cooking | TheBoyandMe

Carrot Tarte Tatin

September 16, 2013 by TheBoyAndMe 14 Comments

I'm always on the lookout for quick and easy vegetarian recipes to whip up, and this a super-easy one which can be prepared in advance and then only takes 15 minutes to cook through before serving with some fresh green vegetables or salad.

Carrot Tarte Tatin

Serves 4
Preparation: 30 minutes
Cooking Time: 15 minutes

Ingredients:

600g (1lb 5oz) carrots, cut into 2.5 cm chunks
2tbsp clear honey
25g (1oz) butter
1tsp dill
optional extra: 150g (5oz) paneer, chopped
optional extra: 2tbsp parmesan, grated
350g (12oz) ready-made and rolled puff pastry
plain flour

Bring a large saucepan of lightly salter water to the boil. Add the carrots, bring back to the boil and cook for 10 minutes, until just tender. Drain, toss with the honey, butter and dill, and season to taste with salt and pepper.
Preheat the oven to 200°C/400°F/gas mark 6. Spoon the carrots over the base of a 20cm (8 inch) tarte tatin tin or round cake ting with a depth of about 3cm (1.5 inches). Roast in the oven fr 15 minutes or until the carrots are caramelised.
Mix the chopped paneer into the caramelised carrots, and sprinkle 1tbsp parmesan over the top of the mix. This is the point that the tarte can be left covered, to cook through later.
Lay the puff pastry out on a flour worked surface and place the pan on top to draw around it onto the pastry, leaving an extra cm of pastry all the way around the diameter. Place the pastry circle carefully over the carrot (and paneer) mix, and tuck the excess down the sides of the tin to make a border.
Bake in the oven for 15 minutes, or until the pastry is puffed and golden.
Remove the tin from the oven, place a flat plate over the tin and turn over to release the tarte. Sprinkle 1tbsp parmesan over the top of the tarte while it is still sizzling hot, allowing it to melt slightly before serving.

Carrot Tarte Tatin

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This recipe comes from the 'Vegetarian Step-By-Step Cookbook' by Parragon. This easy to use cookbook is a fool-proof recipe book that even the most reluctant cooks could use to create vegetarian recipes. Every recipe comes beautifully laid out with a step-by-step guide accompanied by photographs. I am someone who looks at a recipe and becomes flummoxed by the bamboozling instructions; I tend to look at the ingredients and the finished product and charge ahead. This recipe book takes a nervy cook's hand and holds it gently, leading it slowly down the path to good, wholesome, family food. If I can do it, anyone can.

Vegetarian cookbook

I received this book to try out as a Parragon Book Buddy, my opinions are honest and unbiased.

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Blackforest Gateau

September 9, 2013 by TheBoyAndMe 58 Comments

I have a long history of failing to make 'big' cakes in my oven, but when I saw a recipe for a ring cake I remembered that I have a Bundt tin and I decided to have a go at making a cake for my dad's birthday. What else could I make for a man who thinks the 1970s were the best decade ever than a blackforest gateau, but 21st century style.

Blackforest Gateau

Preparation time: 20 minutes
Cooking time: 25-35 minutes
Serves 8-10

Ingredients:

200g (7oz) softened butter
200g (7oz) golden caster sugar
4 large eggs, beaten
150g (50z) self-raising flour
50g (2oz) cocoa powder
½tsp baking powder
1tsp vanilla bean paste
4tbsp kirsch or brandy (optional and should be omitted if the cake is being given to a minor)
4tbsp cherry pie filling
150ml double cream
1tbsp icing sugar
fresh cherries (with the stalks still on if possible)
bar of white chocolate
dark chocolate curls

You'll also need a 20cm (8inch) Bundt tin, well greased and floured (I actually then put mine in the fridge as it was a warm day and the butter was melting through the flour.)

