18th July 2012
In a rush this morning got to
have mom had hospital for physio at 8.30am, then be at work by 9.30 mmm! That’s certainly goin to be fun isn’t it, got
to load car and walk dog too first.
When I asked in the meeting
yesterday morning about one small change that they’d made last week, one of my
members said I turned the tv off at the plug, to which I replied oh you got up
to flick channels and turn it off at night brill. But no she meant she turned the tv off and
went and did something else, the housework, went for a walk, did some cooking
and she felt better for it. What was interesting
was she said her kids felt better because of it too because they now had tidy
bedrooms. Interesting!
I have to agree with her, as mom
is poorly I’m having to do the everyday chores like washing the dishes, doing
the washing etc and yesterday after doing all that and walking Alfie twice my
pedometer read 26,809 steps, which was 11 miles and had earned my 10pp! That’s a busy day and shows you don’t have to
go to the gym or a zumba class to get moving more, doing the housework has a
similar effect.
My mate emailed me to ask how my
mom was and my head cold, I realised I hadn’t even had time to acknowledge my
cold lol, and why is it they always get worse at night, thank goodness for
Night Nurse otherwise I’d feel really rubbish at the moment. I reckon after my last meeting on Thursday
night I’m unlikely to have a voice at all ;-)
Here’s a recipe I’ve been told is
divine, The Pineapple Jam Experiment
Makes about 5 small jars or 2 big ones and total recipe is 38PPs for the whole lot, approx 1PP per tbsp)
1 pineapple
1 lemon
1 red chilli (or more if you're daring)
350g sugar
1. Peel, core and trim the pineapple, then pulp the flesh in a processor or chop finely. Boil up the pineapple peelings in water for 30 mins. Strain and discard all but the core.
2. In a large pan, add the pineapple pulp. Add the juice of the lemon and throw in the lemon skins, add the sugar, pineapple core and 1 litre of the peelings water .
3. Bring to a slow boil until the sugar has been dissolved then simmer for about 3-4 hours until reduced by over half. At this stage, add the finely chopped chilli skins and seeds.
4. Simmer away until setting point is achieved, the best way to find this is to put a saucer in the freezer, then drop a small amount onto the cold saucer to see if it sets.
5. When setting point is reached, discard the lemon skins and core and bottle up!
Gorgeous on cheese on toast, or on a bacon sandwich, or on ham.
Makes about 5 small jars or 2 big ones and total recipe is 38PPs for the whole lot, approx 1PP per tbsp)
1 pineapple
1 lemon
1 red chilli (or more if you're daring)
350g sugar
1. Peel, core and trim the pineapple, then pulp the flesh in a processor or chop finely. Boil up the pineapple peelings in water for 30 mins. Strain and discard all but the core.
2. In a large pan, add the pineapple pulp. Add the juice of the lemon and throw in the lemon skins, add the sugar, pineapple core and 1 litre of the peelings water .
3. Bring to a slow boil until the sugar has been dissolved then simmer for about 3-4 hours until reduced by over half. At this stage, add the finely chopped chilli skins and seeds.
4. Simmer away until setting point is achieved, the best way to find this is to put a saucer in the freezer, then drop a small amount onto the cold saucer to see if it sets.
5. When setting point is reached, discard the lemon skins and core and bottle up!
Gorgeous on cheese on toast, or on a bacon sandwich, or on ham.
I have to admit
that does sound tasty, maybe something to make at the weekend, after all I am
having an episode of housewifery so making jam would just be the icing on the
cake I shouldn’t be eating so to speak!
If you’re healthy and walking
about, then you should be happy whatever you weigh, if you’re not smile baby –
you’re gorgeous xx
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