A short post this evening but a rather exciting one: I have a new banner! Rosie and me flying over the Highlands. :) Isn’t it gorgeous? Chuffed to bits with it!
The original painting (which will be hanging in my living-room very soon) is by Faye Anderson, an artist and friend whose work I’ve adored since she drew a gorgeously intricate birthday card for a mutual friend. Ten years on I was reminded of how wonderful her work is when I received the following invitation her and Ross’s wedding.
It’s caught them perfectly!
Faye has now set up her own business designing personalised invitations/greeting cards and painting commissions. To see more of her work visit:
If I thought really hard I would undoubtably be able to think of someway to link this photo of my friend’s puppy (Teal) to the following recipe. But I’m swamped. It’s a funny photo and spanish omelettes are delicious.
Forgive my laziness.
4 medium floury potatoes, peeled and sliced VERY thinly
1 onion, sliced
50ml olive oil
5 medium eggs
Handful of fresh parsley, chopped
- Heat the oil gently in a medium non-stick frying pan. Add the potatoes and onions and cook for 20-25 minutes or until soft. Don’t worry about the potatoes falling apart a little, it adds to the texture of the finished tortilla.
- In a large bowl beat the eggs and season well.
- Drain the potatoes thoroughly and add to the egg mixture. Add the parsley and combine gently.
- Pour egg and potatoes back into the non-stick pan and cook over a medium low heat for 10 minutes, loosening the sides frequently.
- After 10 minutes place a plate over the top of the frying pan and flip over, removing half cooked tortilla from the pan.
- Slide the tortilla back into the pan (uncooked side down) and cook for another 5 mins.
- Remove from pan and cool.
Eat cold or at room temperature. Keeps well for a couple of days. Great picnic or packed lunch food.
“Crabbit” is another great Scots word meaning grumpy. Crabbit reminds me of my sister when she’s been woken up too early (i.e. before noon) or D when he loses a mountain bike race to his brother-in-law or Gen when I tell her to slow down though she’s only driving at 40mph. Crabbit is me after a crappy day at work.
Frankly, I’ve been avoiding writing about school recently because quite a lot of my days are crappy just now. The problem is that I am really struggling with the youngest of the five classes I teach: the first years. Never ever ever have I come across such a badly behaved bunch. And, my goodness, have I had some crackers! Moreover, I have never come across such a low ability group before. Despite being 12 years old, most of the kids have a reading age below 8 years old, the lowest being 6.
It’s a chicken and egg question whether their behaviour is the source of their learning problems or whether their learning problems are the source of their bad behaviour. And even if we could answer that question, we’d still have to ask what was causing the behaviour/learning issues in the first place. Undoubtably, much of it stems from less than ideal home lives (just call me Queen Understatement). It’s a heartbreaking situation and one I (and the rest of the staff, of course) are desperate to improve.
The question that’s keeping me awake at night is how? All the strategies I usually employ with difficult classes are having absolutely no effect at the moment. Am I expecting too much too soon? It’s not even three weeks into term yet. Perhaps I am. Just got to keep on trying. My main worry is that so much of my energy is being drained thinking about and dealing with this group that my general enthusiasm for teaching is waning and, as a result, my other classes are suffering.
If you are wondering about the photo, it’s one I took last night in the garden. A dirty spider’s web nestled between a rotten wooden post and some garish blue tarpaulin. Isn’t it strange the things that can cheer you up for a while?
I generally don’t get excited over dessert. Cake, pie, pastry, ices: they are all very nice but I’m a savoury girl. Give me a choice between a scoop of Ben & Jerry’s finest or a buttered slice of toast and the toast wins every time.
At least, that was the case until yesterday.
Yesterday, with the intention of complementing some plump, juicy blueberries, I tried my hand at pannacotta. The result was more-ish in the extreme! So much so that if today I had the choice between that same perfect slice of toast and the following dish, the dessert would win hands down.
Buttermilk Pannacotta with Blueberries
For the pannacotta:
150ml double cream
2 tblspn sugar
1 tsp vanilla essence
1/2 packet gelatin
- Heat the cream, sugar and vanilla essence gently until warmed through and sugar has dissolved.
- Meanwhile, dissolve gelatin in 50ml warm water.
- Pour the cream mixture over the gelatin and stir well.
- Gradually add the buttermilk whisking gently.
- Once all the ingredients have combined pour into four individual ramekins and cover with foil.
- Place in fridge for at least 4 hours.
For the blueberry sauce:
50ml blueberry jam (I made my own using frozen blueberries – it’s really good on toast!)
1/2 lemon, juice and rind
- Gently warm all the ingredients until the jam loosens into a thick, glossy sauce.
