In Cod we Trust!

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Baked Cod and Roast Parsnips with peas and pak choi

Cod and Roast Parsnips with peas and pak choi

It turns out that replacing your windows in the middle of winter makes the house as cold as you would imagine! So we’re hunkering down for a long haul. To create a good inner glow we started with a fortifying bowl of porridge with added raisins, cinnamon, chopped apple and a dollop of natural yoghurt. After that, several fun hours were spent this morning learning how to tie a bow tie in preparation for an upcoming black tie wedding. This little task was the cause of more frustration than I have known for a long time and the tie very nearly ended up on the fire! In retrospect it is hard to understand why it was so difficult. Meanwhile, Petula had to step lively to avoid the builders booby traps en route to the kitchen, but she came up trumps with a rather nice sandwich of garlic cream cheese, sliced beetroot and rocket all wrapped up snugly in wholemeal bread.

Garlic Cream Cheese with Beetroot and Rocket

Garlic Cream Cheese with Beetroot and Rocket

This evening, due to Petula’s limited kitchen access, she has decided to go for the fall back option of cod in breadcrumbs, baked in the oven with roast parsnips (NOT chips – even though they look like it!), peas and the rest of the pak choi (which featured a couple of days ago!). At least a silence has now descended on the house and, as I’ve been enticed out to the pub with some local friends, Petula will get some peace at last!

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