Baking/Cooking

Fish

Papa has encouraged me to always stop and look at the fish counter when I am shopping. I am notoriously bad at buying fish (I had a fish bone phobia after a bone caught in my throat as a child), but he scored some cod on super sale recently which I enjoyed cooking, so I am trying harder. I saw some monkfish at an incredible price. I rarely even see it on sale here, let alone at a 40% discount. Darina Allen had a recipe I wanted to try, so I forged ahead.

It was involved (roasted red pepper sauce)


Papa was appreciative, but also eager to impart his knowledge. As a child his family simply dipped the monkfish in melted butter.

It was divine. There is no going back. It was like lobster, without getting itchy shell juice on my hands!


That same weekend we tried to see if the fish had woken up at Spot Pond.

All we caught was plastic debris that we gathered for the trash can


Conor held out for a bite but it wasn’t to be

Doro Wat

I spied some berbere spice at Whole Foods one knit night. I LOVE Ethiopian Food and have not been able to find anything that compares with our favorite Ethiopian restaurant in Tucson. So I determined to try some Doro Wat (chicken stew). It definitely needed some extra flavor, and some more time to develop (tasted better the next day) and I didn’t have any injera (bread for eating with) but it was a commendable first try, for sure.

I didn’t add a ton of berbere because my spice tolerance is way lower than my Arizona days!


I also decided to make some extra boiled eggs because I had been craving an egg salad sandwich for weeks. I pulled out all the stops and added everything my nana used to add to hers.

Just needs bread

Conor Turned 7!

The day after we got back from Ireland was Conor’s 7th birthday; a busy day, with a mini van that wouldn’t start, school, swim classes… Still time for celebration of course.

Lucky boy got a 3DS


I had to collect my car from the dealer straight after swimming, so my plans to make “French chicken”, Conor’s favorite, (it’s basically either roast chicken or braised chicken thighs) were scuppered. We detoured on the way home to Friendly’s…

He got a special song


This is what a jetlagged 7-year-old looks like in the baby blanket Farmor made him:

Mommy is melting


The party request was a sports theme again (of course): Mario and Sonic at the Rio Olympic Games 2016. I cooked up hot dogs per the birthday boy’s request (most parties have pizza without fail, so there were some surprised comments from the kids but most of them packed in a couple!) I also sprayed mini Oreos with gold edible spray to look both like a gold medal and a gold coin from Mario. The cake was the sheet cake I used last year, but with the frosting that comes with the recipe (yum): Martha Stewart’s Texas Sheet Cake.

Mario is in the lead


Racing

A Nerfy Nintendo Christmas

Santa delivered some rather large Nerf guns to the boys this year. Eamon is thankfully too young. He got some cool Duplo and ball toys.

Learning to unwrap


Delivery for Daddy


Lighting the pudding


The rest of our Christmas can basically be imagined by freeze framing this next photo for two weeks… The NES Classic that Daddy lined up at dawn for three mornings in a row was quite a hit, especially with Daddy…

Zelda

Dear Mum,

Dear Mum,

As we muddle through our lives on opposite sides of the Atlantic Ocean, there are always certain times when we are brought closer together, through our experiences. I feel closest to you when I am cutting my boys’ hair, making pastry, going for a walk… And making the Christmas pudding. I have found a silver lining to our distance from each other, and that is that I have had to figure out a way to get the wrapping tight without a second helper…

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An elastic band! You’re welcome!

You merely need to place the elastic band around the parchment paper, then tie the string while it is nice and well-behaved. After cooking, place the elastic band again and restring, or wait until Christmas time and do the string then.

Love,

Your daughter

I Love Escarole

We got a humongous head of escarole from our farm coop. I discovered this endive back in Tucson when I determined to try a new recipe from The Gourmet Cookbook every week. The Italian sausage, white bean, and escarole stew is one of our absolute favorites.

I love how escarole fans out really wide so you can clean it really easily.

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I’m glad it’s starting to be stew weather…

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“Dirt” Pudding Cups

I don’t usually buy box mixes for baking/cooking, but I noticed a new product from Jello called Creations, and I thought Eoin might like it a lot.

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First we mixed the pudding, then added Oreo crumb “dirt”

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Then it was time to add the worms!

I liked everything but the worms (too chewy), Eoin liked the worms, Conor doesn’t like pudding, Eamon LOVED the pudding!

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Jams in July

I spent a lot of time over the span of a week in early July making jam. Papa was away a lot so I experimented with late-night jam making. It worked, though was tiring! Better than having a baby at my feet getting boiled jam bubbling on him though.

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If I don’t make gooseberry jam my mother AND mother-in-law will disown me

I made two batches because of the time crunch. Usually I only make one, because you are supposed to make small batches, for better jam. But two batches at once ensures you still have small batches, and not that much extra stirring to be honest.

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The gooseberry and golden raisin conserve at the back turned out much nicer again this year than the plain old gooseberry. Next year I might justĀ  make double of that.