Talking on the phone

It's no secret that I quite like to talk.

I am actually really really good at it.

Sometimes I even say great stuff.

And if being good at it means doing it a lot.....

Well then perhaps I might even be a total winner.

Blue ribbon material.

Champion of the show even.

I totally wear my heart on my sleeve.

Hmmmm....you may have guessed that part if you come here often.

I think about things a lot too.

And sometimes- yes sometimes- I even think before I speak!

Other times I totally don't and get myself into trouble......

I am also really quite good at talking on the phone and in these modern times I am awesome at talking on Skype (waves to my beautiful Paris peeps!). 

Hubster on the other hand.........

It's the growing up in a house without one that has made him a full phone-o-phobe.

Growing up in a small country town it was quicker for him to hop on his treadlie and ride around to tell his mates face to face than it was to talk on the phone.

He has just never got into the phone groove.  A phone is a means to convey information, to book appointments, to conduct business.  It ain't a thing you do for pleasure.  No...phones & pleasure definitely do not go together.

Luckily we moved in together pretty quickly all those years ago so I didn't have to torture him with phone calls.

So when I saw this lovely lovely phone light at a very very lovely store  I HAD to buy it for him.
I just knew it would be a phone he would actually use EVERY. SINGLE. DAY!

I bought it from The little Shop of Handmade. click here to go to their Facebook page.

GOURMET GIRLFRIEND'S FISH PIE RECIPE:
I love fish. This is a great way to cook fish if you are bit overwhelmed by the idea of it.

WHAT YOU WILL NEED:

• 500g firm fleshed fish (ask your fishmonger ) cut into large chunks
• 250g peas
• 1/2 bunch of dill
• 1/2 bunch Italian parsley
• 3 tablespoons butter
• 3 tablespoons flour
• 300ml milk
• 100ml cream (optional)
• 200g good cheddar (grated) also optional
• 2 bay leaves
• 300g potatoes (you can use others but I had bought some glorious Kipflers at the farmers markt on the weekend)
• 1 tablspoon dijon mustard
• salt & WHITE pepper
• 1  onion, finely diced
• 1 clove garlic, chopped finely
• 1 sheet of puff pastry (or enough to cover your pie dish)
• 1 egg, whisked ( to brush pastry)

METHOD:
Scrub your potatoes well. I like to leave the skin on as all the goodness is there but you need to make sure you scrub really well so you don't have gritty spuds!

I used beautiful Kipfler potatoes from the Farmers Market on the weekend.

Boil in salted water till nearly cooked.  Drain, chop into similar size chunks as the fish and set aside.


In a medium size saucepan melt butter on a medium heat.  Add onion, bay & garlic and cook until onion is translucent.


Add flour and cook for a minute, stir well.  The mix will be quite dry.  


Add milk slowly, stirring constantly.  I use a whisk to make sure there are no lumps.

Continue to stir until roux has thickened.  Add dijon mustard and stir well


Remove from heat and add peas, chopped herbs, cooked potatoes and fish.  Season well.

Pour mix into pie dish.


Place puff pastry over the top and brush with egg.

Place in 175C oven for 25 minutes or until pastry is brown.

I served it with my Fennel & Brussel sprout salad.....mmmmm super yumolicious.

Here is Thom Yorke with his heart on his sleeve.......... I will NEVER get sick of this track...not EVER.