Tuesday adventures

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…

140gm Stilton
70gm Marscapone

Mix well, pot, and chill

Chocolate digestives

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)

Mini frittata

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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.

Perilla onigiri

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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 😉