Showing posts with label Chef. Show all posts
Showing posts with label Chef. Show all posts

Monday, 13 January 2014

We Survived Three Weeks Without The Housekeeper



The Dustpan Fairy

We survived 3 weeks without Evelyn when she went on her vacation back to her hometown in Baguio, in the Philippines.  The 3 of us, David, Joel and I had established who was to be in charge of what chores.  I kept to my end of the bargain with the daily mopping of the entire home and cleaning of the toilets.    Without help, and already suffering from knee injury that never got healed properly, I injured my back in the process.  Yes, that was my opportunity to whip out my “sympathy-seeking” violin.

Joel and David took turns to walk the dogs.  Joel cleaned his room up and cleared it off old clothes, books and other old junk.  He also helped with the mopping when he saw me struggling with it.   David was supposed to be in charge of the laundry.  Yes,  he did do the laundry.  What he forgot was that LAUNDRY encompassed not only putting the clothes into the washing machine and the dryer thereafter, but also the IRONING.   

When Evelyn returned home last week, she almost fainted at the sight of 2 mountain load of un-ironed clothes left in her room.  Each pile was about 3meters high.  When I ran out of knickers and t-shirts, he waved his hand cursorily at me and said,” Go and buy some at Marks and Spencer’s!”  For most of those 8 years when Evelyn became part of our family, the men in my household assumed there was a dustpan fairy and ironing fairy that kept our home clean and spotless and their shirts ironed, folded or hung nicely in the wardrobes.

The Kitchen Fairy

Evelyn always took care of our diet.  For the 8 years that she had worked with us, she rode through my erratic diet fads from vegetarian, to vegan, to south beach and now, Paleo.  She took pains to do her research on what she could cook and what she could not, no matter which diet fad I was on at that particular moment.  With Joel, she was “nanny from hell” because she force-fed vegetables and anything green down his throat so that he could grow up strong and healthy.  He is 21 years old now, and is still being force-fed with vegetables and anything green.

David adopted all the diets that I went through apart from anything that contained alcohol.  So when our diet-du-jour was Paleo, he was happy to have steak and salad for dinner but washed them all down with a beer.  That was the only thing he would not compromise.  Evelyn supported his effort to get healthier by stocking the fridge and larder with fruits, salads, low-fat yoghurt, roast chicken breast and nuts.  This meant that when David felt the urge to snack in the middle of the night, he would not have the desire the open that larder door when all he could find in there was a musty tin of teabags and a pack of nuts.  When I asked for a vegetarian dinner, she would whip up a beautiful chicken pie for dinner without telling David and Joel that she had put broccoli and other forms of veggie goodness into the pie – and there was no chicken in it.

So Evelyn was also our nutritionist-cum-dietitican-cum-experimental chef in our home.  However when she was away,  we survived on M&Ms for breakfast, a chocolate bar gifted to us at Christmas for lunch, and a truck-load of egg mayo sandwiches for dinner.  We figured, that the egg was protein and the beetroot in the red velvet cake bought from the store was a vegetable.  And we got our fair amount of nutritious wheat from the beers.  

Needless to say, she was mortified when she heard about how the home became a mismanaged summer camp for errant kids.  The look of dismay registered on her face when she opened the fridge and saw pet bottles of diet coke, chocolate, half-eaten cake and biscuits of every variety lined up in the larder.

The Dog-Walking Fairy

The dogs missed Evelyn as much as we did.  In fact, Bailey had separation anxiety and slept in her room every night when she was away.  During the day, he sat by the door in anticipation that Evelyn would return to tickle his belly.  When we went out, Bailey threw tantrums by overturning his food bowl and creating a mess in the kitchen. 

When Evelyn got back and saw how unkempt the dogs were, as David did not put in the effort to give them their weekly bath, she was truly upset and considered it animal cruelty.  She very quickly bundled all 3  mutts under her arms and promptly had them bathed and brushed the very hour she stepped into the home right after arriving from the airport.

We Have Been Spoilt

Yes we have truly been spoilt by Evelyn.  She was like an elder sister to me,  an aunt to Joel, a  mum to the dogs….and…. nanny to David.   I have to admit it was a difficult 3 weeks without her because we had to juggle extremely busy schedules at work or school, my Dad’s health, the year-end festivities and the housework.  We often took her for granted because she was  the dustpan fairy and the kitchen fairy.  We always came home from work to a clean and neat home, happy dogs, and hot and healthy meals.

