Just chilling'

Its been a really, really busy time at work lately and today was no exception so to be honest we haven't been up to much at all this evening. I had some plans of sorting through Babies wardrobe but it never really got of the ground. We also planned to have leftovers for dinner but yesterdays curry and rice was so nice that we hardly had any leftovers, so we have had a mixture of those little scraps with extra noodles. We are now relaxing with an early night in bed and watching a old Lovejoy DVD. Does life get any better than this??

My oldest son is 18 today. We woke hm up this morning with Champagne, orange juice and croissants however his fist words were 'mum, can i have milky coffee and ibuprofen'. It was just like New Years Eve all over again. Another bout of tonsillitis. Poor babe. Tonight he has a few friends around but otherwise it seems surprisingly quiet. I imagine a full scale party might be on the horizon once he is feeling better.

Tomorrow is 'Hot & Spicy' night. We have lots of lovely recipes but these are two I have chosen for this week. I will let you know tomorrow how we get on.



2 tbls oil
1 clove garlic chopped
1 tsp dried chilli fakes
300g/12 oz chicken breast finely sliced
1 tbl fish sauce
2 tbls roasted peanuts-OPTIONAL
200g/8 oz sugar snaps
3 tbls chicken stock
1 tbl light soy sauce
1 tbl dark soy sauce
Pinch of sugar
Freshly chopped coriander to garnish


1.Heat the wok and add the oil when hot
2.Add the garlic for a few seconds then add the chilli flakes for a few more seconds
3.Add the chicken for 2 – 3 mins
4.Then add, fish sauce, peanuts if using, sugar snap, chicken stock, both soy sauces and sugar stir well
5.Bring to the boil then simmer for 3-4 mins or until cooked
6.Serve with the coriander



3 teas cornflour
1 1/2 tbls dark soy sauce
1 1/2 tbls rice wine
400g/1 lb steak cut into strips
2 tbls sesame oil
1 cm/1/2 inch Fresh ginger, peeled and chopped
2 cloves garlic, finely chopped
4 Stalks celery, sliced
1 red pepper sliced
100g /4 oz mushrooms sliced
4 spring onions sliced
2 tbls oyster sauce
100 ml/4 fl oz chicken stock or water

1.Combine 2 teas cornflour with the soy sauce and rice wine in a bowl
2.Add the beef and coat well allow to stand 20 mins if possible
3.Heat the wok until hot and add the oil
4.Add beef and fry for 2-3 mins
5.Remove to a plate
6.Add the ginger and garlic to wok and fry 1 min
7.Add the celery, red pepper, mushrooms and spring onion and fry for2-3 mins
8.Stir in oyster sauce
9.Combine the remaining spoon of cornflour to the stock or water then stir into wok
10.Bring to the boil and add the beef back to wok for 1-2 mins until sauce has thickened and beef is hot


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