THIS new normal is far from normal isn’t it?
I’ll be honest, I’m finding it tricky finding the right thing to write about during such an unfamiliar time.
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There is a fine line between choosing a topic which is too heavy – because the world feels heavy right now – and something which feels too superficial.
But bear with me. One thing I have really noticed since our brood, wife, husband and four children, has been locked up together, is how much we flippin’ eat.
Our house feels like it’s full of locusts with these children.
Like millions of other parents, I have turned into a baking enthusiast.
My normal stash of sweet treats – a children’s party bag full of fizzy, chocolatey delights and hidden in the back of a cupboard – has long since been raided.
And with no soft-play parties on the horizon (I never thought I’d see the day when I’d be wishing myself into a room full of 20 giddy kids) it’s unlikely I’ll stock up any time soon.
So instead, it has been left to me to rediscover my inner Mary Berry and rustle up the odd cake and biscuit for those dark moments when the craving hits home.
So far I’ve made a variety of banana breads, shortbread, cookies, cupcakes and flapjacks.
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I’m just eating my way through spare time
I tell myself they’re healthier than shop-bought snacks, but if I’m honest, I’m just eating my way through spare time.
Plus baking counts as home schooling doesn’t it? I’ve found some other inventive ways to perk up mine and my little inmates’ snacks during lockdown too.
Take an apple, or any fruit, and cut it up with a fondue of something sweet to dip it in.
My personal favourites are honey, Nutella and peanut butter, and I sometimes even add a little pot of sprinkles to jazz it up.
My most trusty go-to is a tortilla flour wrap.
Check your cupboards – you probably have a packet lying around and they last for ages.
Pop one in a pan, add your ham and cheese, add another one on top and flip over.
There you have it – a twist on a crispy ham and cheese toastie.
Any wraps you have left over you can cut up into triangles, pop on a seasoning like salt and paprika and then pop in the oven on a low heat.
After five or ten minutes you have tortilla chips.
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Left over cooked veg? Put in a bowl, mix in some flour, two egg yolks and season.
Then whisk the egg whites until stiff.
Mix that into the vegetables and spoon into a hot pan.
Cook on each side for five minutes or until browned.
Voila! You have veg fitters. They are yum with an egg on top or alongside some meat.
Add chilli too.
I know none of these are revolutionary but every little helps.
And if all else fails – a spoonful of Nutella straight from the jar always hits the spot.
