Twinspiration

As annoying as I know some people will find the headline, I can’t help it sometimes and it does have a certain ring to it.

Some of the mannerisms and interactions of my twins started sparking ideas about pirates fighting over a golden submarine (the twins shrieking at each other over the one plastic yellow submarine bath toy we have – yes, we should have bought two but didn’t). Naturally the two pirates are related, though probably not twins. They’ll love each other but fight tooth and nail for the right to have what the other is holding.

If it’s a comedy (or comedic – not sure yet) they will of course have their unconventional pets (a sheep and a lion – stuffed in reality, naturally).

Maybe I won’t write any story along this lines. I do like the ideas swirling around in my head though. It’s certainly amusing.

Growing veg part two

Chard

My “adventures” in growing veg continue…

I’ve successfully transplanted the courgette, chard, carrots, Brussels sprouts and tomato.

They’re all still alive and seem to be doing well. Probably about two to three weeks since I first planted.

The real test will be if I can keep them going until they yield something edible, but I’ve enjoyed doing it so far in any event.

Tomato 🍅
Courgette

Working on my bolognese

We were making a lot of bolognese for our twins since they started eating solids – east to make, has some veg in (and we lace it with courgettes and spinach so they get an extra dose of greens), and can be eaten with and without pasta. Before them it had been a long old time since I’d made a bolognese for myself. Even then, effort was minimal. Onions, beef, tomato – of course. A bit of garlic, herbs, tomato paste – naturally. That’s pretty much where it stopped though. I cooked it quick and was happy with whatever the result was, but I guess I stopped eating it as it wasn’t knock out flavour.

Now that’s all changed. I’m using nice plum tomato passata (or blitzing San Marzanos myself), freshly ground beef, adding bay leafs, Parmesan rind, balsamic, red wine, actually using a real soffrito combo. Not to mention cooking the thing on the lowest possible heat for hours. You get the picture – my finally taking my bolognese seriously.

I do a lot of variations, but here is the most recent I did.

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Growing veg part one

Poking through!

I got a kit for Christmas with little biodegradable pots, dehydrated compost and five different types of seeds for slight more “unusual” veg – purple carrots, yellow courgette, purple Brussels sprouts, tigerella tomatoes and colourful chard.

I’ve always wanted to have a go at growing my own veg, so when spring came around, I finally gave it a go.

So far it has been relatively straightforward, with nature doing all the work really. We’re a long way from getting to plants a size and quantity that make a meal though!

I’ll let you know how it goes but so far I’m especially impressed with the courgette (of course, that’s my least favourite veg of the bunch!).