Thursday, 3 July 2014

Monthly Munch: June

We started the month feeling like a hotel (my parents, some university friends and Graham's family all visiting within ten days!) and ended the month staying in a hotel (our Newcastle trip).  In between we enjoyed the long days and sunshine with bike rides, barbeques, and Graham's new inflatable canoe.

Out for a walk with Graham's family
Toby



- has definitely entered the "Why?" stage.  I thought we'd skipped it, but sadly not.

- can do a scarily good snort (à la Peppa Pig) which entertains Theo no end.

- managed to sweet-talk his way behind the wheels of a Bentley Turbo R and a Massey Ferguson tractor at some recent events.




- announced that when he's five, he wants to drive a Subaru.

Quotes:

"I want to build with the avocado." (Meccano)

To one of the girls next door: "I'm three and you're four."
She: "I'm not four, I'm six."
Toby: "Six?? That's really old!"
Clearly he has a way with the ladies.


Theo

Blowing raspberries is one of his new tricks

- has definitely entered the "things in mouth" stage.

- giggles at Toby's antics, and when you tickle his cheeks.

- regularly sleeps through the night now, and gives you a big smile when you go in in the morning.  Such a sweet baby!

Do I look like a teacup?

Heeeellllppp!!!  I'm sinking!

Thankful for:

- strawberries from my very own plants

That's the canoe, having a trial inflation on the lawn
= several opportunities to do some cake decorating.  No paid gigs yet, but I feel like I'm not entirely forgetting all I once knew.

Recipe of the Month: Fish baked with fennel, red onion and orange


This is adapted from a recipe in the May edition of the Waitrose magazine.  I'm not sure what I think of fennel - raw, it has quite a strong aniseed flavour, but once cooked, it doesn't taste of anything much.  I liked the orange, though.  We ate this with a simple salad and some toast.

1 fennel bulb, finely sliced
1 large red onion, finely sliced
200g potatoes, finely sliced
1 orange, finely sliced (discard the ends)
2 white fish fillets, fresh or frozen
2 tbsp olive oil
dill or thyme

Preheat oven to 200°C.  Place fennel, onion, potatoes and orange in a baking tray.  Squeeze over any juice from the ends of the orange, and toss with 1 1/2 tbsp olive oil.   Roast for 10-15 minutes depending on whether your fish is fresh or frozen.

Give the veg a stir and add the fish (the original recipe used fresh cod; I used frozen pollock).  Drizzle with the remaining  1/2 tbsp olive oil, and season with the dill or thyme and salt and pepper.  Roast for 10-15 minutes longer.

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