Tuesday, 30 May 2017
Friday, 26 May 2017
Wednesday, 24 May 2017
- 2x Skinless & Boneless Chicken Breasts, diced into chunks
- 8oz Chorizo Sausage, cut into slices
- 1x Tbsp Olive Oil
- 1x Tbsp Sherry Vinegar
- 2x Tsps Fresh Oregano, chopped
- 1x Pinch Caynenne Pepper
- Sea Salt & Freshly Ground Black Pepper, to taste
- 1x Red Onion, cut into 1 inch squares
- 1x Red Bell Pepper, cut into 1 inch squares
- Metal/Wooden Skewers
- Preheat an outdoor grill for medium-high heat & lightly oil the grate.
- Place chicken & chorizo in a large bowl; add olive oil, sherry vinegar, oregano, cayenne pepper, black pepper, & salt. Stir until chicken & chorizo are completely coated.
- Thread chicken, chorizo, red onion, & red bell pepper evenly onto 4 skewers, making sure that each piece of chicken touches 1 piece of chorizo. Place finished skewers on a plate, cover with plastic wrap, and refrigerate until cold 15 to 30 minutes.
- Cook on the preheated grill, turning occasionally, until chicken is cooked through, about 10 minutes.
Tuesday, 23 May 2017
- Thank the blogger who nominated you & provide a link to their blog.
- Write a post responding to the nomination.
- Give a short story on how/why you started your blog.
- Give 2 pieces of advice to new bloggers.
- Nominate 15 other bloggers.
- Let the bloggers know that you have nominated them & provide them with a link to the post you created.
- Passion– Be passionate about the content you blog. If you are not then how can your readers be passionate about what they’re reading? When reading posts, you can really tell if people have a real interest about the topic they’re writing about or whether it’s all made up. If you’re passionate about a specific topic or subject then it really shines through, it gives you post ideas and you can grow your audience easier. Blogging about something you’re passionate about also makes it easier to think of post ideas!
- Networking- Use social media platforms to engage with more followers. Set up accounts on Twitter, Instagram, Pinterest & Facebook. Also another bit of advice that I would give to aspiring bloggers is to communicate and engage with other bloggers. This allows you to build readers/followers, create friendships and possibly find people to collaborate with. It’s important to share the love and recognise other people’s hard work!
Wednesday, 17 May 2017
Tomorrow , you my son turn nine & I want you to know that I am oh so happy to be your Mummy. I need to say Mummy, because of course these days you insist on calling me Mum. It’s your way of showing how you are growing up & becoming BIG. Although I act like it is not okay with me, it really is. I want you to grow up & I want you to become the amazing man that I know you will.
Nine is hard for me. It’s one birthday away from double digits & it’s almost like a half-way mark of my parenting. Yes, of course I’ll always be your Mum & hopefully you’ll always need me for something. I do know that in nine more years you’ll be 18 & that my son is when you will be BIG.
The past nine years have been my favorite years ever. You were the child that brought me into parenthood. You started this whole Barnett clan off to a great start. You have become a big brother 2 times & although those weren’t the easiest transitions in the world for a kid, you have handled them great.
When you are feeling like it, you are a great help to your sister. You show her things & help her with things that little 6 year old girls need help with. When you are feeling like it, you keep your baby brother happy & include everyone to play your games. You are growing into a leader, they both look up to you & that’s a big deal. Remember that as you make choices.
In the next nine years you will change drastically. You will grow hair in places you never thought you would. Your voice will crack & you’ll get embarrassed. You’ll find a sport that you love and excel in it. You’ll find an instrument that interests you. You’ll have good days & you’ll have bad days. You will start to look at girls in a new light & I’m fairly confident that one will break your heart & in turn I will want to spray paint her hair blue for the way she hurt your heart. You will go on trips without me. You will want to not tell me things. You will go on a trip with your dad & he will tell you all you need to know about being a man. You will pick a college/university. You will cram for tests. You will then leave me.
To say that my heart is not ready for the day you leave for college/university is an understatement. I know I have nine more years before that happens, but these nine years have literally flown by. It seems like just yesterday I found out I was pregnant, having a boy & then you made your grand entrance into this world. All 7lbs 5oz of you. You were a tiny little thing. Now look at you, so grownup, tall & handsome.
Jamie, thank you for letting me love you & I hope that I love you & your siblings well. I want you to know that I love you, will fight for you & will always be here for you. Even when you go to college/university & fall in love & replace me with the girl of your dreams. I know my place will change & another woman will hold your heart, but know that I will always love you and 9 years into being your Mummy I’m super proud of you.
