munchiesandmunchkins, Author at Munchies and Munchkins

Admitting Your Child Can Be Naughty

July 24, 2015 · by munchiesandmunchkins · Leave a Comment

It sounds like such a normal thing right? Admitting your child can be naughty. Every child is naughty at some point.

I’m talking defiance and stubborn acts rather than full scale tantrums in the supermarket by the way.

How many times do I hear myself say..

She’s tired
She’s hungry
She’s feeling unwell
She’s had too much sugar
She’s bored
Shes overwhelmed…

The list goes on.

But maybe she’s just feeling a little naughty? Maybe she’s a three year old who is pushing her boundaries.

I have found myself accepting it more lately, trying not to make excuses for why my child is misbehaving. The excuses I make are usually to myself or Andrew because for the most part she’s really well behaved for others. Choosing to keep her utterly awful moods for when I myself am extremely tired and grouchy.

I kind of understand it to a degree.

Don’t we all have days where we just want to answer people with because I want to or to reject our food because it’s not the right colour? We don’t because we are adults and we have grown up to realise that life isn’t exactly how we want it all of the time. As a child that must be very difficult to comprehend. After all food is always there ( for most children whenever they want it ) they are clothed, have toys and money..hey they have loads of it. Their money box is positively brimming with pennies. Life is great, they can do what they want.. Or they can try.

They try to push us because that’s how they learn. We give in too easily then they continue to push. We fight too hard they become scared. Where is the middle ground?

I wish I had the answer. All I know is that every day she is trying to find her way in this world. To establish her footing in our family and all we can do is show her the way we would like her to behave. Show her kindness in our ways and love every day.

Another thing I’m actively trying to do is to stop saying in a minute ( or at least not so much ) because I read an article recently which hit home a little. How can I expect her to listen to me the first time I ask when so often I hear myself say just a minute or I’m busy..

I’m working on this. It’s a habit that’s not easy to change, especially when with two small children I do genuinely have points in the day when I don’t have time to answer endless questions but if stopping makes her realise her words are just as important as mine then it’s a change I want to make.

Often enough her little questions and chats are the moments which light up my day. Like yesterday when she told me that when I was born she remembered it and I was so cute..and today when she told me I was the best cook in the whole wide world.

Not all days are difficult. In fact some are positively rosy. Parenting a 3 year old is not easy and it’s a daily challenge but it can be truly marvellous too. They can definitely be charmers and terrors just days apart.

We just have to learn to ride through the stormy days.

My child is nice. She can also be naughty. I accept that.

3 Ingredient Peanut Butter Cookies

July 22, 2015 · by munchiesandmunchkins · 10 Comments

If you haven’t seen images of these 3 ingredient cookies floating around social media lately then where have you been??

I’ve seen them everywhere I look and of course this meant I had to try them out. Also they are dairy and gluten free which means they are suitable for all of us.

I’m not sure where the recipe originated from, I’ve seen it shared from so many sites and images that I can’t give you an exact source but my inspiration was taken from Pinterest.

As the title suggests this recipe uses just 3 ingredients.

You will need:

1 cup of Peanut Butter
1 cup of sugar ( I used caster although the recipe just said white )
1 medium egg ( it just said 1 egg. I used medium )

Preheat your oven to 180c.

Mix your ingredients together until completely conbined. Spoon dollops of mixture onto a baking tray lined with baking paper/parchment. The amount you make depends on the size of biscuit you want. I made about 12 and they were a decent size. If I made it again I would probably make about 15 so more treat sized.

Bake for about 8-10 minutes, keep a close eye. You want them to be still a little soft on top. Leave to cool slightly before attempting to move. Dust with a little caster sugar and serve.

These are delicious. I’d make them again in a second. Easy and quick prep and a short baking time mean you can have snacks ready to eat in 20 minutes.

Forest Holidays For Kids ( & Grown Ups Too )

July 21, 2015 · by munchiesandmunchkins · 1 Comment

A few months ago we spent a lovely 3 days at The Forest Holidays Resort in The Forest Of Dean. You can read what Izzy thought of it here.

But as parents what did we think of it?

Booking a holiday with two small children is a big task. You need there to be things for them to do, lots of outdoorsy activities to tire them out. All of the facilities to ensure a comfortable, stress free stay. Plus there needs to be something for the adults too as otherwise it can just get a little bit tiresome.

