I spent most of Tuesday doing my mummy in law’s and our English guest’s hair. For Mil, I just touched up her regrowth, gave her hair a little trim and topped it off with a blow wave. For our English guest, on the other hand, a full makeover was the order of the day. She gave me full control and wasn’t afraid of letting someone she had just met make such a drastic change to her appearance. As she said, this trip to Australia is all about making changes in her life and discovering new things.
It was a long and tiring day for me, 2 hairdos, looking after a 10 month old, taking kids to swimming lessons and cooking the family meal. Not to mention stopping for the occasional scratch and to have something to eat. By the time I had finished, I had 2 gorgeous looking women in my midst and I was far too buggered to take the kids swimming, not to mention that I finished doing hair just 5 minutes before we had to leave and I still had to feed the baby! I was exhausted but at least the makeover was a huge success. Bloody hell, I still had to cook dinner and have it on the table by 6.30 so the kids could get to bed and I hadn’t sat down since 11 am. What am I whining for? I used to work 12 hour days without a break or a chance to sit down
Early in the day I got some veal strips out of the freezer. I had planned to be experimental and come up with something truly amazing, with a couple of side dishes as well, not to mention a completely different meal for me as I don’t eat veal or beef. Needless to say, there was no way this was going to happen now. If it meant that I had a can of tuna on crackers, so be it. You know, sometimes the best meals come from minimal effort and or ingredients and my “not stroganoff” is a testament to that….I ate it and thoroughly enjoyed it and my partner was very annoyed that there were no left overs (3 days later, I’m still hearing about it). Unfortunately, in my fatigue I couldn’t be bothered peeling potatoes so decided to chuck the rice cooker on and then forgot
1 kg of veal strips
4 cloves of garlic, crushed
1/2 litre of chicken stock
4 small carrots peeled and cut into “straws”
1 leek, sliced
1 1/2 cups of frozen peas
1/2 tsp of citric acid
1 tsp of salt
2 tbsps of water
2 tbsps of potato or corn starch
oil for sauteeing
Heat a little oil in a large fry pan over high heat. Toss in half the veal and 1 clove of garlic and cook until just brown. Don’t over cook or it will become really chewy. Remove from the pan and set aside in a bowl. Cook the remaining veal with another clove of garlic then remove to the bowl. Add the leek, carrot and remaining garlic to the pan and sautee until just tender then add the veal, citric acid, stock and salt. Bring to the boil then reduce heat and simmer for around 10 minutes. Add the peas, bring back to a gentle simmer then stir the potato starch into the water and pour into the pan to thicken the sauce, stirring continuously. Cook a further 5 minutes then serve with mashed potato or rice.