Tuesday, August 26, 2008


Before becoming a mother, I never would have expected to utter the phrase, "STOP RUBBING TOAST ALL OVER THE DRYER!" to anyone.

It's been a while since updating this blog. Life has kind of taken over. The Prawn is now 17 months old, has a vocabulary of over 100 words and finds new ways every day to delight and frustrate us. She is currently stomping around the living room like a T-Rex shouting "OBAMA!" and spreading crumbs everywhere. We're not those parents who try to turn their kid into a walking billboard or anything, but Mr. DD bought his book last week and since then, she's spent a lot of time pointing at the cover and saying,


"No, darling, that's Obama."




So he is now her favorite person on earth. The Democratic convention, what little coverage of it we're getting over here, is a dream come true for her and a balm to soothe the gaping hole that the Olympics left in her life. "LYMPICS!" she'd yell the moment she came into the living room in the morning. But now that there is Obama, everything is all good.

There is no denying her toddlerhood now. It is upon us fully with all of it's screaming tantrums and obsessive behaviors. She knows what "no" means, but mostly chooses to ignore the word unless she herself uses it. She can say "please" and "thank you". 3 seems to be her favorite number. Spaghetti bolognaise is a firm favorite in the food department, although Ken Hom's salmon, lemon and ginger stirfry doesn't go amiss either. She wants to walk most places, but isn't a fan of holding hands. Her favorite toy is a set of stacking blocks with numbers 1-10 on them, all of which she can recognize.

The Prawn marches on.

Monday, August 11, 2008

Rock Your Sock Off

The Prawn likes Queen. We know we are doing something right.

She had her first taste of the mighty Bohemian Rhapsody yesterday evening while watching her grandfather’s Queen DVD on his amazing new massive telly. Her eyes grew large. Her legs began to twitch. She flapped her arms arhythmically. And most importantly, she went totally apeshit in the right parts.

“Can you say Freddie?” we asked her.

“FWEDDIE!” she shouted joyfully, cannoning into the coffeetable.

To further our delight at her interest in rock and roll, she provided us with this little performance in the car.

Monday, August 04, 2008


Now that the Prawn is de-pocked and there doesn't seem to be any sign of the disgusting little blighters on me, I can concentrate on better endeavors. Like eating.

I don't often share recipes because there are a lot of people on the web who are much better cooks than I am, but seriously, this one? BEST THING I HAVE EATEN. EVER.

Ken Hom is a minor culinary god in my book. My second favorite dish of all time is one of his as well. (Chicken and Pineapple Stir Fry with Cashews) But for your eating pleasure...Salmon Stir Fry with Lemon and Ginger.

450g/1lb fresh boneless salmon fillet
2 tsp salt
4 tbsp groundnut oil
1 tbsp finely chopped fresh ginger (I sliced this into fine strips)
1 tsp sugar
1 tbsp lemon zest (I sliced sections of the skin off and chopped them into fine strips as well)
1 whole lemon, peeled, segmented
2 tsp sesame oil
salt and freshly ground black pepper
basmati rice, cooked according to packet instructions, to serve

1. Cut the salmon into 2.5cm/1in wide strips. Sprinkle the salt evenly over the salmon strips and set aside for 20 minutes.

2. Heat a wok or large frying-pan over a high heat until it's hot. Add three tablespoons of the oil. When very hot and slightly smoking, turn the heat down to medium and add the salmon strips.

3. Fry the salmon without stirring for about two minutes, then gently turn over and fry until the salmon strips are golden-brown on both sides. Take care not to break them up.

4. Carefully remove the cooked salmon strips with a slotted spoon and drain on kitchen paper. Wipe the wok clean with kitchen paper being careful not to burn yourself.
5. Reheat the wok and add the remaining oil. Add the ginger and stir-fry for 20 seconds, then add the sugar, lemon zest, lemon segments, salt and freshly ground black pepper and stir-fry gently for 1-2 minutes.

6. Return the salmon to the wok and gently mix with the lemon mixture for one minute.

7. Add the sesame oil and give the mixture a gentle stir.

8. To serve, remove the salmon and lemon slices from the wok and place onto a warm serving plate with a spoonful of cooked rice alongside.

Your mouth is going to thank you for this recipe and beg you to make it every night of the week.