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Baby nightmares and Spiced Pumpkin Soup

26 Jun

spicy pumpkin soupD Man was a late talker so when he cried out in the night I just had to guess it was a nightmare and rub his nappied butt till he drifted back off to  the Land of Nod.

You can tell by the cry if it’s just a ‘Mama, come give me some sugar’ moment, or a true night terror.

Whenever it was blatantly the latter I’d wonder what it is a toddler has nightmares about?

Not so much mystery with the Kikster. She’s a talker, my girl. I guess some apples fall pur-ty close to the ol’ gnarly motor mouth mama tree.

She has quite a few bad dreams, say, a couple of times a week and they range from calling out things like “go away!” or “stop it!”, and then rolling over, no intervention required, to full blown terror and needing loads of calming, stroking, and cooing.

She dreams of sibling violence which she describes through sobbing tears.

“D Man.(sob) Bit.(sob) My.(sob) Finger.(sob) Go away, D Man!”(sob, sob sob. Coo, coo, coo.)

“D Man. Pushed. My. Back. Kiki fall over.”

Big sobs. Huge.

You know those dreams where you dream your partner has slighted you in some way and you wake up cranky with them?
Sometimes I’m glad she’s trapped behind bars so she can’t commando roll across the hall in her pink flannelette camoflage pj’s,  slip soundlessly into his room and commit acts of revenge unbeknownst to me as I hunker down on the couch with a glass of wine as big as my head and a bowl of ice-cream as big as my arse.

You may think it sounds far fetched (the commando roll, not the size of the wine) but she’s a feisty one and a sleeping sibling is easy pickings.

It’s not all domestic aggression that takes up space in her nocturnal dreamscapes, however. She also gets prehistoric hysteria, or prehysteria.

We spend a lot of time talking, exploring, examining and discussing dinosaurs during waking hours in this house so it’s not a great leap to discover they penetrate her impressionable subconscious.

“Dinosaur. Ate. My. Teddy.”

“Dinosaur. Chasing. Monsters.”

Trying to explain the relationship between extinct dinosaurs and non-existant monsters to a sobbing two year old at  3A.M. is not really worth the effort so we’ve done a spot of bed hopping of late.

I used to be all “Oh no, never let the stinkers into your bed or you’ll never get rid of them” but you know, schnuggling up with a child that’s clinging to you for comfort, drifting off with their feather soft hair tickling your nostrils, waking up with sharp little toenails digging into your cheek, it’s is all part of the gig.

And I kinda like a stolen cuddle.

It’s comforting to wake with a sleepy warm kid because it’s winter and I never think of utilising my hot water bottle. They’ve gotta be good for something, right?

Another way to keep mega warm sans hot water bottles or sproglets is spicy soup.

Not in bed.

That’s weird, unless you’re that way inclined, in which case I recommend a water proof mattress protector because this vibrant soup will stain the crap out of your mattress.

spicy pumpkin soupSpicy Pumpkin Soup

What you will need : 

  • 1 butternut pumpkin, peeled, deseeded and chopped
  • 1 litre chicken or vegetable stock
  • 1 large onion, chopped
  • 3 cm ginger, peeled and chopped
  • 1 carrot, chopped
  • 2 stalks celery, chopped
  • 2 tablespoons curry powder.
  • Fresh coriander, for serving
  • natural yoghurt, for serving

What you will need to do : 

Whack it in a pot minus the coriander and yoghurt.

Simmer till it’s mushy.

Wazz it in the food processor.

Serve it. Sprinkle it with coriander and drizzle it with yoghurt.

You’re welcome.

 

 

 

spicy pumpkin soup

 

 

Cook Once, Feed All COVER_lr

Cook Once, Feed All is about making your life easier whilst preparing nutritious and quick food for your family. Hailed by Mouths of Mums as the ‘must have recipe book for all families’, this book is a collection of family friendly recipes, all accompanied by stories from my life.

To order your hardcopy of Cook Once, Feed All head to the Holsby Shop right now.

If you like what you’re reading why not like my Facebook page now or subscribe via email, to be sure to always keep up with the Holsbys.

 

Satay Chicken Burgers and Bringing Home The Bacon

18 May satay chicken burger

satay chicken burgersYou may have noticed a distinct reduction of me on your interwebs of late.

I’m still around and about floating and fluffing and shooting photos (and my mouth off) and wildly pontificating but the frequency of writing it here has declined.

