Kids. The spice of life. Lately I've been trying to appreciate the
good parts and let their sheer innocence, individuality and complete cuteness
wash all over me. When they’re good, it’s amazing to just sit back and watch how fascinating they really are .It can really make a difference
to your day as a mum.
Tonight I read to Summer a book from the library called “My
mum is having a baby”. It’s so true to
life for us as the baby is even due in May.
So when it talks about the eggs in the mums ovaries she asks about what
they are. I explain that all girls have
them but can’t have a baby until they are a grown up woman. Well she went into a fit of panic clutching her stomach saying “I
don’t want eggs in my uterus!” I laughed so hard I physically couldn't read the
book for about 5 minutes.
Bye the way, we thought lately she was ok with the 50%
chance that the baby could be a boy. But
tonight she can’t wait to know and really wants a girl. We’ll all know in around 9 weeks miss Summer.
Anyway, chillies and tomatoes are all in season so I
honestly recommend you try this. It’s
not too hot, just sweet enough and is great on everything from tofu to salad
sandwiches. This makes 3 small jars of jam so you could easily double it. Yum!
5 – 10 chillis depending on size and strength (I used 10
small but not too hot chillis)
1 red capsicum
1 clove garlic
20g fresh ginger
500g tomatos
250g raw sugar
80g apple cider vinegar
Juice of 1 lemon
1 tsp salt
- Deseed chillis and red pepper and place with garlic and ginger in Thermomix bowl. Chop on speed 6 for 5 seconds and scrape bowl down
- Roughly chop tomatoes and add to bowl with all other ingredients
- Cook on Varoma temp speed 3 for about 50 minutes or until thick and jammy
- Tip: cover with steam basket to avoid splattering or even place Varoma on top for part of the cooking part chilli scented steamed veggies
