...... Then the summer holidays arrived! Not only have we been ridiculously busy at times and worked stupidly long hours, we have also had Harrison with us for the last 11 weeks! It's very difficult to find time to blog when your 7 year old son wants constant attention. It was lovely to spend so much time with him actually, even though at times it got a little stressful when we were busy for long periods. To his credit, he has been a complete angel, (most of the time!)
Right, so down to business.... As I have just mentioned, work has been incredibly busy at times over the last few weeks. It's not just the cooking, it's all the preparation and extra hours etc. This week has slowed down a little, and to be honest apart from it not being great financially, it is a relief not to be 100% full on. Having a day off today, so not sure what next week will bring......., we shall see.
I have some very exciting news regarding next year! Well, exciting for me anyway. We will be taking on a catering business with an excellent reputation and bookings already in place. It's the type of stuff that I love doing, so well chuffed with that. I will update you all with more info as he time nears. So yes, we will be taking on EVEN MORE work next summer! We will run it in conjunction with Saffy's, so there'll be even less time to blog next year! Onwards and upwards........
I have started a new eating regime. It's not a 'diet', you know I don't agree with them, it's a regime. Basically the science behind it is that you eat for 8 hours in the day and don't eat for the other 16. It sounds a little weird at first, but I like the fact that it's not a diet, therefore I am not depriving myself of anything and it also suits my lifestyle as I don't usually eat in the morning anyway. So I am currently eating between 11.30am and 7.30pm. I have only been doing it for a couple of days, but I'm finding it pretty easy to do so far. If you are interested in trying it, just type '8 hour diet' in to Google and have a read. All the information I've read is very positive and there are no health risks involved. I will update you with my progress.....
Food wise, here are a few piccies of some of the grub I've been making over the last few weeks......
Pork chop with succotash (think I spelt it correctly!)
Home made burgers
Asparagus with Serrano ham, Parmesan and lemon mayo
Used up some old potatoes and flour and made gnocchi....
Then I got confident and stuffed them!
Stripped some lamb off a shank, made some cous cous and..........
Our goats cheese salad....
Laura made a Cointreau, raspberry and almond gateaux
Sunday starter... Melon with Serrano ham
Old school knickerbocker glory!
Made a Serrano and parsley butter......
Then stuffed it under this big boys breasts! Yum yum!
So, that's about it for now. I will enjoy the rest of my day off and relax....
Got some live music at the bar on Friday with the amazingly talented Matt Mason, so looking forward to that. Got to do a BBQ that night as well so hopefully will have some pictures.
Thanks for reading and I hope to be back soon!
Hasta la pasta
Jimbo