For the last few months my aim has been to really get on my own two feet financially. No mean feat for someone who has been stay-at-home Mama Bear for 4.5 years, has very limited hours in the week she can work and is not entirely sure what the hell she wants to do when she grows up.

I once referred to myself a ‘go-getter’  in a conversation with someone I cared about very much but they shut me down and asked -

“what did you ever go and get?”

As none of my pursuits were deemed a ‘financial success’ this person questioned my achievements, and made me question my worth.

At the time I was heart broken by the careless comment but now I think what-flippin-evs, dude.

If you’re are brave enough to try something, and you get a kick out of it, and make a little cash to float your boat then you have achieved something, because you weren’t afraid to try.

Not doing anything, that’s non-going, nor getting.

I get scared sometimes, but it’s mostly when I project too far into the future. I fear the unknown future jungle out there; the imaginary one inhabited by creatures with large teeth waiting to swallow me whole.

When I just get front and centre in my body, in my day, there’s nothing to fear.

satay chicken burgers lemongrass You do what you need to do, right? Moment to moment.

Do the things you need to do in order to do the things you need to do. Like Inception, but without Di Caprio and Hardy.

Or something.

After I spent an evening at my local brothel and wrote a piece about what I experienced, a few people suggested I try to seriously get into writing, and I guess that leads us to where I am now.

I am being commissioned for writing work, which is the dog’s bollocks, the chick’s tits and the cat’s whiskers all at once.

In fact, it feels rather go-getty actually.

So, if I’m not here as much, it’s because I’m out there, bringing home the bacon and getting myself on my two feet.

I’ve also delved back into the TV world, which is super interesting and kinda fun. I didn’t think I’d go there again but sometimes the perfect opportunity is presented by the universe exactly when you ask for it. I’m one of those annoying lucky people like that.

When I ran the Chicken Bastilla recipe for Steggles recently I ran a little competition where I promised to make a recipe for the winner.

Kristi asked for Chicken Burgers, and these Chicken Satay Burgers are the flipping bomb so I guess she’s lucky too.

satay chicken burger
I’m cracking them out again for the kids’ Monster Birthday Party today.

This whole things looks like quite a lot of ingredients and you’re right, but it’s well worth it.

Trust me.

I’m a go-getter.

satay chicken burgers What you will need :

For the burgers – 

  • 500g lean chicken mince
  • 1/2 teaspoon black pepper
  • 1 clove garlic
  • 3 teaspoon ground coriander
  • 6 coriander roots, finely chopped
  • rind of 1 lime
  • lemongrass, white part only, bashed and chopped
  • 1 egg
  • 1 tablespoon soy sauce

For the satay sauce – 

  • 1 small red onion
  • 1/3 cup peanut butter
  • 1 tablespoon shao xing wine
  • 1 tablespoon soy sauce
  • juice of one lime
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1 teaspoon curry powder
  • 1 tablespoon honey

For salad – 

  • 1 carrot, grated
  • 1/4 cabbage, finely sliced
  • a good handful of chopped coriander
  • 1/4 cup white vinegar
  • 1 teaspoon castor sugar
  • 1 teaspoon soy sauce
  • 1 tablespoon chopped pickled ginger

Buns for serving.

What you will need to do :

Throw all of your burger ingredients into a bowl and mix it well with your hands. You cannot really do this any other way. Don’t be scared.

Make them into the burger sized burgers you desire and set aside (covered in the fridge, of course) until you’re ready to cook them. BBQ is always king when it comes to burgers but on the stove will suffice if that’s your option.

Stick all of your satay sauce ingredients into a food processor or a bowl in order to blitz it with a stick blender. You want it to be smooth as a baby’s bottom. Once you’ve blended it, pop it into a saucepan and cook it off until it’s nice a thick. If it get too thick you can add a little water or coconut milk.

To make your salad you toss your veges and herbs together, and put your dressing stuffs into a little bowl, stirring well to combine. Add your pickled ginger, toss the lot until it’s all covered and you are good to go.

Construct your buns any way you see fit and chow on down.

satay chicken burgers

 

 

 

 

 

Cook Once, Feed All COVER_lr

Cook Once, Feed All is about making your life easier whilst preparing nutritious and quick food for your family. Hailed by Mouths of Mums as the ‘must have recipe book for all families’, this book is a collection of family friendly recipes, all accompanied by stories from my life.

