Posts tagged parenting

When mummy reaches Exorcist point…

Despicable behaviour, all around.

Despicable behaviour, all around.

After a slow and insidious build over the last month, this morning I stopped coping, my head started spinning and I started to yell.

It’s ages since I shouted at the kids and for weeks I’ve resisted, instead using all the positive parenting tools in the book. But I have been feeling increasingly as though I am getting nowhere with them. Finally it all got too much, I cracked the shits, did a bit of screaming and actually got their attention.

Do you ever have those moments where parenting is just too hard and you are totally sick of it?

And what has been the growing problem? It’s all been over the kid’s refusal to take their school responsibilities seriously. There’s a long and tedious list of tasks they’ve not done or done poorly and without any effort. My philosophy with schoolwork is that I’ll be informed about what they’re supposed to be doing at home and offer lots of support, but I won’t do any of it myself. I’d rather they hand in an absolutely rubbish assignment of their own doing rather than a bit of my handiwork.

But it’s frustrating, watching them be so half-hearted. This morning once I calmed down, we walked to school and discussed the serious nature of responsibility and I asked for their reasoning and thoughts on how we could make improvements.

Mr M&P declared that he prefers not to do schoolwork, because it is simply too boring.

Miss F decided that she’d cooperate much better if instead of earning stars (for our star chart), she just earned money. For instance, 20 cents for putting on her school uniform each morning.

In the spirit of respect I listened attentively and thanked them for their contributions. I explained calmly to Mr M&P that sometimes life is boring and he should get fucking used to it and develop a better attitude. Then to Miss F, I calmly explained that she didn’t have a hope it hell getting paid to getting dressed really is just an expected fact of life.

Sigh. Parenting. It’s hard yakka, isn’t it?

In the spirit of trying to make things easier, here’s our latest slow cooker favourite.

Saucy! Great for dipping into with bread.

Saucy! Great for dipping into with bread.

Slow cooker lamb chop casserole

1 tbsp olive oil
1kg lamb chops – I use forequarter or loin chops (chump chops need to have the fatty tail removed). For a bone free version, cube a 1kg mini lamb roast
1 onion, diced
2 stalks celery, thickly sliced
3 cloves garlic
2 tbsp plain flour
1½ cups vegetable stock
1 tbsp Worcestershire sauce
800g diced tomatoes
Pepper
1 tsp sumac (don’t leave this out – it’s the essential ingredient)
1 fresh bayleaf (or 2 dried)
1 large turnip, peeled, diced
2 large carrots, peeled, sliced
1 cup peas

Heat the oil in a large stovetop to oven dish. Brown the chops on either side for 3 minutes or so. Remove and place into your cooker.

Reheat the pan and add the onions and celery, stirring often until softened (about 5 minutes). Add in the garlic for a minute until fragrant, then sprinkle over the flour. Cook it out, stirring constantly to avoid lumps. After a minute it will start to smell sweeter and you can slowly add in the warm stock, Worcestshire sauce and tomatoes. Stir well, season with pepper. Add the sumac and the bay leaf. Tip this into the slow cooker, then toss in the vegies (except the peas). Mix well.

Cover and set to low for 6 hours. (Or on high for 3 hours should work too, although I’ve not tested this method).

Remove, check that the meat is cooked and the vegies are tender. Mix in the peas, re-cover and leave to sit for 15 minutes more.

Serve with bread or over pasta or mash.

Serves 2 adults and 4 kids.

If you love slow cooking, you'll love my latest e-book!

If you love slow cooking, you’ll love my latest e-book!

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How not to grow weed(s).

All around me little buds are popping open and there’s the unmistakable smell in the air of Spring. Each year at this time I’m filled with optimism about how self-sufficient I will be throughout the coming summer. You know, with plants and stuff that I can grow and eat, cause there’s no better way to educate your kids on where food comes from than by growing a bit of your own.

Somehow through the winter fog, I forget that I am possibly the world’s most well intentioned but flakey gardener. Rather than dwelling on all the dead plants I’ve pulled and chucked, I think back fondly to my success with eggplants and am sure that THIS YEAR will be the year when I don’t kill everything. Diligently this winter I’ve gotten my Bokashi bucket back into use and there’s some terribly lovely soil waiting for use.

