Sunday afternoon.

It's so nice being indoors all cosy and warm after brushing snow off the car.  No, I probably won't drive to school, I will walk because the roads will be bad, but just in case . . .  And if there's a big freeze overnight, will teachers be able to get into school anyway?  I don't know - time will tell.

It carried on snowing until around mid morning but has remained cloudy and dull all day.  For once we have had a fair bit more than my parents - usually it's the other way round.  I went out taking some photos but really they all look the same!  White . . .

DD and DG didn't come round (the roads are not good) so I have a pile of cheese sauce with nowhere to go right now.  Also chicken.  I ate more than I should have for dinner, seeing as it was just me, but there's still loads left and the carcass is boiling away at the moment.

Well, it's a big three cheers for the brining and slow cooking.  Diane was right, the flavour and texture is amazingly good.  No hint of dryness anywhere, despite being open roasted on a low heat for about three hours, it was firm and juicy and soft all at the same time.  And it didn't shed much stock, which means that all that deliciousness was retained inside the meat.  It's not a hassle either.  OK, so you have to brine the bird.  I did that yesterday and then left it wrapped in the fridge overnight, getting it out early morning to come up to room temperature.  But that wasn't a hassle.  And once in the oven it just got left.  No basting, uncovering, checking,. etc.  Just a quick glance at the thermometer now and again.  I wasn't convinced about that last hot blast.  Seems to me that is just for appearance as we don't eat the skin and is therefore unnecessary.  I'm sure Diane will put me right on this one if I have got it wrong. 

I guess this is how I will roast chicken from now on!  I think next time I will try it the other way up, with the breast underneath, just to see.

So tea today is macaroni cheese, tomorrow's lunch is lentil soup and chicken sarnies and tea has to be macaroni cheese with chicken!  All very scrummy.  I had planned to have beef in beer but that will just have to wait now.  One thing's for sure - I'm not going to starve!


Edited later to add - when I said 'we' don't eat the skin, I meant me and mine, not me and you, the reader.  For me the skin goes into the stock pot to simmer all the flavour out.

Sunday morning

At last it came.  It took its time.  All day it was intermittently sunny and cloudy and each time I thought 'here we go', but no, out came the sun again  Rather a shame in a way because I love watching the snow fall.  It has the same effect on me as watching waves or a waterfall or the wind in the trees - soothing, relaxing and hypnotic.  At about nine-thirty I looked out and the snow had just started.  Very fine, powdery flakes which were starting to settle on car and path.  And I think it must have kept going all night, which is most unusual for round here.  It's still falling, but not heavily and everywhere looks strangely bright, as if each snowflake had its own tiny inner gleam of power.  If it's like that here, it must be very impressive elsewhere. 

Yesterday was a busy 'in the kitchen' day, the first real test of my determination to keep everything neat and tidy and to go to bed with a shiny sink and a loaded dishwasher.  Early in the morning I popped out to Morrison's for a few things and ended up getting more than I intended - isn't it always the way?  I had a list too.  There was meat, prepacked, of course, for three for £10, so I bought two packs of casserole steak (can't remember what kind) and a pack of 25 meatballs.  Yes, I know, they are easily made, but they seemed very good value and saved time - and I didn't like the look of the mince that was part of the 3 for £10 offer.  I decided to do beef in beer, which I haven't made for ages, and make a sauce for the meatballs before freezing them in single portions.  A good tomato sauce isn't rushed, nor is beef in beer, so these were simmering on the hob for quite some time before cooling.  I have to say, the house did smell good.  I did something silly though.  I needed to make another loaf so loaded up the pan and set the breadmaker off.  It wasn't until the whole process was well under way that I realised I'd put on a wholemeal/granary load but used a white loaf setting, which is an hour faster.  As it was a bit late to do anything about it, I let it finish.  It actually wasn't too bad, a bit smaller than usual and likely to be more solid, but it will be perfectly edible, I am sure.

The ham and lentil soup was really scrummy and there's a portion left over for tomorrow's lunch.  Excellent!

