I’ll just do a mad catch up. It seems this blog really is my procrastination, and when I’m not studying I ignore it.
For the first weekend of school holidays we went camping at Inskip Point. It’s gorgeous up there, and the kids had such a great time we’re going back in the September school holidays and taking an extra one with us.
Here’s just a couple of pictures:
The weather was pretty ordinary while we were there. In fact the first night there was a storm and our tent was at nearly 45 degrees and I swear the waves were hitting the outside of our tent. We had a few leaks, but nothing major and the kids all slept through it.
But after that it fined up and we had a pretty good time.
As for the recipe, I have been experimenting with making my own pasta/bolognaise sauce and it’s been a big hit. I generally start with 2-2.5kg of tomato’s, and dice them up finely (because my kids don’t like tomato).
Bung it all in a pot with some salt, pepper, basil, oregano if you’re feeling adventurous, and mixed spice.
Simmer in a pot until it reduces to the consistency you like.
Then let it cool for half an hour on the bench, and in the fridge overnight (or use it straight away) before packing into meal sized portions. I worked on about 400g given the size of a tin of diced tomato’s or a jar of sauce.
I packed them in zip lock bags however when defrosting you need to be careful they don’t burst.
You can, as always, add to this basic recipe. Onion, garlic, capsicum spring to mind as options. My kids being the fussy eaters they are wouldn’t touch that, but they do eat this just plain on pasta, which was quite a shock, but very VERY handy when I’m in a rush.
- Spaghetti Bolognaise
- How to Menu Plan
- Menu Plan Monday - 21 April 2008
- Menu Plan Monday - 11 May 2009
- Menu Plan Monday - 5 January 2009