Toby- was very excited about going to see fireworks for Bonfire Night. He was the one jumping up and down and cheering.
|Fun with sparklers...|
|...and light sabres.|
- is doing really well with learning cursive handwriting.
- announced that he "loves green beans" when I went to have a school lunch with him. Something I had not previously suspected.
When my Dad was getting all intellectual in his sermon and talking about the relationship between the knower and the thing known, Toby whispered to me, "There's a Noah in my class!"
He asked what was for dinner. I told him, and he responded, "Yuck. (pause) I don't know what that is, so I'll just say Yuck anyway." You see why I was surprised about the green beans.
Theo- wants to help with vacuuming but is just a little scared of the noise.
|"I've got this, Mum."|
- will make quite a good attempt at echoing our words, but still thinks that "da doo da cah bah!" counts as conversation.
|"I do laundry, too!"|
Thankful for:- a nice "date" with Graham (and Theo in tow) at Park Bike Works in Derby. We were there before the lunch rush, so it was a lovely relaxed atmosphere, and we were very impressed by the food.
|Entirely unrelated photo of chickens|
- getting to go to my first blog conference.
- no need for fillings, despite the visit to the dentist being my first in... um... far too long...
Recipe of the Month: Carrot Cornbread
This is the time of year for soups, chillis and stews, and this goes very well with any of those. My boys love cornbread because of its slight sweetness - even without any added sugar - so this recipe gives you the secret satisfaction that comes from sneaking vegetables into something they will eat without any fuss. Albeit a lot of crumbs. Of course you can grate the carrots and mix everything up in a bowl, but a food processor is quicker and completely blends the carrots with everything else.
300g fine cornmeal
3 tsp (1 tbsp) baking powder
1/2 tsp salt
2 large eggs
2 tbsp sunflower oil
Preheat the oven to 180°C. Grease and line a 20-24cm (8-9") square baking tin.
Peel the carrots and chop into large chunks. Put in the food processor and whizz until finely chopped. Add the remaining ingredients and process again until mixed, scraping the sides down if you need to.
Pour into the tin and bake for 30-35 minutes until risen and firm. Cool slightly before cutting into squares.