"Mum can I ask you a question?"
I replied "Of course! You can ask me anything anytime!"
Although I was thinking back to all the times he has probably tried to ask me stuff and I was so busy with 400 million things going on at once I forgot to listen.
As he would say...... "Epic Fail!"
Anyway....his problem was this:
"There is a kid at school who wants my mobile phone number & I don't want to give it to him"
Straight away I was in a situaution totally foreign & unfamiliar......I knew all this stuff was gonna come at me. By that I mean all the stuff I have NO IDEA HOW TO HANDLE!!!!!
In the dinosaur age when I was a child we didn't have mobile phones.
So I said to him ...."I'm gonna have to think about that and get back to you. I'll talk to Dad too & see if he has any bright ideas"
His ideas were really bright & really funny....but not fit for publication! They certainly made us all laugh!
We still haven't really come up with any ideas that he feels comfortable with apart from telling this kid that his mum says it is an EMERGENCY phone only and that if he wants to ring him he can ring the home number.
All I can think of is it's time to buckle in......Here we go into our journey of the unknown....Wish us luck!
Tonight's dinner is Beef & Guinness Pie.
I need some good ol' fashioned food to make me feel like I am not totally out of my depth!
GOURMET GIRLFRIEND'S BEEF & GUINNESS PIE:
WHAT YOU WILL NEED:
- 500g beef shin (gravy beef)
- 1 large onion
- 4 cloves garlic
- 3 bay leaves
- 3 carrots
- 1 can of Guinness (and another for the Chef!)
- canola oil
- S & P
- Puff pastry
- egg (for pastry wash)
Finely dice onion & garlic.
Add oil to a pan and fry till translucent.
Dice beef into large chunks and roll in flour to coat.
Add to pan.
Cut carrots into large chunks.
Open Guinness and add entire can to pot. Add bay leaves.
Add salt & pepper.
Stir ingredients through.
Bring to simmer.
I make a cartouche to cover (essentially this is just a piece of baking paper cut to cover the ingredients to prevent drying out) Click HERE to see a little video on how to make one.
Transfer to oven at 150C and cook for 3 hours.
After 3 hours remove from oven and cut pastry to size.
Remove cartouche and place pastry on top of braised beef.
Brush with egg wash and place in oven at 180C for 10-15 minute or until pastry brown.
Serve with creamy mash & a crunchy green salad....and a COLD FROTHY GUINNESS of course!
Today's listening pleasure is from Gil Scott-Heron- "I'm new Here":