Ignorance is bliss, or is it? (the negative breastfeeding labels)

I never imagined I would add this image to my blog. But here it is: a photo of Al Capone, the mob boss and the man behind the 1929 Saint Valentine's Day Massacre.

Apparently he and I have something in common: we both belong to mafia. Or so it seems.
Breastfeeding mothers, you see, are often labelled as breastfeeding mafia or mob or Breastapo.

I don't know if people who coined these expressions are just plain ignorant of what mafia and Gestapo are/were, as I actually cannot find any justification of these horrible accusations.

Let's deal with mafia first.
What is mafia? A Mafia group is a type of organised criminal group that attempts to control the supply of protection (Gambetta 1993). The scope of a mafia group is much wider than that of an OCG. Violence and the ability to collect reliable information are two key resources for a mafia group (Gambetta 1993). Mafias are formed by individual crime families that normally control a territory. The Mafia operates without consideration for justice, fairness or the wellbeing of society at large. In the world run by the mafia, there is no such thing as a "right" even to the protection for which one has paid.

Unless you lived all your life in a bubble, you must be aware of the mafia wars, assassinations of political figures and judges as well as murders of the innocent people, torture and execution of the enemies, extortion and financial ruin of its victims etc etc I could flood my blog post with the stats and tell you the data on the thousands of murders committed by the mafia.

Now let's move on to the other despicable organisation, Gestapo, the secret police of Nazi Germany, responsible again for thousands and thousands of deaths of the innocent people. To secure confessions they routinely used such methods as sleep deprivation and physical torture. Again, if you want to find the data, it's very easily done: use the google search facility.

If you use the expressions "breastfeeding mafia/mob" or Breastapo in ignorance, it is not an excuse. You cannot possibly compare the breastfeeding mothers to these organisations which have committed some of the worst atrocities in history. Breastfeeding doesn't maim or kill or put people in the gas chambers.

You have no right to insult women with these disgusting labels.

Apparently some mothers who have chosen to bottlefeed feel inadequate and patronised by their breastfeeding sisters.
Deal with it on a level that won't insult the others.

I have chosen to breastfeed my children and have never talked to any bottlefeeding mum in a patronising way, neither have I criticised anyone's choice.
In fact, if anything I feel harassed by the numerous blog posts ans articles written by women who for some reason decided to bash the breastfeeding choice, it seems to be very trendy at the moment.
I am not an enemy or a mobster, why do you think it is acceptable to insult me and paint the breastfeeding mothers as a pack of wolves who are ready to bounce on anyone who's not one of them? Why do you try to make me feel quilty for my choice? In fact I hardly ever mentioned it to anyone in fear that someone would take an umbrage at the mention of the word "breast". I am hiding it as if it is a dirty secret.
Yes, I'm sure there are some unpleasant women who would give you unsolicited advice on anything and everything, but even they do not deserve to be labelled as mafia or Gestapo.

My personal experience was quite the opposite, both times when I had my babies, the hospital personnel didn't have time or desire to help me with the breastfeeding and forced me to use the formula.
Two years ago, when Eddie was born at JR Hospital in Oxford and I didn't have much milk to start with, the nurses offered me a choice of two types of formula. When I asked if there was any breast milk available from the breastmilk fund, one of them brought a block of frozen milk in a plastic bag to me and almost threw it on the side table with an empty jug. I asked her if they had facilities to defrost it, she just said I should do it using the hot water from the tap. So, clutching my belly (I just had a c-section) and pushing the baby cot on wheels, I had to go to the toilet to try to defrost the milk in the very "sanitary" conditions (there was a tap in the room, but the water was slightly tepid and not hot enough to defrost).  And of course my baby was supposed to drink the icy cold milk. The pediatrician threatened not to sign my release papers until I started giving my son the formula top-ups. Nobody asked me even once if I need any help with the breastfeeding.
I wonder where is all the breastfeeding support when you need it?

I did feel inadequate because I have chosen to breastfeed but I would have never called the nurses who pushed the formula bottles forward as enemies or killers. They are just too busy to help one struggling mother.

As for the newspapers which publish drivel with the titles "Breastapo using the toys to brainwash our children", their editors should be fired for the defamation and libel.

And if you still choose to use these expressions, I am not taking your argument seriously. In my mind you lost it.

Chicken tabaka

In the former Soviet Union the Georgian cuisine has always been rated very highly, and no wonder, as it is incredibly versatile. One of the staple dishes adopted from the Georgian cuisine by many Russian families is the Chicken Tabaka. What I offer you today is a rather bastardised version of it.
The name Tabaka comes from the word tapha which means a heavy skillet. For the authentic recipe you will need a whole chicken or poussin rather than fillets or thighs.

