August 31, 2013

approximately 13 months of age

At approximately 13 months of age, Hugo dared to take his first unaided steps.  I missed it.  I was at the shops, but Will and Ollie looked up to see Hugo take ten or so zombie style steps before they cheered, the commotion no doubt causing him to plop down onto his padded bottom.

Three days later, he did it for me, a personal show, his little arms outstretched, knees locked, hips swivelling as he lifted his little feet only a couple of inches to shuffle across the floor.

Then about a week after that, he decided being a baby is so passe.  His brothers can kick and scream like the best of them, so why should he miss out?  Especially when his mum is stopping him from climbing into the oven.  That's the time for a face down, fist pumping, snot streaming tantrum.

Then there's absolute blind faced cheek that comes with meal times. Don't like what you've been given to eat?  Fling it across the room and look out of the corner of your eye at your parents before chuckling to oneself that you've discovered yet another way to amuse your brothers/feed your dogs and incite a reaction from your parents, all at the same time.  Now that's multitasking.

No longer a baby is this kid.  He's the third instalment of the saga that is the made-for-tv movie of our nutcase lives.  This week's cliffhanger:  Will Ollie recover from his mega cold and perforated eardrum in time for the local school fete this weekend?

August 1, 2013

green curry

Here is a green curry of pumpkin, mushrooms, spinach, fresh corn and lentils, inspired by the amazing curries at Brisbane's Kitchen Sanitarium, which has become a regular weekday lunch venue. (Which reminds me, we must go to Taro's again soon.)

Fry a finely chopped onion in a little oil.  Add 1/2 jar of Volcom green curry paste (or a sachet of the Mae Ploy brand) and fry for a minute or two.  Add about 1/4 of a butternut squash, chopped into 1" cubes, plus a few smaller pieces (to melt into the curry sauce).  Add in 500ml of coconut milk (the Ayam brand is best) and about a cup of water or stock.  Simmer until the pumpkin is just about tender, then add a handful of chopped mushrooms, cook for a little longer before adding fresh corn kernels, 400g of cooked lentils (tinned is fine, brown/Puy/black lentils work best) and about 200g spinach (frozen would work fine) and a handful of shredded coconut.  Season with fish sauce and palm sugar to taste (I added 1-2 tablespoons of each), a healthy dose of lime juice (I squeezed the bejesus out of one quite juicy one), chopped coriander and serve with steamed rice, topped with fried shallots, coriander leaves and more shredded coconut.

Eat in big, deep bowls, in front of a tv.  Or your significant other if that floats your boat.

Really, really, really tasty.
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