Isn’t it lucky that we’re never too old to learn stuff.
Important stuff, too, like the fact that Youtube videos on how to cut your own hair make it look deceptively simple. I learned that this week. And that a new mirrored splash back will cause your cat to MELT DOWN as they fight a territorial war with the new cat who has moved into their kitchen (don’t even ask why he’s on the benchtop). And that the end of term is a tiring time for everyone (mummies included).
Thankfully there are salves for all these issues. Luckily my ‘haircut’ looks ok once blowdried in it’s new daringly short style. A squirt bottle of water can keep cats off bench tops. And veggie-filled recipes DO exist that are incredibly easy to make and soothing to eat. Like this one. Perfect for tired kids. Perfect for tired mums.
Easy Pumpkin soup
1 litre chicken stock (salt-reduced)
8 cups (about 1.1 kg) of evenly cubed vegies (you can use all pumpkin, but I like about 800g pumpkin & a couple of big carrots)
1 tbsp Italian herbs
425g can baked beans in tomato sauce (salt-reduced)
Pour the stock into a large pot and bring it to the boil. Add the vegies and herbs and reduce to a strong simmer.
After 10-15 minutes the vegies should be tender (you can easily pierce the pumpkin with a skewer). Tip in the beans and sauce. Stir them through to heat up then remove the pot from the heat.
Use a stick blender to whizzy it all up (or transfer to a traditional blender when cool).
Serve with bread, pumpkin seeds, or last week’s cheese & sweet potato rock cakes.
Serves 2 adults & 2-3 kids.
And if you struggle to get your little kids to eat soup, click over to the Mother & Baby blog where I’m discussing how to make this genre a success with small kids.
***PLEASE NOTE THAT I’M TAKING A BIT OF FAMILY TIME FROM JUNE 26-JULY 7. THE SHOP IS STILL OPEN, BUT HARDCOPY BOOKS WILL BE SHIPPING AND EMAILS WILL BE RETURNED WHEN I GET BACK – THANKS FOR YOUR UNDERSTANDING ****