Mini Pamper Session

Mini Minx’s eczema flared up really badly yesterday – possibly in reaction to a brilliant day out at the swimming pool, possibly because it’s just one of those things. Anyway, she certainly didn’t react well to me approaching her with the big bottle of gloopy moisturiser and corticosteroid ointment!

As I slathered and winced at her squeals, she railed about how it was so unfair that she only got huge bottles of moisturiser while her friends were allowed to wear make-up at weekends and go to beauty salons with their mothers. I took a lot of this with a bucket-load of salt (her friends are only 6 and 7 years old), but it did give me an idea for a cunning plan to disguise my intensive Sort Out The Eczema Fast regime: give her a home spa morning.

Maxi and Midi were packed off to a nearby bouldering wall with their Dad to have some fun while Mini and I prepared my bedroom for her ‘Girly Morning’: Mini fetched her CD player and chose some of her favourite music from Maxi’s music collection (shhhhh, don’t tell Maxi!), while I set up a comfy massage area. I put a pillow on the end of the bed and covered that with a plastic bin liner (really important!), then 2 towels. I used another, soft towel as a cover, and had yet another on hand as a turban for Mini’s hair.

Even though I was prepared for a lot of mess, I tell you, it was apocalyptic. Mini is a delicate, gentle wee soul and I’m not heavy-handed with gunge but it still got absolutely everywhere. So if you’re going to do this with your child too, accept right now that you’re going to have to do an entire full machine washload of towels on ‘hot’ immediately afterwards. Do have a bin within reach and lots of paper towels / flannels / wipes to catch and dispose of all the goop.

The smile was a happy coincidence

First I got Mini to mix up her own hair mask. She has very coarse, dry, brittle hair so Professor Google advised whisking up the following:

  • 1 egg yolk;
  • 2 tablespoons of coconut oil;
  • 1 tablespoon of honey.

She undressed, then I dampened her hair. I plastered the mask all over her hair then tried to massage it into her scalp. She didn’t like that, possibly because the mix was cold and possibly because the honey made it a bit sticky. Next time I’ll just use greasy coconut oil on its own! Or maybe plain old vegetable oil. The amount listed was just right to cover her head. I then wrapped her hair with the turban, laid her back on the bed, covered her up and instructed her to chill out while I made up her face mask.

Mini complains that her face often gets ‘crispy’ bits on it: little patches of eczema. So based on the fact that she spent most of her babyhood smeared in banana with no ill effects, I mushed up a ripe banana with a tablespoon of honey then gently smeared it all over her skin. It was far, far too much and most went to waste – she only needed maybe an inch or 2 of banana. Next time she can eat the rest! I added the slices of cucumber because even at the age of 7 Mini’s bought into the perception, heightened by media pictures, that you can’t have a proper face mask without cucumber slices on your eyes. So on they went.

As she lay back and relaxed for 5 minutes, humming along to her favourite tunes, I slathered her entire body in handfuls of Epaderm cream. I’m glad her face and hair masks smelled so sweet – they covered up the sour, utilitarian smell of the moisturiser! Mini sighed with pleasure as I massaged her little fingers and hands. The look of that blissed-out little face made the whole shebang absolutely worth every second.

I didn’t want to leave the face mask on her sensitive skin for longer than 5 minutes, so wiped it off gently with a hot flannel. I then shampooed and conditioned her hair over the bath as normal. She snuggled in her favourite dressing gown while I tidied up, gasping in horror at the mess on the towels. The banana splashed *everywhere*, the egg yolk stained the turban, and the coconut oil soaked through 3 towel layers to the plastic bin liner – see? I said it was important! Mini helped tidy up by eating the cucumber slices. WeeeeeelI, why not? They’d only touched food-stuffs and her eyelids! Maybe she’d listened when I’d skeptically said that the masks would probably do her more good being eaten than plastered over the outside.

I blow-dried her hair, then helped her choose and paint on some finger- and toe-nail varnish, which is a special treat only allowed in the long school holidays.

Even an old cynic like me can see that the masks had an effect on Mini’s skin and hair, though. I think they’ll have to become a monthly Thing.

Mini’s Harry Potter Themed Birthday – Party Food

This is the last of 3 posts describing how we threw a really easy, quick and cheap Harry Potter-themed party for Mini Minx’s 7th birthday. I’ve already told you about how we prepared for the party and what activities and games we did during the party. This post describes my favourite bit – the food!

