…the kid is almost NINE. So it’s totally ok to give him 2 minute noodles for dinner for the first time. Right?
So does anyone remember this guy? (warning, don’t read if animal abuse is distressing to you).
I just had info that he has changed his name and is living in Auckland. And buying rabbits again.
This morning Squish and I traipsed off to New Lynn to the New Zealand Association for Gifted and Talented education, for him to have a another cognitive assessment, with a view to seeing if the one day school was appropriate for him. The appointment was for 10am, and took a few hours, so we had lunch (and a milkshake) with daddy in the city afterwards.
He’s been offered a place, and I’ve been strongly encouraged to take up the offer. Apparently, he scored above the 99th percentile for reasoning, which means that the way he thinks is highly original (we knew that!), and that he is unlikely to ever fit well in standard school (we were starting to understand that too).
On the up side, from next term he’ll have one day a week of inquiry based learning, in a small class environment (about 12 kids per class), where he will be encouraged to engage however he sees fit. And he’ll be with his academic peers – which is huge – rather than having to wait until he’s at university, I am really hoping he’ll find a bunch of kids that really get him. And don’t punch him for being “eccentric”.
And if you’re wondering why I used the word “eccentric”, read this lovely piece by Amy Gray.
A mobile apartment buildingToday’s culinary adventure – potted stilton with chocolate digestives and rhubarb jam.
We’ve been watching “How to Cook like Heston”, and this was his choice of what he wanted to cook. Not macaroni & cheese, or even fondue. No – he wanted this…
Mix well, pot, and chill
Port wine reduction (or jam if you can’t be arsed, and you live in a country where port is considered to be for winos only)
The next door neighbors go to church with one of Squishy’s school mates, and this afternoon the house was full ok kids. I had to bribe him to eat his dinner, and the price was an audience.
Then the audience decided that dinner smelled yummy, and they wanted some!
It was very cute. Five kids eating curry, and loving it!
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Inigo adores these. I have to fight him off to stop him from eating them before he gets to school. These are mushroom and fetta, chopped into a mini muffin pan, then I pour over a mix of egg and gream and bake. Super simple, but they do require a bit of forward planning. They also freeze relatively well, so if I get organised I can do a few different types to keep in the freezer for days when I can’t get creative.
The dip today is yoghurt with grain mustard.
And now I am off to research school junk food policy, after finding out that the crappy canteen food menu is now even crappier. Met another mum in the school yard who is really angry about it, so we’re going to team up and see what we can do.
When I worked in a Japanese nightclub, the chef taught me how to make Japanese rice balls (onigiri – translates to “housewife obligation). In their most simple form, they are a triangular wedge of leftover rice. My favourite was yaki-onigiri, which are grilled with a special sauce, and I never learned how to make them. There are many variations, with things like grilled salmon or pickled plum inside, or made from rice seasoned with furikake.
There are loads of different furikake, and most of them contain bonito (dried fish) so they aren’t suitable for vegetarians, but this purple one (my favourite) is. Perilla is a glorious herb that is largely unknown in Australia, though you can find it in places like Cabramatta, and it dos crop up in Vietnamese restaurants. The flavour is indescribable, and not really a lot like the furikake. I also doubt that the colouring is natural, and the list of ingredients does go a little bit beyond what I consider to be real food, but as a treat, I don’t mind now and then.
Inigo has had his social life at school pick up a bit, so he has been saying that he “doesn’t have time” at lunch to eat, and he’s been coming home with uneaten lunches. Oh, to be so popular
He liked the Macro pumpkin and corn bites, but these were NOT a hit. I made a tzatziki dip to go with them, and Mark happily ate them after Inigo rejected them, but I don’t think we’ll be buying these again (unless Mark wants them!).
This one has apple slices with sunflower nut butter, which does taste a lot like peanut butter (and is yummy with apple slices!), but it isn’t dangerous for kids with allergies. So glad I tried it, we can’t give Inigo anything including nuts for school because there is a kid in kindy (not his class) with anaphylaxis. So that rules out most of my favourite baked goods, and a few treats as well.
This is a good way to get a bit of protein into his lunch when I don’t have a “main” with protein, and he loves it!
Some mornings I wake up and think “thank goodness I thought about lunch last night, I’ve got a plan”. But many mornings run more like – “holy cow, what am I going to feed the kid today? I really should have gone shopping yesterday”. This was one of those days.
I had some mini pizza bases in the fridge, and my friend Marion had given me a small jar of zatar to keep in the freezer, so I got out of bed a little early, mixed the zatar with olive oil, smeared it on a pizza base, and popped it in the oven for 20 mins.
I put plain yoghurt in the mini dipper, and the treat was leftover Indian fudge from my dinner the night before
Veggie fried rice, veggie omelette (no oyster sauce).
Squish came with me to uni for my 4pm tutorial. So we had a special dinner for two on the way home. Three dishes was enough to feed both of us, and we had enough leftovers for one adult and one kid lunch. Yummy!
And a dried apple rose for my sweetheart. Still a bit sick today, bit he didn’t want to miss the Easter Hat Parade.
From Woolies, but I did make the tzatziki from scratch!
Egg noodles with mushroom, spinach scrambled egg, with soy sauce and sesame oil in a tiny little pig bottle. And today’s dipping shapes are space carrots. Spaceships, moons, stars, UFO’s, etc, with string theory cheese and coconut layer cake.
Nanna’s mushroom, pea and asparagus risotto, with cucumber radish and carrot dippers for a new dip!
Miriam gave us some of her fantastic preserved lemons on the weekend, with cinnamon, clove and bay leaf. I chopped one up finely and added it to some Greek yoghurt and cumin. Heaven. And Inigo LOVES it. Win!