Survived

Things were ok. I managed to get dinner out with a little help when serving. Lamb was done to a term – soft, moist and the coating of mint and red current jelly just right. Have a leg left over so that will be sandwiches and other things once it is butchered appropriately lol

G-kids enjoyed themselves with the good old Easter egg hunt. Interestingly the nun has done more for the g-kids than for the kids. Given that the eldest 3 range from 5 to 14 no mean feat.

Must admit I was exhausted last night so a nice bottle of rioja and sleep did go down nicely. Hasn’t left me feeling brilliant this morning but not in a sick hangover way so all is well – except this morning had a phone call that the nun’s wife is going back to hospital again for a problem with her chest. She has many ailments so this is just a recurrence of one of the minor ones.

Today therefore looks like it will be coming down to travel to hospital and waiting while we find out what is going on. Seems that the day of ironing and relaxing with book and kindle seemed to have been killed off before work tomorrow. Mind given the health problems that keep occurring and her age it has got to be taking its toll.

And the weather today is grey, overcast and wet. The rivers are flowing fast mainly due to the rain in Wales just making its way down the Severn to the sea. Only blessing so far is that the wind that has been promised hasn’t yet arisen.

I am though enjoying the peace and quiet of the morning. So that is a good thing even though  am tired.

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April 2, 2018

Mmmm lamb! I haven’t tried roasting any lamb yet. I’m told it’s an art. So it seems intimidating!

April 2, 2018

@jeanie peoplenmake cooking more complicated than it is. Make sure the oven is at temperature. (I have a gas oven and use gas 5 to 6) and do it for around 20 mins a pound plus 29 minutes then leave it rest for about 20 minutes before carving. Have fun and enjoy the result. I also use a mix of mint sauce and ‘red current jelly put over the skin for the art 29 minutes or before cooking slice the skin and insert slices of garlic and small rosemary twigs

April 2, 2018

@neil that sounds very do-able! Thank you! I love rosemary and garlic. I use it on anything I can! Perhaps I’ll try it this week.

April 2, 2018

mmm lamb with mint, delicious!!!

good to hear you had a good time with the family