A new Chapter

Work is looming tomorrow after nearly 12 months of maternity leave. I am a basket case! I’m not worried about the work part of the situation (as any parent knows – it’s nearly a break from the kids. Oh bad parent personified here!!!) but I am just worried about fitting the whole washing, cleaning, dropping, picking up, school run, sanity part in.

Anyway an easy weekend was needed in preparation!

On Friday night I was lucky enough to be brought to Ballymaloe House for dinner by my parents with my sister. We usually go once a year & it is such a treat.

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Friday night is always buffet starter night – pretty much all you can eat seafood, terrines & salads so you have to be so careful and pace yourself for the other courses.

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(My Mum saying in true Irish Mammy style “Have you that thing pointed at me? Don’t take me……Am I not in it? Ok so”)

This is then followed by a soup course, a main course, cheese tray, dessert tray & petit fours with coffee. Phew talk about a food baby in my tummy at the end of that.

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(Sneaky Selfie in the toilets as mobiles are not allowed in the dining room. Top – Maje, Skirt – The Kooples, Boots – Zara, Clutch Anya Hindmarsh (Kildare outlets) & Primark/Penney’s Tights)

Saturday was a slow one – I didn’t even make the gym. But I did muster up enough energy to make some Power Breakfast bars from Derval O’Rourkes new cookbook “Food for the Fast Lane”.  I got the recipe from a magazine whilst getting my hair done in Kopper, Glanmire on Thursday. Bliss.

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Here is the recipe for those interested:

Ingredients for 15 – 20 cookies:

350g rice flour

100g desiccated coconut

100g ground linseed

100g sunflower seeds

100g pumpkin seeds

1tsp cinnamon

1 tsp salt

50g dark chocolate

2 eggs

100g agave syrup

1 tsp vanilla extract

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Method:

1. Preheat oven to 180 degress C.

2. Mix the dry ingredients together in a bowl.

3. Mix the wet ingredients together in a jug.

4. Add wet ingredients to bowl and mix.

5. Roll into balls & place on baking tray prepared with baking sheets – making sure to leave a few cm between each cookie. Flatten slightly with your hand.

6. Bake for 15-20 mins until golden brown and leave to cool on wire tray.

These are very tasty & quite substantial – in other words they do fill you up. I’ve been eating them as snacks but made them with the intention of grabbing them and bringing them in the car this week. I work as a sales rep so I have vowed not to sustain myself with food from the petrol station forecourts anymore! This book is going on my Christmas list for sure.

Today brought a trip to town for a bit of panic shopping on my husbands part. His sister is getting married next Friday so shoes were needed. So was a stop in Milano’s. We’d never been with the kids (I can hear you reel in shock) so we thought we’d give it a go. Wowser – how did I miss that one? The place was packed! And the kids menu is great so I would definitely recommend it.

 

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(Now it wouldn’t take a genius to decipher which of ours will be the one sneaking out the bedroom window at 16 – you think?)

And so I bid sayounara to my maternity leave with a glass of red vino as I type this. I’m nervous & excited for this next new chapter.

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Cross your fingers for me – out of the frying pan and into the fire, as they say eh?

Cli xx

PS THREE pairs of shoes were purchased…..I will get years of mileage from this one!

 

3 Comments

  1. Maud
    January 7, 2015 / 9:58 pm

    Hi Cliona,

    Love the blog. What is agave syrup and where would I find it as I’m dying to try those breakfast cookies.

    Thanks!!
    Maud

    • January 12, 2015 / 9:21 pm

      Hi Maud,

      Sorry for delay! Agave syrup can be bought in Holland & Barrett or any Heath food shop. It’s an unrefined sweetener from an agave plant – which is kinda similar to a cactus. I hope that helps? Happy baking!

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