Week starting 18th April
I write this a broken woman. The toddler who normally takes 10 minutes to put to bed has decided it’s going to take an hour of crying for the last 3 days. And as a bonus twist also that she can’t sleep in her cot past 3am and must get into bed with us to poke us in the eyes and cover us with her snot. If it isn’t about her cold then I’m seriously going to have to consider taking her back to the hospital.
In the face of these new developments, which just happen to come at an exceptionally busy week of work for both of us, I’m still attempting to function as normal as far as the meal plan goes. However, if I dissolve and we are living on beans and pizza by Friday then I think that would be entirely understandable.
Today I pressed on and served up eggy fish fingers with egg fried rice. I used the same egg fried rice from John Torode’s recipe that I made last week (because it was so blimmin tasty – see the recipe in our archive) and the eggy fish fingers are from the River Cottage light and easy book. I would include a recipe but it basically involves skipping all of the difficult bits of making batter or breadcrumbs and pretty simply coating fish goujons in just egg before frying off. I liked how light it tasted. Edie gave it a good go. Max tolerated a mouthful or two (which is not a bad result right now).
Tomorrow I’m off to London at 7am to add a new layer of tiredness to the tiredness but because I’m a trooper (and in a fit of organisation before bedtime went awry) I made the hidden veg sauce for tomorrow night’s pasta. I cooked off one courgette, 2 peppers, an onion and a clove of garlic in some olive oil, added a tin of tomatoes and a tbsp of tomato puree and cooked down until the veg were soft. I’ll whizz this up to a smooth sauce in the food processor at a time when I’m not terrified that any excess noise might wake the beast.
On Wednesday it’s salmon and chips because Max has declared he’s ok with salmon and I’ve jumped on the bandwagon whole-heartedly by extolling its virtues so we’ll bake it simply and serve with chips of the oven variety and some greens.
On Thursday I’m off out for a black tie dinner so good luck to them. They’re going to have sausage and mash because it somehow just feels like a bit of a dad tea.
At the weekend I came into the living room to a scene of Max and Edie sitting on the sofa cuddling together and watching an old episode of Rick Stein cooking a potato and pea curry (Aloo Dum) which was interesting (scene-wise). So I’m going to recreate it for them and serve with some very Friday like poppadoms, nan and rice. You can see the recipe here:
Saturday is my day off to cry into my pillow and then on Sunday we’re having some friends over so I’m going to cook a big old roast with yorkshire puddings. They don’t have kids as yet so I might not regale them with this tale in case I slow down the progress of the next generation.
Have a great week!