Friday, January 15, 2010

8 little updates

1. I finished my hats for Nepal, by lining them with fleece.......of course this is me, sewing at the kitchen counter at the last minute before the deadline!!

I found a great tutorial here but I found I needed to make it much smaller than stated and the second hat I did free hand, trimming as I went. *Gasp* I am sure all you real sewers out there are rolling your eyes!!! I had so wished to make more hats but time got away from me. I bought a few more hats to go along with these and I hope they help to warm the heads of the beautiful people of Nepal.
2. For those of you close to me, you would know I have a thing for peppermint tea. It is my favourite and I drink at least a pot a day. Well, I found a new love (to compliment the old one of course!!!) After years of searching I have found an equal affiliation for Chamomile Citrus by Mighty Leaf. Love, love, love it!
3. I finally finished Harry's scarf.
After all those years and all that love poured into the scarf, I put it on my beautiful boy who said "Oh mum, I love it but......can I take it off and just look at it - it is itchy!" I guess all those years ago in my knitting infancy I didn't know there was different kinds of wool. Doh!

4. I actually went to the movies last night to see Nine. The dancing and singing in this movie was mind blowing, amazing. I didn't care much for the story line itself (sorry) but the dancing, especially the sand dance.....WOW! And it was a great night out with a friend.

5. Card games. Who knew that a three year old and a six year old could enjoy 'Go Fish' so much. Let this be a warning to you though, 'Snap' on the other hand can get a little....well, violent if say the supervising mummy gets involved with dinner and is not so attentive to the game.

6. Getting our organic vegetable box from Endless Harvest again. It is wonderful fruit and veggies delivered once a week to our door and it tastes so good! It has forced me to go back to being organised and meal planning again. Otherwise I tend to waste food and I don't like that.
7. Yoga. After a month (ok, maybe more) I am back practicing regularly. Not daily but at least every second day. Feels good.
8. Chinese Wonton Soup. Sooooooooooooooo yummy and easy to make. I highly recommend serving this dish to your favourite people, the two really go well together. I copied the recipe for you from The Australian Women's Weekly, The New Classics.

chinese wonton soup
1kg chicken bones
1 small onion, quartered
1 carrot, quartered
3 litres (12 cups) water
4cm piece fresh ginger, grated
2 fresh small red Thai chillies, halved length ways
150g pork mince
1 clove garlic, crushed
1 green onion, chopped finely
2 tablespoons finely chopped water chestnuts
2 tablespoons finely chopped fresh coriander
1 teaspoon sesame oil
2 tablespoons Chinese cooking wine
¼cup soy sauce
2 teaspoons caster sugar
12 wonton wrappers
1 cup firmly packed watercress sprigs
4 fresh shiitake mushrooms, sliced thinly
1. Combine bones, onion, carrot, the water, three-quarters of the ginger and half of the chilli in large saucepan; bring to a boil. Reduce heat; simmer uncovered, about 2 hours or until reduced by half. Strain broth through muslin-lined sieve or colander into large bowl; discard solids. (Broth can be made ahead to this stage. Cover; refrigerate overnight or freeze.)
2. Meanwhile, chop remaining chilli finely. Combine in small bowl with pork, garlic, onion, water chestnut, coriander, oil, 2 teaspoons of the wine, 1 teaspoon of soy sauce, half of the sugar and remaining ginger.
3. Place 1 level tablespoon of pork filling on centre of each wonton wrapper; brush around edges with a little water, gather edges around filling, pinch together to seal. Repeat process with remaining pork filling and wonton wrappers.
4. Skim fat from surface of broth; return broth to large saucepan. Add remaining wine, remaining soy sauce, and remaining sugar; bring to boil. Add wontons to pan; cook, uncovered, about 5 minutes or until cooked through.
5. Meanwhile, divide watercress and mushrooms among serving bowls. Using slotted spoon, transfer wontons from pan to bowls then ladel broth into bowls.
Serves 4

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