Archive for February 2008

Fridays Feast

February 29, 2008

 

Appetizer

Who was the last person you hugged?~My son

Soup

Share a beauty or grooming trick or tip with us.~Dont drag you skin when taking your make-up off.

Salad

What does the color yellow make you think of?~ First thing I thought of was ready made custard, in particular M&S own brand. It’s yummy

Main Course

If you were to make your living as a photographer, what subject would your pictures revolve around?~Food!

Dessert

What was the longest book you ever read?~Not sure. I think they’ve all been  around the same amount of pages. No epics just yet.

More Friday Feasters here

It’s late, so what?

February 28, 2008
A drunken man staggers in to a Catholic church and sits down in a confession box and says nothing. The bewildered priest cough to attract his attention, but still the man says nothing.

The priest then knocks on the wall three times in a final attempt to get the man to speak.

Finally, the drunk replies, “No use knocking, there’s no paper in this one either.”

Tagged

February 28, 2008
Earthpal has tagged me with a great little meme. I did it last year and passed it onto a few others….

How to play:
1. Pick up the nearest book (of at least 123 pages).
2. Open the book to page 123.
3. Find the fifth sentence.
4. Post the next three sentences.
5. Tag five people.

.

To Kill a Mockingbird
 by Harper Lee
.
.
.

‘They’s my comp’ny’ said Calpurnia. Again I thought her voice strange;she was talking like the rest of them.
‘Yeah, an’ I reckon you’s comp’ny at the Finch house durin’ the week.’
.
.
I tag my last five commenters; Mother of this Lot, Mrs Schmitty, Karen, Corrin and Lynne

God, give me strength…

February 26, 2008
The only way I’ll get through the day is by airing my dirty laundry in public…
.

.
Call back later to check on my heart condition progress…
.

Monday Menu Plan

February 25, 2008

                        I’m job-hunting this week, so keeping it simple in the kitchen. The little boy I’ve been minding since May last year, starts Playgroup in March. I’ve registered with FAS this morning, and will have my first interview in many years, sometime soon…

Menu for the children:

Monday~ Leek & Potato Soup

Tuesday~ Sausage Casserole

Wednesday~ Cheeseburgers and curly fries

Thursday~ Chicken dippers, rice and peas

Friday~ Celery Soup

Saturday~ Omelettes
.
Sunday~ Roast Lamb, roasted baby potatoes, Brussels sprouts, carrot & swede mash, petit pois and gravy

Chopsticks!

February 23, 2008

PhotoHunters 

Friday’s Feast

February 22, 2008
 
Appetizer

Have you ever played a practical joke on anyone?  If so, what did you do and who was your victim?

~In my late teens, when I was more of a rebel than I am now, I moved a taxi which had it’s engine running, from the front of a hotel, a few yards down the road. The taxi driver came out and looked where the car should have been, I was standing beside him looking all sweet and innocent before he saw it…

Soup

What do your salt and pepper shakers look like?

Salad

Where is the next place you plan to visit (on vacation or business)? We had planned a family holiday to Italy in August, but then when I thought of all the things we could do with 4,000 euro, I cancelled our plans! Instead we are going to spend the money on the house . The girls are already deciding on colours and bedding for their rooms. We’ll repaint the house, tackle those niggly jobs which we always put off and get the garden landscaped. Then all we need to do then, is hope for a warm Summer at home!

Main Course

What kind of lotion or cream do you use to keep your hands from getting too dry? L’Occitane or Cutex

Dessert 

Make up a dessert, tell us its ingredients, and give it a name.

~’The Blog Hopper’

Ingredients

  • Creme Anglais
  • Real vanilla Icecream
  • Toffee sauce

Place ingredients in lots of layers, in a very tall dessert glass with a long spoon, turn on the ‘puter, get a glass of wine and go blog-hopping…..Luxury!