To order your hardcopy of Cook Once, Feed All head to the Holsby Shop right now.

If you like what you’re reading why not like my Facebook page now or subscribe via email, to be sure to always keep up with the Holsbys.

 

 

 

 

 

 

Milestones, tears and lunchbox scrolls

1 Apr scrolls

Kiki's first day of kindyKiki’s little body looked so tiny when her new pink and turquoise butterfly bag was hoisted onto her back.

She wouldn’t let me carry it for her even though with her water bottle and lunchbox it was kind of heavy. She was well chuffed to finally have a school bag to call her own. Maybe she’ll grow up to be lover of fine handbags, or kooky carriers that look like animals.

Or just a crazy bag lady.

Walking up the footpath, heading to her first day of daycare, my heart was as heavy in my chest as her bag looked on her shoulders.

Always fiercely independent Kiki wouldn’t even let me help her by taking some of the weight, so I left her because essentially that’s what this day is about.

The second cutting of the cord.

She’s been looking forward to this day for weeks, always sad when we drop D Man off, always wanting to stay and play with the kids. She’s ready. I have no doubt, it’s just that it’s come sooner than I thought and my heart is a little heavy.

This is a milestone. For Kiki and for myself.

Next Monday I’ll be starting a new job. My first day of work in four years. Technically, between writing books and blogs and scripts and stuff I have barely had a single day off, but now I’m GOING TO WORK.

Somewhere that will require pants and a bra.

Kiki’s first day at kindy is a turning point that marks the beginning of big changes in my life, and all our lives, and her smiling face as she was smearing Clag glue all over paper with more abandon than I would never allow at home reminds me that this the beginning of a new era and not just the end of an old one.

She’s only going two days a week, but right now that feels like a lot.

Kiki's first day of kindyI felt quite brave walking in but 15 minutes later as I kissed her little golden head goodbye I was quite shaky on the insides.

I gathered my things and called goodbye to her one last time, but she didn’t even turn to look at me as she was engrossed in something new and exciting.

It’s lucky, I suppose, because she would have seen tears welling in my eyes and a spectacularly wobbly lip as I severed that umbilical cord just a little bit further and say farewell to my baby.

I’ll pick her up after lunch. Just a short day on your first day, but I made sure her lunch was a special one, because she’s also mega proud of her new lunchbox. It’s just like her big brother’s, you see, and she thinks he’s pretty cool except when he’s licking her hair, sticking dinosaurs down her nappy or stealing her food.

scrolls2Cheesy lunchbox scrolls

Yield : 10 

What you will need :

  •  1 ½ cups plain flour (I used spelt)
  •  1 ½ cups wholemeal flour (I used spelt)
  •  3 teaspoons baking soda
  •  1 pinch Salt and cracked black pepper
  •  60 grams chilled butter, chopped
  •  ¾ cup milk
  •  3 tablespoons Mrs Balls Chutney (or whatever chutney floats your boat)
  • 2 tablespoons tomato paste
  • 2 rashers of bacon, diced
  • 2 teaspoons dried mixed herbs or thyme
  • 2 spring onions, finely sliced
  •  1 ½ packed cups grated cheese
  • 1/2 zucchini grated
  •  Extra milk, for brushing (may require more)

scrollsWhat you will need to do :

Preheat oven to 210°C

Fry off your bacon until cooked and yummy. Set aside to cool.

Quick-whisk the flour (don’t forget my whisk trick, just whisk it! Place the flour into a bowl and give it a good whisk to aerate and remove lumps. My cheats’ version of sifting)

Add baking powder, salt and pepper and herbs in a bowl and add the butter then using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs. Toss in your chopped spring onion.

Make a well in the centre. Combine the milk with ½ cup water and pour the liquid into the well. Using a flat bladed knife, cut through the flour mixture until it comes together as a rough dough. If it’s too dry, add a little more water a teaspoon at a time.

Tip the dough onto a work surface dusted with flour and knead lightly until it can form a ball. Don’t overwork it. Roll out the dough to a rectangle approximately 30 x 40cm in size.

Mix your tomato paste and chutney together and smear over the entire surface, then sprinkle with cheese, cooled bacon and grated zucchini.

