____________ line drawn, fun had!

27^th May 2018

The number one skill in life is not giving up.

Yesterday was fab, it wasn’t what had been planned but we had a great chilled out day.  I’d booked a table for lunch, but ended up cancelling it after changing the time, three times.  Lynne came over and then the lads arrived to fix my summerhouse roof, it took a couple of hours and I can happily say it survived the storm.

Then the sun came out and we ended up in the garden relaxing, having a good chat with the lads, mom really enjoyed having a different audience too which was lovely.  I think after just chatting with Lynne that maybe for her birthday we need to stagger the visitors so as not to overwhelm her and to give her full attention when they are there.  At least that way if the weather isn’t great, we’ll be able to fit folk in the house.

When they’d gone we realised we hadn’t eaten so we went over the co-op and didn’t choose wisely!  I did eat some strawberries though, to go with the sausage roll, the cheese and onion roll and the, oooo the nuts, the honey and salted sensations, I’d forgot about them for a minute, I was just about to type and the handful of tear and share walkers cheese and onion.  Thankfully the tear and share crisps are thicker cut that normal ones so I wasn’t keen and left.

It was all we ate all day, and apparently I went to bed ten minutes before everyone else as they woke me up to go to sleep!

Now for a healthy day, a good walk with Alfie, something delicious for lunch, I’m thinking the veggie burger I was going to eat yesterday!  Then lots of attention spent on mom and relaxing in the house I think, I don’t reckon the weather is going to be good.

I’ve got loads of white fish in my freezer so I need to think of something to do with that this week, any suggestions gratefully received.  Here’s a couple I’ve come across on the WW website.

 

Chunky fish fingers

Feeds 4, 3 Points

6 slice Calorie Controlled Brown Bread 8 Points

400g Cod, raw (4 x 100g) each cut into long fingers

1 medium, raw Egg, whole, raw, beaten

250g Peas, fresh or frozen

12 ¹⁄₂ g Mint, Fresh (half a 25g pack)

2 tablespoons Lemon Juice, Fresh (juice of half a lemon)

4 tablespoons, heaped Quark 3 Points

1 tablespoons Low Fat Natural Yogurt

1 tablespoons Dill, Fresh

1 teaspoons Capers, in Brine

25g Pickled Gherkins, drained, finely chopped

Put the bread into a processor and whiz to make crumbs. Transfer to a dish. Dip the cod pieces in the crumbs to coat, then the beaten egg, then back into the crumbs to coat thoroughly.

Preheat the grill to medium high and grill the fish fingers for 10 mins, turning once.

Meanwhile, simmer the peas into a pan of water for 3 mins or until tender. Drain, then whizz them in a processor briefly with the mint, until half puréed. Set to one side and keep warm.

Mix together all the ingredients for the tartare sauce in a bowl and serve with the fish fingers and mushy peas.

 

Crumbed fish burger with coconut mayonnaise

Feeds 4, 8 sp each

1 ¹⁄₂ tablespoons, level Plain White Flour 3 Points

120g 0% fat natural Greek yogurt

¹⁄₂ clove(s) Garlic, crushed

55g Corn flakes, crumbs 6 Points

2 tablespoons Coriander, fresh

¹⁄₄ teaspoons, level Ground Cumin

400g Cod, raw, 4 x 100g skinless, raw fillets

1 tablespoons Desiccated Coconut 3 Points

1 tablespoons Reduced Fat Mayonnaise 1 Points

4 medium Granary bread roll(s), split in half and toasted 19 Points

¹⁄₂ individual Cucumber, sliced

2 large Tomato, sliced

90g Carrots, raw, peeled into ribbons

115g Cabbage, shredded

Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a large baking sheet with baking paper.

Put the flour on a large plate. In a small bowl, combine 2 tbsp of the yogurt with the garlic and season well. In a separate bowl, combine the cornflake crumbs, coriander and cumin.
Coat a fish fillet in flour and shake off any excess. Using your fingers or the back of a spoon, lightly spread ¼ of the yogurt mixture over both sides of the fish, then sprinkle with the cornflake mixture until evenly coated. Put on the prepared tray and repeat with the remaining fish. Bake for 15-18 minutes, or until crisp and cooked through.

Meanwhile, make the mayonnaise. Toast the coconut in a small dry frying pan over a medium heat, stirring often, for 2 minutes or until lightly golden. Set aside to cool.
Once cool, combine the toasted coconut and the mayonnaise with the remaining yogurt in a small bowl and season to taste.

Fill each of the rolls with a few slices of cucumber and tomato, a fish fillet, a spoonful of the coconut mayonnaise, a few carrot ribbons, and some red cabbage.

Right I’m off, birds to feed, dog to walk, mom to sort. Enjoy your Sunday BeYOUtiful x

OOo  moms funding raising update, we're at £233, awesome, if you haven't already

The easiest way to donate is to text BAYF58 £1 or whatever value you want to send to 70070 or click the link and donate via this page.

https://www.justgiving.com/fundraising/moms80
I read a facebook post this morning from a members saying,

After a very difficult 8 days spent looking after my amazing dad, I can say with confidence that the NHS is in crisis!  The amazing staff are run ragged and I believe that patient safety is put at risk due to lack of staff, particularly care staff and physio’s.  Fortunately for dad he has a wonderful family who are at the hospital ensuring his basic needs are met alongside the angels who must be wondering what is happening to all of our beloved NHS.

I'm not going to get into the politics of it all but if everyone does a little bit of fundraising this summer and gets involved in the https://nhsbig7tea.co.uk/ events then that's got to be a start.