More FF’s here

Ready for School

February 20, 2008

More WW’s here

Always one for a challenge…

February 18, 2008

“Minestrone originally was a very humble dish and was intended for everyday consumption, being filling and cheap, and would likely have been the main course of a meal. Minestrone is part of what is known in Italy as cucina povera (literally “poor kitchen”) meaning poorer people’s cuisine.Due to its unique origins and the absence of a fixed recipe, minestrone is not particularly similar across Italy: it varies depending on traditional cooking times, ingredients, and season.
 
  Minestrone ranges from a thick and dense texture with very boiled-down vegetables, to a more brothy soup with large quantities of diced and lightly-cooked vegetables that may include meats. Like many Italian dishes, minestrone was probably originally not a dish made for its own sake, though this point is argued. In other words, whereas one might set about killing a rabbit, with the intention of then eating cooked rabbit, one did not gather the ingredients of minestrone with the intention of making minestrone.
  The ingredients were pooled from ingredients of other dishes, often side dishes or “contorni” plus whatever was left over.As eating habits and ingredients changed in Italy, so did minestrone.
   The Roman army is said to have marched on minestrone and pasta fagioli (or beans and pasta), the former making use of local and seasonal ingredients, the latter due to the longevity of dried goods.The introduction of new ingredients from the Americas in the Middle Ages, including tomatoes and potatoes, also changed the soup to the point that tomatoes are now considered a staple ingredient (though the quantity used varies from northern to southern Italy).There are two schools of thought on when the recipe for minestrone became more formalized.
  One argues that in the 1600s and 1700s minestrone emerged as a soup using exclusively fresh vegetables and was made for its own sake (meaning it no longer relied on left-overs), while the other school of thought argues that the dish had always been prepared exclusively with fresh vegetables for its own sake since pre-Roman times, but the name minestrone lost its meaning of being made with left-overs and came to be associated with the dish in the 18th and 19th centuries. The earliest attestation of the modern use of minestrone dates to the 18th and 19th centuries.In the modern era, the ready availability and long storage life of canned stocks and broths means that more minestrone is based on stock or broth than water.
   The availability of newer, more unusual vegetables from the Americas (such as the many varieties of squash) or Asia means some minestrone now include non-European vegetables, though this is frowned upon by purists”
~Source Wikipedia
.
Minestrone Soup with a Twist
.
I’m making this today, and tweaking it as I go along, so the ingredients are subject to change! The great thing about the soup, is that I can put in whatever I like. I Love celery, so I’m adding two sticks. I love savoy cabbage, so I’ll be using that as opposed to kale which is more traditionally used in this soup. I often see noodles in minestrone too, but I’m using fusilli (gives it the twist!)
.
500g chopped Tinned Tomatoes
1 onion peeled and diced
1 potato peeled and diced
2 tablespoons of olive oil
2 cloves of garlic peeled and finely chopped
1 carrot peeled and diced
2 celery sticks diced
100g of dried kidney beans 
1 sprig of basil
2 litres of vegetable stock
200 grams of fusilli pasta (the twist!)
1 diced courgette
200g of shredded savoy cabbage
salt and freshly ground black pepper
.
  • Cook the pasta and set aside
  • Warm the oil in a large soup pot on medium heat.
  • Add the onion and garlic, and sauté for 5 minutes
  • Add the courgette, celery, carrots, potatoes, salt, pepper, and stock and cook for 10 minutes or until the potatoes are almost done.
  • Add the cabbage and beans and simmer for another 5 to 7 minutes, until the cabbage is tender and the beans are hot.

Serve with parmesan and dry Italian bread.

Menu Plan Monday

February 18, 2008

I’m making  a few soups this week, starting with Minestrone, as suggested by 
.

Monday~ Minestrone with a twist….
Tuesday~Day Off (Bossy’s Confirmation, eating out)
Saturday~Cream of Cauliflower / Cream of Chicken
Sunday~ Got to have a Sunday Lunch!
.