Hope you are all having a wonderful weekend xxx
Saturday, 11 May 2013
Sunday, 14 April 2013
At a recent family lunch our conversation turned to toilet tissue and a request to purchase a softer version. We are a family who enjoy our meals and discussions at the dinner table and believe me no topic is off limits. Being of the Izal toilet paper generation, budget toilet tissue is sheer luxury in comparison to what can only be described as tracing paper squares. The discussion brought back memories of spiders, a cold damp toilet block open to the elements, wooden horse-shoe shaped toilet seats and peeling green paint on latched doors. My husband who also experienced the same toilet accessory declared he would "prefer to run around with his winky hanging out to dry" than use it again. I promise you, Asda SmartPrice will keep us all safe from that experience.
Friday, 12 April 2013
I thought I would share with you a shot of my birthday cake from a couple of week back. Not home baked, I am afraid, but ordered via the recently discovered Patisserie Valerie website. This enabled me to choose my filling of vanilla sponge, fresh cream and fruit filling. And, of course, it doesn't matter if you are three or somewhat older, pink is the order of the day.
Happy Days xxx
Tuesday, 9 April 2013
I can be quite sniffy when it comes to the TV I watch. At first I thought Paul Hollywood's Bread would be of no interest to me, but of course darling it is on the BBC. Second episode, call me a late adopter, I was hooked. So this week I made his Tortilla Towers but with 'all purpose' flour, don't you just love that description, instead of masa harina. As a result I have fallen in love again with chicken thighs, which led me back to an old recipe torn from a magazine for Marinated Chicken with Pasta, something we used to enjoy on a regular basis a few years back.
30ml (2tbs) olive oil
30ml (2tbs) lemon juice
15ml (1tbs) harissa (from a jar)
30ml (2tbs) honey
salt and freshly ground black pepper
2 boned chicken thighs per person (skinless)
2 garlic cloves
90ml (6tbs) olive oil
500g (1lb 2oz) spaghetti (I use half a packet spaghetti between 3)
finely grated rind of 1 lemon
handful fresh parsley, chopped
1. Mix together the olive oil, lemon juice, harissa, hone and seasoning. Coat the chicken with the mixture. Cover and leave to marinate overnight or for at least 30 minutes.
2. Cook the garlic slowly in the olive oil until slightly brown.
3. Cook the chicken under a hot grill or on the barbecue until the juices run clear. (I cook the chicken thighs in a roasting dish in a preheated oven at Gas mark 4 for 35 minutes). Meanwhile, cook the spaghetti until al dente.
4. Drain the pasta, reheat the garlic and oil mixture and add the lemon rind and parsley. Toss the pasta in the oil mixture. Serve with the chicken and pan juices.
Happy Eating xxx