Last night, whilst searching through our many Sky channels to realise that there actually wasn't anything to watch, we happened upon "Katie & Peter - the next chapter". Ah ha, we thought, time to laugh at some "celebrities", but no, the joke was on us. What complete & utter dross. They really are a pair of losers. Why on earth would they think people are at all interested in watching them bicker about who is best, then make up, then bicker about who fancies the other one, then make up....... We watched for 30mins in amazement, hoping it was going to get better, but no!
I think the idea is we watch & think - "oh, I wish I was her/him. They really do have the greatest relationship & best sex life ever".
In reality we watch & think - "What a pair of insecure nobodies. Please don't give them another series!"
When I get to my final hour or 2 of life, I will remember that -Katie Price & Peter Andre - you owe me 30mins! What a waste!!
Friday 30 May 2008
Wednesday 28 May 2008
ROSE IS THE NEW LOUISE
In my class at school, way back in the 70's!, every other girl had the middle name of Louise - myself included. Now it seems that Rose is the new Louise. I know or have heard of (through Christian's work) a total of 7 babies born this year, all girls & all having the same middle name, Rose - my daughter included. Oh yes, & a hamster called Rosie!
Tuesday 27 May 2008
THE LACK OF QUALITY FROM SAINSBURYS
For the past couple of years I have only been buying meat from proper butchers/farm shops, ever since I ordered some Jimmy's Farm bacon & couldn't believe the difference.
However, the other day, I was in Sainsbury's, it was getting on for teatime & I couldn't really be bothered lugging to grumpy children over to the butchers a couple of miles away, so I bought some Sainsbury's mince. It was their extra lean British beef mince, the one I used to buy previously & it was disgusting. Inedible really. I couldn't believe how crap the quality was - it's only mince for God's sake!
Please don't buy supermarket meat - find a nice friendly butcher (judge them by their sausages), it's so much tastier, you know where it's from & how it's reared & isn't really that much more expensive. If I can afford to switch, anyone can!
However, the other day, I was in Sainsbury's, it was getting on for teatime & I couldn't really be bothered lugging to grumpy children over to the butchers a couple of miles away, so I bought some Sainsbury's mince. It was their extra lean British beef mince, the one I used to buy previously & it was disgusting. Inedible really. I couldn't believe how crap the quality was - it's only mince for God's sake!
Please don't buy supermarket meat - find a nice friendly butcher (judge them by their sausages), it's so much tastier, you know where it's from & how it's reared & isn't really that much more expensive. If I can afford to switch, anyone can!
Monday 26 May 2008
FORMULA FOOD - ROUND 6
MONACO = BOUILLABAISSE
Yes, I was surprised by that - it originated in Marseille, just further along the coast, but according to numerous Google pages, it is Monaco's national dish. My mother-in-law said, come to think about it, Monaco was the 1st place she ever ate bouillabaisse - so that works for me! It is one of those dishes that you can almost please yourself what goes in - fish wise. I found recipes with lobster, monk fish & turbot but I went for Nigel Slater's 1lb of assorted fish per person. I used cod, haddock, salmon, coley, pollack & mussels - which suited my pitiful budget nicely!
Conclusion: bloody gorgeous & surprisingly filling.
Would I make it again? I'd like to think so, but you don't often buy so much fish for 1 meal - maybe if we went on holiday near a fishing village - it would be criminal not to then!
Bouillabaisse:
3 cloves of garlic, 2tbsp olive oil, 6 anchovy fillets, 2 bay leaves, 3 sprigs of thyme, a 5cm curl of orange peel, a glass of white wine (I didn't have the previous 2 items - so I used a glass of orange juice instead & it really worked), 2 tins of chopped tomatoes, 500ml of fish or veg. stock, approx. 400g of assorted fish per person & about 24 mussels.
For the croutons:
8 thin slices of baguette, 2 red chillies, a small bunch of coriander & 4 spring onions.
1. In a large pan, gently heat oil & add the thinly sliced garlic, anchovies, orange peel, bay & thyme & cook until the garlic is golden & the anchovies have melted.
2. Add the wine (or orange juice!) & boil rapidly for a couple of mins.
3. Add the stock & tomatoes, bring to the boil, then simmer for 20 mins.
4. Skin & cut the fish into large chunks & add to the broth, firmest first, once opaque & tender, add the mussels. Cover with a lid & leave until the shells open. Serve with the croutons pushed in between the fish.
Croutons:
1.Toast the bread, de-seed the chillies, place in a mini processor with the coriander & spring onions & blitz to a fine paste. Spread over toasts & serve in the soup.
