Busy

Before I left for our holiday I was in a terrible state, writing complaining letters to swim schools about inadequate instructors, writing to Telstar regarding their deceptful face to face salespeople. I returned back a rejuvenated being, awash in the euphoria of rest and pampering, happy to smile at the world and its idiots. I wonder if a scientific study has been undertaken for the time limit of the afterglow from a holiday. I can see normality breaking through, seeping up ready to pounce on young unsuspecting teens who knock on my door. I am panting, gluping, holding my breath just to keep the last few moments of that happy glow inside.

J1 parents came down from Armidale to spend time with their friends and us over the last few days. It was really lovely, usually I feel a bit stressed due to all the organising, cooking and general chaos that occurs when entertaining but this weekend (not just do to the holiday rush I am sure) was easy. A and B spent some great moments with the kids as well as having time with old friends, the theatre and busy with other Canberra hot spots. We also had the T's over for Sunday lunch and all the kids get on amazingly well. J3 and J4 both flagged at the end of the afternoon, coming down with this weeks childcare 'ear infection' , to which a visit to the doctor confirmed the diagnosis with a creased brow and seemingly unsympathetic nodding head.

The easiest dish I cooked was a fish stew for Sunday supper. After overindulging all weekend it was refreshing to have a simple seafood soup.

Cook 1 sliced fennel, 1 chopped onion, 1 crumbled dried chilli and 1 chopped leek in oil till soft. Add a tablespoon of Pernod, cook down, add 4-6 cups of stock, a tin of crushed tomatoes, some saffron and cook for as long as you need (say 15mins minimum). Add mixture of seafood/fish - about 1 kg of whatever you feel like, mussels, prawns and salmon are all good. Cook seafood for 2 mins and serve soup with chopped parsley, a dollop of garlic mayonnaise and toasted crusty bread for dipping. (If the stock already has salt in it do not add extra but if not, add some to taste after you cook the seafood)