“A mouse lived in a CAT boot in a Hymer in Rye, a boot with a mouse in and he wasn’t grousing. He sang every morning, ate pasta all day and nibbled on plastic and then passed away.” Yes really – just one little mouse had been living in the motorhome and it appears he popped his clogs when he attempted to eat through a plastic tube full of suncream. An easy mistake to make… Godshill was our final stop in the IoW before coming home. There is a miniature village there and in the miniature village, there is a miniature village and in that miniature village, there is a miniature village and in that…I wasted far too much time trying to see how far I could actually imagine this. Now back in Tenterden, holiday washing drying on the line, back to recording songs for the Rockits to learn. Did a little work late last night when I got home, as I had lots of ideas in my head…then went to bed and watched Little Voice. I always sleep on the left and on the right, a bowl of cherries, backscratcher, ventolin, TV controls, and several pairs of reading glasses.
Mammas Mediterranean Chicken. Serves 6.
Ingredients : Fridge: 8-10 skinless, boneless chicken thighs. 50g smoked bacon lardons and/or 50g diced Chorizo (optional). 2 large red onions, diced. 2 courgettes, sliced. 2 sticks celery, diced. Large red pepper, sliced. Handful round green beans, sliced. Punnet chestnut mushrooms, diced. Optional:*A handful of Waitrose frozen Mediterranean mixed veg is great added to the base of this.**A little squirt of ketchup adds sweetness if you fancy! Great also in Bolognese. Cupboard: 4 x cloves garlic. 2 x tins chopped tomatoes. 1 x tin whole plum tomatoes, roughly chopped. 1 x tin lentils, drained and rinsed. Kalo organic chicken stock cube x 2. Kalo/Marigold Veggie stock – 2 x tablespoons. Olive oil – tablespoon. Seasoning.
Preheat oven to 160•
- In a casserole pan, fry your onions, celery and red pepper gently in the oil. *Add if you have it.
- Add courgettes and beans, half a mug of water and the veggie stock. Throw the garlic cloves in whole. Cover and leave to simmer gently on a low heat for about 30 mins.
- Next, gently brown the chicken thighs in a frying pan, lightly wiped with olive oil, for about five minutes, turning as needed. Then put them aside…
- Fry the lardons/chorizo in your frying pan, then add the mushrooms and cook it gently together so the mushrooms absorb the bacons flavour. 10 mins.
- Go back to your veggies in the casserole. Take out the garlic cloves – they will be soft inside. With a knife, push the garlic out of its skin. Mash it and then return it to the veggie mix. Pour in all the tinned ingredients, plus two tins of water. Add the stock cubes. Give it a good mix.
- Add the chicken, mushrooms and bacons. Mix thoroughly. Add some seasoning.
- Put in the oven for about an hour OR cook gently on the hob.
- Keep an eye on it. Near the end of cooking, taste and add more seasoning if required. Use the veggie stock rather than adding more salt. Add ** if you want. Serve with: For family – wholegrain rice & peas. Broccoli. For diet – masses of broccoli.
My biggest one has just had a lovely promotion at work. He is a department head (of English) at the very big comprehensive school he teaches at, Carshalton Boys, but is now also Associate Assistant Head Teacher (AAHT), which is a very important job in it’s own right. He has done so very well and is a wonderful role model for ‘his boys’ at this school. I would say that some of the boys come from unfortunate backgrounds and really need strong guidance and help and I know Ollie values his role in their lives very much. PROUD. For my life, things needs to keep changing. It’s no good rerunning days if they’re not ones you particularly liked in the first place. Generally, I am leaned on too much and I allow it to happen…maybe encourage it. I am a pleaser by nature and that’s a stupid thing to be, because it ends up wearing you down. xxxx