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.
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
- 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!
Thankful for:
- strawberries from my very own plants
= 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.
 |
| Out for a walk with Graham's family |
- 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! |
- strawberries from my very own plants
 |
| That's the canoe, having a trial inflation on the lawn |
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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