Sunday, 18 November 2007

Weekend of Supreme Fabulousness

Saturday morning started early for all of us; Karl on the morning shift at work and off to Y Morlan in Aberystwyth to set up for the Breastfeeding Group's birthday bash, which I've mentioned before. I was helping to (wo)man the cake stall and had also baked the Boob Club a birthday cake. Chocolate cake, chocolate icing, pink and sparkly decorations - after all, there's nothing more girly than breastfeeding, is there?

Everything seemed to go very well and Christopher was particularly excited, not only by having his face painted as a lion, but also by winning win a book on the tombola and a tube of Minstrels in the raffle.

Saturday night was a big night for me and after dinner I did one of my favourite girl things; spending a considerable time getting ready to go out; my first real night out in a very long time. By real, I mean girls, uber-glammed up, ready to party and best of all for me, no driving! Hubby paid for me to taxi it home so that I could do something really out of the ordinary; go into a bar (actually, four bars) and have an actual drink (or 4, or 5). Tequila and tonic being my favoured tipple of late - ice and a slice, natch. I stayed out well past my bedtime and felt fabulous for it - yay!

(Much later)

Today has been a lazy, relaxing day for all of us. Karl's had a day off so we've enjoyed a real family Sunday, complete with full-on roast chicken dinner, with apple crumble to follow.

Our essential trimmings for a roast chicken are nothing new; roast potatoes (still K's job, I'm afraid), bread sauce, lots of veggies and sage-and-onion stuffing. Proper stuffing, which is so easy to make that I'm almost evangelical about it. My mother-in-law demonstrated her fab and very simple stuffing and I was hooked. You can, clearly, adapt this to include different flavours. My most regular departure is to make sausagemeat stuffing by adding 100g or so of sausagemeat to the mixture. In distinctly larger quantities, this is the stuffing I use for our Christmas turkey.

Sage & Onion Stuffing

150g white breadcrumbs
fresh sage leaves, finely chopped
1 small onion, peeled and halved

olive oil

Put the onion into the food processor with about 150ml water and whizz to a nubbly liquid purée. Mix with the breadcrumbs and sage and turn into an oiled dish. Bake for around 40 minutes at 200°c until crisp and browned on top.

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