Love you lots,
Tuesday, 16 May 2017
I’m sure it’s my subconscious’s way of telling me that romance is almost absent from my life right now. This probably has something to do with there being a 9 month old baby, 6 year old & a very nearly 9 year old in the house, who (as lovely as they are) suck up pretty much all the energy and affection me & MR.B have to offer. No one really tells you what distance introducing a baby into the family can place between couples, at least for a while.
MR.B and I have barely seen each other since Isaac has been born. I mean, sure, we see each other in the few hours each day after he gets home from work, but they’re completely consumed by dinner, dishes, bedtime routines, bills, talk of work & normal day to day things & maybe, just maybe, a half hour to sit on the sofa & decompress in front of a mindless TV show. Then, after a quick goodnight kiss, we retire to bed.
It doesn’t help that I’m not feeling particularly desirable right now, either. My body is hanging onto the last bit of baby weight, that just doesn't seem to want to budge! And too frequently, I smell faintly of sick,poo & any other bodily functions you can think of, or I have chucked bits of food in my hair or splattered on my clothes. Sexy right?
Becoming parents is obviously life changing. Our young children take up a lot of our energy, affection, conversation & time, just like they should do. I miss MR.B because we are connecting so much more with them than we are with each other & I think that’s entirely natural. BUT, I'm craving 'US' time. We are definitely guilty of neglecting each other (unintentionally of course!) but sadly it has happened. We haven't actually been out on a 'date' away from home & the children in God knows how long! I miss this & I miss him.
I know this phase of our relationship, with all its challenges, will pass, we've been here before & found ourselves again. That’s why I’m not afraid to admit that it’s tough. We’ll get back to where we were with baby steps (no pun intended), like spending the evening together this Saturday by having a 'date night' at home. Seriously need to start thinking of getting the baby-sitters in!
- 1kg Lamb Leg or Shoulder, cut into chunks
- 5-6 Tbsps Olive Oil
- 2x Garlic Cloves, crushed
- 1x Lemon, juiced
- 2x Red Onions, roughly chopped
- 1x Tsp Dried Greek Oregano
- 1x Tsp Dried/Fresh Thyme, chopped
- 1/2 Tsp Smoked Sweet Paprika
- 1/2 Tsp Cumin (optional)
- Sea Salt & Freshly Ground Black Pepper
- 8 Metal or Wooden Skewers. (If using wooden make sure you soak them in water about half an hour beforehand, this stops them from burning.)
- Tzatziki Sauce, either shop brought or homemade.
- Wholemeal Pitta Breads
- Salad bits of your choice to put with the Kebabs.
- To prepare this Greek lamb souvlaki recipe, cut the meat into equal sized (3 cm) chunks and set aside.
- Prepare the marinade for the lamb souvlaki. In a large bowl add the olive oil, garlic, lemon juice, the herbs and spices and season with freshly ground pepper – don’t add salt yet. Whisk all the ingredients to combine. Add the meat and the chopped onions and blend to coat. Cover the bowl with plastic wrap, chill and let marinade for at least 4 hours. It’s best to leave the meat for the lamb souvlaki marinade overnight, to soak up all the wonderful flavours. (If you are at home blend the marinade once in a while).
- To assemble the lamb souvlaki (skewers), you can either use wooden or metal skewers. For this lamb souvlaki recipe, you will need about 10 skewers, depending on the size of each lamb souvlaki. If using wooden skewers, cut them to fit your griddle pan and soak them in water. (This will prevent them from burning.) Lift the chunks of lamb out of the marinade and thread the pieces, comfortably, on the skewers. At this point don’t forget to season your lamb souvlaki with salt.
- Heat a grill, barbecue or griddle pan and cook the lamb souvlaki for about 10-15 minutes, until cooked to your liking.
- While your lamb souvlaki is cooking, prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to lightly oil the pita breads on both sides and season with salt and oregano. Place a large oven tray at the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes. (Alternatively barbecue the pita breads, until nicely coloured on both sides).
- Enjoy with a salad of your choice.
Saturday, 13 May 2017
- 1 and 1/2 Pounds Chicken Tenderloins*, thawed
- 1/4 Cup Flour
- 2-3 Tbsp Olive Oil
- 1 Pound Broccolini, trimmed & sliced in half lengthwise
- 2x Small Shallots, diced
- 2x Cups of Chicken Broth
- 1/2 Cup Heavy Whipping Cream
- 2x Tbsp Dijon Mustard or Spicy Brown Mustard (I completely forgot to buy this so instead I used good old English Mustard, still tasted just as good.)
- 4x Sprigs Fresh Thyme, plus more to garnish
- Sea Salt & Freshly Ground Black Pepper, to taste