What I ate today

pyjamas and porridge, by various brennemans.

8.15

I have switched to traditional oats instead of quick oats. They are creamier, I feel like I'm eating rice pudding. Today I add a little brown sugar and cinnamon. I also have my tea.

10.30, After mowing the lawn
The girls and I share a plate of apple, nuts and home-made apricot and date slice,some lemon shortbreads Eliza and Bea made on Saturday, another cup of tea. We kick back out on a blanket in the sun, I swear it feels like Spring.
We read Mog the Forgetful Cat, Hop on Pop, Spot's Busy Days, Curious George Opposites, and The Solar System. Circe paints, Eliza draws in the studio, I hang out laundry, and wash more laundry. And then wash more laundry, there is really too much laundry. The mound of dry clothes is building, building...

12.30
We eat pasta with spinach and bacon a sort of carbonara. A bowl of fennel, carrot, cucumber with humus. Strawberries and kiwifruit

2.00
I eat another slice of apricot date with some nuts and another cup of tea.

4.15
We eat some peanut butter toast, we finish off the lemon shortbreads with a cup of tea. Aaron is home early. He plays carcassonne with Beatrix, Phoenix plays Lego, Eliza draws and Circe watches, plays with a puzzle, spills water, clings onto my leg as I cook.

5.30
The kids and Aaron have gone to the park with the neighbour. It's quiet. I finish off cooking dinner and bake an orange cake, in bliss.

6.15
We eat pan-fried Hoki fillets, hasselback potatoes, a roast beetroot, pumpkin, carrot salad with spinach leaves and feta. The kids also have some leftover carbonara.

7.10
The orange cake is ready, Phoenix and I sneak a piece hot as the others put on their Pjs. We chat about a new kid he played with at school today. As the cake cools slightly we ice it, into the fridge for fiteen minutes and then another smaller piece.

Later the others get theirs too.

Recipe Wednesday - Beetroot relish

I will admit I have not made this relish this year, actually  I did not even plant beetroot, the photo is from last season. I am now regretful as I am down to my last jar of this relish and I will have to make do with store bought fresh beets. 

I know that some of you will have a glut of beets about now and have probably exhausted the many ways in which to enjoy them.  I love having a jar of this relish handy to take along to a special party a Christmas dinner or to have as an alternative to cranberry sauce at Thanksgiving. My favourite way to serve it is alongside a baked ham, fresh baguette and persian fetta, these flavours together are perfect especially if you have a glass of red in your hand.

Beetroot relish.
750g beetroot
1 brown onion
2 cups balsmic vineger
1 cup water
3 teaspoon mustard seeds, optional.
2 cups brown sugar
2 cloves or a pinch of cloves. 
2 5 cm orange rind
sea salt and cracked black pepper.


Peel and process the beetroot and onion. 
In a frying pan heat mustard seeds till popping
Add all other ingredients, cover and bring to the boil.
Cook for around 30 minutes, on moderate heat, till liquid is reduced and thickened slightly. 
Taste and season accordingly.
Pour into sterilised jars, seal, and let cool.