Tag: The Peanut
Annual awkward Santa picture
Every year, the child goes all quiet and shy when he meets the big guy.
Why do I keep having to ask the same thing every day?
I dunno.
Mist on the water
On our way to Maison Cailler for Bean’s birthday party.
All pictures here: https://www.flubu.com/blog/pictures/ben_birthday_2016/
Birthday pre-Christmas lunch
We’re celebrating Bean’s birthday and having an early Christmas meal while Nana’s here. We had turkey, ham, stuffed guinea fowl legs, braised red cabbage, brussels, spaetzli, roasted potatoes and gravy.
Night run in Morges
Bean just ran his first 2.5k race! He’s now celebrating with a raclette and a cup of tea.
Jennifer, Katy and Nana, finishing their 5k run with Bean cheering on.
Champagne goggles
Bean, in the Champagne/Cava/Prosecco section of Aligro.
[recipe] Rocky Road bars
125 grams soft butter
300 grams best-quality dark chocolate (minimum 70% cocoa solids) broken into pieces
3 tablespoons golden syrup
200 grams rich tea biscuits
100 grams mini marshmallows
2 teaspoons icing sugar (for dusting)
Melt the butter, chocolate and golden syrup in a heavy-based saucepan. Scoop out about 125ml of this melted mixture and put to one side.
Put the biscuits into a freezer bag and then bash them with a rolling pin. You are aiming for both crumbs and pieces of biscuits.
Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, and then add the marshmallows.
Tip into a foil tray (24cm / 9 inch square); flatten as best you can with a spatula. Pour the reserved 125ml of melted chocolate mixture over the marshmallow mixture and smooth the top.
Refrigerate for about 2 hours or overnight.
Cut into 24 fingers and dust with icing sugar by pushing it gently through a tea strainer or small sieve.
Nana went to cook this recipe at Bean’s school. It was a huge hit.
Back to school
The oldies are flying back to the UK and we’re back to the usual daily routine (but not late, for a change )
Not sure how I feel about this
