weekend in photos

It is nice to finally have weekends that aren't consumed by settling in to the cottage type errands.  Marco wanted to check out Birmingham but we didn't get to that, so another weekend.

We watched Rafe for John and Jenevieve on Friday night so they could have a nice date night out.  It was so cute to watch Marco be such a sucker.  Oh its five minutes before your bedtime but you request some juice Rafe?  And crackers too?  Yeah man, no prob dude!

We waited for an IKEA delivery all day Saturday and then had John, Jenevieve, and Rafe over Saturday night for dinner.  I made a tomato glaze meatloaf from my Smitten Kitchen book.  This braised red cabbage, and some classic roasters.  I also made this peach and honey sangria since it was an abnormally warm day.  Jenevieve made cannoli cups with fresh homemade ricotta that I am still thinking about.

Sunday morning we explored a few new trails around the village.  One used to be the old railroad (now covered) that starts at the Old Railroad House in the village.  I had run four miles of it a few days before.  Marco, Henry, and I explored two miles of it.  Village life has been good to Henry, he is looking lean.

Sunday afternoon Marco and I enjoyed a countryside drive to discover some neighboring villages and do some pub scouting.

We are finishing up the guest bedroom.  We are getting excited for our spring visitors, starting with Marco's parents in early April.

And finally, the daffodils are starting to pop up around the village.  (These are from the market, I wouldn't dare!)

dublin chili

I scored some major wife points last week when I made this Dublin chili.

I didn't bother to look for chipotle chili in adobo sauce at the grocery.  Instead I added a little extra chili powder and some brewed coffee leftover from that morning (at the same time I added the Guinness). And I too like the organic, fresh vegetable stock from Waitrose, Gwyneth, but I just used vegetable stock cubes I already had.

baked camembert

 

For the holidaze: a first course or dessert that is so simple.  Seriously, your guests will love you.  Serve it naked or top it with olive oil and your favorite winter herbs.  Serve it alongside a chili or fruit jam and warm, crusty on the outside chewy on the inside, baguette. 

Here is Jamie Oliver's recipe.


images from lovebryony and BBC food.