Joining in the fun, Miss F has taken advantage of a freebie sent from Stihl, promoting their “Get real, get outdoors” program. They’re running a range of programs, including assistance for your school working bee and a ‘my green wall’ in-school program, that shows kids how to look after plants. Ever the industrious lass, Miss F had the kit underway before I knew anything about it. Proudly she led me outside to see her handiwork.

Miss F was proud of her hard work.

Miss F was proud of her hard work.

‘Excellent!’ I exclaimed. ‘Did you get the soil from the new compost, Miss F?’
No she said, she just found some dirt laying around, unneeded in the garden. And when I turned around, it was fairly obvious where she’d found it.

Dirt apparently just laying around, doing nothing.

Dirt apparently just laying around, doing nothing.

Anyway. I’ll keep you posted on how we go with our Spring project. Has the start of Spring got you hatching some new outdoors scheme? I’d love to know about it. And if you’ve got any good tips for gardening-for-brown-thumbs, let me know. Last year I even killed mint, which is apparently almost impossible.

The good news is that the baby beets are underway.

The good news is that her baby beets are underway.

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Is your toddler a fussy eater? Here’s how to solve it

Won't eat vegies. Will lick mixing bowls.

Won’t eat vegies. Will lick mixing bowls.

By far the most common email I get is from stressed parents (actually it’s always mothers, but I’m being PC) of toddlers aged 2-3 who refuse to eat anything much and particularly won’t eat vegetables.

Getting the little darlings to put food into their gobs isn’t generally the problem. Ice-creams, lollies and chips usually disappear without any delay whatsoever, but finding a way to get any amount of fresh produce down the hatch is a constant and miserable drama that is starting to impact the family wellbeing (and mum’s sanity).

Does this sounds like you? Have dinners become miserable? Is your toddler holding you to food ransom?

Firstly, let me assure you that I feel your pain. This site exists due to my own experiences dealing with these issues. Back in 2006 when my daughter started causing me these headaches, I looked everywhere and really didn’t find too much helpful information. There were ‘cooking with kids’ books, which focused around getting them to bake treats and top pizzas. And there were ‘healthy kids’ books, written by nutritionists who insisted that all I had to do was serve my kids burgul salad and all would be well. Considering the short list of foods that were acceptable at the time, this idea was beyond laughable.

These days, there are a lot of good resources to help parents out, but I like to think that I’ve got some great ideas and recipes here to help you, in fact enough that I wanted to collate them into one toddler-specific post.

The good news is, that I’m living proof that this toddler behaviour is manageable and that you can overcome it. Now aged 8 and 6, both my fussy eaters are fantastic and will eat most things. It’s been a long but worthwhile road, one I would do all over again to achieve the outcome of healthy kids, without food issues who enjoy flavours and will take a food adventure with me.

I truly believe that if I had indulged them, to keep the peace, and maintained our limited menu, I would still be dealing with children who ‘won’t eat that’. Because one thing is certain, children who aren’t offered healthy food, definitely don’t eat it.

SO LETS’ BEGIN!…

• Why do I create my recipes the way I do? Click here to see a list of ten tips for smuggling vegies.

• Feeling overwhelmed? If this toddler behaviour is all new, read this post “Please help Vegie Smugglers, my child only eats…”

• More specific help. And if you need more help about dealing with toddler food behaviour, read “How to get fussy kids to try new foods.”

• Find inspiration. Click here for more of my personal story, and a great toddler tinned-spaghetti recipe.

• Recipes. Then of course you’ll need more fabulous recipes suitable for toddlers. As with most of my recipes, I aim to make them interesting enough for the whole family (no one wants to cook twice a night). Often I’ll suggest ways to ‘adult up’ a meal, by adding extra ingredients once you’ve served the kids. I’ve got a post about that, and a recipe for tomato & lentil pasta, both for you and your toddlers here.

• Even more recipes! You can see a selection of meal ideas here. Also, browse this entire blog. There are over 150 recipes on here that are all aimed at feeding fussy kids.

If you find all of this info helpful, and want even more recipes, you may want to buy the books or ebooks. Your purchase will benefit your family AND keep me afloat and able to whip up even more great ideas for you in the future.

Good luck and keep me posted on how you go!

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Ok, confess, how often do you eat McDonalds…

The food cum shot.