Forest Holidays really does tick all the boxes.

Let’s start with the accommodation:

From the roomy kitchen and lounge to the luxurious bedrooms and bathrooms, every part of the lodge has been well thought out and planned meticulously. Every kitchen appliance (bar a washing machine – but who wants that on holiday) that you need is there ready to use. Spa toiletries are included in the bathrooms. Yes I did say bathrooms. We had a spacious family bathroom and an en suite off our room also. There is a small cloakroom on walking through the door for you to stash your raincoats and muddy wellies. Huge windows looking out over the forest… And the best part? A door which opens onto your decking and just a few steps later you are in the hot tub. Under a canopy of trees and a harmony of bird song. It’s a truly special experience. We spent many an hour relaxing in there watching the squirrels scuttle up and down the trees and the more daring ones even wandered around just a metre away from us.

The surroundings:

The Forest of Dean is spectacularly beautiful. It’s so lush and green, birds sing everywhere you walk and if you are lucky you may spot a deer or two.

All of the buildings, the reception and restaurant even the bike shack all fit in perfectly to the natural environment. There is a fabulous outdoor play area which the girls just adored:

I enjoyed it a bit too.

There are dens strewn throughout the forest ready to play in or add to.

What to do:

Well you have the forest to explore for starters. There are numerous organised activities such as the Forest Ranger experience which we all loved.

You can hire bikes to get around that little bit quicker, with tag alongs for younger children.

Then there is the hot tub which is fun for adults and kids alike. If the weather sucks then there is an extensive range of movies to watch on the TV as well as wifi if you need to get any work done. Fancy a night off from cooking? Grab a beer ( just for the adults ) and a burger from the restaurant. Or a delicious hot chocolate on a cooler evening. There are ice creams for hot afternoons too and gifts to take home with you.

The overall verdict:

Forest Holidays gets a huge thumbs up from all of us. The kids had an absolute ball and we had a great time too. We wouldn’t hesitate to book a break here and I would heartily recommend it to all of you.

*Our stay at Forest Holidays was complimentary for the purpose of a review.

A Big Improvement

July 20, 2015 · by munchiesandmunchkins · 4 Comments

Over the last year we have had some difficult times with Chloe. We had roughly ten months of constant illness. Sickness, daily bowel upsets, a persistent cough and extremely disturbed sleep added up to a drained and miserable toddler.

It took it’s toll on us as a family, we were all tired including Izzy who was woken most nights by Chloe’s cries of pain. As a couple we were constantly exhausted and snappy. My health took a downward spiral, my depression became worse.

Chloe suffered the most obviously. She was clingy, wanting to play but tiring after a few minutes and asking to be held.

She always looked unwell, red eyed and exhausted. Even when she did sleep she frowned and grimaced through it.

We tried lots of things. A strict diet free of dairy, wheat, eggs, milk and soya. Reflux medicines, asthmatic inhalers. Nothing seemed to make a difference. Chloe had blood tests and stool samples taken and as things continued she had a Barium Meal and endoscopy and colonoscopy procedures under general anaesthetic. I honestly don’t know how people cope when their children have to have procedure after procedure and operations and tests for a long period of time. Because it is scary. A routine test which would not worry you at all if it was on you can seem terrifying when it’s your child. Your baby.

It took a long time but we have an almost definite diagnosis of Coeliac disease. I say almost because due to the fact that she had cut almost all gluten from her diet for the weeks leading up to her scopes it was impossible to confirm 100% but the extreme damage shown to her stomach and bowel definitely look like CD.

The consultant isn’t willing ( and neither are we ) because of the damage to her little body to attempt a reintroduction for the purpose of another test until she is 5 years old so until then she is to follow a completely gluten free lifestyle.

And it’s quite hard.

To completely avoid gluten. Because it is in EVERYTHING.

Things that shouldn’t contain it do. Items made in the same factories contain a chance of cross contamination and we have discovered that she is so sensitive to gluten that she can’t even tolerate this minor amount.

Things at home have had to change. Chloe has her own chopping board. We use toaster bags for her toast and if we use baking trays or utensils for non gluten items they are scrubbed with vigour.

