Skip to main content

Shrove Tuesday

Yes, I know, it's been aaaaages!  I do apologise.  Moving countries has a way of disrupting blogging.  I will have to think of a new subtitle (suggestions on a postcard, please!) since this won't be a taste of Texas life any more, but I know some of my Texas friends will enjoy hearing about a taste of English life, and I hope the rest of you will too!

English countryside.

Settling back into your native country is not a particularly easy process, as we have found and many others we've spoken to have told us.  So I thought I'd try and make Shrove Tuesday a bit more of a celebration this year.

I kept the main course simple and nutritious - shallow-fried fish, stir-braised cabbage with cumin, and sweetcorn - so that we could gorge ourselves on the obligatory PANCAKES.  While I can make crepes if I have to, American-style pancakes are so much easier.  A huge plateful soon diminished, accompanied with warmed golden syrup, fresh blueberries, butter and yogurt.


I love the identical expressions!

mmmmmmm.....


And then it was time for the creative part!  Toby loves colouring and sticking now, so I cut out some Mardi Gras masks and we got busy decorating.  Some feathers and sequins might have been fun, too, but I think we made quite a good effort.  Once all the glitter glue was dry, I stapled them to straws for handles.

Deep concentration.

Modelling the results.

I spy with my little eye...


All decorated!

So that was our Pancake Day / Mardi Gras!  If you are keeping Lent, I hope it is going well.
Labels:

Comments

Post a Comment

Popular posts from this blog

Mr White Watson of Bakewell

Once upon a time, back in 1795 or so, lived a man who was always asking questions.  The kind of questions like, "Why is glass transparent?" or "Why do fruit trees grow better in that place than in this place?" or "What does the earth look like underneath the surface?"  This last question was one that he was particularly interested in, and he went so far as to work out what the rock layers looked like where he lived, and draw little pictures of them.  Now he was a marble sculptor by trade (as well as fossil hunter, mineral seller, and a few other things) so he thought it would be even better to make his little pictures in stone.  That way he could represent the layers using the actual rocks they were composed of.  Over the course of his lifetime he made almost 100 of these tablets, as he called them. Then he died.  And no one else was quite as interested in all those rocks and minerals as he was.  His collection was sold off, bit by bit, and the table...
Post a Comment
Read more

Baby Language

For some reason baby equipment is an area in which American English differs markedly from British English. As well as learning how to care for a baby, we had to learn a whole new vocabulary! Fortunately we are now fluently bilingual, and I have compiled a handy US-UK baby dictionary for you. Diaper n. Nappy Mom says if you can read this change my diaper. The first time you change one of these you will be all thumbs and stick the little adhesive tabs to yourself, the baby and probably the changing mat before you get them where they ought to go. A few years later you will be able to lasso a running toddler and change them before they even know what's happened (yes, I have seen it done). You will also get through more diapers than you ever thought possible, creating scary amounts of expense and waste. Hence we are now mostly using: Cloth diaper n. Reusable nappy Cool baby. No longer those terry squares, the main drawback is that there are now so many types it can be qu...
5 comments
Read more

Speedy Steamed Pudding

One of the highlights of being in catered halls for a couple of years at university was the sponge puddings. Great big sheets of chocolate or vanilla sponge, carved into hefty blocks and doused with thick custard. The main courses were edible at best, but those puddings would fill you up for a week. Good solid puddings, whether baked, steamed or boiled, have been a mainstay of English cooking for centuries. Something about the cold, damp, dark winters inspired British cooks to endless variations on suet, jam, currants, custard and other comforting ingredients. Once I left the nurturing environs of my parents' house and university halls, pudding stopped being an everyday affair and became a more haphazard, if-I-feel-like-making-any event. And steamed puddings especially, with their two hours over simmering water, don't really lend themselves to spur of the moment dessert-making. However, technology has moved on since those first days of puddings. I'd been vaguely ...
5 comments
Read more