The food stylist’s food porn.

For us, McDonalds goes hand in hand with long car trips. It’s firmly entrenched as a family tradition and is just the enticement the kids need to KEEP IT TOGETHER on those long haul car trips. Like the other day, when we drove from Tenterfield to Newcastle. Turned out that Armidale was just the perfect time for a Maccas lunch.

Are you shocked that I feed my kids McDonalds? Usually it’s a twice a year treat, but so far this year, they’ve already eaten it three times. And I don’t really care. I don’t like the concept of taboo foods. I’d prefer to raise food-savvy kids, educated and able to enjoy everything without guilt. They just need to learn how often they should eat certain things.

Do you know parents who say, “We NEVER feed our kids fast food”? Such smugness bugs me. It’s right up there with those parents who also survive wonderfully without TVs and video games, who never yell at their kids or have a bad parenting moment. I’ve never mastered such parenting perfection. My kids and I live in the real world full of temptations and things that are bad for us. If I keep those lures magically out of reach, I can only imagine the rebellion, when as teens they can take their own money and scoff as many burgers as they want.

Did my kids enjoy their McDonalds cuisine? Not really (they prefer my nuggets which are apparently tastier) and part of me is always happy when we get to the end and the kids haven’t really been into it. Except for the toy. They always love the crappy toy.

Feeling brave, I ordered a sweet chilli chicken wrap. Safe to say that it was disgusting. All oozy and inedible. Have you noticed the current trend for fast-food ooze? The final food shot in all the ads has burgers and wraps oozing sauce. Looks gross to me, but it must be popular, so I’m jumping on the bandwagon, oozing away with my own version of a sweet chilli chicken wrap. Of course mine has pumpkin, spring onion and bamboo shoots in it, which means that it actually tastes good, too.

Thai style chicken chilli wraps

500g chicken mince
1 1/2 cups breadcrumbs, (I make fresh ones from stale bread)
2 cloves garlic, minced
1 tsp lemon grass (or lemon rind)
4 spring onions
225g can bamboo shoots, rinsed, drained
1 cup grated pumpkin
1 egg, lightly whisked
2 tbsp sweet chilli sauce
1 tbsp fish sauce
0-2 tbsp Thai red curry paste (NOTE: To appease everyone in my household, I skip the paste, to keep them blander for Miss F – then I add extra toppings in the wraps for adults. But if your whole family likes spice then add in some paste – it’s yum.)

To serve: Store bought wraps of your choice, spinach leaves, grated carrot, coriander, sweet chilli sauce.

Preheat the oven to 180C. Line two baking trays with baking paper.

Pop the mince into a large mixing bowl.

Use a mini food processor to whizz up the breadcrumbs, garlic and lemon grass/rind. Tip into the bowl.

Blitz the spring onion, add to the bowl and repeat with the bamboo shoots. Also add in the pumpkin (you can blitz it, but I actually prefer the texture of it grated) and the egg and all the sauces/pastes.

Wear kitchen gloves and use your hands to combine everything really well. Note that the mixture is SLOPPY! It will firm up during cooking. Form small patties, or long ‘chicken tender’ shapes and place on the tray.

Spray with cooking oil and bake for 20 minutes. Remove and carefully turn over. Spray with more oil and cook for another 15-20 minutes until cooked through (break one open and check that the mince is no longer pink).

Serve with salad on wraps, with an extra dollop of sweet chilli sauce and lashings of coriander for the adults.

Serves 2 adults and 3 kids.

USE LEFTOVERS THE NEXT DAY... make a lunch salad with bits of chicken patties, spinach, carrot, fennel, avocado, sesame seeds and a sprinkle of brown vinegar - I just ate it and IT WAS DELICIOUS.

USE LEFTOVERS THE NEXT DAY… make a lunch salad with bits of chicken patties, spinach, carrot, fennel, avocado, sesame seeds and a sprinkle of brown vinegar – I just ate it and IT WAS DELICIOUS.

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A (bad) chip off the old block

There was a parenting dilemma this morning as school athletics day dawned at the same time as Miss F developed an acute tummy ache. Complicating things, she and I DID both have a tummy ache earlier in the week after too much tapioca pudding.

