Sorry, Sorry

I’m just being shit. So shit. I’m sorry. Below is another fun array of pics of stuff recently cooked or baked. If you want recipes give me a nod.

Literally no excuse for shitness. I spend most days in the pool and/or telling NewHuman ‘no!’ in various shades of shoutiness. I’ll throw in a pic of him and/or the dog, depending on how things go with the upload. I’m doing this all on the phone as CBeebies plays on the tv and NewHuman ritually ignores it in favour of running matchbox cars up and down my leg. It’s beautiful and it hurts, just like a new love.

We are headed home to Australia in just over a week, as usual going there for only just long enough to get through jetlag and body clock realignment before returning. Not clever.

I’m VERY excited for sunshine, so much so that I stalk property on realestate.com.au just for the sunny photos. Makes me enjoyably homesick.

Right.

Below is a veggie dish involving store-bought shortcrust, baby eggplant, zucchini, ricotta, pecorino , basil, tomatoes and not much else.

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And next is rack of lamb in herbs and vinegar and mustard with parsnip and scallion. All roasted. I did this on a Monday night so extra points.

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What I like to call ‘healthy’ nachos because it doesn’t involve corn chips. Delusion is a wonderful thing.

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Roasted mushrooms with polenta and gorgonzola. BLOODY YUM.

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And below is the resident Fruiterer. Won’t eat a vegetable but will happily eat so much fruit it ruins my day with, well, there’s no way to say this nicely. With acres of shit.

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6 thoughts on “Sorry, Sorry

  1. Is that NewHuman? It looks like a proper person!

  2. narf77 says:

    Next post he will be going to school and you will be a lady of leisure draped on the furniture with a martin and The Dog posed tastefully at your feet. LOVE the recipes, forgedaboudit with the self-immolation moments, remember, we love your posts when you find time to lob one at us but most of us are perfectly happy to trundle around in our daily lives and most of us don’t pine for you (too much) when you are AWOL. We know you will be back eventually. Social media is a wonderful thing. You should be glad you don’t have family in Tassie as we had all of 3 weeks of summer, 1 day of 35C and we hit autumn running out of the post in the last week of February. There has been snow on Mt Wellington in Hobart and I am wearing ugg boots and gazing wistfully at Brunhilda and thinking about lighting her… very soon… How’s that kitchen by the way? Hopefully, it’s finished to your standards (HA! 😉 ). Shit is healthy, get over it (or wade through it) soon enough small human will be mastering his own ablutions and you won’t ever have to see his young derriere again ;).

    • b-kom says:

      I quite like his little derrière, I must admit. Only when clean, obv. And good luck to you in the classroom! Pat those sad pups for me….

  3. Jess says:

    I would love the roasted mushroom and polenta recipe! I have thus far failed miserably every time I try to make decent polenta…should be something so simple right?

    • b-kom says:

      I messed up mine somewhat on this recipe by not getting instant polenta so spent a good whole stirring the whole pot!

      It was best after the leftovers had been laid out on a lined tray and the next day fried up in a pan as polenta chips.

      Recipe-

      Mixed mushrooms – as much as you think you might want to serve 4 people – depends on what your greengrocer is selling but a good mix of flat and button and brown is good. I used chestnut and portobello and button (8, 8 and 12 of each, respectively)
      40g melted butter
      tablespoon olive oil
      4 cloves garlic, thinly sliced
      1/2 cup sage leaves
      500ml milk
      500ml chicken stock
      170g instant polenta
      sea salt and cracked black pepper
      4 thin slices gorgonzola

      Method:

      Preheat your oven to 200C. Put mushrooms, butter, oil, garlic and sage on a baking tray lined with non-stick baking paper, and toss to coat. Bake for 20 mins or so or until golden.

      Make the polenta by bringing milk and stock to the boil in a medium saucepan – whisk in the polenta and stir for 3 or so minutes until creamy. Sprinkle it with salt and pepper.

      Divide between plates, top with gorgonzola, mushrooms and sage. Eat!

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