Of course we have slip ups. In the first few weeks she snatched some toast from Izzy’s plate and was ill for 5 days. Another time she was sneakily handed a piece of muffin from Izzy at a coffee shop. Again she was ill for a good few days.

Izzy is learning. As are we. It’s a hard lesson for a child to learn but she’s starting to understand that it does make Chloe very ill.

To make life easier for them both, we now give them the same bread and I make cakes/treats suitable for them to share. When I make meals I use gluten free pasta, gf flours in our gravy,special stock cubes etc. But to go entirely gluten free as a family is expensive and is it selfish to admit that I would miss it?

Gradually we are switching over to more gluten free foods and I’m cooking from scratch far more. Which can only be a good thing.

But the really great news here.. is that Chloe is getting better. There has been a huge improvement. She is starting to sleep. She is more comfortable. She lies sprawled out in a deep sleep, a far cry from the curled up foetal position of a child in pain from a few months ago. When she cries out at night it’s a normal cry, not a sharp wail. There are no more nighttime vomits – she has even stopped her reflux meds.

She eats more. She is happier. She can run around all day without needing a break. Her cheeks are fuller and rosy. Her eyes bright and shining. No sunken shadows. There is a little baby fat around her belly. She is a normal toddler.

We have successfully re introduced eggs with the hope of reintroducing dairy and soya slowly over the coming months which will make meal choices that little bit easier – the reintroduction will more than likely not work but fingers crossed.

Life is slowly becoming what it should be. Chaotic and busy with two small children. Two healthy and happy children. What more could you ask for?

Fairyhill – A Restaurant With Rooms

July 17, 2015 · by munchiesandmunchkins · 8 Comments

When it comes to writing reviews of hotels and restaurants every now and again you get a chance to stay somewhere which is actually blissful. Fairyhill is that place. Luxury and comfort in the most beautiful area of Wales. Top quality food and friendly hosts add to the calmest, most idyllic stay I’ve had in a hotel. It certainly deserves every one of its AA 5 stars and its Rarebits Hotel of distinction award.

They call it a restaurant with rooms because that’s what Fairyhill is. There are just 8 bedrooms so every guest feels pampered, cared for and yet you are still left to yourself most of the time. The owners are present and friendly, finding something to chat about with each guest yet they don’t bother you but just enhance your time there. I can’t remember feeling that relaxed over the past year.

The finishing touches in each room with products such as a Bose sound system, the amazing Awel Mor toiletries in the bathroom and the welcome bowl of fruit are superb. Added to the view out of the room onto the grounds it’s just perfect. We were surprised when we popped down for dinner and returned to a freshened up room with newly replenished tea and coffees and cups as well as the cushions removed from the bed to make our climb onto the super comfy mattress that little bit easier. Our curtains had been drawn for us and it had the result of making me instantly sleepy. Bliss.

The Food & Drink:

This was the highlight of our stay, which it should be I think wherever you go. The afternoon was so hot and cloud free that we sat outside enjoying our childless day with a mojito in the garden before exploring the grounds and in particular the walled garden which reminded me of the secret garden book. The mojito was full of fresh mint and ah so good I could have drunk several more but I stopped at the one.

Dinner:

Before we were seated in the restaurant we sat in the bar for a relaxing drink and some canapés which were enticing and definitely left us looking forward to our main meal. The restaurant was bustling and it was great to see it full on a Tuesday evening. I think this tells you a little about the quality of the food there. Lots of guests appeared to be repeat customers and chatted happily with the friendly hosts and staff. Whilst we made our decisions from the menu we were given some bread to nibble on which was warm, fresh and tasty. In fact I’d have happily taken the bread as my main!

Enjoying the bar and some canapés:

Starters:

Confit Chicken & Caper Presse, banana, crispy bacon, salted Valencia almonds with HP Sauce. I was incredibly impressed by my starter. A dish that you wouldn’t imagine wouldn’t work but oh it really did. I was left satisfied yet still wanting more. If I visit again and this is a menu option I would choose it again in a heartbeat. Andrew had the Crispy Pork Brawn Fritters, another excellent dish which I of course had to sample ( for review purposes.. ha ) and although not something I would typically choose they were delicious.

