OK, the novelty of watching DVDs with sick Sprog 1 has worn off. The days are passing in a haze of Doctor Who re-runs and unmade beds. (Who am I kiddding? The beds are always unmade, unless visitors are coming.) Anyway, there’s a lot of mess, and I have even less time to clean it up than usual. Sprog 1 keeps pleading with me to watch TV with her, to make more infuriating Daily Telegraph dinosaur models with her. Because I’m lazy, I’m easy to seduce. But enough is enough. It’s Husband’s day off and we need to do something vaguely romantic with our Sprog-free hours, before we give up on each other. Husband reckons he’s been on a charm offensive of late. I was very amused when he told me. Much guffawing ensued. Apparently, if he wasn’t on this “charm offensive”, he would have been quite tetchy about all the caustic remarks I’ve been making, like: ”Thanks for all your help with the kids this morning” as he saunters out the door after rising an hour after me, showering, shaving, dressing, feeding himself and leaving. But because he’s on a charm offensive, he just laughed when I said it, like I was the wittiest woman on the planet. Anyway, we’re hoping to finally get that walk on the beach I’ve been wanting, followed by lunch together. His pool-bomb back is on the mend, his man flu is gone, Sprog 1 must be gone too. Husband and I will trip gaily along the sand, gaze adoringly into each others eyes and let bygones be bygones. We’ll rediscover the love that first sprang between us 20 years ago and pledge to spend another 20 years together in blissful harmony, with no more heated disputes about nights away in the Hunter Valley. Well, that’s the plan anyway. I’ll let you know how it goes.
TONIGHT’S MENU: Spicy salmon. I’ve adapted it from The Australian Women’s Weekly “Healthy Eating” series. Quite yummy. I serve the kids fillets sans marinade.
4 salmon fillets; 1 tablespoon sweet paprika; 2 teaspoons ground ginger; 1 teaspoon curry powder; 1/4 teaspoon chilli powder; 1/4 cup malt vinegar; 1/4 cup tomato paste; 1 cup dry white wine; 2 cloves crushed garlic.
Method: Whisk marinade ingredients together. Place salmon fillets in a dish and pour marinade over them. Refrigerate 3 hours or overnight. Drain fish, reserve marinade. Roast fish in oven for 20 minutes at 200C. Heat reserved marinade in a pan, bring to boil, simmer 1 minute. Drizzle over fish. Serve with veg or salad, chips and the rest of the wine. Cheers!