Tip pannacotta mixture out of ramekin and place in the middle of a large plate. Top with a good handful of blueberries and pour over sauce. A sprig of mint looks cute on top.
Christina of A Thinking Stomach asked me recently which fruit or veg in my garden was my favourite. I gave her a very vague answer naming pretty much everything that I’ve grown this year. Grower’s pride, you know? Here and now, I would like to amend that wishy washy answer: blueberries are my favourite crop.
Blueberries. Big, fat, purple (blue is a total misnomer), juicy, bouncy blueberries. Sigh. They are wonderful.
Though there are only three blueberry bushes in my garden and though this is their first year in my garden, the bushes have still produced a respectable amount of berries. I had great plans for them but must admit that every single one of those berries was picked from the bush and immediately popped into my mouth. My lack of self control has meant that the following cake and the next post’s recipe were made with bought blueberries.
Before I share the recipe I must tell you one very important thing. One thing which may actually put you off trying the recipe. This cake only tastes good warm. For some reason, the sponge becomes gritty and a little greasy when cold. Warm it up and it is a moist, buttery, decadent treat. Especially when topped with a blob of yogurt or cream.
Lemon and Blueberry Polenta Cake
250g caster sugar
250g soft butter
3 medium eggs
200g ground almonds
1 tsp baking powder
2 lemons, both zested, one juiced
- Beat the butter and sugar together until light and fluffy.
- Add the eggs one by one, beating well to combine.
- Add the polenta and almonds and fold in carefully.
- Add the lemon zest and juice. Fold in.
- Line a buttered 23cm tin with baking paper. Tip blueberries in so that they cover the bottom of the tin. Top with the cake mixture.
- Bake at 160oC for 1 hour.
- Eat WARM with cream or yogurt.
It’s here! It’s here! Summer! It’s finally here!
This evening I arrived home from work to a 20oC garden bathed in glorious sunshine. It was heaven. If the weather forecast is to be believed the rest of the week should be similar. Wonderful.
But only a fool would believe the weather forecast in Scotland. This sunny moment had to be seized! And seize it I did. The box of marking I had intended on working my way through did not make it out of the boot of my car. Instead, I spent the evening lying in my garden examining blades of grass, ogling my moody neighbour’s fruit trees, reading about my favourite Botswanan lady detective and savouring every single sunny moment. Such a night deserved a summery supper. The following salad served with rye bread was perfect.
Tomato, Tuna and Butterbean Salad
(for 2 with bread)
400g tin of butterbeans, drained
1 tin of tuna, packed in oil
4 tomatoes, seeded and chopped
1/2 red onion, sliced
Handful of fresh parsley, chopped
Juice of 1/2 a lemon
- Combine the beans, tuna, tomatoes and onion.
- Drizzle with olive oil, add the lemon, seasoning and parsley and combine gently.
I’m doing my very best to get back into the swing of things at school but it’s tougher than I had anticipated. Probably because I didn’t anticipate it being tough at all. School ended on such a high last term that I was really quite excited to be going back and expected just to pick up where I left off. Forgot that’s not how it works.
So, I’m a busy busy bee just now trying whip my classes back into shape (metaphorically speaking, you understand!). Perfect time for a meme. Thank you to Sophie at Mostly Eating, Antonia at Food Glorious Food and Celia at Purple Podded Peas for tagging me.
Four Jobs I’ve Had in My Life
- Cinema usherette – The perfect student job: watch films, eat popcorn and, if need be, study by torch in the back row.
- Teacher of English as a Foreign Language – I wanted to live abroad for a while after university. This seemed like the best option. I’m a bit of a grammar geek now.
- Summer school head-teacher – 16 hour days and I still couldn’t get everything done!
- English teacher – My current job. Hard work but great fun and very rewarding.
Four Places I Have Lived
- Hokkaido, Japan
- Ottawa, Canada
- Turku, Finland
- Various locations in the north of Scotland (currently Inverness)
Four Places I Have Been On Holiday
- New York City
- New Zealand
- Thailand (see photo)
Four Of My Favourite Foods
- Purple sprouting broccoli
- Black pudding
Four Places I Would Rather Be
I am currently sitting on my sofa with a cup of tea. So very tired I don’t really want to be anywhere else! Instead I’ll tell you four places D and I are debating going to next summer:
- West coast of the US
Realise I’ve been really lazy here by not expanding on my answers. I’m too sleepy to do so right now! If you’re curious about anything, ask away!
Will tag four bloggers that I haven’t tagged before: Little Mainyacha; Holler at Tinned Tomatoes; Amanda at Figs Olives Wine and Johanna at Green Gourmet Giraffe. Apologies if you’ve already completed this meme.