This time in two weeks, Wendy and Lily will be on their way to the airport to fly home!!! Maybe I
shouldn't say home as their home is really in England at the moment....but this too is their home whenever they wish to be here.
To say I am excited is an understatement. Today Jenny and Peter went to pick up a bed that is about 60 years old! Jenny says it is a "
Goldilox" bed and that it is...it is too cute for words. Peter is busy getting it ready and we are borrowing it for Lily for the six weeks that she is here.
I have been very busy the last few weeks tidying the house....oh my word where does all the "stuff" come from, it just seems to grow and multiply and eventually ones cupboards are bursting at the seams. Anyway I am really trying to be ruthless and clear all sorts of bits and pieces some things are hard to part with but I am doing the Oprah thing and saying "if I moved into a house half the size we have now would I take this with me?" Most of the time it is no so out it goes. I went down to the boot sale at our local library....they have it once a month....Liz came to help me and we actually had such a lot of fun and I sold more than half the stuff I had taken down there so that was great. It really is very
therapeutic I have to say.
My contribution for Meatless Monday is this.....it is
toooooo delicious for words.
Make a shortcrust quiche base:
1 cup of grated cheddar cheese
1 cup of flour
120 g of butter
Ina's salt and pepper mix
Blend in a processor and press into a loose bottomed quiche pan.
Filling:
1 cubed butternut (1cm cubes)
1 small onion chopped
a few cherry tomatoes - some whole some halved
2 large eggs
half a cup of cream
half a cup of milk
Ina's
Chili and Garlic seasoning (very important)
1 disc feta cheese
Bake the butternut, onion and garlic in some oil until just beginning to brown and soften - plus minus 25minutes. Add the tomatoes for a further 10 minutes. Beat the eggs, cream, milk, seasoning together. Toss the veggies with the feta and put into the pastry case. Pour over the egg mixture and bake for 35 - 40 minutes. Sprinkle with a little chopped fresh thyme.
Quote: Gourmets dig their graves with their teeth!!! Enjoy it!!!