubed

1.5 Tsp curry powder

1 tsp ground cinnamon

400g coconut milk

200ml vegetable stock

300g cherry tomatoes

400g black beans

300g green beans

Method

Heat the oven to 200C.

Heat the oil, and par- cook the onion and sweet potato. The idea is to get a bit of colour onto the veggies.  Add the chopped garlic and ginger. Then add the coconut milk, stock, curry powder, lemon zest  and cinnamon. Transfer into an oven-proof dish and cook for 30 minutes.

Add the green beans and black beans, stir, and top with the tomatoes. Cook for another 20 minutes.

Serve with rice.

Notes

The original recipe used lemongrass instead of lemon zest, but I really don't like lemongrass. It also called for 400ml of stock, but this made the dish very, very runny.  

We are not a fan of HOT, so I cut the curry powder down from 3 Tsps to 2. Next time I make it, I'm going to try 1 and a half.

Update - eating curry on a regular basis increases ones tolerance for curry powder. We're back up to 2 tablespoons.

Mini Dauphinoise

 

Ingredients

800 g potatoes thinly sliced

4 tbsp double cream

4 tbsp grated fresh parmesan

cooking/olive oil spray

2 garlic cloves crushed/minced

Method

Pre heat oven to 200c.

Grease a 12 hole muffin tin with olive oil/cooking spray.

Add cream, parmesan, and garlic to potatoes and mix, making sure slices are well coated. Add salt and pepper to taste. Divide potato mixture evenly between muffin tin holes.

Bake for 50 mins or until potato is cooked through and the tops are crisp.

Chicken and Spinach Pasta

Ingredients

500g pasta
500g cooked chicken strips
2 x 480g jars Dolmio Carbonara Pasta Bake sauce
300g frozen spinach
100g grated cheese

Method
Pre-heat oven to 200C.

Cook the pasta. Defrost the chicken strips and heat them through in a large saucepan. Add the two jars of sauce, and bring to a simmer. Crumble the frozen spinach leaves. Add the pasta and spinach to the sauce. Mix well.

Place the saucy pasta in a large glass baking dish (35x25cm). Top with grated cheese. Bake for 25-ish minutes until hot and the cheese has melted and become golden brown.

Chocolate Chip Cookies

Ingredients
200g (7 oz) margarine, cold

125g soft light brown sugar
100g caster sugar
1 tsp vanilla extract
250g plain flour (Dove Farm gluten-free)
½ tsp baking powder
½ tsp sodium bicarbonate
200g dark chocolate chips
1 Tbsp non-dairy milk

Method

Preheat the oven to 180C.

Cream the margarine, sugars and vanilla extract. Sift in the flour, baking powder and sodium bicarbonate. Mix until well combined. Add the milk, and then the chocolate chips.

Roll the dough into balls, and place on the baking tray. Leave lots of space as these cookies will spread during cooking.

Bake for around 10 minutes, or until golden brown. Leave to cool on the baking trays.

Asparagus and Basil Pasta

Ingredients

300g penne

300g asparagus

150g cherry tomatoes

40g pine nuts

4 Tsp olive oil

black pepper

50g basil, plus a few sprigs for garnish

Method

Cook the penne until al dente. Drain. 

Peel the bottom third of the asparagus and cut on the diagonal into about 2cm pieces. Rinse and halve the tomatoes. Toast the pine nuts in a dry pan until golden brown and set aside.

Heat the oil in a pan and gently sauté the asparagus pieces for about 5 minutes. Season. Add a little water. When the asparagus is tender add the tomatoes just until warm, about 1 to 2 minutes. Add the drained penne, the pine nuts, and the basil. Toss to combine.

Transfer to plates and serve garnished with basil leaves.