Tomorrow, and tomorrow, and tomorrow, Crepes in this petty pace from day to day

[CointreauVersial]

Anything but the C-word!

Much courage Herbs. They'd be lucky to get you.

Molly aren't bonobos the ones that bonk all the time? Bonk to say hello. bonk to say 'you're welcome '
Etc..They are the black fluffy ones aren't they?

Is shame related to ashamed?

Thanks for the recipe Cremo!

Go get 'em, Herbs!

Herbs, mucho good luck!

Yes, Molly, I reckon so. Shame can ruin lives, be embedded in systems of social control, and pass down generations. Embarrassment is what Stropps is if she doesn't get to her field in time. 5[grin4]

Crepeys, my brackets don't work - look - numbers come too - what the hell do I do?

I think shame is the only appropriate emotion for your numbers, Lalsy.

Good luck, Herbs, again!

Bonking like bonobos is better than not bonking, appaz. Chimps do hitting instead.

Herbs - very best of luck!

Tonight's Quick Meal:

Groundnut Stew for Two

1 onion
1 or 2 scotch bonnet chillies, deseeded unless you're mad
1 tin chopped tomatoes
1 heaped tablespoon peanut butter
1 tin butter or canelini beans
2 chicken breasts (or one large)
Salt and pepper

Fry onion in a bit of oil. Chop the chicken breasts and add to pan to bring a bit of colour to their cheeks. Chop chilli finely, avoiding contact with eyes. Add to pan and give a bit of a stir. Add chopped tomatoes and stir in peanut butter. Add canelini beans. Season well with salt and pepper. Cook for 20-30 minutes until chicken is cooked. Serve with wilted spinach and rice.

You may need a bit more peanut butter - it should be a thickish consistency, not runny. Works well as a vegetarian option without the chicken (I usually add more beans, and if I am making it for veggies, I'd use one tin of canelini beans and one of butter beans for a bit of variety. Or you could use kidney beans, borlotti or those brown beans you get in tins. But the white beans are traditional. The scotch bonnet chillies add an almost floral aroma and flavour, but you could use other chillies if you have them. The chilli should be quite hot though, to cut through the richness of the peanut butter. And it does need quite a bit of seasoning.

I love the look of that. We had a slightly unexciting if edible spaghetti with a tomato-based sauce with tuna and prawns and peas. Also salad.

I've given up hope of being able to handle the IT system. I'm tired and cross.

That sounds delicious - will have to buy and hide peanut butter (expensive in France).

Good luck, Herbs!

We had Chicken Zorba last night - an ancient Sainsbury's recipe card dish that we've been eating for about 20 years! Served with a tomato & cucumber salad

www.bbcgoodfood.com/user/177388/recipe/chicken-zorba

AHA
I picked up the phone, got the course leader who says “this is ridiculous, you should have had some tuition” and I’m going in for 12 noon. This is the advantage of living so close.

Teaching observation over! Went ok, but not enough time for all my ideas.

It's like the apprentice. All five of us sitting about, sizing each other up. My money's on the lovely Somali lady.

My money is on you, Herbs.

And so should yours be.

Fingers all crossed here.

Mine too.

BTW I am charmed and heartened by the fact two (2, ii) of DD1's 14 year old classmates have recently come out as lesbian (not a couple). How different their world is from ours at that age!

I am giving 110%. Well I will be once I've tracked down some lunch. No one's mentioned what/how we can eat.

Yes good luck Herbs.

Trying to pin down extended family about Mum's 90th so I can plan. Need lessons from BTM in ferret-herding.

Meant to say, Stropps and GGG, thank you for your support and appreciation of DD the other night

Just had reasonable phone conversation with DSis. She's still in shock. Has discovered whole village knew her husband had taken up with 30 yr old. Struggling to believe it's really all over .

Oh Auriga so sorry for your DSis - that is grim :(

Here I am fire fighting and seriously thinking a trip to the GP might be an idea.

Herbs fingers crossed...

Oh, Auriga so sad.

BD, nothing to lose and it might help?

Hope it is going well, Herbs. Fingers firmly crossed for you.

Auriga - how awful, everyone else knowing.

