A Time to Remember

I can still remember my first ever visit to The Somme and other battlefields in France and Belgium.  The sheer scale of the dead and their sacrifice, so that we can lead the lives we do today was astonishing, heartbreaking and humbling.  I went on to sell poppies in the street but always wished I could do more.

I vaguely remember asking my lovely Grandad about his time in the war and he would brush me off saying 'oh you don't want to know about that'.  I was too young to understand that it was too painful for him to talk about.  Like most soldiers, he didn't want or need to be heroic, although I feel my Grandad and the many many, too many, like him were, and are, heros of the highest order. 

This week I have been listening to a radio show (link) with mother's of soldiers talking about their incredible sons and the music that they loved.  It has moved me so deeply and I feel so indebted to these incredible men and women and their families who have lost so much in the hope of helping others to a better life. 

I find it so hard to listen to the personal stories. The pride mixed with the devastation as they talk about the young men that they brought into this world and loved beyond anything imaginable.  The agony of being told that they have been killed. Agony.

I will always wear my poppy with pride and be so humbled, thankful and indebted to the amazing people that make the ultimate sacrifice.
xx

New Camera & Studio Sesh!

Exciting times in the Greer house a new camera has now been purchased. My dear dad has tempted me to the 'other side' and I am now a new Nikon D7000 owner.  I had a blast taking pics of George in his studio, my final Nikon calling.  Just need some time (and money) to get going with plans for a make shift studio of my own :-)

Halloween

George called it 'spooky day' and as a child who is fairly easily petrified by all things ghouly I was impressed that it only took about 6 lots of witches at the door before he ventured out from under my top to offer the mandatory tub of sweets and cakes made by his, and a couple of his friends' fair hands.  We also had apple bobbing and indoor fireworks in case the trick or treaters didn't hit the spot.  I was grateful for this combo when a stray firework lit up the playroom rug - always good to have a bowl of water on hand in such cases. I knew I should never have been thrown out of girl guides.

Welcome to the world Joseph

A gorgeous bundle of loveliness. My beautiful big sister and her new son. Welcome to world Joseph Flynn Newstone.

Signs of Winter

Parsnips, Kale and celery - some of the last allotment veg this year

Yummy slow cooked, sticky beef stews. I always mess around with the ingredients as I don't think you can ever go too far wrong with some some stewing steak, veg, stock, red wine or guiness, and any extras with 3 hours in a low oven. This is one of my fave recipes to base on:

 BEEF CASSEROLE - Gordon Ramsey's Sunday Lunch

"This casserole is the perfect winter warmer. Braising beef is slowly cooked with herbs and vegetables in red wine, which gives the stew a depth of color and a wonderful rich flavor. Flavored mash and sautéed cabbage are ideal accompaniments."

1 3/4lb (800g) braising beef
3 tbsp all-purpose flour
sea salt and freshly ground black pepper olive oil, for cooking
7oz (200g) smoked bacon, cut into small cubes
2 medium carrots, peeled
1 small celeriac, about 1lb 9oz (700g), peeled
5oz (150g) pearl onions (or baby shallots), peeled
few thyme sprigs
2 bay leaves
9oz (250g) crimini mushrooms, trimmed halved if large
1 tsp tomato paste
2 cups (500ml) red wine
1 1/4 cups (300ml) beef or chicken stock
handful of Italian parsley, chopped

Instructions:

Heat the oven to 300°F (150°C). Cut the beef into bite size chunks. Season the flour with salt and pepper and toss the meat in the flour to coat. Heat a little olive oil in a large cast-iron casserole over
medium heat. Sear the beef briefly in two or three batches until browned all over, then transfer to a plate and set aside. Add the bacon to the casserole and sauté gently until lightly golden, adding a little olive oil if necessary.
Meanwhile, cut the carrots and celeriac into 3/4-inch (2-cm) cubes. Tip them into the pan with
the whole onions, thyme, and bay leaves and stir over medium heat for 5 minutes until the vegetables begin to soften. Stir in the mushrooms and tomato paste and sauté for another 2 to 3 minutes.
Pour in the red wine and scrape the bottom of the pan with a wooden spoon to deglaze. Add the stock and bring the liquid to a boil, then lower the heat and simmer for a few minutes. Return the
beef to the casserole and stir to immerse the meat in the liquid completely. Put the lid on the casserole and cook in the oven for 2 1/2 hours or until the beef is very tender.
Check the seasoning, then scatter the chopped parsley over the stew. Serve with Buttered Savoy Cabbage, Mustard Mash and  Celery and Corn Salad.

Indoor fun & games

One of my most favourite things in the world.  Is there anything more romantic than cuddling up with a glass of red wine and an open fire. Heaven.

A simply lovely afternoon

Pony rides at a friend's birthday party. George is quite the young cowboy and such a lovely setting in the autumnal sunshine

Cakes and Wellies

I volunteered to make a load of cakes for the cake sale which was part of George's pre-school sponsored welly walk and fun run morning.  Ry was doing his bit by entering the 10K rather gruelling hill run (coming a very respectable 2nd / 30, cue happy husband).  George and I donned our wellies and I got baking.  Calorie counting was not in the equation although as lovely as I like to make my cakes look sometimes, once I know how much lard has gone into them the appeal can diminish a little. See content of Mars Bar cake below...

Mars Bar Tray Bake: Recipe
Cupcakes: Recipe
Plain and cherry shortbread (My absolute fave): Recipe from Tana Ramsey's Family kitchen

INGREDIENTS

• 100g plain flour
• 50g cornflour
• 50g caster sugar
• 100g cold butter

METHOD

1. Preheat oven to 160ºC/310ºF/gas 2½. Grease and line a 20cm cake tin
2. Add the flour, cornflour and sugar in the bowl of the electric mixer, chop the butter into small cubes and add that.
3. Turn the motor onto lowest setting and watch as mixture gradually becomes crumbly and then begins to come together in heavy lumps. At this point turn the motor off and tip the cumbly lumpy mixture into greased cake tin.
4. Push the shortbread down firmly with back of dessert spoon. Flatten as much as possible and prick all over with a fork.
5. Bake for 25minutes until cooked but not brown.
6. As soon as it’s out of the oven but still in the tin, but into slices and sprinkle lightly with caster sugar. Leave in tin until cooled.

Will keep for 2-3 days in air-tight container and also freezes well. Apparently.

A happy family post welly walk, cake sale and fun run.