We are very grateful for Evelyn's presence in our lives.  She is like Mrs Doubtfire...big, burly and with hairy legs, but we love her all the same and cannot do without her.  


About the writer:

The writer of this blog post is a 44 year old mother of one, who spreads her time between her day job as a marketing professional at a financial institution, her hobby as a certified professional tarot reader and numerologist, and her family which includes a 20 year old son and 3 dogs with personality disorders.  She's married to a Scot who has been affectionately called "The Crazy AngMo" and prays that he does not find out that the term when translated, has labeled him as a "Ginger Head".   Together, we create a home made up with more nuts than a fruitcake but filled with plenty of love.



Monday, 10 June 2013

The Ash Family's Culinary Adventures

Domestic Bliss

David and I had been enjoying a little semblance of domestic bliss in the past couple of weeks.  No, we were not attempting to make babies, to the relief of Joel.  We had been busy in the kitchen, exploring our inner Gordon Ramsay and Nigella Lawson. We got reacquainted with our kitchen appliances and utensils again.  Previously, we bonded only with the refrigerator when David peered into it 173 times a day to look for food.  Even the blender was no longer a tool solely used to fuel our evenings with exotic cocktails.  We have been baking breads, scones, cupcakes, cookies, whipping up jams, chutney, spreads and experimenting with different types of bruschetta toppings and canapés.

That’s not all!  I have also been channeling both my favourite food writer, Nigel Slater of BBC's famed Simple Cooking program as well as Hugh Fearnley-Whittingstall of the River Cottage series by growing my own herbs and vegetables.  I have been using them in my cooking by getting  recipe tips from Nigel on Tweeter too.  So far, I have got an array of herbs and vegetables growing by my window sill like rosemary, thyme, basil, mint, chilies, celery, bak choy and water convolvulus.  The list may be expanded soon to include oregano and chives.  Nigel made a suggestion about sprinkling lavender flowers on roasted tomatoes and cheese on toast.  I would probably need to grow a pot of lavender soon.

Anyway, I did promise some of my friends, a couple of recipes from the Ash Family’s culinary adventures, so here they are:


Spiced Pineapple Compote

Ingredients:
·                     2 pineapples - peeled and grated (do not use a blender)
·                     1 cup water  - scented with juice of 2 oranges and a tablespoon of orange zest)
·                     cup brown sugar
·                     sticks cinnamon , 2 star anise and 4 cloves

Directions:
1. After grating the pineapple, put the pineapple, water, juice, zest and spices in a pot and cook over low to medium heat until the pineapple mixture is soft.  This takes about half an hour with intermittent stirring.
2. Stir the sugar into the pineapple mixture and continue cooking till the mixture thickens over slightly higher heat for another half an hour. Once the mixture has thickened, leave to cool in pot. 
3. When sufficiently cooled, spoon the compote into sterilized jars with tight fitting lid and store in the refrigerator.

Raisin Scones

Ingredients:
·                     2 cups Self-raising flour
·                     2 tablespoons brown sugar
·                     1 teaspoon baking soda
·                     1/2 cup butter
·                     1 cup raisins
·                     1/2 cup buttermilk
·                     1 egg white beaten


Directions:
1. Combine, flour, baking soda, and sugar in a bowl
2. Rub in butter till mixture resembles coarse crumbs, then fold in buttermilk and raisins.
3. Knead mixture on floured surface, then shape them into circles and flatten slightly.
4. Brush the top of each scone with the egg white and then bake it in pre-heated oven at 200 degrees for 20 minutes.

David and I really enjoyed tottering about in our kitchen and our little herb garden like a couple of geriatrics in a wee cottage. I guessed this was another outcome of that pre-empty nester syndrome we had been experiencing with Joel spending a lot more time out with his friends.  Our housekeeper Evelyn has not quite bought into our recent spate of culinary adventures yet as she had to deal with the massive cleaning up afterwards.  I had to force her to sit and watch Heston Blumenthal on TV in the hope that she could feel thankful that we had not attempted to stuff and roast a pig on a spit right in the middle of her pristine kitchen or attempt to recreate a menu from Medieval Europe using Bailey as yet.


About the writer:

The writer of this blog post is a 43 year old mother of one, who spreads her time between her day job as a marketeer at a financial institution, her hobby as a certified professional tarot reader and numerologist, and her family which includes a 19 year old son.  She's married to a Scot who has been affectionately called "The Crazy AngMo" and prays that he does not find out that the term when translated, has labeled him as a "Ginger Head".