Again, to give it a bit of context: this amount of food was for 10 little girls aged around 6 years old. It was just right – there were some leftovers, but not much.

Birthday Tea – Usual Party Food. We made up the usual plates of food (and I’ll detail them below in case this is the first birthday party you’ve thrown and you’re not sure about amounts!) Another ‘usual’ that we did was a Rainbow Plate.

I’m sorry this photo is so lame – the only other photo of it has 20 hungry little hands over it and identifiable faces

Rainbow Plates have been a staple at Family Trout birthdays and all parties since the very first one. I initially made one up because I thought it would look pretty and would appeal to kids who actually like fruit and veg. It’s now appeared at around 20 birthdays since, and is always the first plate of food to be finished entirely. I think that’s enough anecdata to make the case that it’s as essential to the Birthday Party Table as the Birthday Cake itself.

All that was left. I think the girls enjoyed it!

They’re really easy to make: just layer different coloured fruit and veg in their rainbow colours. Our birthdays are all in early Spring, so we don’t have that many brightly-coloured fruit and vegetables to choose from. Nevertheless, Mini’s plate this year contained strawberries and tomatoes, carrot sticks, cocktail sticks of pineapple and cheese chunks (we couldn’t find any yellow peppers or other yellow items at all!), green grapes, cucumber slices, blueberries, black grapes and raspberries.

Yes, that much fruit and veg doesn’t come cheap, but I promise you that it’ll all be eaten.

13 storyteller

Midi wearing Professor Fishface’s story-scarf (!) and regaling the younger kids with stories while we ate

So, what do I mean by ‘usual’ party food?

  • 15 cocktail sausages
  • 15 sausage rolls
  • plate of cream cheese sandwiches (made with 8 rounds of white and brown bread)
  • ham sandwiches (made with 8 rounds of white and brown bread)
  • plate of 10 satsumas
  • bowl of 4 packets of Pombear crisps
  • bowl of 4 packets of Space Invaders
  • plate of Party Ring biscuits
  • bowl each of jelly and cream

We also had a jug of water with slices of fruit bashed into it, fruit juice, and ‘special fizzy pop’…

8 drinksBirthday Tea – Special Party Food. Some of the labels that I printed off for activities were huge. I decided to stick them over the labels of the fizzy pop I had for the party. They went down a wee treat! You’ll get the labels via the links in my previous post. Here’s a Word version of 3 that are big enough to stick on 750ml bottles of pop: drink labels

Lots of online Harry Potter-themed parties have plates of Golden Snitches because they are soooo easy. They also kept my 3 over-excited daughters occupied for 20 minutes making them! I printed the wing shapes that were a free printable from this blog post on a sheet 7 golden snitchesof A4, then got 2 minxes to carefully cut them out whilst the 3rd minx stuck them on to the Ferrero Rocher sweets with a blob of PVA glue (removing and replacing the sticker dots was just too much of a faff when your party starts in half an hour) and stacked them on a plate.

3 candles

Mini’s Cake

Birthday Cake. I’ve done the birthday cake as a separate post because I wanted to go into a lot of detail of how to do it. But I baked and constructed it entirely that morning, so don’t feel that it’s a huge deal. Though if I ever made it again, I’d do it the night before…! Sometimes cutting things fine is just a tad too stressful…

The Aftermath.  So, first question: what was that cake like? Actually, even though I say so myself, it was delicious! 1 inside cake  By the time the sun set that day, we’d given away or eaten the entire cake. It was such a hit that I suspect it will feature in a fair few more of my 3 book-worms’ future birthday parties.

00 pink gin

Professor Fishface out of robes and enjoying a very well-earned gin with the equally hard-working and eternally patient Prof Baldy (photographer and gin-mixer)

0 sunset

Beautiful sunset that night to top everything off

 

 

Hermione Birthday Cake Tutorial

little girls dressed up as Hermione Granger

There are worse book characters to idolise than Hermione Granger

The youngest children in all families are inevitably influenced by their older siblings, and Mini is no different. She learned to read better so that she could read her sisters’ favourite Harry Potter books. She’s such a huge fan that I am now the only one in the house who’s never read them, nor am mad-keen on everything Harry Potter.