Roll up to form a big cigar. Slice the roll into pieces approximately 2cm wide and place scrolls so they are touching each other on a baking tray lined with baking paper. Brush each scroll with a little extra milk

Chuck them in the oven and bake for 25 minutes or until cooked through and crunchy. If the scrolls start to brown too quickly cover with foil
.

Cool on a wire rack then break apart.

kiki's first day of kindy

Recipe Rewind – 5 beauties from before you were watching.

11 Mar squid and chorizo pasta

When I first started this shebanglang I went hell for leather and posted every day or so. I remember getting up at 5.30 am all pumped to ping some love in your in-box before you got up (all three of you).

I was alternating between food and thought pieces and I was cooking and thinking my ass off all day every day because I was so excited to have the outlet.

Admittedly, I couldn’t sleep for shit at that time because I was 500 weeks pregnant with a baby elephant who prided herself on sleeping directly on my bladder, but at least I was productive…. and let’s face it, shooting my mouth off is more my style that cleaning like a tornado as some up-duffers do.

I busted out some of my bestest, most go-to, week-day, bang-em-out meals in the first couple of months when only my best friend, my Nana and my Mum was reading.

I’ve thought a couple of times how much of a big fat waste it was so I’m going to treat y’all to the recipe rewind.

Admittedly, my photography was pretty bloody awful when I started, but I’m not ashamed.

Hell, I’ve shown you a photo of my arse, and my cans, so what’s a crappy picture of food between friends, am I right?

I can guarantee that although the images may be dogs, these meals are still on high rotation at the Holsby Bar and Grill, and you should totes get on the bandwagon, yo.

fish and misoFive Spice Fish with Miso Broth

Anyone that eats at my table with regularity has eaten this numerous times. It takes me 10 minutes to from board to bowl, so maybe it’ll take you 20 minutes the first time and you’ll just get speedier after that.

My kids eat this happily, I just give less soupy juice because they’re hopeless and will wear that stuff.

Curried Mince

nana and grandpaThis little ripper has been handed down throughout my family. My grandparents eats this, my uncles eat this, their kids and partners, and my brother and mother, and, and, and,….you get the picture. Speaking of pictures, this recipe comes with my crinklies, Nana and Grandpa’s, love story.

Sticky Mustard & Marmalade Pork with Pears

This rocks. Nowadays, if I’m not using a fillet, I’ll get chops with the skin on. I’ll chop that tasty pork fat and skin off and roast it with a liberal sprinkle of salt and crackle that baby right on up and serve with it.

Everything is better with crackling.

squid and chorizo pasta

Chorizo and Squid Spaghetti

Spicy chorizo simply loves to be married with seafood…. particularly squid. Add some hard core pasta carb action and this is such a delicious meal.

squid and chorizo pasta

5 Minute, 5 Ingredient Lime Pie

I simply had to give you a cracking dessert in the list. You think I would leave you high and dry after dinner???

Not my style.

If you have NO TIME to make dessert, make this baby your biatch, because it couldn’t be simpler or faster, and just quietly, it’s yummy enough to be impressive to boot.

lime-pie-larger

Cook Once, Feed All COVER_lr

Cook Once, Feed All is about making your life easier whilst preparing nutritious and quick food for your family. Hailed by Mouths of Mums as the ‘must have recipe book for all families’, this book is a collection of family friendly recipes, all accompanied by stories from my life.

To order your hardcopy of Cook Once, Feed All head to the Holsby Shop right now and receive both the hard copy, and the ebook, plus my new mini ebook A Bit On The Side.

If you like what you’re reading why not like my Facebook page now or subscribe via email, to be sure to always keep up with the Holsbys.

2 course Christmas lunch for 4 for under $35

18 Dec table setting

pork finishedI have varying degrees of success with Santa photos. They seem to range from average to absurd.

One year my little man was so anti-Santa that I tried twice to get him on the fat man’s knee before I finally dressed up in a red dress and donned some elf ears. I sat on the throne and Santa, the good sport that he was, stood behind us.

I made a noble elf!

The following year I had two babies to cajole into compliance, the photographer tried to squeeze a rubber chicken to raise a smile.

Not content with simply looking at the rubber chicken, I now have a Christmas 2012 image of my son proudly holding a rubber chicken about a metre in front of Santa while my daughter drooledpon Santa’s arm fluff.

But it certainly marks the years, does it not?

