|Helping with a lock gate on the Stratford Canal|
In the interests of keeping it real, this month has also included tantrums, whinging, fights, bleeding from the head, food on the floor, a screw in a car tyre, and me failing to get a job I interviewed for. You didn't really think we had it that easy, did you?
|Life goes up and down...|
- got his silver award for achieving 600 Dojo [award] points.
- learned to do Sudoku puzzles with Grandpop.
|They liked 'bouncing bubbles' from Grandma & Grandad|
- is practising A and B on the recorder.
- wants us to time how fast he can do everything.
|"Time me to run across the aqueduct and back!"|
- carefully counts his money. He's saving for more Lego.
- started going to preschool three mornings a week, and goes in without a backward glance.
- rarely needs the pushchair now, except for the 'double dash' where I have to cover the mile between school and preschool in 15 minutes.
|Still likes sweets - and barbeques|
- always has to help stir the dinner. Doesn't mean he eats it, mind you!
|Adding pepper to bean chilli|
Thankful for:- Graham finding a garage to fit a new tyre half an hour before they shut for Easter weekend - and they gave us free Easter eggs!
- finding a beautiful new place to walk: Blithfield Reservoir, near Uttoxeter.
|photo of a woodpecker from the bird hide at Blithfield|
- a new net for our old trampoline (finally fitted after I ordered the wrong size and had to return it...)
Recipe of the Month: Orange and Ginger Cake with Marmalade Glaze
I adapted a recipe for marmalade cake, to try and use up a jar of chopped ginger in sugar syrup that has been sitting in my fridge for ages. The result is not too orangey, not too gingery, just a light and delicate mix of both.
6 oz butter, softened
3 oz sugar
2 oz chopped ginger in syrup
5 oz marmalade, plus extra to glaze
10 oz self-raising flour
1 tsp baking powder
zest and juice of one orange
Preheat oven to 180°C. Grease and base line a loaf tin.
Cream together the butter and sugar, then beat in the eggs, one at a time. Add the remaining ingredients and mix well, adding more orange juice (or milk) if needed to give a soft consistency.
Scoop into the loaf tin and bake for about 45 minutes or until firm. Leave to cool in the tin for a few minutes, then put a couple of teaspoons of marmalade on top of the warm cake, and smear it around so that it melts to form a glaze. Remove the cake from the tin and let it cool on a wire rack.