I don’t know about you, but these holidays have seemed quite long to me! Mix together the constant chatter, vague pestering, the odd sibling quarrel and you have a noisy mix that has filled my ears to bursting. It’s around this time each break that I start to think that a job in a proper office might be nice, you know, away with adults where people pester you via email and only at appointed times. And just when you think you’re on the holidays home straight, the NSW department of Education chucks in a student-free day which means I have to actually wait until Tuesday for a bit of blessed silence.
To get you back in the swing of things, here’s a recipe from the Term 3 menu planner – an easy beetroot spread that brightens up sandwiches and also works well as dip. And don’t forget to download the Morning Jobs sheets that you can stick up and help your kids be in charge of organising themselves in the mornings.
I’ll think of you all at 10am Tuesday morning when I’m sitting, sipping my cup of tea in the solitude. In fact, at that alloted time, let’s all give each other a (silent) toast.
Beetroot Sandwich spread
2 medium beetroots
125g low-fat cream cheese
2 tsp red wine vinegar
1 tsp caster sugar
Preheat oven to 180C. Wash beetroot gently. Trim stems leaving about 3cm. Wrap each one in foil. Place on tray and bake for 1 hour until skewer can easily slide through.
Unwrap, cool slightly then peel and roughly chop. Pop into a stick blender (or food processor). Blitz. Add rest of ingredients and blitz until smooth and well combined.