So for her 7th birthday, Mini asked for a Harry Potter-themed birthday party (more in another post) and a birthday cake for her actual birthday that had “something to do with Hermione Granger”. Hmmmm, no challenge for this non-HP fan, then (!)

I decided to do a fairly simple book cake, and call it Hermione Granger’s Diary. I took photos of the process so that I’d remember it for her more complex birthday party cake later that week. And as a bonus, I can use them as a tutorial to show you how easy it was. Remember, I’m not a great cook or a talented cake decorator – if you take your time and follow my top tips, you’ll produce something far, far better. Please share your own hints and tips too!

Hermione cake Harry Potter

Hermione’s Diary Cake

  1. OK, start the day before by baking the cakes and preparing a cake board. Don’t bother buying a board. Just get some stiff cardboard (I cut a bit off a packaging box, but have been known to use a couple of empty cereal boxes) and cover it entirely in tin foil. This makes it look good, gives you something big enough to work on, makes the cake portable, and it’s also easy to wipe crumbs and smears off the side.

  2. Make 2 loaf-cakes and let them cool completely. Maxi suggested I make them both chocolate and orange marble cakes and so I used double the recipe at the link. I didn’t ice them with the drizzled chocolate and I didn’t use food colouring.

  3. Make up a batch of plain buttercream. I used a block of unsalted butter (250g), 2 cups of icing sugar, and my all-time favourite method of making Whipped Buttercream Icing.

  4. Using a sharp knife, cut the top off the loaves on a bit of a slant. This shapes the cakes so that they’ll look a bit like an open book when you press them together. If you were neater than me, you would cut the tops off entirely so that there are no curved edges. If you’re worried about the cakes becoming too thin, you could raise them up by slicing each loaf in 2 and filling with jam and/or cream at this point.

  5. In the interests of thrift, crumble the bits of cake you sliced off and mush them together with a spoon or 2 of buttercream. Effectively you’re making a batch of cake pops, but you’ll use it like mortar to hold the 2 loaf-cakes together.

  6. Put a smear of buttercream on your cake board and place a loaf cake on top (this will hold it down). Squish the cake-pops mortar along the side of the cake, then smear more buttercream on the board and stick the second loaf-cake to the first. Really squish the cakes together.

  7. Now cover both cakes in the rest of the buttercream. Don’t worry about getting crumbs in the icing: it really doesn’t matter because it’ll all be covered in fondant icing.

  8. Roll out some white fondant or ready-roll icing to form the pages along the sides of the cake. I used a 500g block in grand total, but you might need more or less: it depends how thinly you roll the icing. You could be extremely neat and cut them into beautiful rectangles, or you can be slap-dash like me and just wodge them on. I used the excess fondant icing to start to disguise the misshapen bits of loaf-cake, but as I said in (4) above, you could avoid that by slicing the tops neatly and more severely.

  9. Use a blunt edge (spatula, back of a long knife, etc.) along each side to make lots of page marks. The layer of buttercream under the fondant icing will help.

  10. Dip a clean paint brush in some cocoa and use it to brush the edges of the pages to make them look old and dirty. I’m not sure that Hermione’s diary would actually be so grubby, to be fair, but I wanted to try out the technique.

  11. Roll out more white icing and place over the top of the cake. Shape it with your hands so that it looks like an open page. Brush more cocoa along the edges and on the ‘pages’. Roll some coloured fondant icing (or colour the last of the white fondant icing with some food colouring) into long thin sausage shapes and place them around the edges to look like the book’s cover, peeping out from under the pages. Flatten the sausages with a flat edge on top and at the side. If you have any black icing, add a little arch in the middle of the front and back to look a bit like the empty space where the edges of the pages curve away from the book binding. (Or just brush lots of cocoa in that corner to achieve the same / a better effect).

  12. Decorate! I used a pen that writes on icing to write something, and made a bit of a bouquet of roses with a tiny bit of green fondant icing I had leftover from The Boss’s birthday cake last month and some shop-bought icing flowers. I shook some little white chocolate stars over the top to use them up (they’ve been lurking in my cupboard for too many years… I swear they’re breeding…).

