So we have finally figured out whats wrong with me and I am definitely not mental (which I am a little dissapointed about), I am merely intollerant (which I knew anyway). I have been forced into a healthy diet whether I like it or not as I am gluten intollerant. I realise that this may make people raise their eyebrows and call me a hypocondriac but I am in a seriously good mood and the boyf wants to make sure no wheat rye or barley ever passes my lips again.
12 chicken legs and thighs (a mix of the two is good)
1 bulb of garlic (yes really)
A punnet - couple of handfuls worth - of cherry tomatoes
Rosemary and Thyme (dried is fine as its going to be cooking a long time)
Honey (couple of large table spoons)
Salt& pepper to season
Lamb stock cube (trust me with this one)
Olive Oil - 4 tablespoons
Tamarind - 2 teaspoons (you don't really need this - I like it though)
Heat oven to 120c
Put the chicken thighs and legs in a large mixing bowl
separate the segments of the garlic bulb but leave unpeeled
Throw in all other ingredients, get your hand in and mix
cover loosely with tin foil and put in oven for about 5 hours (if you do this in the morning to come home to turn oven down to 100 - should be fine for 7.5 hours at this with foil on).
After 5 hours check the chicken, take off the foil and turn oven up slightly (about 180c). You will find a lot of sauce in the bottom of the dish - drain it off into a separate pan.
Boil some new potatoes and add to the sauce you just drained off - make sure they are fully covered in the sauce and stick those back in the oven with the chicken.
To be honest this is a real get your hands dirty and do what you want with it recipe but the trick is really in the cooking time and the lamb stock cube (honestly mixed with the honey its amazing). Cook it for as long as you can and make sure you drain off the sauce for the last hour for gravy or to do something yummy to the potatoes or you'll have soggy chicken and this is hands only food.
On Friday I was called by the new temp agency I joined about a post being offered at the British Dental Ass.
Now the reason I currently do temp work is so I can finish on a Thursday and clean Friday mornings, do all the stressful things we used to take up our weekends doing and then go and get the boys in time to be home again around 7pm (without being caught in the rush to leave London and get some clean air with everyone else). Adam is having some problems at the moment, at home as well as at school. He is bullied psychologically at home by the stepmonster who rarely acknowledges his presense and because his father doesn't want the confrontation he won't raise this with her. The last time he did she got up and took their daughter (the boys sister) with her. And at school it is the usual things but particularly difficult for Adam living in Chav Town where it can get nasty.
So I discussed with Adam who wants me to take it because we need the money, thing is we don't NEED the money, it would be nice but we don't need it. I asked Adam to call me if he arranged to go out with any friends over the weekend so I would feel confident in saying yes to an interview and not being able to collect the boys until a saturday morning. Feel safe in the knowledge Adam has a life outside waiting to see me and the minor deity every weekend. No text.
He says this evening though that this is fine with him but I might not be there and don't want to give up the little extra time I might have gained in being able to make a positive difference in their lives. Help help. Best thing I guess s to wait and see what happens, I may not get past hte first interview and until that time theres not much point worrying.
Oh dear. Poor Rupert. I know he doesn't really take any notice of this but being in such a self involved, immodest industry where looks count for an awful lot it must be a little galling to be in the same 10 as Simon Cowell and Chris Moyles (who I personally think should be higher up the list).
Anyhoo - this was supposed ot be all about me and Rupert already thinks I am a stalking freak weirdo only interested in his girlfriend. SO I shall leave that one ther and no mention of it again.
Ha ha ha ha ha ha ha ha ha ha ha ha ha - beaten by Jason Donovan
I'm not usually one for posting warnings about potential scams but I had a close one at the weekend.
I walked into B&Q and some old guy dressed in orange asked me if I wanted decking. Fortunately, I got the first punch in and that was the end of that.
Those less suspecting might not be so lucky
1 can of chickpeas
5 tablespoons of tahini (I use Maranatha roasted organic)
3 tablespoons of olive oil
The juice of two lemons (I'm big on lemons)
2 to four cloves of garlic (I'm even bigger on garlic, so it's four to five for me.)
1/2 a tablespoon of sea salt (I think this is unneccesary)
1/4 cup of reserved liquid from chickpeas
1-2 lb. cabbage (actually just the biggest savoy cabbage you can buy)
2 oz. butter or bacon fat
2 oz. onion, finely chopped (I use shallots for extra flavour, about three of them)
3 oz. fresh white breadcrumbs (that's about a thick slice, and I use stale wholemeal!)