In the OUSA Food and Drink forum a while back I was moaning about how naff I was with shortcrust pastry and someone told me about Proberts pastry, an alternative way to make it.  You have equal amounts of butter, white fat and boiling water (e.g. 4 oz, 4 oz and 4 fl oz) and the same weight of self raising flour (12 oz).  You put the fats in a bowl and add the boiling water, mashing it all down with a fork.  Then you add the flour, mix it in, cover and chill for at least two hours.  After then, you roll it out as usual.  I wasn't sure but thought I'd give it a go and, you know, it really wasn't so bad.  An awful lot better than my usual efforts anyway.  I made a mixed fruit pie with an assortment of fruit from the freezer as well as the leftovers from a fruit salad which we can have for dessert today (assuming DD and DG get here) with custard and then for dessert during the week too.  There's some left over so I might make some cheesy straws or some jam tarts or some apple turnovers or I might freeze it for another time.  Decisions, decisions!

Well, it's still snowing.  I need to do some kitchen stuff and make breakfast and then find my boots so that I can take the things I made yesterday to the freezer in the shed.  It's on days like this that I regret not having a freezer indoors! 

Stay warm and stay safe everyone.

Saturday morning

No snow (yet) but it's exceedingly cold:  I am highly grateful for working central heating that turns on at night when it's really cold.  I don't think I am planning to go anywhere much today, thank goodness.Stay calm and keep warm is the name of the game.

After the success of cooking the vacuum wrapped (bought like that, not done by me) ham in the slow cooker last week, I decided to do it again.  Morrison's have comparatively small gammon pieces at half price right now.  Morrison's hams are good.  My parents, who are fussy about their hams, go into their local Morrison's to buy them.  It simmered away in the slow cooker all day and by the evening it was done.  It sat in its juices in the bag until cooled and then I drained off the stock into a pan which I left on the hob overnight (forgot to put it in the fridge but it was cold so no problems).  This morning it had set to a lovely thick jelly so I guess it's a good stock!  So that's ham and lentil soup for lunch, probably with croutons (I have bread that needs eating up) and maybe ham, eggs and oven chips (home made) for tea tonight.  That's lovely cold weather food.  And I have some bags of fruit in the freezer that ought to be used up - cherries and the like, so I guess I will make a fruit pie and if the snow holds off and DD and DG come for dinner tomorrow we can have a slice each and if they don't, no problems, it will keep (or freeze).  I have a recipe for pastry (if I can find where I put it) that doesn't involve cold hands and rubbing in.
As it's a day in, I might actually prepare lots of the fruit and vacupack it as stewed fruit.  Always useful to have.  or even do a Diane and vacupack it first before cooking in a slow simmering pan of water.

If DD and DG don't come, I am still going to do the chicken a la Heston.  It wont go to waste, whatever happens.  I am so intrigued by the recipe.  Everything I have read indicates that it's the best ever and turns what could be a bland experience into a taste sensation - or something to that effect!  Now I like chicken anyway so it should be interesting.  I'm planning to have it with roasties and assorted veg.

It might be a lazy weekend, it might be cold, it might snow (note to self - get the spade into the house), but there's plenty to do inside.  Better go and start by putting a loaf on!  I love Saturdays.

Friday evening

 . . . and the weekend starts here.  OK, so it doesn't officially start until tomorrow but, with planning done and the house relatively respectable, I feel it's started already.  The voice seems to be coming back a bit, helped by a day not teaching, the cough is definitely a lot better, especially when I wake, I'm feeling better in myself and I really think I'm finally recovering somewhat.  To be 100% in time for half term would be fantastic.  Actually, to be 90% well by then would be wonderful too.  Fingers crossed

It was an interesting day today.  Two long observations which didn't show much at all (which was interesting in itself), some time spent sorting out the violin entries, more time spent putting in orders for stock which have to be in by half term (so that's something ticked off the school list) and a good consultation with someone regarding nurture groups.  And I was on afternoon playground duty.  Now, I know children are pretty good at keeping themselves warm but it was bitingly cold and how anyone can run around in just their shirt sleeves (and bottom half covered, of course) is beyond me.  They put their coat on pretty sharpish once I noticed though!  :0)

So - the weekend.  It's supposed to snow tomorrow or maybe Sunday.  I have the Snowday work prepared, just in case.  If school is closed, we post work on the web site.  Poor children!  And George isn't coming.  It's so cold, the ground is hard as iron and there really seems to be no point whatsoever, so he's having a break.