  13. Add some candles and go!

Midi’s Favourite Cubs Badge

I think I’ve written thousands of words about Midi Minx and her love of cooking and baking (and my love of troughing her creations). Ha, my Instagram page features more of her baking than my own! Recently, she’d been grizzling about Maxi’s speedier accumulation of Cub Scout badges than her own. I can see why: when she’s in Cubs uniform, Maxi looks like she fell out of a cornflakes packet… I explained to Midi that she’d need to be patient and earn her badges slowly, as she learned new knowledge and skills. No, she wants more badges NOW. She asked whether she could get any badges for existing skills. For instance, was there perhaps a baking badge..? Crafty minx! I explained that she wouldn’t get badges just for turning up and that all work for badges has to be equally taxing for everyone. I had a chat with her Akela, who was game for her to work on the badge at home. After a quick check that Midi planned to make something that would be appropriately difficult for her current skillset, she was off!

We checked the requirements of the Cubs Chef Activity badge and any available resources – no point reinventing the wheel, eh? The online pack certainly contains lots of activities (pretty handy, as it appears I’ve now merrily volunteered myself to help other Cubs get their Chefs badge!). Like her sisters, Midi’s been drilled in food hygiene and safety since she was tiny, so we just quickly looked at the relevant exercises in the activity pack and discussed them so that I was certain she’d sufficient knowledge of the areas covered. We didn’t do the food techniques game, as I felt that was a bit too easy for her. Instead I grilled her (badoom-tish!!) on which cooking techniques she’d choose to best cook different foods that I listed.

When it came to planning the menu, I know that the Eatwell Plate listed in the pack was updated and replaced in March 2016 by the Eatwell Guide, so I used that instead as a basis of discussing the food choices with Midi. We talked about food groups and proportions, and because this was already old hat to her, I added the challenge of also varying the flavours, textures and colours of the food. She’s only 8, so I didn’t enforce The Boss’s suggestion of also only choosing seasonal or local produce (!) Maybe next time…

I ended up cutting her a fair bit of slack when it came to actually cooking things up and changing the menu: the preparation took far, far longer than expected, and she desperately squeezed in a quick bike ride with her Dad in the middle of the cooking before it got dark. As a result, there were fewer fruits and 1 less vegetable than she’d originally planned. I helped her change her plan for a seasonal fruit salad into a quick yogurt, honey and nut side-dish with just the one fruit to go with the biscotti. And the swede mash didn’t happen at all because her chopping skills aren’t yet safe enough to slice the thick skin off the swede (and not her hand) competently. Maybe if we’d had (much, much) more time

So what was her Showstopper Menu for 5, then? Midi chose to make a vegetable and lentil soup for a first course to show that she can prepare vegetables, follow a recipe and safely use a liquidiser; she decided on cottage pie and mixed greens for main as they’re quite easy to cook, used different cooking techniques, and are a standard winter dinner in our household; for dessert she made some super-crunchy hazelnut, chocolate and lemon biscotti, with Greek yogurt, honey, nuts and pomelo segments alongside, just because they’re her favourites. They all tasted fantastic, but the best bit for me? She had to serve, clear up and wash everything up afterwards. What a treat for the rest of us!

I’ve written this post partly because I’m desperately proud of her emerging cooking skills and am constantly encouraging her independence, and also so I can send a link to her Akela as proof of what she produced. The photos got fewer as she needed closer supervision / time was running out! I’ve added 2 of the recipes she used (weeeeell, one recipe and one set of directions), so I hope you give them a try, too.

Vegetable and Lentil Soup For 10

Ingredients

  • tasty-lentil-soup

    The finished soup. No garnish needed

    tablespoon of olive oil

  • 2 small / 1 large onion, chopped
  • 3 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • crushed clove or 2 of garlic
  • teaspoon each of ground cumin and ground coriander
  • 175g lentils (we used a mix of red and white because it was all we had)
  • 2 pints of chicken or vegetable stock
  • salt and pepper
  • scant tablespoon of tomato puree
  • tin of chopped tomatoes
  • bay leaf

Method

  1. Serving up - a new skill

    Serving up – a new skill for Midi

    Heat the oil in a saucepan. Fry the onion over a medium heat for about 10 mins till it’s soft and transparent.