Mains:

I chose Ribeye of Gower Beef, confit tomatoes, chips and Béarnaise sauce. Not very foodie I hear you say..I do like to experiment with the dishes I try but a decent steak and chips is something any restaurant of a high quality should be able to perfect. Fairyhill have definitely perfected this dish, the beef is tender and packed full of flavour, the chips have a crispy exterior with a fluffy middle – just as they should be. The Bearnaise sauce enhances the flavour of the dish without overpowering. Andrew had the fillet of Gower Beef which looked fantastic and it was devoured pretty quickly so I didn’t really get a look in! He gave it a big thumbs up. I should highlight the excellent, generous portions. Too often at great restaurants the servings can leave you a little hungry but they have got it just right here. We were sated, not stuffed.

Dessert:

Dark Chocolate Pave & Salted Caramel Sauce served with Praline Ice Cream. I asked for a change in ice cream as the original menu option was for coffee which I don’t like and they were more than happy to make the changes for me. Oh this dessert was delectable, I really didn’t have any room for it but I couldn’t bare to leave a morsel as it was that good – Andrew was happy to help with this problem. We make ice cream ourselves as a family business so I have really high standards when it comes to ice cream and I am pleased to say those standards were met.

Breakfast:

Breakfast in hotels are frequently a disappointment for me. It always looks tempting but often is a little stale or just not that exciting. The breakfast here is a delight. I started with porridge, followed by Welsh Pikelets with berries. Andrew had a cooked breakfast, cereal and yoghurts. Drinks on offer including a variety of teas, coffees and Frobisher juices.

Service:

The staff are adept at both making you feel at home yet they don’t fuss. I felt as at home in their lounge doing a little work as I would sat at home. I should point out that my lounge is covered in toys and sippy cups. The lounge at Fairyhill is full of fabulous furniture and light pouring in from the huge windows overlooking the grounds. From checking in to checking out you are made to feel like a valued guest. Sometimes I feel a little out of place at 5 star hotels, overwhelmed by the splendour but not here, it manages to be luxurious not stuffy. I cannot wait to return.

This review is part of my Wonders Of Wales series. You can find more posts from this series here.

* Our stay and dinner were complimentary for the purpose of a review. All views as always are my own.

Two Brilliant BBQ Recipes from DJ BBQ

July 17, 2015 · by munchiesandmunchkins · 5 Comments

It’s BBQ season and who better to share a few recipes with us than the King of Barbecue himself DJ BBQ. These Mega Stuffed Sweet Potatoes are incredible and we are planning to make them again this weekend. The Rad Rum Ribs..well they speak for themselves.

Even if its raining this weekend wherever you may be, these recipes are sure to bring a touch of sunshine to your day.

Maybe add a cold beer or a mojito for the perfect al fresco meal.

Let me know if you try these out:

Mega stuffed sweet potatoes

Serves 4

4 large sweet potatoes, scrubbed clean
olive oil
sea salt
optional: 8 rashers of higher-welfare smoked streaky bacon
125g Monterey Jack or Cheddar cheese
4 spring onions, trimmed
1–2 fresh red chillies
soured cream, to serve

Set up your barbecue for the heat canyon technique (place the coals on opposite sides of the barbecue to make two heat walls – this will create sections of hot, direct heat on the sides, with an indirect, cooler area in the middle to ensure your meat gets consistent heat throughout the cook). Cover with the lid and allow to heat up like an outdoor oven – you want a temperature of around 175°C/345°F.

Rub the sweet potatoes all over with a drizzle of oil and a good pinch of salt. Place on the middle of the barbecue, cover with the lid and bake for around 1 hour, or until soft in the middle and crisp on the outside. Meanwhile, fry the bacon (if using) in a pan over a high heat (you can do this on the hob) until golden and crisp, then set aside for later.

Split the potatoes open, crumble in the bacon (if using) and grate over the cheese. Return to the indirect heat on the barbecue for a further 5 to 10 minutes with the lid on, or until the cheese has melted. Finely slice the spring onions and chilli then sprinkle them over the potatoes, serve with spoonfuls of soured cream and devour.

