Its been a long 6 weeks with little t having a cast on his leg, the weather has been mainly wet and cold so taking a little one out with a broken leg hasn’t been an option. He soon figured out how to get around the house with his cast on but now its off he has to get used to walking again, he keeps trying to put pressure on it but its been less than a day and is hurting. He should be back to normal within 6 weeks, he is very determined to get moving again, so i have no doubt he will keep trying until it no longer hurts.
Easter weekend started with crafts on friday, we found some easter eggs with patterns on from google search and printed them out, then stuck them onto some card. Little t and little s enjoyed colouring and sticking things to their eggs, then we cut them out and displayed them on our door, they always love to see their crafty work displayed.
We made brownies on Saturday and our oldest and her hubby came to stay, My brother in law, sister in law and their 2 little ones also came over for a visit. Its always lovely to see family and little t and little s love to play with their cousins. I didn’t see the kids much on the Saturday as they were too busy playing which is a change from the usual clingy babies especially little s, who has been paticularly clingy for months, she wants to be held but won’t go in her carrier, so its been difficult trying to get everything done and there just doesn’t seem to be enough hours in the day at the moment to do everything.
We were able to fit in some work over the break too, its becoming a family business, which isn’t a bad thing as one of the pillars of health is healthy family and what we are apart of as a whole is also like a family, we have realised its much more than we first thought and the more we learn and experience it, the more we love it, thats why it never seems like work, we enjoy it so much and are very excited with what the future holds .
On Sunday we made my favorite Roast dinner, Pork! In the midst of the busyness I only managed to snap a before photo of the Pork and an after photo of the Yorkshire puds, its not something we have regually in fact we haven’t had a roast dinner since Christmas, being on a low budget we just have them for holidays and special occasions, which is ok for us.
We absolutely love this recipe, we cook the pork in our slow cooker, with some vegetables, fruit, fruit juice and herbs. The pork falls apart and isn’t dry, I’m not a fan of dry meat! We use this recipe for all sizes of pork because the mix is mashed up afterwards and served as a sweet potato and apple sauce. We like to buy our pork from our local farm shop if possible as it has less fat on it, a joint with too much fat makes the sauce mix unusable because its just full of fat!
The Yorkshire Puddings were simple to make and rose really well, i wasn’t to sure they would as we had less eggs than the recipe called for but I altered it and everyone loved them, especially little s as it was her first time trying them.
Slow Cooker Pork
1 medium sweet potato chopped into large pieces
2 organic gala apples cored and chopped
2 small red onions chopped in large chunks
1 cup apple juice
Pink himalayan salt and black pepper to taste
1/2 tsp of each cinnamon, dried basil, dried rosemary, dried marjoram
Chop up sweet potato, red onions and apples.
Place half of them on the bottom of the slow cooker and place the pork on the top.
Pour over the apple juice and salt & pepper.
Add the rest of the sweet potatoes, red onions and apples around the pork and sprinkle the herbs over everything.
Cook on high for approx 4-5 hours or on low for 6-8 hours. The pork should be tender and easily break off.
Once you have removed pork, mash the remaining mix and serve as a side.
1 cup flour
1/4 kallo cube disolved in 100ml boiling water
3/4 cup milk
Preheat oven to 210 degrees c.
Cover the bottom of a 12 hole muffin tin with advacodo oil and place in the middle of the oven.
Whisk eggs into flour and add milk to disolved kallo.
Gradually add liquid to flour and egg mix whilst whisking.
Once completely mixed and the oil has heated, remove muffin tin from oven and fill each hole just over half way.
Place back in the oven and close the door, don’t open it during cooking.
Cook for 20-25 minutes.
We served ours with broccoli and cauliflower cheese, roast potatoes, carrots and parsnip.