  2. Add the carrots and celery, and sweat for a few more minutes.
  3. Add the garlic and ground spices. Stir for a minute.
  4. Add the lentils, stock, tomato puree, tinned tomatoes, a bit of seasoning, bay leaf. Bring to the boil, then cover and simmer for 30 mins till the veg is soft.
  5. Cool slightly, then liquidise. Check for seasoning. Serve. We stored half in the fridge for tomorrow’s lunch!

Cottage Pie and Mixed Greens

Ingredients

  • cottage-pie-dinnertablespoon of oil
  • 1 large / 2 small onions, chopped
  • 3 large carrots, diced
  • 750g beef mince
  • pint of beef stock
  • dash of Worcestershire sauce
  • about 500g potatoes
  • large knob of butter
  • about 500g brussels sprouts
  • about 300g frozen peas

Method

  1. Peel the potatoes, chop into even chunks. Place in cold, salted water, bring to the boil, simmer for 20 mins or until soft enough to mash.
  2. While the tatties are coming to the boil, put the oven on to heat to 210degC / gas 7.
  3. While the tatties are simmering, heat the oil in a large saucepan. Fry the onion till soft, then sweat the carrots. Tip onto a bowl.
  4. First attempt at serving dinner in fair portions to 5 hungry people

    First attempt at serving dinner in fair portions to 5 hungry people. And aye, although she’s tall she still needs a step to use the cooker safely

    Turn the saucepan heat to high. Fry the beef mince till browned. Add the vegetables, stock, Worcestershire sauce. Bring to the boil and simmer gently while you’re getting on with the tatties.

  5. Drain the potatoes when they’re ready. Mash roughly with a large knob of butter and a little pepper.
  6. Put the mince in a deep ovenproof dish. Put the mashed potato through a potato ricer and squeeze it in noodles over the mince. Place in the hot oven for 15 – 20 mins until the potato has browned and gone crunchy.
  7. While the cottage pie is in the oven, cook your brussels sprouts (trim the tails, cut in half, pop in a little saucepan. Cover with boiling water, bring back to boil and simmer for 5 mins. Drain, serve with a small knob of butter swirled over them.
  8. While you’re serving the cottage pie and brussels sprouts onto plates, cook the frozen peas in the microwave according to the package instructions.

Hazelnut, Chocolate and Lemon Biscotti

I promise to add more details for this when I check what amendments Midi and The Boss made to the original Paul Hollywood recipe. I can’t reproduce his recipe because it’ll be copyrighted, but I’ll at least link to it.

The Finale… tidying up!

And she’s still smiling. Will she willingly tidy up from now on? (Don’t be silly – you can’t get a badge for that!)

 

Recipe For Rice Skin

I made the minxes a right old carb-fest lunch today: baked tatties followed by baked rice pudding. Weeeeell, I figured the oven was on anyway, it’s the easiest baked pudding in the world, and the cold and miserable weather justified the comfort food.

Over the hour in the oven, it developed a very golden-brown skin. So I put a photo of the finished pudding up on Instagram and asked that perennial old question: do you love or hate the skin?

While you’re having a think about that, here’s the recipe. It’s unbelievably easy!

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Baked Rice Pudding

  • 100g flaked pudding rice
  • 25g sugar
  • 580ml milk (a smidge over a pint. I use whole milk for everything anyway, and in this pudding it will make it creamier)
  • big knob of butter (about 20g)

Preheat your oven to 180degC / Gas 5. Mix the rice, sugar and milk in a deep ovenproof dish. Put in the oven for 15 minutes. Take it out, give it a stir, then drop little knobs (knoblets? Knoblings?!) of butter on the surface. Put back in the oven for 45 minutes. Serve immediately.

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The pudding baked for the same length of time and temperature as the tatties because I threaded the tatties onto metal skewers to cut the baking time. The minxes mixed up some tinned tuna, tinned sweetcorn and mayo in bowls themselves before plopping it onto the tatties and devouring them. They’re all lovers of baked rice pudding skin, so wolfed their lunches down faster than usual so they could choose the pudding with the most skin (Do you do that? Serve up dessert in unequal sizes and let the first finished their main meal choose, to encourage them to eat up / eat faster? Or is that just me…?)

And as for that question, do you love or hate skin – me, I hate it. I’d rather eat warm sick than eat rice skin. But I tell the minxes I’m giving them my portion of skin only because I love them so much. Some lies are ok. Honest. And everyone’s a winner, eh?

