It is super busy at Chez GG.
In between the usual incredibly busyness of raising my five boys, I am also doing all the final finishing touches to the GG Renovation.
The upstairs bath went in yesterday and despite no electricity up there, a mirror still to be fitted on the wall and a few other bits n pieces, I lit candles and soaked in there.
Oh yes I did.
I have also been making time to read again. I sat out in the winter sun and finished a book recommended to me - AM Homes 'May We Be Forgiven'. I could not put it down.
Have you read it? I highly recommend it. Dark & funny and confronting yet uplifting and wonderful at the same time. I found it compelling reading.
Last year when I started my health kick, turning a new page on my life, I also promised myself I would not only be focusing on the physical parts of my health but the soul health parts too. They go together don't you think?
For me reading is one of my greatest pleasures. I feel so pleased that it seems that I have passed on this love to my children too. They all crave reading time and get so sad if I withdraw it from them as punishment.
When I am not in a reading books kind of groove I know that my balance is out of whack.
I asked a few people the other day for a book recommendation and was thrilled to see how many people responded- and with such a variety of books.
This week I also loved reading about this new project that my friend Michelle is part of- go over here to have a look.
And I looked at this recipe and really wanted to make it immediately!
I hope your week is going great guns.
Do share what you have been up to.
Do you love reading?
What is your fave this year?
GOURMET GIRLFRIEND'S CHARRED CORN AND CRAB CAKES with sweet chilli sauce:
Working at home has lots of benefits. One of the best ones is being able to make nice lunches.
This was one I made this week to cheer myself up. It worked.
I bought the crabmeat fresh from my fishmonger.
WHAT YOU WILL NEED:
- 150g crabmeat
- 2 fresh corn cobs
- 1/2 bunch of finely chopped fresh coriander, rinsed WELL.
- 1 clove garlic
- 1 red chilli (optional- remove seeds if you don't want it super hot)
- 1/4 cup SR flour
- 1 egg
- 1/4 cup sweet chilli sauce
- juice of a lime
- 1 teaspoon fish sauce
- S & P
- rice bran oil
Peel the husks off of the corn cobs and using tongs hold it directly over the gas flame till lightly charred all over. Now cut kernels of the husk and divide into 2 equal portions.
Blitz the coriander (roots and all!) with one half of the corn kernels and the garlic and chilli until a rough paste.
In a large bowl add the blitzed mixture in with the other half of the kernels, the crabmeat, the egg & the flour. Mix well and season.
In a small bowl mix together the sweet chilli sauce, fish sauce and lime juice & set aside.
Heat some rice bran oil in a non-stick pan till medium/high and add large tablespoons of the corn and crab batter. I did about 4 at a time.
Fry for 3-4 mins each side and set aside on paper towel.
Serve with sweet chilli sauce.