So we’re home, then.
The last few days have been a bit of a whirl, what with the drunken madness that was the Cybermummy Conference this weekend, but we’ve got everything into the storage locker (the last few things were just hurled in, to be honest) and my long-suffering mum is looking after us until we move in to our new pad. The Ninja Cat of Death was very good on the way over – apart from constant growling and moaning in the back of the car, there was no ‘poo of shame‘ like last time. She was less than impressed to meet my Mum’s cat and dog, but we kept her in for a few days, and now she’s happily roaming the upstairs, coming in and out of the windows like she owns the place, and giving my mum’s poor labrador Ellie a swift backhander if she steps out of line.
So far, from my wishlist, I’ve done the following:
1. Hugged my Dad (and had a nice glass of wine and a chat with him too – AND seen the swish new orange tractor)
2. Hugged Ellie. She still smells and is still hairy. But I love her.
3. Been out to dinner with the hubster (we had really great food… and two bottles of wine *cough* – more of this later)
4. Been for cocktails with my lovely friends (what is it with me and ‘the claw’? Can I not pose for a photo without it?):
5. Been to Waitrose. Happy, happy days. I walked round like a grinning lunatic and came back with all sorts of loveliness. I’m going to have to rein myself in though or otherwise I’ll be bankrupt by the end of July. Still, they had some gorgeous prawns and FRESH PEAS!! I spent a very enjoyable afternoon sitting in the sunshine in my mum’s garden shelling peas and sipping cold white wine. Bliss. Oh, and here’s what I made for tea:
Prawn and courgette pasta with fresh peas
Serves 4 generously
Good quality dried pasta (I generally reckon on 100g dried pasta per person)
1 pack large raw prawns
As many peas as you can be bothered to shell
Splosh double cream
So first get your pasta on. Use the biggest saucepan you have and make the water ‘as salty as the sea’ (not sure where I read that, but I always repeat it to myself when cooking it – I’m a bit sad like that). Linguine works really well here, but I didn’t have any, so ‘tubes’ it is (I’m sure there’s a technical term for ‘tubes’, but you know what I mean).
When the pasta’s well on the way, slice the courgettes and fry in a heavy-based frying pan with a little garlic-infused rapeseed oil. When they’re just starting to turn golden, pop in the prawns (you need to be careful not to overcook prawns or they get that horrible crunchy texture).
When the prawns go in, pop the fresh peas in with the pasta (they’ll only take a minute or two).
Now add a generous splosh of cream (double is better as it’s less prone to splitting, but you could use creme fraiche too. Generously grind over lots of pepper too.
When the pasta and peas are just cooked, drain and add to the frying pan. Toss everything together and serve immediately, with a good grating of Parmesan. Noms.
This is also lovely with crab (a pot of fresh stuff or a tin of white crab meat) and some fresh, chopped chilli.