Sunday, 20 February 2022
Saturday, 19 February 2022
Looking Forward...
After cold couple of days.. the weather this weekend is quite hot again... Time to enjoy the sunshine before temps plummet again next week and more rain forecast. We really were lulled into into thinking spring had sprung. Maybe thats why today I have a few sniffles and cant stop sneezing
I have done all the planting I can do for now... both in the garden and in seed trays... so time to concentrate on my stitching again. Im looking forward to Easter so I have couple of fun hearts on the go. You know...I really do love pastel colours.
Oh and by the way... I said I wanted to lose 20lbs before the family arrive. Well three weeks today they will be here... and I reached my target this morning..
Tho Im still not sure if my bum will fit in the Disneyland rides!
Thursday, 17 February 2022
New Growth ..and Green Tomato Chutney..
Green Tomato Chutney
Its an old recipe...and Im not sure where it came from.. but back in Wales I used it for many years and it was the perfect way to use up all those unripened tomatoes, onions and gifted apples (one year I was given over 80lbs). Now I live in California.. so I swapped the tomatoes for tomatillos .. and you know what?? It’s really good!!
5oz (1 cup) raisins
3 Garlic cloves
1/4 tsp Cayenne pepper
1/4 tsp Black pepper
2 tsp Sea salt
1lb (2½ cups) Brown sugar
32fl oz (4¼ cups) Malt or Apple Cider Vinegar
- Peel, core and chop the apples
- Chop the tomatoes, onions, and raisins roughly and mince the garlic.
- Place all ingredients into a stainless steel pan and bring to a boil.
- Reduce heat to low and then simmer uncovered for an hour.
- Keep an eye on it and stir occasionally.
- The chutney will turn brown and will have reduced down within that hour's cooking time.
- Spoon the chutney into warm, sterilized jars and seal with lids.
- There is no need to water bath chutneys...but I do for 10 mins
- Label the jars when cool and store in a dark cupboard.
- Refrigerate the jars once opened
Wednesday, 16 February 2022
Tuesday, 15 February 2022
Just a Simple Valentines Day..
Monday, 14 February 2022
Whats For Dinner ~ Meal Plan Monday..
Sunday Grilled Cheese with Gouda, Roasted Mushrooms and Onions
Sunday, 13 February 2022
Saturday, 12 February 2022
Friday, 11 February 2022
Making The Bed....
Happy Dance!!
Phoebe x
Thursday, 10 February 2022
Cuttings... and Cilantro Lime Chicken Kebabs
Cilantro Lime Chicken Kebabs
½ cup fresh lime juice
2 teaspoons kosher salt
½ teaspoon fine pepper
1 teaspoon crushed red pepper
2 teaspoons garlic, minced
½ cup cilantro, chopped
½ cup olive oil
4 (6-ounce) boneless, skinless chicken breasts
Choice of vegetables cut into chunks...eg onion, bell pepper, mushrooms, tomatoes
- Cut the chicken into bite sized chunks
- Place in zipper-seal bag.
- Mix marinade ingredients and pour over chicken.
- Marinate at least 2 hours or overnight.
- Soak wooden skewers in water to prevent them burning
- Remove chicken from bag.
- Thread chicken on the skewers, alternating with the vegetables
- Pre heat the oven to 400 degrees.
- Spray a non stick pan with cooking spray and place skewers ½ inch apart on pan.
- Bake for 20-30 minutes, turning halfway, until cooked through.