4th February, 2011

I sense I have been brow beating myself recently, and generally speaking this week is no exception. I have been somewhat under the weather actually having allowed my macho streak to get the better of me last Sunday afternoon when, out for a gentle family ride, I attempted to follow my son Bob over a ridiculously high fence, utterly verboten by Mrs S, but which had been tempting us both for some weeks now. Bob sailed it. My stupid horse whacked into the top shattering the wooden railing and I went head over heels landing on my back and hitting my head. It was an ignominious moment as I trudged up the field, somewhat dazed ( but not badly enough to prevent me wondering whether I would be able to get away without Sophie finding out ) to meet Bob coming the other way to fix the fence armed with a large hammer and some extra long nails. And so it was that the mantle of “top dog” in the Sandison household changed hands. Ha ha.....that’s what Bob thinks at least.

Things are not all bad. I am heading off to Wengen on Sunday for a few days skiing with Sophie. Come to think of it, she has also had her nose put somewhat out of joint this week too. I got home last night to find her rather disgruntled following a phone call from Hen who had rung home at around 6pm and the following conversation between her and Sophie ensued.....recounted verbatim:

“ Hi Mumma, can I speak to Daddy please.”
“ Nope Hen he’s on his way home from work.”
“ Oh, ok, don’t worry, I’ll get him on his mobile.”
“ I wouldn’t Hen he doesn’t like getting calls on the train.”
“ Yeah, all right....I’ll ring him when he’s in the car. Right , see you.”
“ Hang on Hen, what do you want to talk to Daddy about?”
“ Oh, you can’t help me. I’m cooking myself supper and I need to know how to do spaghetti.”

Spaghetti......for goodness sake. But anyway, go me.....stick that in your pipe and smoke it Bob.

On the subject of culinary expertise and in the absence of research I thought I would pad this missive our with a recipe that might be useful for your Chinese New Year celebrations. Being a nostalgic sort I might add that is pretty much the recipe I used, aged 14, the first time ever I cooked supper at home, Lapin a la Moutarde, the lapin having been despatched with a .410 at the bottom of my parents garden in Kirriemuir.


2 small rabbits, skinned
600ml chicken stock
150ml white wine
150ml double cream
3 tbsp mustard
1 tbsp grain mustard
1 tbsp olive oil
1 carrot
1 onion
2 celery stalks
2 tbsp lemon juice
2 tbsp chopped parsley