I do love Christmas. The feeling of festivity is always a lovely way to end the year. It’s crazy easy to overspend though, and life just seems to get more expensive when you have a family.

I set myself a little challenge and fed 4 adults and two toddlers on a tight budget in order to share how easily you can still eat like Kings, but not over extend the budget this Christmas.

The menu looked like this –

  •  Apple and Thyme Stuffed Rolled Pork with Crackling
  • Crunchy Smashed Potatoes
  • Lemony Green Beans
  • Braised Red Cabbage
  •  ChocCherry Icecream Bomb

To see the rest of this post pop on over to Mouths of Mums here.

choc cherry bomb

 

Cook Once, Feed All COVER_lr

Cook Once, Feed All is about making your life easier whilst preparing nutritious and quick food for your family. Hailed by Mouths of Mums as the ‘must have recipe book for all families’, this book is a collection of family friendly recipes, all accompanied by stories from my life.

If you subscribe now to the Keeping Up With The Holsbys mailing list you will automatically receive my new mini-eBook ‘A Bit On The Side’  – A collection of fabulous summer salads and side dishes.

I’m extending my freebie offer to keep up the Christmas spirit.

To order your hardcopy of Cook Once, Feed All ($35) head to the Holsby Shop right now. You will also receive the Cook Once Feed All eBook (worth $15), plus the new eBook ‘A Bit on the Side’ (worth $5) as a bonus gift in your inbox today.

Three for the price of one, and you save $20.

If you like what you’re reading why not like my Facebook page now or subscribe via email, to be sure to always keep up with the Holsbys.

HOLSBY TV Iron Chef:Suburbia

17 Nov

I recently met, and developed a little lady crush, on the wonderful Mandy Dos Santos, nutritionist from Little People Nutrition.

It was refreshing in this day and age of hyper-sensitive eating (for which there is an important place – I’m not poo pooing), to find someone who has a very similar food philosophy as myself.

We discussed this sympatico over a schooner of beer and a bowl of fries and we decided we really needed to do some cool shit together.

A pair of busy mums, living a good two hours drive from each other, cool shit was hard to co-ordinate…. and then there was this.

Going head to head in the kitchen two suburban Iron Chefs battled it out over the kitchen bench only to be judged by the harshest critics in the world.

Those Japanese actresses are a piece of cake compared to…

The Toddler.

I present to you

IRON CHEF : SUBURBIA

Our guest iron chef was victorious this time, but stay tuned for more opportunities for Mrs H to win the crown.

To see the complete recipe for the brown rice sushi check it out here

To see the complete calamari recipe check it out here

I am launching my new book on the 28th November. 11 days….The countdown is on!

Cook Once, Feed All COVER_lr

Cook Once, Feed All is about making your life easier whilst preparing nutritious and quick food for your family. This book is a collection of family friendly recipes, all accompanied by stories from my life.

If you subscribe now to the Keeping Up With The Holsbys mailing list you will automatically receive my new mini-eBook ‘A Bit On The Side’  – A collection of fabulous summer salads and side dishes.

To pre-order your hardcopy of Cook Once, Feed All ($35) head to the Holsby Shop right now and you will be the first to receive the hard copy book after it launches on the 28th. You will also receive the Cook Once Feed All eBook (worth $15), plus the new eBook ‘A Bit on the Side’ (worth $5) as a bonus gift in your inbox today.

Three for the price of one, and you save $20.

Winning :-)

If you like what you’re reading why not like my Facebook page now or subscribe via email, to be sure to always keep up with the Holsbys.

school of the world and brown rice sushi

22 Sep brown rice sushi

brown rice sushi ingredientsI think one of the best gifts you can give your 18 or 21 year old is a plane ticket. One way if they’re a turd.

Joking.

I am super fortunate that I have traveled my whole life. Being born in the Channel Islands to intrepid parents ensured that my childhood had a bit of adventure and I got a few stamps on the old passport.

I think that taste of travel as a child was one of the biggest catalysts to me wanting to travel so much.

The Caribbean on my Dad’s yacht, the foul smelling tannery in Morocco, the oldest bullring in the world in Spain, a full moon in the desert in India, the biggest bird poo ever on my back in Madrid, the food, THE FOOD, everywhere.

The tastes and smells of adventure… so many memories of cultures so different to ours. So many people who live in ways so unimaginable unless you’re sitting on the dirt floor of their hut, playing charades with someone who doesn’t speak your language in order to communicate, getting ripped off, swindled, charmed or wooed, or drinking beer under a palm tree with a kid who has grown up in a parallel universe.

