- relates almost everything in life to a Peppa Pig episode.
|Peppa Pig Easter egg. (I should have cropped this photo, shouldn't I?)|
- loved hunting for small chocolate eggs so much that we had to do it over and over again, until they started melting from so much handling.
|Wearing my boots|
- will argue about pretty much anything.
Toby: "I don't like curry."
Graham: "You like chicken tikka masala, don't you? That's curry."
Toby: "Yes, but I don't like all curry. I don't like... bird poo curry!"
Since this got a laugh, he followed up with dog poo, cat poo, book poo, DVD poo...
- was worried about his baby teeth falling out.
Me: "Don't worry, yours won't fall out for a long time. When they do, it's fun! You put the tooth under the pillow, and in the morning there's a piece of money there instead."
Toby (gives me incredulous look): "What, in my mouth??"
- weighed 11 lb 14 oz at his 2-month checkup.
- has started sleeping through at nights - although not yet every night, unfortunately!
- loves his monkey mobile
- a few full nights' sleep, and the promise of more.
- visiting my parents for Easter. They seem to have an amazingly calming effect on both boys!
- some lovely warm sunny days.
|Bluebells! Toby said they should be called purplebells, really.|
Recipe of the Month
I wanted this to be hot cross scones, which my friend Sally linked to and I thought was a brilliant idea. But I haven't quite got round to making them yet. This hasn't been a particularly good month for creative cooking. So here's a recipe I've made a few times. It's something like a quiche, but with a drier filling.
Rustic Greek Pie
1 large sheet ready-rolled shortcrust pastry, or pastry made with 150g / 6 oz flour
450g / 1 lb frozen spinach, thawed
3 garlic cloves, finely chopped
150g / 6 oz haloumi cheese, grated
120g / 4 oz feta cheese, crumbled
1 tbsp fresh oregano, or 1 tsp dried
3 tbsp cream or milk
Preheat oven to 200°C / 400°F. If you made your own pastry, roll out to a rectangle. It doesn't have to be too precise, as you can see from the ragged edges on the picture. Place on a baking sheet.
Squeeze out as much water as you can from the spinach, and spread over the pastry, leaving a 3cm / 1 1/4 inch border. Scatter over the garlic, cheeses and oregano. Fold up the edges of the pastry to form a border.
Beat the eggs with the cream or milk. Carefully pour over the filling. Bake 30-40 minutes, until the pastry is golden and the filling is set.