Nutty Mincepies

nutty-mincepie-close-upThis weekend we were in Edinburgh and had a really delicious meal at Jamie’s Italian. At the end of the meal we were all given a little mince-pie that had a crumble topping. Whilst we all enjoyed it, I reckoned I could recreate and maybe even make it a little better (oh! The arrogance!)

Well, I don’t know if it’s better, but the version I’ve come up with is certainly very easy and tastes even better the day after it’s made – bonus!

If you adapt this yourself, why not comment below and share your top tips with us all? I’m ready to take notes.

Nutty Mince-pies – makes about 18

nutty-mincepiesIngredients

  • 180g + 60g plain flour
  • 90g + 40g butter
  • teaspoon of demerara sugar
  • few tablespoons of icy cold water and a few drops of lemon juice added
  • (optional): handful of nuts of your choice: I used a tablespoon of flaked almonds and a small handful of hazelnuts because it’s all I had to hand
  • half a small jar of mincemeat (I used about 200g total)

Method

  1. Preheat the oven to 210degC (gas 7) and take out your mince-pie tins. Clear space in your fridge to precariously balance the tins on.
  2. Make the shortcrust pastry:
    • In a food processor (with the whirly double blade), whizz up 180g plain flour with 90g cold butter.
    • When it’s the consistency of breadcrumbs, add icy cold water and lemon juice a tablespoon at a time, pulsing the processor. You’ll only need 2-3 tablespoons.
    • Stop just as the dough is coming together.
    • Roll and cut out the base of the mince-pies (ie make pie cases). I managed 18 with this amount of dough, but it depends how thinly you roll it – you might make more or fewer.
    • Line the mince-pie tins with the pie cases and put in the fridge.
  3. Make the crumble:
    This is about as dusty as you want to get the nutty crumble - still lumps of butter visible

    This is about as dusty as you want to get the nutty crumble – still lumps of butter visible

    in the same food processor (don’t wash it; no need) add 60g plain flour, 40g butter, teaspoon of demerara sugar and a handful of nuts. Whizz it up until it’s the consistency you like. Stop before it’s dust, though, or it’ll be dry and cloying! (And if it does that, serve your pies with cream or custard – sorted)

  4. When the oven’s at temperature, take the mince-pies out the fridge and add a teaspoon of mincemeat into each pie-case.
  5. Spoon the crumble over the top. For me, it worked out about a tablespoon of crumble mix per pie, but it all depends on how many nuts you added.
  6. Bake for 15 – 20 mins.
  7. Remove to a wire rack immediately because any spilled mince-pie mix will cool to concrete, cementing your pies to the tin forever.
  8. Eat alone, with a cuppa, slathered in custard, or drowned in cream.

The Price of Blaeberries

One of my fellow Little Trekkers Ambassadors posted a drool-worthy photo of ripe blaeberries (bilberries) yesterday, and noted that they were particularly abundant this year. So although the forecast was for murky drizzle and rain, we decided to brave the mental driving* over the Cairn o’ Mount road and go back to an old haunt at the foot of Clachnaben, in Glen Dye, to go foraging.

*’Mental driving’: expect to encounter slow-moving cyclists round every corner, and oncoming speeding 4×4’s overtaking them on blind bends. I’ve yet to drive this road without swearing loudly at oncoming traffic.

I think the whole of Aberdeenshire had the same idea: the wee car park was full, the overspill layby was full, cars were parked along the side of the narrow road and in the slowly-dripping-downhill bog opposite. One white car blocking a forestry path nearby had already been written on with blue marker pen. So we kept driving on to try out Scolty Hill near Banchory. Well, we quickly abandoned that, too, because we were 5p short of the £1 minimum parking charge. The Boss agreed to see whether he could ask another motorist at the ticket machine for the missing 5p, but came back muttering darkly that we were to give up and go home.

