I'm Here Really!

No, I haven't forgotten my blogging duties. Real life just got in the way for a little bit. Thankyou for emailing me Chantalle - it was very sweet of you to be concerned about #2. I did try to blog on Satuday night but the computer was being temperamental and then I found out that my ISP was having a few problems so I didn't get far.

#2 is FINALLY better. She did just have a virus but it was a doozy and packed a real wallop to the poor little thing. We spent a fairly sleepless Thursday night with #2 burning up, refusing to drink anything, and refusing to doze anywhere except on me. Nothing like a 10kg heatpack firmly attached to your neck! In the end I took her to bed with me and she lay on top of me and we both dozed, on and off, for a couple of hours. Hubby took over at about 3.30am and I got a couple of hours sleep before our day started for real. Her temp stayed around 39.5 until Friday afternoon and then her fever seemed to break. Or so we thought. I had a workshop Friday night so left Hubby home with the kids. He was fine but #2's temp went up again and I got home at 10.30pm to a very hot, very sad baby and a very tired and somewhat stressed Daddy. Another sleepless night and she finally cooled down the next morning. She was grumpy as hell but she was cool. She has spent the last couple of days catching up on sleep and I really hope she gets back to her usual happy little self soon. I have had just about all the whinging I can cope with. #1 was an absolute trooper the whole time - he played quietly and kept himself amused, bought #1 toys and drinks and whatever else she so much as glanced at and was just a great big hero the whole time. I made sure I gave him lots of hugs and told him what a fantastic help he was and how proud I was of him. Of course, now that things are getting back to normal he is being somewhat less helpful and somewhat less fantastic too, but I guess you get that.

I had a market on Sunday morning and then went to scrapbooking for a couple of hours in the afternoon. Hubby was lovely and told me to have a break and enjoy it. I sure did!

Today was #1's first day of swimming lessons. He has done a few lots of swimming lessons in previous years but they have never been particularly successful - he hates getting water in his face (can't really blame him!) and spends more time whining and thinking of excuses to get out of the water than he does learning anything. But, without wanting to jinx anything, today was great. He hopped straight in the pool, joined in all the activities, kicked with the kickboard and had a great time. He didn't want to put his face in the water, and the teacher didn't make a big deal of it so he was fine. We have lessons twice a week for the next 5 weeks and #2 and I will have a swim in the big pool then play in the babies pool while the lesson is on. Fun for (nearly) the whole family!

So, now that thing are getting back to something that resembles normal for our household I have been back in the kitchen. I had two 'kitchen firsts' today - I finally used the steamer that I got for my last birthday, some ten-and-a-half months ago (shhhh, don't tell my Mum after I begged for it!) and I cooked with fresh asparagus. I have only ever used asparagus out of a jar/tin. OMG! What a difference. I am now officially an asparagus lover. This quiche was really easy (especially because I used pre-made pastry!) and so delicious. It was a hit with the whole family, although #1 did pull the asparagus out towards the end and tell me he didn't want any more of the "green stuff" because it was "ewww". I will be sure to make this one again.

Asparagus Quiche

Adapted from Family Circle Delicious Quiches and Flans

Okay, so I need to work on getting all the spears to meet neatly in the middle!

2 sheets frozen shortcrust pastry, thawed
2 bunches fresh asparagus
2 teaspoons oil
1 small onion, finely chopped
1/3 cup cream
1/3 cup milk
2 eggs
1/2 cup grated cheddar cheese

Preheat oven to moderate, 180˚C. Spray 20cm quiche/flan dish with cooking spray and line with pastry sheets, cutting around the edge of the dish. Prick all over with a fork then blind bake for 20 minutes until pastry is golden.

Instructions for asparagus
Wash spears in cool water to clean any residual soil or sand from the tips.
Bend the spears and they will snap at the natural breaking point, to remove the woody bottoms. Steam asparagus spears for about 5 minutes, immediately rinse them under cool water to stop the cooking and preserve the bright green colour. Asparagus is done if it bends a little as you pick it up, and when the thicker end can be easily cut. reserve 8 spears and chop the rest into 2.5cm (1 inch) lengths.

Heat oil in a frying pan and cook onion over a medium heat until soft.

Place cream. milk and eggs in a mixing bowl. Whisk until well combined.

Place onion, cut asparagus and cheese into pastry shell then pour in egg mixture. Arrange reserved spears on top.

Bake 40 minutes, until golden and set.