Not known for her sporting prowess, and slightly crushed after last year’s last place, it was time to pull out the parenting big guns in order to discover the truth. “So sweetie, is your tummy too sore for a special lunchbox? Usually I would put chips and a couple of lollies in for today, but should I just keep it to plain food?”

But she was onto me, and my tactics. “Yes, just plain food, mummy.” Sniff, sniff. Rub tummy tentatively.

She thought she had a temperature too. The thermometer thought otherwise, which is always a relief – give the decision making over to a third party, I say.

In the end I had to opt for honesty. “I think your tummy is sore because you don’t want to go to the athletics carnival.”

My honesty was rewarded with her honesty. “Maybe a bit.” And then the tears came and she had a good cry. Obviously then it was time for a rousing speech about being a team player, cheering on your friends and housemates who ARE good at running, and having a go. All of these things are really important in primary school, I said.

And the whole time that these clichés were dribbling out of my mouth, my mind was diving back and remembering the horror and hell of the athletics carnival for those of us who weren’t coordinated and couldn’t do better than last place, even when we were trying our hardest. It’s horrible to see your child failing in the same areas that you failed at.

Luckily she has talents in other areas and I think it’s good for her to experience ineptitude. Keeps her modest and ready for the real world. So I fed her an acidophilus capsule, drove her to school and by the time she saw her friends, she’d perked up and looked set for a happy day. But it was hard to push her out into the world knowing that she is likely to experience the same humiliation that I went through as a child.

What she doesn’t know, is that after year 8, I’m likely to follow in my own non-sporting mum’s footprints and let her have the day off each year rather than be subjected to spirit-crushing public teen-humiliation.

So I can't run, but I can arrange my potatoes all fancy smancy.

So I can’t run, but I can arrange my potatoes all fancy smancy.

Speaking of chips (nice segue), this vegetarian cottage pie has a sliced potato topping that avoids the hassle of having to make mash. The trick is though, that they need to be sliced as thinly as possible, laid out in just one or two layers and cooked for a good 40-50 minutes.

You'll never know this cottage pie is meat free - promise!

You’ll never know this cottage pie is meat free – promise!

Vegetarian cottage pie

1 tbsp olive oil
1 onion, finely diced
1 carrot, peeled, grated or finely diced
1 zucchini, grated or finely diced
½ red capsicum, diced
1 cup mushrooms, finely diced
1 cloves garlic, minced
400g can brown lentils
400g can diced tomatoes
1 tbsp Worcestershire sauce
2 tbsp BBQ sauce
Sprigs of fresh thyme (optional)
Pepper
1 cup frozen peas
125g can corn kernels, drained
2 large waxy potatoes, peeled

Place a large frying pan over medium heat. Add the oil and once hot toss in the onion and saute for 5 minutes, stirring often. It should be almost cooked before you add in the carrot, zucchini, capsicum and mushrooms. Keep it all moving around for another 5 minutes so until the vegies have softened. Add in the garlic and stir for another minute.

Pour in the lentils, tomatoes, sauces and thyme. Season well, cover and reduce the heat to a simmer for 20 minutes.

Preheat the oven to 180C.

Stir through the peas and corn then pour the mixture into either one large or several small ovenproof dishes.

Take your time and slice the potatoes as thinly as you can (a mandolin is ideal, but a sharp knife and patience will do a good job).

Place them over your dishes, overlapping so that they look pretty.

Brush the top with either some melted butter or a spray of oil spray. Bake for 40-50 minutes until golden and the potatoes are tender.

SERVES 2 ADULTS & 2 KIDS

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My kiddult’s favourite chicken pasta

Pokemon cards still reign at VSHQ.

Pokemon cards still reign at VSHQ.

It’s mid-year toy sale time again and the house has been flooded with catalogues full of crap that the kids had never heard of yesterday but are now DESPERATE to own. Things have been circled and bookmarked. Much discussion is taking place during every spare minute about how the toys will integrate seamlessly into our home.

The thing is though, my kids don’t actually spend much time playing with toys. Lego is still popular, and Pokemon cards have been all the rage but apart from that it’s all drawing and craft. Between netball practice, swimming lessons and homework there isn’t much down time. Fridays they get to play unlimited PS3 and then on weekends they’re having play-dates and family adventures.