Rad rum ribs

Serves 8

sea salt and freshly ground black pepper
1.5kg baby back ribs, membrane removed

for the paste
5 tablespoons maple syrup
2 teaspoons chipotle chilli paste
1 tablespoon ground ginger
1 tablespoon Worcestershire sauce
1½ teaspoons sweet paprika
1½ teaspoons ground cumin
1 teaspoon Chinese five-spice
½ teaspoon ground nutmeg

for the rad rum bbq sauce
4cm piece of ginger, peeled
3–4 cloves of garlic, peeled
125ml tomato ketchup
60ml dark rum
1 tablespoon Worcestershire sauce
3 tablespoons cider vinegar
1 teaspoon Dijon mustard
½ teaspoon dried chilli flakes
50g soft dark brown sugar

Combine the paste ingredients and 2 teaspoons of salt in a bowl. Pat the ribs dry with kitchen paper, then place in a tray and rub all over with the paste. Cover with clingfilm and leave to marinate in the fridge for at least 6 hours, or preferably overnight.

When you want to cook, remove the ribs from the fridge, shake off any excess marinade and allow to come up to room temperature. Meanwhile, set up your barbecue for the half and half technique
(so half the base is covered in charcoal and the other side is empty) – you want a medium indirect heat. Place a drip tray inside the barbecue on the indirect side. Cover with the lid and allow to heat up like an outdoor oven – you want a temperature of around 180°C/350°F.

Rip off just over an arm’s length of extra-strong tin foil, stack up the ribs in the centre and tightly wrap. Place the foil parcel over indirect heat on the barbecue, cover with the lid and cook for around 2 hours, or until the meat is tender and starts to fall away from the bone, remembering to replenish with hot coals every 45 minutes or so. Meanwhile, finely grate the ginger and garlic into a small pan on the hob. Add the rest of the BBQ sauce ingredients and 80ml of water.
Simmer over a medium heat for around 20 minutes, or until thickened, stirring occasionally. Season to taste and set aside.

Remove the ribs from the foil and brush all over with the BBQ sauce and any cooking juices. Return to the indirect heat for another 30 to 40 minutes with the lid on, or until tender and golden, basting well every 10 minutes or so. Remove to a board to rest for 5 minutes, then carve. Enjoy, ’cause these ribs rule!

There are lots of other incredible recipes in his book which I bought at last years Grillstock festival. One of my favourites is the Mix Of Awesomeness. Its an amazing make ahead rub for your meat and veggies. Its so good with chicken thighs. You can buy The BBQ Book here. If you want to find out more about DJ BBQ I interviewed him here.

*Recipes from The BBQ Book by DJ BBQ. Thanks to Penguin books and DJ BBQ for allowing me to share these recipes. All images provided by Penguin books.

The Feast Collective & An Interview With DJ BBQ

July 15, 2015 · by munchiesandmunchkins · 4 Comments

The Feast Collective is my very favourite part of Camp Bestival. Mr Tumble may be my childrens favourite but the Feast Collective is without a doubt mine.

This years Feast Collective is shaping up to be an amazing culinary delight. DJ BBQ will be running the show. DJ BBQ is one of the Jamie Oliver FoodTube presenters as well as an awesome DJ. He will be telling you all about what’s on offer and mixing up some fabulous tunes for you to enjoy your dinner to.

This years offerings come from:

Biblos
The Cake Shop Bakery
The Cauldron
Dorshi
Happy Maki
Korrito
Le Rac Shack
Milgi
Seadog
Shrimpy
The Thoroughly Wild Meat Co
Zoe’s Ghana Kitchen

Plus much more..

Some food I tried at last years Feast Collective

Now let’s find out a little bit more from DJ BBQ shall we?

1.First of all, a question you have probably been asked a million times.. Why the spandex? Not that we don’t love it of course 😉

Well, I like to show off and it came from my DJ’n gigs. I would do multiple costume changes during my sets like Beyonce would do during a live show. I think a lot of DJ’s are boring to watch behind the decks so I wanted to give the crowd a bit more of a performance. Plus, I’m crap at mixing records so it is a distraction technique. hahaha.

2.What is your crowd pleaser dish?

It’s gotta be our 21 hour smoked pulled pork on Wild Cherry, Sweet Chestnut, and Oak. Our burgers are pretty special as well. We’ll be doing a blend of flank, brisket, and chuck at Camp Bestival as well as rad babe and dude(kid) burgers.

3.What do you enjoy most about cooking at festivals?

