What is it with Laundry? Mounds of it, rising up out of the floor boards. I keep washing it, and it’s there. How about we just stop. Maybe, take 5. You need a shirt, Babycakes? There it is… Somewhere in the Mound. Baby sick on your collar? Nothing a couple baby wipes can’t handle. You say it smells, I say it’s aromatic. And if you’re really against it, there’s probably another one… In the mound.
Bobby never says no to flour – bread, all kinds of pasta, cookies, cake.You name it. Oh. And Chocolate. He never says no to chocolate either.
I will not be serving chocolate cake for breakfast, lunch and dinner… How will I stop myself from eating it?
Bacon on Vegetable & Cheese muffins / mini-loaves
1/2 cup cheddar cheese
1/2 cup mozzarella
2 cups self-raising flour
1 large carrot, finely grated ( Ha! Try picking those little suckers out)
1 large courgette, finely grated (see reasoning above)
1 teaspoon finely chopped garlic
1/8 teaspoon sea salt – really, a pinch will do.
1/4 teaspoon black pepper (ground)
1/4 teaspoon mixed herbs
3/4 cup of whole milk
2 &1/2 tablespoons of olive oil.
1 large egg
1 tablespooon of vegetable oil
Bacon to serve
1/Preheat your oven to 200ºc
2/ In a bowl, mix together the dry ingredients – flour, cheese, carrot, courgette, garlic, salt, pepper, mixed herbs.
3/ Mix the wet ingredients together – oil, milk and egg
4/ Add the wet to the dry and stir it all together
4/Lightly coat the muffin tins with oil or line with muffin cases. Personally, I like mini loaf pans with a bit of greaseproof paper on the bottom… you’ll see why.
5/Spoon the mixture in evenly, about 2/3 the way to the top of each tin.
6/ Bake on the middle rack of the oven for 15 minutes. The muffins are ready when they are risen, golden on top and fairly dense to the touch. Leave them to cool for a few minutes.
7/ Heat up your frying pan with 1 tablespoon of vegetable oil on moderate heat.
8/ Toss in strips of bacon and fry until cooked.
9/ Cut each muffin / mini-loaf in half and place bacon (amount to preference) to make a sandwich
10/ Serve to anti-veggie toddlers.
Tip: wringing out the courgettes and carrots to remove excess liquid.
Any time I serve Bobby a meal, I try to act as nonchalant as possible. I have a very suspicious or astute (depending on whose side you are on) toddler. The slightest increased interest in his reaction to the meal served equals automatic rejection. Sigh. Toast with peanut butter again, is it? Two triangles? Coming right up.
E managed to get pumpkin and sweet potato into her little man. Lucky gal. That woman is on the money. Remind me to get her recipe…
Anyway, like I was saying, E is heading back to work in about 6 weeks. She very cleverly has started pureeing small quantities of meals everyday in anticipation of weaning little G. I’m all for anything that will save time. And give me more time to sleep.
I miss sleep.