Yes, I was surprised by that - it originated in Marseille, just further along the coast, but according to numerous Google pages, it is Monaco's national dish. My mother-in-law said, come to think about it, Monaco was the 1st place she ever ate bouillabaisse - so that works for me! It is one of those dishes that you can almost please yourself what goes in - fish wise. I found recipes with lobster, monk fish & turbot but I went for Nigel Slater's 1lb of assorted fish per person. I used cod, haddock, salmon, coley, pollack & mussels - which suited my pitiful budget nicely!
Conclusion: bloody gorgeous & surprisingly filling.
Would I make it again? I'd like to think so, but you don't often buy so much fish for 1 meal - maybe if we went on holiday near a fishing village - it would be criminal not to then!
Bouillabaisse:
3 cloves of garlic, 2tbsp olive oil, 6 anchovy fillets, 2 bay leaves, 3 sprigs of thyme, a 5cm curl of orange peel, a glass of white wine (I didn't have the previous 2 items - so I used a glass of orange juice instead & it really worked), 2 tins of chopped tomatoes, 500ml of fish or veg. stock, approx. 400g of assorted fish per person & about 24 mussels.
For the croutons:
8 thin slices of baguette, 2 red chillies, a small bunch of coriander & 4 spring onions.
1. In a large pan, gently heat oil & add the thinly sliced garlic, anchovies, orange peel, bay & thyme & cook until the garlic is golden & the anchovies have melted.
2. Add the wine (or orange juice!) & boil rapidly for a couple of mins.
3. Add the stock & tomatoes, bring to the boil, then simmer for 20 mins.
4. Skin & cut the fish into large chunks & add to the broth, firmest first, once opaque & tender, add the mussels. Cover with a lid & leave until the shells open. Serve with the croutons pushed in between the fish.
Croutons:
1.Toast the bread, de-seed the chillies, place in a mini processor with the coriander & spring onions & blitz to a fine paste. Spread over toasts & serve in the soup.
Saturday 17 May 2008
MUM
Hooray, Mum's coming home today!
My Mum has been holidaying in France for the past 10 days & I have really missed her. We have been texting every day but it's not the same as speaking - we have a good "put the world to rights" chat every morning usually. Her & my Auntie Tricia are coming for a Moroccan Sunday lunch tomorrow - should be french I suppose but never mind, the food isn't the star of the day - my Mum is!
My Mum has been holidaying in France for the past 10 days & I have really missed her. We have been texting every day but it's not the same as speaking - we have a good "put the world to rights" chat every morning usually. Her & my Auntie Tricia are coming for a Moroccan Sunday lunch tomorrow - should be french I suppose but never mind, the food isn't the star of the day - my Mum is!
Monday 12 May 2008
FORMULA FOOD - ROUND 5
TURKEY = KEBABS
We had to have these on Saturday night, as we were selfishly invited out for Sunday lunch -who does Sunday lunch on a race weekend?!;-)
They were very quick & easy, if not a bit fatty but that's lamb for you.
Conclusion: Really tasty & easy to make.
Would I make them again? Yes, I might make them half the size though - a definite meaty mouthful!
Turkish Kofta Kebabs:
900g minced lamb, 2 grated onions, 6 crushed cloves of garlic, 2 tsp chilli flakes, 1 handful of chopped parsley, oil for brushing.
1.Soak 8 bamboo skewers in cold water.
2.Put everything (apart from the oil) in a large bowl with plenty of salt & pepper & mix together with your hands until bound together.
3. Divide the mixture into 8 & mould it into long sausage shapes around the skewers.
4. Brush with oil & cook on a griddle for a couple of mins each side, until browned & cooked through.
5. I served them with cucumber, yogurt & mint - which is self explanatory (chop & mix together!)
We had to have these on Saturday night, as we were selfishly invited out for Sunday lunch -who does Sunday lunch on a race weekend?!;-)
They were very quick & easy, if not a bit fatty but that's lamb for you.
Conclusion: Really tasty & easy to make.
Would I make them again? Yes, I might make them half the size though - a definite meaty mouthful!
Turkish Kofta Kebabs:
900g minced lamb, 2 grated onions, 6 crushed cloves of garlic, 2 tsp chilli flakes, 1 handful of chopped parsley, oil for brushing.
1.Soak 8 bamboo skewers in cold water.
2.Put everything (apart from the oil) in a large bowl with plenty of salt & pepper & mix together with your hands until bound together.
3. Divide the mixture into 8 & mould it into long sausage shapes around the skewers.
4. Brush with oil & cook on a griddle for a couple of mins each side, until browned & cooked through.
5. I served them with cucumber, yogurt & mint - which is self explanatory (chop & mix together!)
Saturday 3 May 2008
BOGIE SUCKER
Being an avid picker of things in general, I have just bought la piece de resistance! It's for Amelia, as she has a bit of a snuffy nose & can't blow it herself at 14 weeks old. It's a nasal aspirator. You put 1 end at the bottom of her nose, then you suck the other end!!! A chamber collects the gunk - don't worry! It's so disgusting - it's fantastic!
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