I got to sleep to 6:30am this morning. Rabbit usually wakes at 5:30am so this was awesome! I feel good. I’ve done housework I’ve been putting off for a couple of days even and it’s only 10am.
So, Rabbit is 3 weeks today. In the past 3 weeks I have learnt something important: Babies are a fuckton of work and I can’t do all the things I want to. I need to nap at least once a day with her in order to be functional for her 12-1am feed and she needs a lot of my time with feeds, nappy changes and playing. We’ve resolved one problem by putting together her big cot in the loungeroom so she can play and nap out here with me during the day.
Unfortunately, all that means I’ve had to drop things. The main one is my Hekate course. I can pick it up in the next cycle of it so it’s not a drama, but I’m a bit sad. I simply can’t keep up with it right now and I definitely won’t be able to catch up and keep up with it when uni starts back at the end of Feb.
With that said, there is some good news. I’m developing a nice routine with the little one and that means I’m doing ok with my self-care. My mental health is holding up surprisingly well, and I’m physically doing pretty damned well. My shoulders are killing me, but I’ll sort out a massage to right that soon. The girls are back at school so I have a bit of quiet and calm at home during the week now, after several months of someone always being here. Also Kovu the Dog has chilled the fuck out and is back to behaving himself for the most part. Still working on the barking but it’s getting better.
My Mate is away for work for 10 days and I’m missing him like blazes. However, I’m managing the home stuff and I’m upright. I’m also super proud of him. He knows why I am.
There’s been very little creative stuff this last 2 weeks, but I’ve continued on Rabbit’s blanket and am about to start a little gift for a friend’s baby which is due in a few weeks.
Pregnancy recovery is a slow process. Very slow and tedious, and frustrating on top of that. I’m getting into a routine with Rabbit that means I get enough sleep, I’m showering daily which is very nice and so far my stitches appear to be healing well. Next step is exercise…
Yesterday we took Rabbit and Kovu the Dog, our giant German Shepherd, for a walk at the same time. By the end of it, I was in tears. Kovu just would not behave for me and was dragging on the lead which was not ok for me. By the time I got back to the house I was frustrated, in pain and cried all over My Mate.
Tonight I took him again. I was worried I’d have a repeat of yesterday, but apparently, that was the presence of Rabbit and My Mate causing the issues. Tonight he happily walked at heel for the entire, very short, walk.
He’s still very anxious around Rabbit and tends to freak out and start ignoring commands. I’m getting a dog trainer out to help me deal with this soon as it can’t be happening while My Mate is in the USA late this month.
Not a lot happening here right now. Still waiting for Rabbit to arrive and I’m at the so pregnant I hate everything stage of it all. I’ve run out of steam for real chores and cleaning so been doing some odds and ends of crafting.
My small rigid heddle loom setup on a white work table.
My handmade baby blanket pinned out to block so it maintains shape.
A photo of the jewellery board. A cork board I’ve covered in a purple scrap of fabric and have necklaces and earrings hanging off.
I HAVE SET UP MY LOOM!! I had to wait until the Christmas tree was down as it was sitting on the table the loom was going onto. The loom is a small rigid heddle loom for me to start practising with before moving onto the big four heddle floor loom I have. I’m happily digging into a pair of rigid heddle beginner-friendly books before I get started with it. I’m really looking forward to starting with it.
Last night I washed and blocked the baby blanket I finished crocheting last year. It was my first ‘large’ project and I’ve definitely ballsed it but it was a learning experience and I’ve figured out how to do it right next time. I’m still a beginner and I’m proud of my first attempt!
And this morning I dug around and pulled out a scrap of fabric and made myself a jewellery hanging board. It’s a cork board covered in fabric (the fabric is stapled to the back of the board to keep it there) with some gold string to hang earrings from, and gold pushpins for necklaces. In doing this I located jewellery I didn’t know I even had.
My only cleaning so far today has been getting the dust out of my jewellery box and stripping the bed as my mate climbed all over it in his work boots while he was putting up some roller blinds in our room.
Thinking of you all – friends, family and people I’ve never met who read along as well – as my Wolf and I quietly see in the new year together from the couch. 2017 has been equal parts amazingly good and extremely hard for us, and I can’t bring myself to feel sad for seeing in 2018 quietly with the love of my life.
My wishes for 2018, for all of us…
May our Ancestors, those of the blood and of the heart, and Our Mighty Dead stand with us through the trials that life throws at us, and our spirits soar through the year to come.
May the year to come be one of abundance and laughter, of good times and resolutions to old hurts.
May the powerful who deign to stand above us fall, and the humble who work for the greater good rise. Let us stand with them.
May we create. Create things, create life, create a better world. Let it be a year where kindness rules above all.
May it be a year overflowing with love. God knows we need more of it in this world.
Above all, may it be the year we live as best we may, as authentically as we may, and as honestly as we may.
My mum has been making curried sausages for us since I was a kid. I love them, but when I went low fodmap I kind of ruled them out. At the time onion free pork sausages weren’t easily attainable. Thankfully that’s changed. This is yummy, easy, comfort food. I’m going to list the original recipe with the low fodmap switches in italics and a quick change of instructions for the “I’m too tired to life” slow cooker version at the bottom.
Also, this freezes really well. If you want the peas/beans to stay bright don’t put them in before freezing.
Vary quantities to accommodate your family. This is what I put in for 4 people with left over for lunch.
1 onion – 3-4 spring onions (green parts only) + Aesofoetida
2 medium carrots
2-3 medium to large potatoes
Canola oil or spray
Keen’s curry powder
Frozen peas – green beans chopped into bite-sized pieces.