At a school dinner last night, there was interesting chat about how childhood and adulthood are crashing together. Kids seem to believe in Santa for longer (thanks to all the technology making him so real), they’re under close supervision for years longer than we were and Government guidelines promote the mollycoddling culture (did you know that they aren’t even supposed to cross a road alone until they’re 10?). But then it’s just a few months before they’re off to buy bras, join Facebook and start getting down with the opposite sex (48.4% of boys and 46.3% of girls aged 15-19 have had oral sex. – US source here.)

No wonder teens are so stressed out – we’ve got them wrapped in cotton wool for so long and then we unleash them (mostly unsupervised) into such a complicated digital world. As I read on facebook the other day, “the best thing about being over 40 is that we did all our dumb stuff before Facebook”.

With worlds colliding and them growing up so fast, let’s take the time to enjoy them now. While I generally aim for meals that please the whole family, this recipe is much more popular with my kids than myself. But sometimes that’s ok – especially when I’m greeted with the simple joy of an empty bowl at the end of dinnertime.

My kids both adore this dinner.

I add parsley, rocket and olives to mine.

My kids’ favourite chicken pasta

250g pasta (I use the large spirals for this)
1 1/2 cups small cauliflower florets
500g chicken thigh fillets, sliced (you can use breast meat – but it will end up drier)
175g bacon, diced
1 onion, diced
3 clove garlic, crushed
1 zucchini, grated
1 cup mushrooms, finely chopped
2 tbsp parsley and/or chives
1 tbsp plain flour
2 cups good quality chicken stock, with 1 tbsp Dijon mustard mixed in
1 cup peas
Pepper
Parmesan (or cheddar) cheese

Cook the pasta according to packet instructions and set aside.

Place the cauliflower in a microwave-proof bowl, add in a splash of water, cover and microwave on high for a minute until mostly cooked. Set aside.

Heat a large saucepan over medium/high heat. Add the oil and when hot, toss in the chicken and saute it, stirring often until just cooked through (this takes about 5-7 minutes for thigh meat, less for breast meat). Remove and set aside.

Reheat the pan and add in the bacon and onion. Cook, stirring for 2-3 minutes until the onion is soft and the bacon cooked. Add in the garlic for 30 seconds before tossing in all the vegies (except the peas) and the herbs. Stir really well for 2-3 minutes.

Scatter over the flour, and quickly combine it in (you don’t want any lumps, obviously). Cook that off for a minute, then gradually add in the hot, combined stock/mustard, stirring constantly.

Return the chicken to the pan, bring it to a good strong simmer and keep it simmering until it’s a nice glossy thick mix (about 4-5 minutes). Taste and add salt & pepper (I think this dish needs a lot of both).

Stir in the peas and pasta. Heat them through then serve topped with grated cheese and even more pepper and parsley for the adults.

Serves 2 adults and 4 kids.

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Choc-chip & chickpea cookies

So here is the recipe for the biscuits that made Mr Meat&Potatoes cry.

The sight of these freshly baked goodies had him so excited that he was dancing with joy and then he spotted the chickpeas and came to an abrupt and dramatic halt. It was the moment when he realised that THERE ARE ALWAYS VEGETABLES IN HIS FOOD. Even the biscuits. The tears came. He cried to me, “But why mummy, WHY are there always vegetables in everything?”

After a bit of explaining about how I’m the vegie-smuggling lady, and that surprise nutrition is kind of an occupational hazard, he sucked it up and ate one. Then asked for another. Because they taste delicious.

And that’s the thing, see. Kids need to learn that healthy food is normal and part of every day. They need to accept that while it doesn’t always thrill them, they’ve got no choice so they may as well eat it. And if it tastes good, they’ll learn that healthy food is normal and yummy.

These are also the biscuits that make Mr VS fat. Or so he says (just quietly, it could be the beer, prolonged commuting and lack of exercise). But he can never eat less than three of these at a time. I manage to stop after two, so long as I know that there will be one more of them with my cup of tea after dinner.

Even better, they’re a tongue twister. Try saying ‘choc chip & chickpea cookies’ a few times, fast.

Good.

Good.