Ever the optimist, and determined not to have a long drive in vain (it was now 1pm), I stopped again at the Glen Dye car park. And found a space! Within a minute, we were out, covered in waterproofs and off down that forest path.

blaeberriesThe best blaeberries are only about 100 – 200 yards from the car park, so we didn’t have far to go at all. As usual, we reminded the kids not to strip a bush bare, not to be too greedy (one Treasure Jar = 500g of fruit (ish) = plenty), and not to trample the ground. And oh my stars, they certainly are / were abundant! There were very, very few under-ripe ones, so I should think they’ll be gone by the end of the week.

tick baitAfter about 3 minutes of picking, the midges found us. I giggled through a long-winded explanation of what ‘Character Building’ meant to the minxes and how midges crawling over them would do just that. They didn’t appreciate it, and went from being irritated to angry to howling with rage within another 5 minutes. Midi started to get a bit distressed at the midges, so I looked up. It was quite a swarm around us! So we split up and headed in 5 different directions to try to lessen the swarm. Nah – they just called all their friends to come feast on the foragers. midge foodAnother 5 minutes later and The Boss called a halt to the foraging – his sensitive skin comes up in big weals with midge-bites and the poor man was beginning to look like Lizard. We ran away bravely to the car, where I keep a first aid kit containing a packet of loratadine antihistamine tablets. Luckily I’d got the one you can give to children over 30kg – poor Midi Minx obviously inherited her Daddy’s skin, whilst the other pair are a bit more midge-resistant like me.

jelly contentWhen we got home, we immediately displayed our fundamental priorities: I started weighing and washing the blaeberries to make jelly, Maxi turned on the Tour de France on the TV, her sisters got out their My Little Ponies, and The Boss checked his bare legs for ticks. He found 3 immediately. Screeeeeeech to a halt! The minxes were told to drop everything, strip off their lower clothing and line up on the white bedspread for a tick check. Midi found 2 crawling on the sheet, Mini had been bitten by 2 and had another on her. Bleurgh! I’m not overly concerned about the risks of Lyme disease (I caught it myself in 2005) because they were off so quickly, but I’ll obviously keep a wee eye out for bulls-eye rashes on her or flu-like symptoms over the next 3 weeks.

I think you can see by the photo of Mini way up there ^^ that those bare ankles were enough to attract them. Even though we weren’t near bracken, it’s obviously tick-heaven in Glen Dye right now. We’ll go back in a day or 2 for more berries, but next time will remember to tuck long trousers/leggings INTO socks, do buddy-buddy tick checks after being out, and I’ll buy another of my favourite tick hooks at the vet’s – I gave the one I keep in my purse to my mother-in-law and forgot to replace it because The Boss has one too. You can’t have too many O Tom tick twister hooks, in my view!

I’ll let you know how the jelly turns out. How would you use a glut of blaeberries yourself?

Monday Morning Holiday Blues – Not!

Monday 4 April: Day 3 of the Easter Holidays

After a very eventful weekend abandoning the tent and then making the most of it, you’d think we’d sleep in on Monday morning back at home, still on holiday. Well, we probably WOULD have done, had The Boss not set his alarm clock to his normal 0645hrs. Meh!

We didn’t unpack because we still harboured hopes of grabbing the little 3-man tent and heading off for a night or 2 camping locally. In the meantime, we spoke again to Kim at Waren Mills campsite, scene of our tent catastrophe, and the lady who tried so hard to help us out at the time. She did an awful lot of to-ing and fro-ing and talking to other people on our behalf, out of the goodness of her heart. The end result is that our booking has been transferred entirely to another date. As we won’t be able to afford a replacement family tent anytime soon, she suggested we stay in one of their wigwams instead. Wow! I’ve never seriously considered glamping, but the prospect of being able to drive down to Northumberland after work on a Friday night, drop the sleeping bags in and get our heads down, and even have a kettle and fridge there, is just amazingly luxurious! We prefer to sleep in one big huddle anyway, so the one-big-bed approach is just perfect. Even better, we *will* get to explore that beautiful campsite and heavenly location after all – driving away on Saturday with the site and beach unexplored hurt so much.

So, I’ve gone from being distraught at losing lots of money with no holiday week to show for it, to now having a weekend in August to seriously look forward to. I absolutely cannot wait and The Boss and the minxes are very excited too. And all because someone at the campsite cares very much about how their customers feel. I’m looking forward to meeting her and saying thank you again in person.

On a high, then, we were inspired by the freezing cold rain and sleet outside to go swimming in our local pool. The minxes have swimming lessons there every week, and I’ve noticed finally (finally!) how independent they’ve become. Gone are my days of having to do absolutely everything for all 3 of them, and usually all at the same time. At worst, now, I just need to be on-hand to be an extra pair of hands juggling towels, wash-kit and clothes.

