A new tail.

I now have a new tail. Florence is getting over her cold, and spent a happy half hour sticky-taping looroll to my belt hook to create my deluxe bicoloured bespoke tail. This was not practical for visiting the shop however and had to be surreptitiously stuck into a pocket before heading for the outside world, although I don’t know why I worried as I look like a wreck at the moment. Theo is covering most of his toys and clothes with snot. Even he tires of eating his bogies, which is saying something for a nearly-3-year old.
Today, the new issue of Horse and Hound magazine arrived. In my new state as non-equestrian I’m considering cancelling the subscription and make do with online updates. This is a hard step to take but may mean that I can buy something more useful (more loo-roll and stickytape?).
Today required more hearty food: butternut squash and kidney bean casserole served with mildly spicy potato wedges. For the stew, fry red onions and red peppers til lightly browned, peel and chop the butternut squash, some carrots, parsnips, celery (the only hint of green), sundried tomatoes and place in a casserole dish. Drain a tin of kidney beans and rinse, add to the dish along with a tin of chopped tomatoes and the fried onion and pepper. Season to taste (thyme, bayleaf, garlic, salt, black pepper) and increase the moisture content with a metric splash of red wine. Sometimes it is good to add half a teaspoon of harissa paste, but today I opted for Tabasco and Worcester sauce along with the stock. Cook with a lid on, in a preheated oven at 200C/ gas mark 6 for an hour at least.
The casserole can sit at the bottom of the oven while the potato wedges, soused in groundnut oil and sprinkled with salt, pepper, coriander powder, paprika and a smidge of ground cumin cook for about 40 mins.


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