Choc chip and chickpea cookies

100g butter, softened
1 tbsp grapeseed or olive oil
1 cup brown sugar (use 3/4 cup caster sugar instead if you want to give the cooked biscuits a longer shelf life)
1 tsp vanilla essence
1 egg
1 1/4 cups wholemeal plain flour
1/4 tsp baking powder
3/4 cup choc chips (I like the dark ones)
3/4 cup cooked chickpeas (I use tinned ones, just rinse and drain well)

Preheat the oven to 180C. Line oven trays with baking paper (you’ll probably need 3 trays).

Use hand-held beaters or your mixmaster to cream the butter, oil and brown sugar together. Start with the butter, then combine in the oil, then add the sugar and whip for a couple of minutes until it’s lovely and creamy.

Add in the vanilla and egg. Beat well, then sift over the flour & baking powder. Fold it in (don’t worry, it seems like too much at first, but trust me it will combine in). Mix in the choc chips and chickpeas.

Use your hands (wet them slightly first) to roll ping pong-ball size quantities of mixture, press (& flatten slightly) onto the trays (allow a bit of room for spreading) and bake for 15 minutes until golden.

Makes 24ish good-sized biscuits.

________________________

Other biscuit recipes on Vegie Smugglers…

Anzac biscuits
Oat, sultana & sesame seed biscuits
Marmalade biscuits

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Need some dinner inspiration for this week?

Struck dumb at the thought of another week of hungry mouths at dinnertime? Amazing how quickly Monday comes around and I’m left wondering, “What the hell am I going to feed everyone this week?” Which is weird, considering I’ve now published two cookbooks and three e-books on the topic and have around 200 recipes up my sleeve.

Still, being excited about making dinner EVERY SINGLE NIGHT is a battle for me too. Surely, SURELY, a night of air wouldn’t hurt while I have my feet up and my kindle (loaded with a crappy bodice-ripper) in hand? Alas no, pesky kids want actual food. So I’m trawling for meals that make me happy and inspired. Perhaps one of these will tickle your fancy this week too…

rice paper rolls

Rice paper rolls

Chicken nuggets

Chicken nuggets

Witches' stew (split pea soup)

Witches’ stew (split pea soup)

Vegie slice

Vegie slice

What about you? What’s on the list for this week?

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Five things we don’t want this mother’s day

No. We don't want this.

No. We don’t want this.

Dear husbands/ partners,
With Mother’s Day approaching and an entire letterbox jammed with catalogues covered in slogans like ‘Make Mum Smile’, I thought I’d jot down some warnings about what it is we DON’T want this mother’s day. Because heaven forbid you glance through the Big W catalogue and be swayed by what you find in there.

1. EARLY MORNING CELEBRATIONS
We’re happy it’s Mother’s Day. Stoked. Can’t get enough of being reminded that we’re mothers, because, actually, SO MANY days go by where we forget.

No, I’m being jaded. We do like Mother’s Day and the special status that the day brings, but we don’t need our specialness to start too early. IN FACT, we’d be really, really, really happy if you’d pop off to the park with the kids for a bit and maybe we can start the ‘yay, me’ thing around 9am. And perhaps you can pick up a few pastries on the way home.

2. POO
Since it is our special day. We will not deal with poo in any form, in any location for the entire day. Not in nappies, on walls or smeared inside trousers. Not from children, dogs or cats. It’s your entire domain today. Actually you can deal with any wee and vomit, too.

3. KENTUCKY FRIED CHICKEN
An ex-KFC employee assures me that Mother’s Day is that restaurant’s busiest day of the year. Because it’s a well known fact that mums don’t cook on mother’s day, so apparently you’re going to get us a takeaway from there. Call me crazy, but I reckon, husband/partner, rather than gifting me a greasy bucket of lard, you’d be a hell of a lot sexier when you’re arm deep in home-made pancake batter or a roast. Don’t worry, we’ll have the patience to admire and appreciate your efforts, since we won’t be busy stressing about how many dishes you’re dirtying (that’s your job today, too).

4. MUSIC
We like music but please don’t get inspiration from the catalogues on the kitchen table. Because we don’t like Andre Rieu. That’s for your mother, not us. I’ll pop Michael Buble, Anthony Callea and Rod Steward into that category too, although others may disagree. At the end of the day though, what we really want is the chance to listen to something other than ‘Hi-5’, without interruption. Maybe in the bath, with a glass of bubbles, while you’re back at the park taking the kids for their afternoon run.