Heat the oven to 180°C/160°C fan, 350°F, gas mark 4.
Beat the butter and golden sugar in a bowl until smooth and creamy. Gradually beat in the eggs, a little at a time, adding flour if the mixture starts to curdle. Stir through the vanilla bean paste.
Sieve in the flour, cocoa and baking powder and beat gently until smooth.
Spoon the mixture into the tin and level the surface. Bake for 25-35 minutes until firm and well risen, test with a skewer which should come out clean.
Place the cake in the tin onto a wire rack to cool. When cool (and not before or the cake will fall apart!) turn upside down and remove from the tin.
Measure a line around the circumference of the cake halfway up the height, and carefully slice through this to have a top and bottom half.
Whip the double cream up until stiff and it holds its shape. Stir through the icing sugar to sweeten. Spread this onto the bottom half of the ring, and spoon the cherry pie filling onto the top of this. Place the top half of the cake back on top.
Melt the white chocolate in a bain marie (or in a bowl over boiling hot water, it shouldn't touch the water). Pour the chocolate over the top of the cake allowing it to dribble down the sides and hole to create. Place the cherries on top, and put the cake in the fridge to set.
Once almost set, sprinkle the dark chocolate flakes on top (if this is done when the white chocolate is still warm, it will melt into it). Return to the fridge to set the white chocolate.

Blackforest Gateau

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Days 244-250 of Project 365

September 7, 2013 by TheBoyAndMe 22 Comments

244-250 of 365

244. Eruption (Following our science exploration activity the previous week, The Boy perfectly replicated how to make a volcano independently. We're now out of vinegar as he did it quite a few times. The blue lava wasn't quite as effective!)

245. Flinger (After I finished my first day back at work, I took The Boy down to one of the local beaches for some plopping good fun, our last bit of freedom before school started the next day.)

246. First Day (I know I've used this elsewhere, but what else could I have for today; his first day of school.)

247. Rainbow House (He came home with this painting that he'd done the previous day in school after listening to the story of Winnie the Witch who painted her house different colours.)

248. Xylophone (Another painting, I suspect there may be a few of these. I was incredibly impressed when he told me it was a xylophone; he's even got the keys different lengths and the pegs to hold them on!)

249. Swing (An exhausted little boy after his first week in school, he could barely manage to swing himself. Two minutes later, just as I'd taken my camera in out the way, he fell off backwards and nearly winded himself. Cuddles and Peppa Pig soon solved the problem though.)

250. Mix (Whipping up a birthday cake for Grandad who came over for a birthday tea. )

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Roasted Squash, Red Onion, Spinach & Cheese Tart

July 17, 2013 by TheBoyAndMe 13 Comments

On these balmy Summer evenings, one of my favourite evening meals is quiche, salad and baby new potatoes. Fortunately I was recently sent the new cookbook by Yeo Valley; The Great British Farmhouse Cookbook. With over 100 recipes inspired by the traditions of the British farmhouse kitchen, this beautiful book brings together fresh ingredients and seasonal flavours.

I've decided to have a go at the recipe on page 92, from 'The Veg Garden' section:

Roasted Squash, Red Onion, Spinach & Cheese Tart

Ingredients:

For the filling:
- 2 small red onions
- 375g butternut squash, cut into 2.5cm chunks
- 2tbsp olive oil
- 300g chard or spinach leaves, large stalks removed and coarsely shredded
- 225g well-flavoured cheese, crumbled or coarsely grated (I used 100g of dolcelatte)
- 3 large free-range eggs
- 300ml double cream
- salt and black pepper
For the pastry:
- 150g plain flour
- 75g stoneground wholemeal flour
- 65g chilled butter, cut into small pieces
- 65g chilled lard, cut into small pieces (I am vegetarian so used 130g of butter instead of the lard)

ROasted Squash, Red Onion, Spinach & Cheese Tart

Make the pastry first by mixing the flours in a food processor with the fats and ½ teaspoon of salt, until the mixture resembles breadcrumbs. Add 2 tablespoons of cold water and mix briefly until the mixtures binds together. Turn onto a lightly floured surface and knead. Roll out thinly and use to line a lightly greased 23cm loose-bottomed tart tin 4cm deep. Prick the base with a fork and refrigerate for 20 minutes.
Preheat the oven to 200°C.
Peel the onions (the original recipe calls for the root end to remain intact, I rebelled and sliced it off), then slice each one from top to bottom to make thin wedges. Put the squash chunks and onions in a roasting tin and drizzle the olive oil over the top (I mixed some olive oil with balsamic vinegar). Season with salt and pepper and toss together. Roast for 20-30 minutes.
Line the base of the pastry case with a circle of greaseproof paper and cover with baking beads. Bake for 15-20 minutes until the edges are biscuit coloured. Remove the paper and beans (once cooled!) and return to the oven for 5-7 minutes until the base is crisp and golden.
Meanwhile, heat a large saucepan over a medium-high heat, add the chard or spinach and cook for 2-3 minutes until wilted (I cheated and put mine in the microwave with a knob of butter for 90 seconds). Tip into a colander and gently press out the excess liquid. Season lightly.
Remove the pastry case from the oven and lower the temperature to 190°C. Arrange the squash, onion, cheese and spinach over the bottom of the pasty case. Beat the eggs and cream together with seasoning. (This is where I changed the recipe slightly; I added the spinach – as I used frozen – to the egg mix which had been blitzed with the dolcelatte.)
Pour over the filling and bake for 30-35 minutes until set and richly golden on top. Serve warm and with buttered new potatoes and mixed leaf salad.