As for the snow - we will see.

Friday morning

It's still extremely cold outside.  Colder than yesterday, I think.  Coming back into the living room after peeking out of the front door was a positive pleasure, it felt so warm and cosy.  I'm thinking of those without efficient heating systems right now, whatever the reason.

Today, of course, is Friday so my SEN day.  I have assessments today and need to set up some dates for meetings.  I think also some observations are on the list and helping with gym trail, not to mention putting in an order for resources.  I'm also collecting in entries and money for the next lot of violin exams and today is the last day, so I suspect that there will be a last minute flood of entries for that too.  It's all go today!

Sadly, I didn't get my decluttering done yesterday, unless you count a few more bits and bobs into the bin from the bedside drawer (I don't).  I note from Flylady that today is the day to declutter your 'purse' (I guess that means handbag here) and car.  Well, I can do my bag but I'm avoiding the mess in the car.  I have special glasses that filter out all the mess so it becomes invisible, you see!!!  And anyway, it is just too cold!

Better go and do the necessary in the kitchen . . .

Thursday morning

Oh, it's cold out there!  Bitterly cold, enough to freeze the toenails off your feet!  I feel extremely sorry for my little dears.  They have outdoor games this morning and it doesn't look as if there will be any excuses for not doing them - no rain, no wet playground, no strong winds.  Just coldy cold!  I don't feel sorry for me though, not in the slightest.  It's my coordinator time.

I see snow is forecast for Saturday.  It's simply not good enough and I shall have to complain to the weather man.  Snow should come on weekdays, enough to create a snowday.  Snowdays are no earthly use on Saturdays or Sundays.  Eny fule kno that!

I did my little bit of decluttering yesterday.  It was a bit of a cheat really - I sat in bed, opened one of the bedside drawers and chucked a whole load of old tubes and canisters into the bin.  Well, it's a start anyway!  :0)

I think I have this chicken thing sorted now.
1. Soak chicken in brine solution of 60g salt to each litre of water for about three hours.
2. Rinse and pat dry.  Put a few things into the cavity if wanted - I will bung in a cut lemon and a few herbs from the garden.
3.  Place in a roasting dish, uncovered and roast at 90 degrees until the inner temperature (of the chicken) reached 65 degrees for twelve minutes.  Could take several hours.  Luckily I have a roasting thermometer.
4. Baste with melted butter, whop the heat up to the highest it will go and brown off the chicken.
5. Eat!
I gather, from what I have read, that the soaking in brine helps the chicken to retain all its moisture and very little drips off so no stock for gravy.
I'll let you know . . .

Wednesday morning

Oh, to see life with the eyes of a child.  It was great excitement all round yesterday morning because 'it's snowing, Mrs Clark, lots and lots of snow'.  'Just let me get my magnifying glass' said I, which, of course, went right over their heads!  I suppose you could call it snow - very light, fine flakes, settling on the grass and on top of the low wall but not on the playground.  At playtime they all trooped out ready for fun and games and came back telling me of fantastic snow fights.  'How?' said I - there really was only about 1mm of the stuff.  Turns out they gathered titchy little bits and flicked them at each other.

To follow the cough, the sneezes and the sort throat, I now have limited voice.  It was hard work making myself heard yesterday and I suppose today isn't going to be all that much better.  At least I don't have to do all that much direct teaching.  It's PPA, computer suite and library!  OK by me!!!

After reading about Diane's success with brining and roasting a chicken a la Heston, I bought one myself to have a go.  I can't believe that you can cook it at such a low temperature, but am very prepared to have a go.  It won't go to waste whatever happens.

It's a new month.  Pinch and punch!  The new baby step is in operation now.  Fingers crossed because I have serious doubts about keeping this one up!  I have the bags, I have the clutter, but do I have the motivation?  We will see.

Better go and unload the dishwasher.  Can't neglect the old tasks for the new.