2 heaped tablespoons chopped parsley and herbs (mixed dried herbs are fine)
2 beaten eggs, salt, freshley ground pepper
Trim cabbage but leave whole. Plunge it into a large pan of boiling water. Boil for 3-4 minutes. Lift out into a colander, drain. Carefully detach the outside leaves (4-6) and put on one side.
Cut the cabbage into quarters, cut away a little of the stalk then chop finely. Melt butter in a stew-pan (the pan you just used to boil the whole cabbage is fine), add onion, cover and cook gently 1-2 minutes.
Add cabbage, press a piece of buttered paper on the top (this is entirely unnecessary!), cover pan and cook on slow heat for 25-35 minutes, stirring thoroughly once or twice during the cooking.
The cabbage should then be soft and golden all through. Draw aside, stir in the crumbs, herbs and eggs, and plenty of seasoning. Line a pudding basin with a piece of butter-muslin or clean cloth (Much easier just to use a plastic pudding basin with a lid, which doesn't need lining at all). Arrange the outside leaves in this, stalks uppermost.
Fill with the mixture (try to really pack it), fold over and tie the ends of the cloth as for a pudding (again this cloth stuff is irrelevant if using a plastic basin, I save one leaf and press on top of the mixture before putting the lid on).
Lift out of the basin, and plunge the cabbage into a pan of boiling salted water or vegetable stock (do not remove from the basin if it's the plastic one!! Also the salted water or stock is unnecessary because it won't get to the cabbage!).
Boil gently and steadily for 45 minutes to 1 hour. Lift out into a colander, drain well, untie the cloth, and turn the cabbage over on to a hot dish. (Just take the lid off and turn on to a plate) (While the cabbage is boiling in the basin, make the following sauce - I usually double the quantities):
Sauce Demi-glace (quick method) - (I've no idea what the long method is!)
1/2 oz. dripping or butter
3 shallots, finely chopped1 rasher of bacon, finely chopped (I don't use this but it adds extra flavour)
1 level dessertspoon flour
1 small teaspoon tomato puree
a few mushroom peelings
1/2 pint good stocksalt and pepper
1 teaspoon chopped mixed herbs
1/2 gill sherry (or if you don't have any, I use a glass of wine, red or white)
2 chopped mushrooms (the ones you used for the peelings)
Heat the dripping in a small saucepan, add the shallots and bacon, and cook slowly to a golden brown.
Add the flour and allow to colour.
Draw aside, add the puree, peelings, stock, and seasoning, bring to the boil, simmer 15 minutes.
Add the herbs, adjust seasoning, and boil for another 5 minutes.
Strain.
Reduce sherry in a saucepan to half, add the mushrooms, simmer 3-4 minutes.
Add the strained sauce, reboil, and simmer another 2-3 minutes. And that's it! Pour the sauce on top and have extra ready to serve.
Really quite long-winded, but worth it.
I now live vicariously through my friends and children (note: not my extended family - they are way too complicated for me to want their lives), its the best way and saves my children or partner any further embarrassment. My life is much too hard to live it myself, says me, so I go to work 4 days a week and am content to cook and clean (oh yes I am) for a man who appreciates it (he really does) and sleep in my lovely bed and watch rubbish television that rots my brain and collect my children from Norfolk (technically Suffolk but that doesn't give people any idea of just how far away they are and its that bit of Suffolk that Norfolk just doesn't want to own up to as it is so dull) and read anything I can get my hands on (but not as much as I would like) and that's that.
I am supposed to be writing a book - I have been writing letters to my children since before they were born as I wanted to explain the mess that I was bound to create of their lives and for it all to have some meaning based in truth (well, truth as I saw it at the time). Then finally there were so many letters and little bits of blog all over the place (once the internet became more accessible I tried this a lot - more failed diary attempts), that it was easier to put it in some order for them. So I am going to write the book, I really am, but first I thought I would do a blog and get people's feedback on my writing style and the stories content (sympathy isn't wanted but I would be interested in any vitriol any one wants vent at me).
Of course this is all based in my own insecurities about other peoples thoughts on my 'abandoning' my children, but this really is a misapprehension on the part of strangers, and anyone who knows me and my children (apart from their father and 'stepmother') knows this has never been the case. They mean everything and more to me and I will endeavour to show just how much to appease those of you who judge ( I fully expect to get over whether anyone else gives a damn within the next 10 years but for now....)