ROasted Squash, Red Onion, Spinach & Cheese Tart

What I particularly like about this book is the huge amount of vegetarian recipes in it, either as a main course or as a light meal. I'll be experimenting with a lot of these easy recipes over the Summer, so expect more posts, particularly the lemon curd & raisin bread & butter pudding, Somerset scrumpy & apple cake, and the spiced pear bakewell! There may be some other savoury dishes as well.

Yeo Valley’s Great British Farmhouse Cookbook is available from all good book shops with a RRP of £19.99. You can buy it here on Amazon for £10.00

Sarah Mayor is the daughter of Roger and Mary Mead, who started Yeo Valley at Holt Farm in 1961 with thirty cows and the odd sheep. Mary opened a tea room and the clotted cream they made for it meant there was lots of skimmed milk left over. So they tried making yogurt… and people seemed to like it. They still do. The Mead family is still living and working at Holt Farm today.

I was sent a copy of this book for the purpose of this review and post. I was also given permission to reproduce the recipe on my blog. My opinion is honest and unbiased.

Days 104-110 of Project 365

April 20, 2013 by TheBoyAndMe 32 Comments

104-110 of 365

104. Two Years On (I'm a little bit of an Instagram addict and follow the actual Instagram's feed with interest. Every weekend they have a challenge called the Weekend Hashtag Project and last weekend's emulated the photography style of the blog Dear Photograph. As we were heading to Porthcawl anyway for the Chris & Pui Show, I dug out a photo of The Boy on the beach there from Father's Day 2010. A very windy day made it tricky to get an exact line up but I'm really chuffed with this photograph.)

105. Bubble Monster (Monday was absolutely beautiful and we played out in the garden for nearly three hours, most of that without a coat on. The Boy filled the garden with bubbles from his bubble blower that we'd bought him in Butlin's.)

106. Plopping (After dropping my car off to the garage to work out where a slightly alarming oil leak was coming from, we walked up to town for our second breakfast, then through the park and down to the beach. A quick scoot along the pier and the beach front, then down the lifeboat ramp to plop some pebbles into the sea, before walking home through the tree-lined Victorian avenues where The Boy promptly fell asleep. I collapsed on the sofa for half an hour having just completed a six mile round walk, before having to walk two miles back to the garage to pick my car up.)

107. Snuggle Down, Sleepyhead (It's a Wednesday – work day – and therefore it's a bed photo!)

108. Masterchef 2013 (On Thursdays I get home earlier from work and so we have time to play. I gave The Boy various ingredients and he decided to 'bake' us a ginger cake with his 'cooker'.)

109. Through The Kitchen Window (When we bought this house and did all the work on it, we had the kitchen window made bigger. I dreamed about the day that I'd see my child/ren playing in the garden while I cooked their dinner, etc. Today that came true, and I just stood and watched him for ten minutes as he repeatedly rolled his hoops down the slide, retrieved them, climbed up the side of the slide and started again. I love him.)

110. Reflections (We met up with my brother and his family in Roath Park today on a very sunny afternoon. One of his favourite places is the hothouse and so we spent a pleasantly sticky forty-five minutes watching the koi carp and terrapins in the pool before sauntering around the lake and feeding the swans. Life doesn't get much better!)

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Pan-Fried Swordfish With Sweet Potato, Pepper & Stilton Salad

April 9, 2013 by TheBoyAndMe 6 Comments

Fish is a favourite food in this house, and I've been challenged to produce a selection of recipes using fish which are high in Omega3. Quite a challenge for a vegetarian!