I like talking to the people and playing fun party tunes. We spin lots of vinyl at Camp Bestival which goes down well. Watching parents drag their kids over to show them the record and saying, “this is what we use to listen to when we were young!” The kids just looking confused as they normally don’t understand the process of a needle on a record. I also love serving up the best pulled pork in Europe.

4.It’s clear that you enjoy what you do with regards to both food and music. Did you imagine 10 years ago that you would be cooking up meat for thousands and entertaining many more in your spandex suit?

I had the epiphany at RockNess on the banks of Lochness about 8 years ago. I wanted to create a destination where people could eat and party. This is why I love the Feast collective. We have the best area of the entire Camp Bestival.

5.Is there one recipe in your book that people have to try?

My Dad’s Iowa flank steak recipe. So easy and tasty. Plus my kick ass fish tacos are to die for.

6.What is your earliest food memory?

I remember going fishing on the atlantic ocean with my grandaddy and catchin loads of croakers and spots. We’d spend hours cleaning about 100-200 fish. Bringing them home for grandma to cook up a fish fry. She’d coat them in corn meal and fry em up in a cast iron skillet. Soooo good. She served this bread called Spoon Bread that i’m currently trying to recreate. I also remember shucking corn with my Dad by the grill. He’s from Iowa and they eat a lot of corn.

7.Tell us something not many people know about you?

I have eight nipples. How cool would that be. Hmmmm. I used to make snowboarding movies for a living in the 90’s. We lived in an old school american school bus and travelled the planet making movies. I also delivered my third son on the living room floor with the help of my neighbor, Clare. The 999 lady helped on the phone as well.

8.In your time as DJ BBQ what has been your favourite event/festival?

When Rob Da Bank came over to our set up on the Saturday and saying, “I heard you had THE best soundsystem rocking last night of my entire festival.” YUP! we did.

9.Is there any band/artist you are excited to see at Camp Bestival 2015?

I haven’t seen the lineup yet. I just like listening to our crew of DJ’s. We easily have the best vinyl Dj in Europe. Neal Birnie, Everything is Everything.

10. And finally what will you be feeding us at CB?

We will be serving the world’s best smoked pulled pork and amazing burgers. Kids sizes and adult sizes and Giant sizes with the Ultimate Piggyback.
We may also be bringing over some German Bockwurst from the Black Forest courtesy of Herman ze German. We’ll also have merch and my book for sale as well. More than happy to sign it.

Me and DJ BBQ at last years festival:

Thanks to Christian Stevenson aka DJ BBQ for chatting to us and watch out for my post tomorrow sharing two of his fantastic recipes.

6 Things For Parents At Camp Bestival

July 14, 2015 · by munchiesandmunchkins · Leave a Comment

You probably read a lot about how good Camp Bestival is for kids but what about the parents, grandparents etc?
Well this post will give you a brief overview of what to expect and why this festival is perfect for the whole family.

Starting with…

1.Need a break from parenting? Don’t we all feel like that at times? Bathing Under The Sky have the perfect solution. A two hour slot at Camp Bestival which includes relaxing in a wood fired hot tub with a glass of champagne. A trip to the sauna? Some hot showers and you can charge the mobile phone in the locker. Sounds perfect.
Visit Bathing Under The Sky to book.

2.Back aching from sleeping on the hard ground? A massage would be useful…Lucky for you Camp Bestival have thought about that so go check out:Hideaway Restorative Massages

3 Need help waking up in the morning? Then The Coffee Camper
are ready and serving up artisanal beverages for you. Ethically sourced too so you can feel good about your morning cuppa.

4.Can’t live without your GHD’s or full length mirrors? Then you need to visit The Transformation Station for all your primping needs. You can even charge your mobile phone while you’re at it.

5. Listen to talks from your favourite authors, poets and more. I’m planning to learn more about The Parenting Illusion from Gavin Presman.

6.The music. Yes there are acts for the kids. Mr Tumble, Dick & Dom and Cat In The Hat to name a few but the music for the most part is for the adults. I’m looking forward to Dub Pistols, Alison Moyet, Kaiser Chiefs and Soul2Soul. Dub Pistols are one of my favourite festival acts and you are guaranteed to catch the happy vibe when they get on stage.You can find out more about all the other acts here.

