Last year I looked at my kids and realised that they were growing up. Quickly.
All those hours of blood (theirs), sweat (mine) and tears (all of ours), spent on my parenting quest were reaching a crescendo. While I know that parenting never ends (just ask my mum, who still parents me brilliantly at 76), it was apparent that the first phase of raising kids was almost done. Miss F catches two buses to get to school. Mr M&P walks himself home. Both wash their own hair, wipe their own bums and can unpack the dishwasher without breaking stuff. There’s no more cuddling at the school gate or overt PDAs. Especially in front of tween friends. I mean, like, muuuuuuummmm, like, you are, like, WAY embarrassing.
And I reached that curious point where I realised it’s time to take charge of my own life and try to negotiate my way back into my career. To update my qualifications I’ve headed back to uni for a bit of postgrad study. It’s a big culture shock considering the last time I studied I didn’t even have an email address, but so far the challenge is
But I was kidding myself that I’d have to time to do it all. The kids, while increasingly independent still need constant care. There’s the domestics, a part-time graphic design job and this business to tend.
Which leaves bugger-all time for blogging. Especially about cooking, which I’m doing less of. So over the next few months my posts may dry up. Do keep popping by – as I find favourite new recipes I’ll be sure to share (like this insanely good stirfry, below). They’ll probably be healthy, tasty & quick meals that suit my older kids. If that appeals to you, you might want to subscribe so you don’t miss any.
And of course if your focus is still toddlers and fussy eaters, there’s always all the lovely cookbooks that you can buy here at my shop.
For me, this Vegie Smuggling journey has been entirely worth all the effort. Watching my kids happily tuck into a huge range of healthy food is one of my proudest parenting achievements.
Super easy stirfry
2 tbsp peanut oil (or olive oil is fine)
2 tbsp fish sauce
3 tbsp oyster sauce
2 cloves garlic, minced
2 tsp freshly grated ginger (use the jar stuff if you prefer)
1 red onion, diced
500g pork mince
1/2 eggplant, peeled, finely diced (I mean it – about a 5mm dice)
1 red capsicum, diced
1 small head of broccoli, cut into little florets or use a bunch of broccolini, slicing all the stalks thinly.
To serve: rice, coriander, basil, chives, chilli
Mix the oil, sauces, garlic and ginger in a ceramic or glass bowl. Add the mince and use a spoon (or your hand) to combine everything well. If you have time, leave this mix to marinate (you can leave it all day if you like).
Heat a wok or large frying pan over your highest heat. Add a splash of oil and stir fry the onion for a couple of minutes until turning translucent and golden. Pop in the mince and use the spoon to break up lumps and brown it well. Chuck the eggplant into the pan. It will suck up any pork fat and after 3-4 minutes will be soft and yum. Don’t rush this stage – the eggplant just gets gorgeously gooey and takes up all the flavour, so make sure you cook it well now (uncooked eggplant is gross).
Finish by adding in the capsicum and broccoli for a couple of minutes, before mixing through the snow peas.
Serve over rice and top with plenty of fresh herbs & chilli (kids might like to skip this bit).
Serves 2 adults and 2 bigger kids.