Swordfish is considered quite a delicacy and often found in Mediterranean restaurants. It's also a really good source of Omega3 DHA (docosahexaenoic acid) and there have been numerous studies which show that people who eat plenty of fish, tend to experience less dementia and memory problems in later years. Omega3 DHA can also help children with ADHD, and there are links between DHA and better general concentration.

Please note that children under 16 should avoid eating swordfish due to the mercury levels.

Ingredients:

For the swordfish:
- swordfish steak
- half a lemon
- dill
- olive oil
- black pepper
For the salad:
- Lettuce leaves (I've used a mixed Bistro salad)
- broccoli
- sweet potatoes
- mixed coloured peppers
- olive oil
- soy sauce
- honey
- half a lemon
- stilton

Peel the sweet potatoes and chop into wedges. Slice the peppers into strips and put in a baking tray with the sweet potatoes.
Mix together 1 teaspoon of olive oil with 1 teaspoon of honey and drizzle over the vegetables. Roast in the oven for 20 minutes.
While that's cooking, heat a frying pan with a teaspoon of oil in it.
Place the swordfish steak into the frying pan once it is hot and sear quickly on both sides to caramelise the outer crust, before turning the gas down to cook the steak through more slowly.
Squeeze half of the lemon into a pot and mix with 1 teaspoon of dill and a grind of black pepper (technical term). Pour over the steak ensuring both sides are covered. The steak should take between five-ten minutes on low-medium to cook. Turn the steak every few minutes to cook evenly.
Rinse the salad leaves and shake to drain, place it on the serving plate.
Mix together 1 teaspoon of soy sauce, half the lemon, 1 teaspoon of olive oil and 1 teaspoon of honey and drizzle over the salad.
Remove the sweet potato and peppers from the oven and scatter over the salad.
Chop up a matchbox size of Stilton and sprinkle over the bed of salad.
Once the swordfish steak is cooked through, place it on top of the bed of salad.

Swordfish salad

This recipe has been posted as part of my collaboration with Fish is the Dish's 'Healthy Happy Hearts' promotion. They have a selection of recipes available which form a six week plan designed by dietician Dr Jane McKenzie, to improve health by eating two portions of fish a week, one of which is rich in Omega3.

healthyhappyhearts

Days 90-96 of Project 365

April 6, 2013 by TheBoyAndMe 44 Comments

90-96 of 365

90. Rolling, rolling, rolling! (We went to Dyffryn Gardens for the National Trust Easter Egg Trail and had an absolutely marvellous time exploring the recently reopened Dyffryn House. However, the best bit of the day is that The Boy got to cross off #2 of the 50 Things: Roll down a really big hill – really big is subjective when you're only three!)

91. A-maze-ing! (Despite yesterday's beautiful weather and the hint that Spring was on its way, today was blindingly cold and dreary! We spent much of it inside chilling out after our hectic previous week and weekend, with Nanny and Grandad coming to dinner. I'd bought The Boy some new wipe-clean books from Usborne; this is a maze book and he is completely devoted to it.)

92. Spiderman (Having popped up to the local butcher we went for a walk in the main park in our town, a park which has many different 'zones' to it which provide ample play opportunities. We discovered yet another tree that needed to be climbed, although he decided to jump out of this one, rather than climb down. As it was only a foot drop, I let him off.)

93. Hello down there! (Another day, another park! Swing time took on a different angle today.)

94. Nearly there (The Boy is obsessed lately with trying to make different colours and I decided to let him loose with a colour mixing experiment. My sister would be pleased to know he just wanted to make brown – her favourite (boring!) colour – and he very almost managed it.)

95. Cookie dough (Today was dominated by The Boy having his preschool MMR booster in the afternoon, and it appears I may have been quite anxious about it as I was a grumpy mummy most of the day. I managed to summon up the inclination to make cookies with The Boy, but even that was staight from a packet and add two tablespoons of water; how lazy! Turns out that The Boy was fine with his booster, didn't even notice the injection.)

96. Where's the hole? (We returned to Dyffryn Gardens today, as I hadn't had long enough to explore the inside of the house, and get the photos I was after – I still didn't manage it today as The Boy wanted to explore the gardens. The garden rooms are plenty and full of little holes and pathways leading through into a different 'room'. Only thing was, there wasn't a hole in the hedge here, despite The Boy trying his hardest to push through. Look closely and his head had half disappeared inside. It reminded me of Tom in Tom's Midnight Garden.)