My SFC. Simple Fried Chicken That Is…

July 14, 2015 · by munchiesandmunchkins · 6 Comments

This is one of those recipes that I wasn’t actually planning on sharing on here but I had so many responses to my photograph that I shared on Instagram a little while ago that I thought I would.

As such it’s not a really specific recipe. More of a how to really. Quantities are adjustable depending on the amount you are cooking so this is just a guide.

I like fried chicken as much as most people although I’m not really one to buy a lot of fast food. I do on occasion of course buy something on the go, but not often and that’s mainly because I like experimenting and trying to recreate dishes at home.

This to me tastes as good as any fried chicken you will buy in a fast food restaurant and you will get the pleasure of knowing you made it yourself. I recommend you prep this the morning before you need it as the chicken needs to soak for about 6-8 hours or overnight.

First of all you will need your chicken about 500g ( I use boneless, skinless chicken thighs most of the time or chicken fillets )

Next you need about 400ml of buttermilk ( I rarely buy this but instead make my own using whole milk with 3 tsps of lemon juice added ) with a little salt and pepper. Place your chicken pieces into a large bowl and pour the buttermilk over. Cover and leave in the fridge for at least 6 hours or overnight. Don’t leave longer than 24 hours as the chicken will start to fall apart.

Remove from the fridge and leave for about 30 mins before the next step. While you wait prepare your other ingredients. Get two wide bowls and in one beat two eggs and in the other add 300g plain flour, 1 tablespoon of cracked black pepper, 1/2 tsp of salt ( I used lemon salt for a citrus kick ) and a tablespoon of fresh/dried mixed herbs – you could add spices or other herbs here but the salt and pepper needs to remain. Set up like a production line on a surface close to your hob.

Get a large frying pan and add about oil until about an inch deep. Place over a heat until hot and bubbling. Now dip each piece of chicken in the egg then roll into the flour before carefully putting into the oil ( use a slotted spoon for safety ..don’t be daft like me and use your hands ).

You will probably need to cook in small batches and turn after a few minutes so both sides are equally cooked and golden. If you have thin strips of chicken then you are only looking at a few minutes each side whereas chicken thighs may take between 10-15 minutes in total. Always check a piece to see if it’s completely cooked. Line a bowl with kitchen roll to soak up some of the excess oil them serve with homemade slaw, chips and salad, or in a wrap or with mash and BBQ beans.

This is one of our favourite dishes but we don’t cook it very often as it’s a bit indulgent but definitely a nice treat!

It’s All In Your Head

July 11, 2015 · by munchiesandmunchkins · Leave a Comment

Isn’t it amazing how much power your mind has? How it creates ideas and thoughts.. dreams and nightmares. Amazing but scary.

How one day you can feel like you can conquer the world and the next you just want to hide away. Away from everything and everyone.

Last night I had a really awful dream. A dream which was so vivid and sad that I woke convinced it was real. In the dream I had been unable to stop crying and when I woke in the early hours it appeared that yes I had been crying in my sleep. My eyes have been sore all day, I’ve had a headache which was no doubt brought on by the stress, tiredness and tears. I’ve felt rather upset for no reason really. All day. Because of a bad dream.

That is how powerful your mind is. It can keep you awake at night with recurrent thoughts or make you question everything you do.

You have to admit that it’s pretty incredible – the way it works but it doesn’t stop me wishing that mine worked differently.

I wish I didn’t have such vivid dreams or night terrors.

I wish I could go to sleep without worrying what lies ahead that night.

I wish I was less anxious.

I wish I allowed myself to be happier and more relaxed.

I wish I worried less.

Yet that mind, that I sometimes hate also creates funny stories for bedtime (from your head) tales. It makes up silly songs with the girls. It thinks up new recipes and ideas. It writes this blog. It’s taught me to learn from my mistakes and to remember who and what is important.

It remembers things that I don’t want it to. Sad times, scary times. Traumatic experiences. Yet tucked away and sometimes hidden are the fun times I had as a child. The love I always felt from my parents. The chaos and laughter that came with growing up in a large family. The first days with my children. Seeing Izzy become a big sister. Watching them take first steps. It’s all there. The happy, the sad, the safe and the scary.

If only you could choose what remains at the forefront.

When people say it’s all in your head. It really is. Everything. Your thoughts. Fears. Loves. Your life.

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