Cooked rice (white is usual but works well with brown as well)
(OPTIONAL) Boil your sausages. Allow to cool and remove the skins.
Cut your sausages, potatoes and carrots into bite-sized chunks.
Dice your onion into reasonably sized chunks.
Heat oil in the pan, saute the onion (Spring onions).
Put in your sausages – if you skipped step one brown these up a bit before proceeding.
Add carrots, potato and curry powder to taste* (Usually a solid tablespoon or more at our place).
*Add some aesofoetida to taste here as well if you’d like to strengthen the onion flavour for low fodmappers.
Brown everything up a bit then cover with water and pop a lid on. Simmer until potatoes are tender.
Add frozen peas/beans to heat through. You want them to be bursts of flavour and not mushy.
Taste, add more curry powder if needed.
Thicken with a good amount of cornflour mixed with water.
Serve with your cooked rice.
We tend to end up cleaning the bowls out with bread and butter post meal!
SUPER LAZY CAN’T BE FUCKED SLOW COOKER METHOD
Cut up raw sausages, potatoes and carrots, dice your onion/spring onion, and throw the whole lot in your slow cooker.
Mix your curry powder and, if using, aesofoetida with around 1/2 cup of water.
Cover and put on low for around 6 hours (until your potatoes are cooked through)
Add peas/beans to heat through. You want them to not be mushy.
Check that it tastes good and add more curry powder if needed.
Thicken sauce with cornflour and water mix as per normal.
*WARNING: In order for this to set properly it needs a solid half day or more in the fridge post baking. Make it a day ahead*
Ok, so my mother, the wonderful woman that she is found a recipe years ago for ‘Kit Kat Cheesecake’. I’m assuming this recipe came from Nestle or Philadelphia Cream Cheese packets. Over the years it has been well loved and then it’s been tweaked. I promised cheesecake for Christmas, I didn’t want to do the same old thing, so this is my latest build from the original recipe.
For a super basic, but delicious cheesecake, you just need to make the base and the cheesecake part. Maybe do a chocolate swirl for decoration on top. When making a plain Kit Kat Cheesecake we use sour cream in place of regular cream (yes, still lactose-free) and do a mocha swirl on top. It’s very rich but delicious.
This recipe is super easy to make lactose and gluten free. We don’t need completely free, just low in both, but there will be notes as we go of what to change.
To make plain caramel take one 395ml can of sweetened condensed milk, remove the label and, put two small holes on opposite sides of the top of the can. Place the can in a pot (easiest if it comes with a lid) and fill with water till it’s halfway up the side of the can. Pop the pot lid on or cover with alfoil and cook on low heat for 1.5-2hrs. Allow to cool before touching it (trust me, the burns will hurt if you get this on you hot).
To salt – grab yourself some decent salt and sprinkle it over top the caramel once it’s spread on the base. It is about 50g salt recommended to a can.
Step 2: Prep Your Pan
Line a baking pan of your choice with baking paper. I use a spring coil pan because getting this out of a regular pan is a nightmare.
All of this can actually be done in a cupcake or muffin pan using paper liners for cupcakes and muffins. You’ll need to shorten the cooking time to 25-20 minutes per batch (they start to brown slightly on top)
Step 3: The Base
The Original Recipe: Take 2 packets of mini Kit Kat bars and blitz them into a fumble in a blender, alternately beat them with a hammer or rolling pin until thoroughly destroyed. Add 2 tablespoons of melted
butter or butter alternative (Nutelex and margarine both work fine) to the crushed Kit Kats and mix thoroughly. Tip the mix into your pan and press firmly down to make a solid base. Chill until the rest is ready.Alternately – The easiest is a basic biscuit base made with a gluten free and dairy free chocolate ripple style biscuit. 2 packs gluten free, dairy free chocolate biscuits/cookies blended with enough melted butter alternative to make the mix moist, press into a pan as you would the Kit Kat mix and either blind bake for 8 minutes at 180c (crunchy base) or chill (for a firm but not super crunchy base).
Step 4: The Cheesecake
Would you believe this is the easiest bit? First thing, having a bench mixer or something makes this a lot easier just remember to scrape down the sides occasionally. If you’re using an old-fashioned spoon or beater please, for the love of your own sanity, leave the cream cheese out to soften.
Super simple, grab yourself 1/2 a cup of white sugar and 2x 250gm packs of lactose-free cream cheese and cream them together. Beat through 4 large/extra large eggs, one at a time, and 1tsp vanilla. Fold through 500ml of lactose-free cream. Cover and pop in the fridge if your base and caramel aren’t done yet.
Step 5: Put It Together and Cook
Grab your chilled base out of the fridge. Pull out your cooled caramel and pop it in a bowl, if it’s not particularly smooth give it a good stir – that happens and it’ll smooth out with a bit of mixing. Put a layer of caramel over the base, leaving a bit of a gap between it and the edge of the base, and sprinkle with the salt (You don’t need to use all of the caramel or salt). Pop back in the fridge for a little bit to cool it off completely while you pre-heat your oven.
Pre-heat your oven to 160c
Once the oven is up to temperature grab your base with caramel, pour the cheesecake mix over top and bake for 1hr. At the end of that hour turn off the heat, and check the cheesecake. It should have set to roughly the consistency of a wobbly jelly if you gently shake the pan, and it may have browned on top a little. Crack the door and let it cool in the oven. Once cool refrigerate – overnight is best, but long enough for it to cool all the way through and set is what you’re aiming for. 4-6 hours at least but overnight is best. It can be eaten with a liquidy centre but it’s not as nice.