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How Not To Make A Birthday Cake (Or The Biggest Cake Fail Ever!)

March 20, 2013 by TheBoyAndMe 23 Comments

Look alright, doesn't it?

However, it looks vastly different to what it was meant to look like. It was meant to look a little like these crafted by my talented friend Jenny from Mummy Mishaps…

mummy mishaps cakes

I gathered my ingredients, two sandwich baking tins, two packets of chocolate fingers (white chocolate and milk chocolate) and the packet of red, white, and blue peanut M&Ms to top the cake, and got mixing.

All was going well! The two cakes went in the oven at the lower temperature of 170°C (as instructed by Jenny who told me off for baking them at 200°C), and I set the timer for 25 minutes.

And then I adjusted it for another 15 minutes as the middle was wiggly still.

But opening the door to check it, made it sink in the middle so I ended up with two very concave sponges.

Which fell apart when I tried to get them out of the baking tins.

Literally broke in to five pieces.

And that's five per cake.

Out came the two tubs of chocolate Philadelphia which I was going to use as the filling and frosting, and I started to use them as glue.

Only the cake fell apart as I prodded the 'glue' on it with a knife.

So I bunged the top on quickly, and set to surrounding the outside with chocolate fingers, again using the chocolate Philadelphia as glue.

I ignored the fact that it was lopsided.

Or that the edges were falling off.

Or that the middle was 2 cm lower than the outside.

The chocolate fingers fell off halfway around.

By which time I was quite pissed off, to be blunt. I hacked the bloody thing in half, grabbed the orange ribbon from my last bunch of flowers from Mr. TBaM, wrapped it around the cake and then couldn't fathom out how to hold it in place.

Dressmaking pins, that'll work!

Then the M&Ms were out of date.

BY FIVE MONTHS!

This is why I make cupcakes.

Happy birthday Mr. TBaM!

How To Teach Your Children To Cook (Guest Post)

March 8, 2013 by TheBoyAndMe 2 Comments

Although cooking with children can be a lot of fun, it can also be quite a challenging experience. You need to watch them constantly, keep them interested and make sure they’re being safe. Here are some tips on teaching your children to cook.

First cooking 011

Fun recipe ideas

All children love cooking treats like fairy cakes, rainbow cookies and chocolate brownies, but it can be harder to get them involved with cooking main meals. Focus on the foods they love and practice making them from scratch. Research children cooking recipes to get some fun ideas.

You could teach them to make mini burgers, to which they can add cheese, bacon and salad, or you can show them how to make home-made fish fingers and mash. One of the easiest and best loved children meals are personal pizzas. Get them to roll out the dough, favour the sauce and grate the cheese. They can then choose all their favourite toppings to sprinkle on top.

Safety tips

It’s important to teach your children all the safety rules for cooking in the kitchen. While they are learning, keep them away from sharp knives and hot pans. Never leave them cooking alone and make sure you explain thoroughly how they should be using each utensil.

Put them in aprons to protect their clothing and teach them to clean up spills as they go, so that foods don’t become contaminated and they are less likely to slip over.

Explain fire safety and the difference between a normal fire and a grease fire. Make sure they don’t wear long sleeves which could catch fire. Also, tell them to use oven mitts instead of a tea towel to move hot pans off the stove, so that it doesn’t trail in the flames.

Dos and Don’ts

Do be patient. If you rush your children or criticise them they’re likely to lose confidence and give up.
Don’t get stressed. Accidents will happen – stay calm and show them how to do things properly.
Do make it fun. Take a leaf out of Mary Poppins’ book and turn household chores into games! If they’re enjoying themselves they are more likely to want to help out again.
Don’t push them too hard if they aren’t interested. Forcing your child to do something that they don’t want to can put them off for life! Let it go and try again at a later date.
Do cook foods that they are enthusiastic about. If they’re making a fuss about cooking healthy food then start off with baking a cake and, when they become interested, you can move on to other things.

rainbow pizza guest post

After a long day teaching your child to cook, you may feel like you never want to cook again! If you want to eat well, enjoying delicious and balanced meals, food hampers can be a solution.