If nothing else, and is there a lot else, you learn to be grateful for this country we live in.

I was pretty clueless, as I’ve mentioned. Did all sorts of dumb shit, but it’s that dumb shit that taught me what I was capable of, and that I, too, am intrepid.

All I know is the more I travel, the more I want to travel. I’d love to trek with the kids on our backs (maybe we’d get sherpas for that), andI don’t know if I’m still up for camping at the end of the day.

Glamping maybe. With good pillows.

Oh, god, maybe I’m not as intrepid as I used to be.

brown rice sushi rice mixBabies and mortgages have temporarily shackled us at this present moment, but Mister H is a bit of a traveler too. It won’t be long before we can go exploring again and instil a love of travel, and exploration and different cultures in our children.

I’ve never been to Japan, and I’ve never really been attracted to it, but I know one thing I would love about it is the food.

I love brown rice sushi and when I recently saw Brenda from Brenda Janschek Health and Nutrition make her sushi rice loaded with goodies, she totally inspired me to push my growing edge and get my sushi on…. Our only regular fast food is sushi, and now that I’ve mastered it, I think it’s fast food at home all the way.

brown rice sushi rollingYield : 20 pieces of sushi

What you will need :

  • 1 salmon fillet, you can use a chicken fillet or tofu if you prefer
  • 2 tablespoons ketcup manis (sweet soy)
  • 1 cup brown rice
  • 5 tablespoons sushi rice seasoning (I buy all in one but you can make your own with 5 tablespoons rice vinegar, 2 tablespoons sugar and 1/2 teaspoon salt)
  • 1/4 cup zucchini, finely grated
  • 1/4 cup carrot, finely grated
  • 1/4 cup of coriander, finely chopped
  • 1 tablespoon of pickled ginger, finely chopped
  • 2 tablespoons sesame seeds, lightly toasted in a dry frypan
  • 1/2 an avocado, sliced
  • 3 teaspoons good quality mayonnaise. I like Thomy.
  • 3 sheets nori
  • one bamboo sushi mat
  • wasabi and soy for serving

brown rice sushiWhat you will need to do :

Pop your rice with 3 cups boiling water in a saucepan on the stove, turn it down low, stick a lid on and leave it until the water is absorbed and your rice is cooked (30-40 mins).
When cooked, remove from pan and place it into a flat dish, pouring over your sushi vinegar seasoning. Stir well to combine and leave to cool.

Roll your salmon in the ketcup manis and cook in a little coconut or peanut oil in a frypan (or BBQ is even better) until just cooked. Remove from heat.

Toss your carrot, zucchini, coriander, chopped ginger and toasted sesames through the seasoned rice and stir well.

Place your nori on your sushi mat and spread a generous layer of your sticky rice over the nori, leaving a bit at the edge bare.

Flake off your salmon and lay a nice chunky line through the centre, along with some sliced avocado and a little smear of mayo.

Using your bamboo mat, roll your sushi quite firmly to ensure it sticks nicely together. Roll until it is a tight cigar and set aside.

Repeat until all ingredients are used. I sometimes have rice leftover which is fab in a salad.

Using a sharp, wet knife, slice your sushi in half, then in half again, and then in half again…. unless you prefer a large roll.

Serve with wasabi and soy… and Asahi beer. Not for the kids.

brown rice sushi

Hooking up with Our Growing Edge over at Sweets and Brains. Thanks for hosting, guys!

our-growing-edge-banner

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Daddy’s Day Hero Worship

27 Aug

How is that that even though I do all the grunt work, like wiping endless butt, snot and tears, Daddy is the one who gets the true hero status in the kid’s eyes?

Thankfully, Mister H is a bit of alright, otherwise this Daddy Worship business would probs get right up my nose!

In honor of the impending Daddy’s Day this weekend, I hopped on over to Woolworths Baby and Toddler Club to talk up Daddy’s and make a little special brunch to show him that we appreciate him.

Brunch Pikelets with Goats Cheese and Bacon

 

 

I don’t know how it is in your house, but in my house, Daddy is a bit of a hero.

Even though I change a gazillion nappies, wipe endless snotty noses, and kiss grazed knees and bruised elbows aplenty, as soon as Daddy walks in the door, he’s Number One.