5. STORE-BOUGHT CARDS

And luckily for us, we probably won’t get them. We’ll get some half-torn, scrunched up bit of cardboard with glitter that falls straight onto the carpet and throughout our beds. Inside will be a drawing of us with a moustache or over-emphasised wrinkles. And we’ll love it, because in a few short years, the cards WILL be store bought, probably from the service station, which means that the kids forgot/don’t give a toss.

And if all this seems too much? Remember to look forward to that little father’s day thing in September, when you’re welcome to present your own list of requests.

And just in case you need help with what to cook us today, try one of these…

Oaty pancakes with strawberries

Pancake batter looks good on you, sexy husband.

Just five ingredients between you and a biscuit. I'll go pop the kettle on...

A biscuit and a cup of tea will SCREAM ‘special’.

Roast chicken is always a winner.

Roast chicken is always a winner.

Adam's bolognaise

And a pot of this will save us from the kitchen for another couple of days.

But don’t forget, most mums will be happiest, with something from the Vegie Smuggler’s shop. Of course, hardcopy books might not arrive in time, but the e-books can be bought and downloaded instantly.

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Mouse in the house

Crumbs for cutlets, not mice.

Crumbs for cutlets, not mice.

I found myself standing on a chair recently, squealing like a girl as a mouse that the cat had brought in scurried about. Luckily for me, my 8-year old daughter was home and could save me.

Fearless with creatures, she was onto it with such courage that even a nip to her finger from the pesky critter didn’t deter her from dispatching it outside. She’s also handy at rescuing penny lizards, cuddling guinea pigs and smothering her walls with posters of cute puppies and kittens.

She is so different to me that she’s sometimes a stranger. I gaze at her and am in awe of this growing and evolving person who is such a force of personality.

Perhaps it’s partly because they don’t look much like me, but I’ve never considered my kids to me ‘mini-me’s’. And there’s no chance that I’ll ever be one of those parents who pushes their own ambitions onto their kids – my ambitions wouldn’t suit them at all. I’ll just be happy if I can get to know them for who they are and get to share in the lives that they create for themselves.

The one thing however, that everyone in the family has in common is crumbed cutlets, which were a childhood favourite of mine and are just as popular with my kids now. It seems fitting to make them in this ANZAC week. It’s an important day and the weight of it is never lost of me. It seems like a good day to gather close those you love and feed them food that tastes like home.

Wishing you a happy week.

Yum, and easier cooked in the oven.

Yum, and easier cooked in the oven.


Oven-baked crumbed cutlets


This recipe coats about 7 cutlets, depending on size.

Oil spray (canola or olive)
2 slices stale bread (grain or wholemeal is good)
1 tbsp LSA mix (optional)
20g parmesan cheese (the block stuff, not the powder)
2 tbsp fresh herbs (I like a parsley/chives mix)
1 egg, lightly whisked
Just under 1/4 cup plain flour

Preheat the oven to 170C. Line a tray with foil and spray generously with the oil.

In a mini food processor, blitz together the bread, LSA, cheese and herbs until you’ve got nice breadcrumbs. Place in a large bowl.

Pop your egg in a separate bowl and the flour in another. Season the flour generously.

Dust your cutlet in the flour, shake off excess, then dip in the egg until coated. Drain off the excess of that before placing it into the bowl of crumbs. Press over crumbs until totally coated then place onto your tray. Repeat with the rest. Spray them with oil spray then bake for 20 minutes. Remove, turn over carefully with tongs. Spray with more oil if they look dry and bake for another 10-15 minutes until cooked to your liking.

Cooks tip: don’t make this on the day you’ve mopped the kitchen floor – the crumbs do go everywhere, especially if the kids are helping.

Ready and waiting for you, in the VS shop.

Ready and waiting for you, in the VS shop.

PS. Did you see that my shop has had a rejig?

I’ve launched my new “10 quickbakes plus 10 sandwich spreads” e-book, which you can pick up for a mere $6.95. If you’ve never bought any of the e-books, check out my new bundles – there’s a complete pack with the deluxe multi-format meal planner or iPad users may prefer the special pack just for them – download the titles all straight to your device and read them in iBooks. Too easy! Visit the shop.

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