Forman and Field, specialised in food hampers which range from everyday meal options, for those with busy lifestyles, to gourmet gift hampers for special occasions. Hampers can also be sent as presents – you can put together your own hamper with your children to get them involved in making a unique gift for someone.

Keep things light and fun and you’re bound to inspire your children to get cooking!

Weekend Breakfast Ideas

February 13, 2013 by TheBoyAndMe 15 Comments

The depths of Winter make us hanker for warmth. We turn up the heating, cover ourselves in thick layers of clothing, subject our sensible self to the likes of slankets, etc., all in a bid to keep warm.

And yet the one thing that so many people neglect to do is eat regularly and properly; keeping enough fuel in our bodies to stoke the internal fires. We all have our own personal central heating system, why do we neglect it so readily by not bothering to eat breakfast? Breakfast is one meal that is missed by too many people; favouring an extra ten minutes in bed to eating after a twelve hour fast is not a good option. There's a reason why it's called 'break'-'fast' you know? Eating a really good breakfast can set up the digestive system, and metabolism, for the rest of the day and prevent gorging later on.

I've been lucky enough to have been sent two beautiful hampers of breakfast goodies recently; one from the National Breakfast Week campaign and one from Warburtons. Both contained a plethora of breakfast ideas from granola, fresh fruit, porridge pots, crumpets, a range of bread and breakfast buns, and crumpets. There was certainly something to suit everyone!

breakfast ideas

It got me thinking of ideas for breakfast; ways to engage adults and children in eating what I consider to be the most important meal of the day. I always eat it (I'm one of those that needs to eat within half an hour of waking up or I feel ill), but on weekends I have more time to be creative. So here follows some weekend breakfast ideas.

Basic Pancake Recipe

110g/4oz of plain flour
pinch of salt
2 eggs
200ml/7 fl oz of milk
sweet pancakes: 1tsp vanilla bean paste, 1tsp of cinnamon and 1tsp of nutmeg (all optional)
savoury pancakes: black pepper and parmesan (both optional)

There are plenty of convoluted methods of whisking this and that first, but I tend to find that as long as the eggs are done first, then all the other ingredients can just be thrown in and whisked together. Melt a knob of butter (oil is disgusting when cooking pancakes) in a hot frying pan and keep the pan hot with a high gas to cook the pancakes quickly. For savoury pancakes I add black pepper and parmesan, occasionally spinach or pesto, and then use fillings like goat's cheese, stir-fried pepper, ham slices (or Quorn if veggie like me). My favourite sweet filling is cherry sauce and chocolate drops, with Lyle's Golden Syrup drizzled over the top (just don't tell my Jenny Craig consultant).

pancakes

Breakfast Sundae

fat-free vanilla yoghurt
granola
fruit (I choose cherries and a banana)

Layer the granola, fruit and yoghurt in a sundae dish with multiple layers of each. Finish with a sprinkling of granola and fruit.

breakfast ideas

Breakfast Cups

a slice of wholemeal bread (one for each cup)
1 egg
sausage
bacon (or Quorn)
black pepper

(I first saw this recipe on Domestic Goddesque's blog and adapted it to suit our tastes)

Cut out a circle from a slice of Warburtons' wholemeal bread and roll this flat using a rolling pin. Press into a muffin tin and fill with slices of sausage and bacon. Whisk an egg and pour over the top to below the surface of the cup. Sprinkle some black pepper on and cook on 180°C for 15-20 minutes.

breakfast ideas

Children's Cooked Breakfast

slice of bread with a hole cut out the middle (perfect if making the breakfast cups!)
1 egg
sausage
grated courgette
baked beans
knob of butter for frying

Cut out a circle from a slice of wholemeal bread and place in a hot frying pan. Place the grated courgette at the top of the space, lay two sausage slices as eyes, and half a sausage cut sidewards as the smile. Carefully and gradually, pour the whisked egg in to fill the gaps, taking care it doesn't run outside the hole. Cook lightly through, carefully flip to cook the other side. Serve with warm baked beans.

breakfast ideas

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Warburtons have conducted a study into the chaos of breakfast faced by multi-tasking mums. As a result of their findings they would like to combat the weekday stress and are asking you to share your tips on Facebook to help create a Breakfast Rush Hour book.

I was sent two hampers of products to help promote National Breakfast Week and the Warburtons Campaign. I was also sent some golden syrup for pancake day but missed the boat! My opinions and ideas are my own.