
He's waited 18 months for an appointment, a few more days won't make much difference.
Picture from Traffic Scotland > Live-Eye
It's also a good excuse for me to put to charity all those games, books, toys etc he hasn't looked at in the last 3 years. Less is more is my motto
3 hours later = first coat finished
I hadn't realised when I started this morning just how difficult it is to paint embossed paper. I normally like plain, plastered walls, but the walls in Samuel's room are so uneven that we had to use embossed. I can see why John went to France today on business!!
Tomorrow the second and hopefully final coat.
Ingredients
1kg (2 1/4 lb) smoked haddock fillets
600ml (1 pint) milk
2 large baking potatoes, peeled and diced
1 large onion, finely chopped
freshly ground black pepper to taste
handful chopped fresh parsley for garnish
Preparation method
1. In a saucepan over medium heat, combine the haddock and milk. Simmer for about 15 minutes or until the fish flakes easily with a fork. When the fish is done, remove it with a slotted spoon and set aside in a bowl. Add the potatoes and onion to the milk and simmer until tender, about 10 minutes.
2. Transfer the contents of the pan to a blender, in batches if needed, and blend until smooth and creamy. Return to the pan and flake the fish into the soup. Heat through gently, do not boil. Serve immediately. Season with pepper and garnish with parsley to individual tastes.