Lucky for my hubby, I think he’s pretty cool too, and more often than not I’m so relieved that the reinforcements have arrived that I feel like giving him a hero’s welcome.

My three-year-old son and I have a little game whereby we hear Daddy’s key in the door and my toddler quickly hides. I must admit, he’s not a very sophisticated hide-and-seeker, but in the name of good parenting we never let on that he’s as obvious as an elephant in a phone box.

To see the rest of this post click here, make sure you follow the links through to the uber yummy Brunch Pikelets with Bacon and Goats Cheese.

Leave a little comment love on the Woolies site if you’d like to see me feature there more often!

 

Hooking up with the IBOT gang over with the essentially wonderful EssentiallyJess.

 

If you dig this post, be sure to like my Facebook page, or follow me on twitter @theholsbys, so you can be sure to always keep up with the Holsbys.

A comforting word from a stranger, and Lamb & Barley Soup

16 Jun

Lamb and barley soup ingredientsI was out with the munchkies last week going for a scoot and trike ride along the bayside promenade just like a David Lee Roth video clip, but with more clothes, and less roller skates.

Mister H was busting out a quick swim (yes, ocean swim in winter – freak) so we went up to a play area to eat a little picnic and play whilst waiting for him. When we arrived, we were sitting near another family with a girl similar to D Man in age and a babe in a pram, when suddenly D Man started his age in an exchange that went a bit like this.

(Capital letters indicate screaming in high-pitched, brain piercing frequency that attracted attention of everyone in a 5 mile radius.)

Me : Hey babe, want to take your helmet off and have a little play over with the kids?

Him : NOOOOOO! NOOOOOOOO!

Me : Oh, ok. Come and have a bite of lunch then and we can play later.

Him : I DON’T WANT TO. NNNNNNNNNO!!!

I stepped towards him and he made a run for it.

Him : DON’T HURT ME!!!

Nice play, D Man. Awesome. People were really looking now.

That’s his new favorite thing to yell if he’s about to get into trouble. I don’t know where it came from, but it’s very effective, as you can imagine,.

I dashed over, leaving Kiki sitting on her own on the grassy knoll, and I grabbed him by the top of his arm and squatted down in front of his face. In my nice calm, quiet, mummy voice I said -

You don’t yell at your mummy like that or we will go straight home right now. Do you hear me?

Sorry, Mama.

We walked back to Kiki, ate some carrot sticks, smeared some banana and enjoyed 30 seconds of peace and quiet before he decided he wanted to ride Kiki’s trike and she had to ride his scooter. Reasoning that she couldn’t even walk let alone scoot was a minor detail to him and held no weight.

A minor meltdown ensued.

I could see the lady near us looking. I knew what she was probably thinking.
At least, my paranoia thought it knew.

This is shit, I thought. It was supposed to be fun, I thought.

Let’s go find Daddy.

The lady looked me square in the eye and said in a soft voice -

I can see you’re really trying.

Trying?

Yes, I was jollywell trying. Trying not to yell at my kid in public or have some kind of mental breakdown. I was so relieved she said something nice to me I just blurted  -

Three, man. Terrible two ain’t got nothing on that stuff, eh?

She smiled a gentle smile and said -

Yep, it’s definitely three.

We chatted for a minute and she revealed to me that she was struggling. She had a three month old and a three year old and she was looking at me wondering how I was coping with the two…. and here I thought she was looking at me thinking my child was naughty and I’m a terrible mother for not being more in control.

Funny, isn’t it? I assumed she was judging when she looked at me, but in that one tiny exchange I felt a ‘Solidarity with the Chicks’ moment and I knew that I wasn’t alone in this business.

I took comfort in those words at the park, they were comforting like warm soup on a winter’s day.

All four of us Holsbys are loving soups at the moment, for a few reasons. Partly because it’s great winter fare, but also because it really is a one pot feeds all jobby….for a few days. I also freeze some for those days that I haven’t got my act together.
lamb and barley soup

What you will need :

  • 1kg lamb forequarter chops
  • 2L beef stock
  • 1 onion, chopped
  • 2 parsnips, peeled and chopped
  • 2 carrots, peeled and chopped
  • 2/3 cup barley
  • small tin of baked beans
  • 3 sprigs fresh rosemary
  • 2 bay leaves
  • salt and pepper

Chuck everything into a large pot, except for the baked beans. Get it up to boiling then turn down to a simmer. Leave it to cook for about an hour or until the lamb is falling apart.
Remove the lamb chops and set aside to cool.

