The sun is starting to rise really early as we are approaching our summer. StarBoy got up at 6 a.m. this morning, and he usually doesn't rise until 7 or even 7:30 a.m. CheekyBoy, as you know, rises at 5:30 a.m. and doesn't know the meaning of the word "quiet".
Since I have started my budget, I am being more choosy about where I drop my hard-earned, hard-saved cash. We worked so hard and have sacrificed so much to keep the money from flying out the door on wings of frivolity, that it has to be a pretty special occasion or venue for me to part with the dough. A problem is that since these sorts of expenses are now going out of my pocket instead of onto my credit card, I am much more aware of what I spend, and my standards for spending this money have become next to impossible to achieve.
. They love this game because it teaches you all about how a human body works using fun games.
Ok, so I was going to hold off on posting another recipe for a few days, but I could not resist. I made this one for dinner last night, and it is my current FAVOURITE recipe. I just love the way it mixes the saltiness of the soy sauce with the sweetness of the mango, the crunchiness of the walnuts and celery, the sour of the lime and the pepperiness of the coriander and the green onion. I got this one from my Cooking Light 123 Recipe Collection, again from Weight Watchers.
My kids ate it too, but they weren't keen on the white parts of the green onion, and my husband's only complaint is that I didn't make enough of it. This recipe says it is supposed to serve six, but they weren't trying to feed my family.
Ingredients:
I discovered this recipe when I lived in London back in early 1995. We had been travelling and eating/drinking our way through Asia through the late part of 1994. As a souvenir we managed to pack on a few extra kilos, so once we hit London, and I started working again, it was back on to Weight Watchers. I bought one cookbook: Weight Watchers Quick Family Meals
This is one of my favourite recipes, because it is quick and easy, and I still prepare this frittata to share with my friends on our casual swimming day.
New Potato, Spinach and Feta Frittata
Serves 4
4 teaspoons oil
1 onion, chopped
1 garlic clove, crushed (optional)
360g small new potatoes, cooked and quartered lengthways
120g frozen spinach, thawed and squeezed
A pinch of nutmeg
5 eggs beaten
120g feta, crumbled
Salt and freshly ground black pepper
Method:
It is important that the spinach is thoroughly squeezed to extract all the excess moisture before using. I find that the easiest way to do this is to place it in a metal sieve and rub the spinach with a spoon.