I woke up pretty stiff and achey, too, which usually does not bode well for any weekend plans, especially when they consist of trying to steam my way through a magahoosive facienda (that'd be a "to-do list" in Latin). Still, despite feeling like something chewed me up overnight and spat me out this morning, I managed to cut OH's hair, start off a new batch of kefir and a fresh one of kombucha; I dealt with the tomatoes (roast with onions, then add basil and a pinch of sugar, whizz it up with a stick blender, box up, freeze). made OH's lunches for the week (chicken pasta salads) - my lunches, at least to start with, are leftovers from yesterday, DD's pasta, cheese and onion pasties or potato salad.
This is what the kitchen looked like mid-action:
And then I spent the afternoon re-doing DD's timetable, as we are changing the way we are approaching certain things. That's just one of the many really good things about home education - flexibility.
And before you know it, it's time to start the dinner off. I was hoping to pick up a roast of some sort when shopping on Saturday, but there wasn't anything that fitted the budget with any ease, so a couple of chicken breasts came out of the freezer instead - with all the trimmings, they are quite large enough to be shared out between the three of us. I still fancied Yorkshire puddings though, so the chapatti flour came out (as it's the only flour I have left). Not my best - but perfectly adequate.
This reminds me - isn't it funny how our fears and prejudices about cooking are rooted in familiarity - I remember making mayonnaise as a five year old, and it never ever split - I did not know that it could ! The first time someone told me of the possibility, though - guess what happened the very next time I attempted to make it ? Nowadays, though, I just use Elaine's ten second method - I dare anyone's negative thoughts to split that ! ;o)
Anyway, Yorkshires were one of my fears - not having grown up with them, and never having seen anyone make them, opening a packet of Aunt Bessie's and heating them up in the oven was the most I dared do for years. I mean, how on earth would I make them rise in that bowl-shaped form ?
Turns out, they do it all by themselves. All I have to do is put some fat into a muffin tin, get it really, really hot, and in the meantime, break an egg into a measuring cup, note the volume, then mix it up with an equal volume of flour (even if it is chapatti) and milk, a pinch of salt..... Get the tin out of the oven, pop a spoonful of batter into each muffin cup, then bake on 200C (fan oven) for 15-20 minutes.
Couldn't be any easier, now could it ?
I like roast dinners, but the bit I am less fond of is the amount of washing up they generate - and that's despite me clearing up as I go throughout.
Give me a nice casserole or risotto to cook any day of the week..... One pot meals rock :o)