Kim cleans bird poo off Mrs Woog’s window and that’s really the pinnacle of the whole thing. Ho ho ho.
It seems ludicrous to give you a potato salad recipe. I mean, thousands of them already exist and mine changes basically every time I make it. But this one is a bit of a dinner winner.
- 1.8-2kg potatoes, whole and unpeeled
- 10-12 strips of streaky bacon
- 2-4 green shallots/spring onions, depending on size
- 6 eggs
- 200g mayonnaise
- 4tbsp buttermilk
- 2tbsp maple syrup
- 1tbsp apple cider vinegar
- 1 heaped tsp seeded mustard
- good pinch of salt
- heaps of freshly cracked pepper
- Boil the potatoes until a skewer easily goes through them
- Drain and let cool
- Peel the skin off and cut into dice or rounds, whatever takes your fancy.
- Cook the bacon until quite crispy (think you want to be able to crumble it or roughly chop it into smallish pieces)
- Slice the shallots/spring onions thinly
- Hard boil the eggs
eggs in cold water, bring to the boil, boil for about 9 minutes
drain and run under cold water until they're cool enough to handle
peel while the water keeps running over them
- Grate the eggs on the fine side of a box grater
- Gently mix everything together
- Mix everything together, have a taste and adjust as needed (sometimes I add more vinegar)
The flavours develop if you can make it ahead of time and let it sit in the fridge
- Add about ⅔rds of the dressing to the potatoes, have a taste, had more dressing until you get a coverage and consistency you like.
For those of you not comfortable/sorted/happy to use iTunes or an android thingy, here are links to the first five episodes via our podcast service and iTunes:
Episode 1 – period pants and vegan butchers
Episode 2 – would you get your kit off in a forest?
Episode 3 – the one where we get our rant on
Episode 4 – Mrs Woog is poorly, Mrs Berry is forgetful and riding off the back of a week of unprecendent inexplicable rage. There’s tea, solving the world’s woes, the realisation we can blame everything on oestrogen and a fair wodge of opinion. Oh and Kim’s pathological hatred of bike sharing.
Episode 5 – We’re fast and furious this episode with Kim getting Gilligan’s Island and Rugby League confused while Mrs Woog embraces the downward dog to avoid her husband.
So, for the last couple of months, Mrs Woog and I relaunched our podcast with a flash new name and even a fancy logo.
Welcome to The Hot Flush, the premier podcast for the perimenopausal.
Basically it’s a support group for women who now have to spend a good part of their day plucking chin hairs, trying not to kill anyone, containing a reenactment of that scene from Carrie, not falling asleep standing up or indeed just trying to get some sleep. And then there’s the sweats.
And still we manage to laugh.
We’re up to episode five, so you better hop to it.
The link below takes you to our iTunes page.
I implore you to listen, subscribe, leave a comment and rate.
Basically because Woogs and I want to rule the world. No biggie.
Years ago, before blogging was a bloodsport, there was a little group of us from all over the world who entertained each other endlessly – me, Bec, Mary, Duyvken, Blackbird, Badger, Fish, Eleanor and more!
And then there was Joke. The impeccably well dressed, yes, even on the interweb, erudite Joke. The man who voluntarily lives where its 100+% humidity everyday and does things like caters a sit-down Thanksgiving dinner for about 1,000 people all by himself* in his backyard.
He gave me this recipe. It is fantastic. It can take many forms depending on the dried fruit and nuts you add. When I first made them the boys rejected them and I ate the whole batch. Hashtag proud.
When I made them this week I just had sultanas and dates in the cupboard so that was all that went it. They are still delicious. This time I’m onto making my third batch in two days because the boys like them now**.
minions two sons help
** of course they do.
- 1 cup of a mix of fruit and nuts, any mix you like
- ½ cup rum (or brandy) or ¾ cup water
- 80g butter
- 1¾ cups rolled oats
- 2tsp cinnamon
- 1 cup plain flour
- ¼tsp baking powder
- ¼tsp bicarb
- 1½ cups brown sugar
- 1 egg
- 2tsp vanilla
- Preheat oven to 180C and line a biccie tray
- Combine the fruit and alcohol in a saucepan and simmer until all the liquid has been absorbed
- Melt the butter in a frypan, then turn the heat down, add the oats and cook, stirring fairly constantly, for five minutes
- Add the cinnamon, flour, baking and bicarb powders
- Whisk the brown sugar, egg and vanilla together
- Combine everything until it all comes together
- Place heaped tablespoons of mix on the tray, then press down slightly (they won't spread much)
- Back for 13 minutes.