Spawn! And whatever else goes on in my day!

Well, today ... we had relatives over, which was nice. I sold them a bra, they sold us some jewellery. Mum's Christmas present is now covered. *grin* My 14 yo cousin loves Vincent and declared (again) that she wanted one too. I told her to never take up smoking or I would spank her. :-)

Tonight we are having tempura. This is because we had some left over vegies from the salad stuff John's Mum brought down, and some other vegies I had stashed away for just such a purchase. Plus a few prawns, and a mussel or two. I have made a dipping sauce by mixin g random amounts of soy, mirin, and rice vinegar. Cool. :-)

I have quite a few dinners photographed and ready to load onto the pc for food_porn. When I get more than 5 seconds to myself! John has Sproglet right now. I think Vincent had a bit of a tummy ache this afternoon, which required 30 straoght minutes of screaming, poor thing. I think maybe he had too much to eat! But he is nice and warm and happy now - I have been giving him plenty of nuddy time as I am trying to get a wee sample from him for the dr, so we can make sure there's no buggies making him sick. This, however, requires me to be quick on my feet with some sort of a container, and for him to be weeing. For some reason, the two don't seem to meet. He was naked for an hour and a half today, on the floor, and Mum was with him for about an hour of that. During the next half an hour, I was popping in and out constantly, and guess what? I managed to miss him doing a rather big wee all over the place. :-) Ah well, looks like tomorrow is a nudie day too then for him. I gave him a nice warm bath as of course he had weed all over himself as well as everything else. Poor honey. But now he smells of chamomile and lavender! That stuff is AWESOME! Thanks L and L!

Man Jasmine rice smells wonderful as it cooks. I should go and check the oil/fat/whatever it is I am deep frying in.
*grin*

Chatter chatter chatter

Well, the oil/fat/whatever is still heating up. I'd like to ramble gently abotu how much Alton Brown has been useful to us to extend our culinary horizons, not so much in food itself, but more trying things out that were out of our comfort zone. For example, I shallow fried the other day! Woo! It may not seem like much, but it is an important step form e - I have been wanting to do things like that ever since we got the new kitchen, but I sure wasn't moving much when I was pregnant. But I am learning and extending my skills. I have now also done crepes, caramel (successfully in the end) shallow frying, deep frying, cream sauces... I should go and check out that previous list I did of things I wanted to do.

Ooo, and I should ask every one - what is their favourite gourmet shop?

I find it amusing now that I can look at anything in my fridge, and instantly come up with two or three dishes that would feature that ingredient with what I already have. I can cook a kick ass carbonara (a proper one, using egg and not cream), I can hand make my own gnocci (the last one I did was pumpkin and potato rather than just pumpkin) and we had steak with blue cheese and loobiaj (beans in a tomato onion sauce) for dinner the other night. John comes home to dinner, and if things are going well we have a glass of wine and a small serving of munchies at the table, and dinner on a nice set of crockery. I am starting to take far more care with presentation as well as putting more thought into the plates, glasses, etc. I now want to get some really nice plates, and some really nice wine glasses.

I had some more thoughts, but I was distracted by the oil being ready. Now, I have to run off and eat, cos I cooked everything up between this paragraph and the last one!!

Yum!