MrsS - sounds delicious to me, but DH would moan it isn't hot enough, DD2 would complain about "sauce", DS would say "oh, not chicken again." Anyway, dinner tonight at Chateau Cointreau will be....non-existent. I booked a Tesco delivery, completely forgetting we have DS's Parents' Evening so I've had to postpone it until tomorrow. The cupboards are barer than bare.

BTM - yes, the decision for DS's sixth form needs careful consideration. He always said he wanted to stay on at his current school (which has an Outstanding sixth form), but they do almost exclusively A Levels, and I think he may be better off with a mixture of As and BTECs, which the college can provide. Surprisingly, he wasn't keen on the "feeling" of the college, and he's not very good at change, so he has a dilemma (he also has to get the grades, but let's assume he does...). I was quite impressed by the people we spoke to at the college - although the applications have to be in in about a month's time, the choosing of subjects seems to be quite an iterative process, with nothing set in stone at this stage. DS's problem will be choosing options which "fit together", and still leave him with enough of an academic portfolio to keep all his options open. But options to do what? He doesn't have a clue. Oh, it's so tricky.

MrsS, I am going to try that tonight! Lalsy, could you collate all these new recipes in your dropbox thingy?

BD, do it!

Herbs, PMA!!!

CV, it is very tricky. I wish I had paid more attention to how the school "felt" when we visited - the standoffish nature of the staff compared to the other sixth forms we visited... And, very importantly, A levels are a HUGE step up. As DD is finding. They have to be prepared to do hours of independent study in addition to attending lessons and doing the homework essays, etc. Seems far more full-on than when I did mine.

It sounds positive, herbs althoughit hate that sort of interview process...where you have to make polite conversation with the enemy. All my hopes xx

auriga how very distressing for your DSis. And feeling like everyone was 'talking' before she even knew.

I totally agree with the comments about the step up to sixth form and going with instinct and the feel of the place. The amount of extra study required in the higher achieving places is actually not doable in some cases. ds2's friends have set up these groups where they take turns in doing some of it and then share. Common practice appaz... They don't do it for proper homework though....just all this extra reading and stuff.

Meeting with ConS at the crack this morning to have a debrief. We are tweaking the first and last scene, and the last scene in Act 1 and for the Crepeys who know the plot, adding in some more intrigue to Jonno.... I am now at the mall waiting for Dd and friends...

Well, I'm out the other side. Absolutely no idea how I did, but erring towards the 'not today, thanks' answer. Quite a formal and stern interview, and while I answered a few questions well had an absolute brain freeze about one and stayed silent for what felt like 30 seconds. I then went on to make a probably ill-advised joke regarding that question. Only a faint smile was cracked.

Still, lovely school, and it was good experience.

Wish ds was doing some extra reading.......I agree A levels are a big step up, and they have to get going quickly - maybe harder in a new environment? CV, could you and he make a list of a few things he might like to do, even if it is a bit random, and check entrance requirements? I think sometimes it helps with these decisions to get a bit concrete, and away from teenage swirly whirly jelly chaos?

Will do on recipes in this thread - anyone PM me any more as well and I will update the thing.

I've got a good one.

Fry ginger and onion in a mixture of vegetable and sesame oil until soft.
Add garlic, fry some more.
Add rice, cover with stock.
Cover pan, cook for five minutes.
Put cutted up chicken breast on the top, replace lid.
When chicken cooked (approx five minutes), rice should be absorbed.
Serve, with sliced up chilli and spring onions. Cashews also welcome.

I am going to cut up aubergines, red peppers and cherry tomatoes and cover them in olive oil and chopped garlic and roast them. Will have with couscous (mixed in ) and dry-fried halloumi. Hummus/harissa optional.

Tonight I am having leftover curry. Plus WINE.

Though this afternoon I have to have a Portuguese custard tart. DS has demanded one in honour of the birthday of his toy fox, Moral.

Didn't get it, ladies. Apparently my lesson was 'very strong', but my answers in the interview were not. Or at least, not specific enough to the very particular role. The woman they're giving it to was the one I thought least likely to get it - moany and obsessed with process. I was told to get more experience. How exactly?