Cat in the Hat pink cat ring

Pink cat ring, from The Cat in the Hat Comes Back by Dr Seuss

I’ve not been swimming in over a year, so one 4-bladed razor head, a clogged drain and half a pound in hair later, and I was ready! My hair is currently bright red so I brought Midi’s fetching blue swim cap to avoid a Cat in the Hat pink bath ring around the pool. I looked like a blue baked bean. Still, I’m glad I wore it – after 15 minutes of fun, we were all ordered out of the little pool and told to shower with soap before going into the big pool. Someone had blown chunks and the vomit needed to be cleaned up. Poor soul and ewwww in equal measures!

Mini seriously impressed me. For the past 6 months I’ve not watched any of the girls swimming because of the timings of their lessons – I spend the entire time moving bags and kit from locker to locker and to and from each girl, and feeding them. Maxi goes straight to Cubs afterwards, too, so that’s a LOT of kit to juggle. Last time I saw Mini swim, she’d been moved back down from Level 3 swim lessons to Level 2 because she refused to get her face wet, even in the shower. So you can imagine my expression when I watched my baby girl happily doggy paddle on a swim-noodle by herself, happily chatting away to me through constant splashes and mouthfuls of water. What a girl! She even asked for help with her current terror: jumping into the pool herself. Channelling her tenacity for good – fantastic!

Midi has just moved from Level 4 to Level 5 (after around 2 years of trying hard); Maxi is still in Level 7. They happily rolled in the water, did handstands, showed their proud Daddy how many lengths they could swim, and generally had a brilliant time.

Me and The Boss? We got to bob around in the cool water, watching our offspring with pride. But the best bit? Getting out was an absolute breeze. Six solid years of weekly trauma shepherd’s crooking kids out of showers and ushering damp minxes around finally paid off. Have I got across to you yet how smug and satisfied that made me feel?! Crikey, we might even go swimming as a family again soon!

After swimming we did a quick and cheeky Lidl run for some savoury pastries from the in-store bakery, then a seriously big shop. The Boss and I finally accepted that the weather within a 4 hour drive of home was just not good enough for us to take little kids camping, so we had a home DVD evening, with homemade popcorn and Daddy’s super hotdogs (they’re super because they include a free onion-chopping and cooking lesson for the kids). Fun and free. Well, we’ve got to start saving those pennies for a replacement Vango next year.

Battle of the Prinsesstartas

Ah. It seems I never got around to finishing a post last year about the cake I baked for The Boss’s birthday. Well, I did the same one this year: a Prinsesstarta. It was one of the technical challenges on Great British Bake Off a couple of years ago and made a big impression on The Boss. Every year we bake each other a birthday cake; every year I ask for super-lemony drizzle cake and every year he goes for Dundee cake. Till last year. Cackling a little too loudly, he asked for a Prinsesstarta.

Well, I’d seen it made on GBBO and had a detailed recipe. How hard could it be…?

Chuffing hard when you’ve never made a whisked genoise sponge cake or creme patisserie before… After spending all day on the bloody thing, my 2015 attempt virtually ran out the fridge (and out of the kitchen and down the street). The Boss chortled at the mess I managed to hold together with lots of marzipan, which made it lumpy and a bit like Yoda’s face, but declared the taste delicious.

A week later I was away teaching, so he got the minxes together and made another one, as a Yoda cake, to show me how it was done. And of course they were great. Harrumph! So the battle was on…

This year he asked for another Prinsesstarta. I told him to take a running jump: he was going to get a Dundee cake as usual. Secretly, though, I spent 2 whole days trying hard not to cough over it, doing a bit, lying down for a rest, then doing some more. Sod the 2 and half hours limit of GBBO! I’m strictly amateur. I made the creme pat extremely thick by cooking it for waaaaay longer than the recipe said, over a lower heat. I didn’t overwhip the cream this year. The sponge rose beautifully like a souffle because… well, I’ve no idea. Just luck this time. And because I made it in a narrower tin (8″), it was thick enough to cut into decent layers. Finally, I had leftover jam from when we foraged all those wild raspberries last year.

It was an overly-tall cake, but oh my stars, it was delicious! Worth the effort for the taste alone, never mind the happy look on The Boss’s wee face when he saw it. Still, life is too short to make another ever, ever again, that IS for sure!