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Jack's Nursery Visit

We had a visit from two ladies from Jack's nursery yesterday. Apparently they like to do a home visit before the kids starts (check out the home situation and that) and where pleased to see that we do not live in a crack house / brothel / squat, or have floors which are 6inches deep in fag ash, animal crap etc. (I am a little put out that they insisted on a visit when I thought I had opted out.... nothing to hide, I just don't like having strangers round to my very cluttered and untidy, although clean, house)

It went well I think. Jack was his usual over excited self when they first arrived - any visitors cause mayhem for about 10-15mins - but then settled down and was happily playing with his kitchen set bringing everyone "tea and cake" and even sharing the toys with Tom (for the most part).

The only possible problem came right at the end, just as they were about to leave, and Jack was playing with some trains. He was bashing them together and shouting "Knackered! Knackered! Knackered!" Aaaaand yes, they heard him. They might have heard him in China....

Ooooops!

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Recipe: Pigsty Pie

This is one that we made up, although we are far from the first or only people to make a pie using pork or pork mince and call it a Pigsty Pie. So let's just say that this is our version of it. It smells great and reminds me of stuffing at Christmas, making it feel much more "naughty" than it is! This serves four people and it a nice 9 points per serving. You will need these for the mash: 400g potatoes 400g sweet potatoes 4-5 good sized carrots Salt Pepper Nutmeg Simply chop the roots, boil in salted water until tender, and mash! Add salt, pepper and nutmeg to taste. The pie filling: 10 sprays low fat cooking spray (e.g. 1 cal) 1/2 lb lean pork mince 2 onions, finely chopped 3 apples, diced 1 leek, chopped 5-6 big mushrooms 2 tbs plain flour 1 tsp sage 1 tsp parsley Salt Pepper 1 vegetable stock cube 1/2 hot water 2 tsp English mustard Fry the onions in the cooking spray until they start to soften, add the mince. Once the meat starts to colour add the apple, leek and mush