Emma has been playing upstairs in her jewelry. She came down to show me how cute she looks, complete with earrings!
Well it’s been a busy few weeks, a few trips to the dentist for me…1 filling 1 root canal and 4 more fillings to go! JOY! Did I tell you I have a real fear of the dentist…not good!
We have started toilet training with Em, it’s a slow process, but she is getting what to do…so hopefully we will get there sooner then later. It’s all a bit hard when you’re out and about too. Although this week has been a little quieter…and hopefully it will stay that way.
Today we had installed a blind for the family room, it looks really good and will look fantastic when I finally get my butt into gear and do the curtains! I’ve decided that I will do both sets of curtains when I go away on my sewing weekend with the girls at the end of next month. It will be a sewing a scrapping long weekend. Hanging out for some time out just for me.
I’ve been making sure I take a bit of time out for me and have been doing some scrapping. Here are my latest pages;
Last week I did my 3 month shop at Costco and bought, amongst other things, some Ricotta…1 kg of it! So Saturday saw us having Ricotta Pancakes…mmmm, the yummiest, fluffiest pancakes you’ve ever tasted, but it only used 250g of my 1 kg block. I needed to use more before it went off. So I went searching for a recipe for tea tonight that I could incorporate veggies and some egg yolks that we sitting in my fridge from another recipe. I found this on Taste.com ;
Herbed Ricotta Fritters
500g fresh ricotta cheese
2 egg yolks
1/2 cup self-raising flour, sifted
2 cups mixed fresh herbs, chopped (we used flat-leaf parsley, oregano and rosemary leaves)
150g parmesan cheese, finely grated
2 cups vegetable oil, for shallow-frying
Place ricotta in a sieve over a medium bowl. Cover and refrigerate for 1 hour to allow excess moisture to drain from ricotta. Drain, wash and dry bowl. Spoon ricotta into the bowl. Add egg yolks. Mix until well combined. Add flour, herbs and 1 1/2 cups parmesan. Season with salt and pepper. Stir until well combined.
Preheat oven to 160°C. Heat oil in a saucepan over medium heat. Using 1 heaped tablespoon of mixture per fritter, cook fritters in batches of 4, turning often with a metal spoon, for 3 minutes or until golden. Transfer to a wire rack over a baking tray. Keep warm in oven while cooking the remaining fritters.
Place fritters on a plate. Sprinkle with remaining parmesan. Season with salt and pepper. Serve.
I used 1/2 cup of parsley, a grated zucchini, 4 mushrooms diced up beyond recognition and 1/2 a leek. I fried off the Zuc, mushrooms and leek in a small amount of oil and cooled it down before adding to the mix. It’s amazing what you can hide in a fritter!
Well I served them up with some left over chicken from the other night, and the kids and Darren LOVED them! Cayden not only loved them, he went back for THIRDS! Just goes to show, you just never know!
I’ve finally been able to just sit and relax and enjoy my new craft room. It is so nice to have all my stuff within easy reach (even if I don’t remember where everything is at the moment!) It has been so long since I’ve sat down and actually done some cards and scrapbooking. I find it such a relaxing thing to do and it has been sadly lacking in the past 12 months or so. So I was able to do a card;
and a Layout;
Off to do some more!
Back with 3 more…oh I love long weekends!
Better go get tea started now!