I go stir crazy if I spend too much time inside. This excellent wartime recipe is a fantastic resource you can use to help teach your class about how food was rationed during the war, and how people. It's our favorite meat, since it's lean, organic and cheap! Some of my hobbies are: hiking, biking, rock climbing, gardening, playing in the water with my kids, or just swinging in the hammock with a good book.

We also eat wild venison which my husband and I hunt ourselves. I'm learning about wild mushrooms first, so if anyone has any tips, let me know. Every summer we have a huge organic garden, apple orchard and raspberry and blueberry patches, along with a woods full of wild foods waiting for me to learn what they are so I can collect them. I usually love recipes that are completely from scratch (I still love them actually) but right now my focus is on having any kind of food ready by mealtime! It's a little crazy here lately. Then we’ll come back, mix it up so the outside goes into the inside, pat it back down again, and then, and then, and we’ll do this for about 20 minutes.I'm a stay at home mom with 3 adorable children-an 8 year old daredevil son, a 5 1/2 year old princess and a wild little 2 year old girl! I love to cook, and like having my little helpers in the kitchen! “I’m going to leave that for a couple of minutes to get golden and crispy. “Then tap it into place, and that’s to make sure it has full contact with the side of the pan. As I do that, you can see the fluffiness of the potatoes, that’s a very important part,” the chef noted. Get yourself a masher and mash the veg up. “Then any greens, chop them up, tear them up and add on top. Just break them up with your hand and then 500-600g of vegetables. “Next we add potatoes, these are leftover potatoes, 500-600g into the pan. Let's introduce some seasoning, salt and pepper. “I’ve got some chestnuts, just crack them in half.

Download bubble and squeak recipe