Toss in your tin of beans.

Once cool, pull apart your chops into little chunks and discard the gristle, bone and fat.
Return meat to pot and make sure all is warmed through and delectable.

lamb and barley soup

 

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Hunger Aversion and San Choy Bow

1 Jun

san choy bow ingredientsIn my past life I think I was hungry.

I don’t mean hungry as in  -

Mmmmm, I could really go a tast-y bur-ger

I mean hungry as in on serious rations, or even starving.

Work with me here………

I have an intense NEED to keep a well stocked pantry. If I don’t have what I feel is sufficient dry goods, I feel like we’re running low and it makes me feel uncomfortable.
I don’t feel this way about convenience foods, as Mister H will purport. He will often look into our fridge or pantry and be all -

There is nothing to eat in this house!

When in actual fact if he fancied soaking some lentils, boiling some quinoa or rice, and opening some tins, there’s enough to feed a small, yet hungry, army of legume lovers.

I have met people better stocked than myself, but as far as the average family larder looms, I am dry store personified…..and let’s not even start on my herb and spice cupboard. It’s stocked yet shameful.

I can’t find a damned thing.

One time, (not at band camp) I was climbing Mount Ramelau, East Timor’s highest mountain, approximately a 5 hour round trip and I was so freaked out about rations that I got nervous when we bumped onto some locals and my climbing mates wanted to share our rations. We’d been driving since pre-dawn,  and had a light breakfast of bread rolls and oranges and watched the sun rise before setting off.

We did take the long way, meaning, we got lost, and ended up walking up some twisty turny goat tracks and ended up doing some proper mountain climbing. Sort of.

I was terrified of being stuck up that mountain with only the box of Arnott’s Barbeque Shapes and my emaciated corpse one day being discovered clutching the remnants of a chewed box.

Mount Ramelau, East Timor

Mount Ramelau, East Timor

Needless to say, we found a road and walked down with ease and we were home in time for a hearty lunch and all of my woes were forgotten in a flurry of fish and beans and rice.

San Choy Bow is not East Timorese, in fact, I have no idea how that story popped up just now….I’d forgotten it.

I had a beautiful time in East Timor. I learned some stuff about life there.

Some big stuff.

I met people who had lived through horrific things and yet they still smiled and laughed and lit up when they saw us.
I went to an orphanage and saw the most divine little angels, some scarred physically, all scarred mentally and watched those kids jump around trying to catch bubbles in the afternoon sun, giggling with delight when they burst and disappeared.

Yep, I learned some big stuff in East Timor.

san choy bow

What you will need :

  • 2 tablespoons of coconut oil or peanut oil
  • 3 cloves garlic, finely chopped
  • 2 cm, ginger, finely chopped
  • 1 carrot, finely chopped
  • 2 stalks celery, finely chopped
  • 500g pork mince, or chicken if you prefer.
  • 100g water chestnuts, finely chopped
  • 2 spring onions
  • 100g rice vermicelli
  • 2 tablespoons shao xing wine
  • 2 tablespoons soy sauce
  • 2 tablespoon oyster sauce
  • 1 teaspoon white pepper
  • a big handful of chopped coriander
  • friend onions and chopped peanuts or cashews for serving
  • chilli sauce for serving

SAN CHOY BOW

What you need to do :

Wash your lettuce leaves and set aside to dry.

Pour boiling water over your noodles in a bowl and leave to sit for ten minutes or until soft. Drain and set aside.

Heat oil in a heavy fry pan, on a medium stove, and chuck in your garlic and ginger. When deliciously fragrant, add your mince.

When the mince is cooked chuck in your carrots and celery stirring well to combine.
When they’re softened toss your spring onions, water chestnuts, shao xing, oyster and soy sauce and pepper in and give a good shimmy.

Cut your noodles into 1.5cm(ish) pieces and stir through, adding the coriander as you go.

Place your mince mix into the lettuce cups, garnish with fried onion and nuts.
I love this with Chinese chilli sauce, so sauce away and banish hunger!

Dex ate this as is, and I put a couple of tablespoons through some mashed avocado for Kiki. They were most happy to have their hunger banished in this style.

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