Ingredients:
chicken fillets/thighs combination
salt
khmeli-suneli (Georgian spice mix)
olive oil

(If you are cooking a whole chicken, you'll need to cut the breastbone and flatten the chicken. I cooked the chicken pieces).

Wash the chicken and dry pat with the towel. Rub the spice mix generously.
Heat the skillet with the added olive oil.
Place the pieces of chicken in the skillet or frying pan and cover them with a heavy lid, it has to be smaller in size as it needs to press the meat to the skillet. Cook for about 10 minutes on high, turning them a few times. Lower the heat and cook for another 10 minutes on low.

Serve with salad and vegetables. This dish is usually served with tkemali (Georgian plum sauce).
I didn't have any tkemali so I improvised and made a red wine sauce with red wine, a dash of balsamic vinegar, butter, flour and red plum jelly, can't tell you the exact quantities as I was adding bits and pieces, mixing, tasting, adding more until I was happy with the consistency and flavour. It might not be a tkemali but it was a homage to it and a lovely sauce for my dish.

I had a packet of khmeli-suneli that my Mum brought with her from Russia on my request. It is a beautiful spice mix which works perfectly with chicken.
You can buy khmeli-suneli online, for example, at Seasoned Pioneers.
Or you make your own spice mix. Wikipedia gives a recipe for khmeli-suneli.

A lovely cuppa tea with Tea India

Tea, one of life's simple pleasures, a democratic drink equally enjoyed in the humble houses and rich mansions. I love tea and I'm always happy to discover new brands and flavours. A range of teas called Tea India has just hit the shops in the UK.
 
What are my first impressions?
I love the design of the boxes: teardrop-shaped paisleys form an inviting image of a teapot. The colours and designs bring to mind elaborate cashmere wool shawls from India.
Tea India Black tea is a "unique blend of the finest teas with a deliciously rich, smooth flavour". I was impressed to find out that Tea India is an expert with 70 years of tea blending history.

Tea India shares its secrets: "Our master blender grew up in Assam on the banks of the mighty Brahmaputra river, where we source the majority of our teas. Combining his expert knowledge with a passion for Indian tea, he’s now on a mission to make sure everyone can enjoy a superior cup of tea everyday."

It is your choice entirely whether to have your cup of tea black or white, sweet or no sugar at all, but whatever your choice, you are going to enjoy a refreshing flavourful cup of rich Assam.

 

I got addicted to chai many years ago, when we lived in New Haven, CT. I was a Mum with a newborn, and recovering after a dramatic delivery, didn't dare to venture far from home. Thankfully we had a lovely little cafe nearby, just a block away from where we lived. I used to go there every morning, with baby Sasha in his pushchair. My daily mug of chai latte and a little chit-chat with the lady who owned the cafe made me feel less lonely. The owner's daughter had twins at about the same time as I had Sasha, and she was very friendly and welcoming. So, in my mind a mug of chai is forever associated with feeling welcomed.

 

How comforting is a cup of hot steaming chai on a cold and wet day. Don't know what it is exactly, whether it's the combination of spices that warm the cockles of your heart, or the creaminess of the chai latte that make you feel cozy, as if enwrapped in a warm rug.

Tea India Cardamom Chai has a very distinctive cardamom flavour. It is best served with a little bit of sugar or honey and milk, which beautifully complement the cardamom. The tea base for this tea is black tea of high quality. The overall combination of flavours is well-rounded, balanced and warm. A very enjoyable cuppa.

 

"Combining unique flavors, local tastes, and family traditions, chai transcends beyond tea. Rather, it is a tradition – an experience – and a testament to India's vast cultural plurality".

 

Douglas Adams used to say: "A cup of tea would restore my normality", and I couldn't agree more.

Treat yourself, discover the taste of India!

A vintage giggle

Every time we go into town, we pass The Old Pill Factory shop which is a vintage shop with a difference. They call themselves the Tardis of a shop, and they are right about it, as you move from one room to another, you travel in time.

It is not one of those grand imposing antique shops where you often wonder whether you are in the museum by mistake, like shops in Corn street which sell the17th C chests, Elizabethan embroidery and Georgian chairs.

I might be wrong, but The Old Pill Factory Shop doesn't go beyond the 20th C (or perhaps late 19th C) in its selection of goodies. But that doesn't mean it is less exciting. Eddie and I often pop in to admire the old teddybears, or browse through the old volumes, touch the vintage fabrics. The other day as we were on the way to do some grocery shopping, the sign outside made me stop in my tracks. It said: Breed Champion. Now if you have a wicked sense of humour, that would make an utterly brilliant present for someone. I was toying with an idea of buying it as a birthday present for my husband, but thought he wouldn't appreciate the joke.

You can get this unusual vintage gift for £30 (yes, I checked the price). But hurry, I think it will be snatched soon.

If you love reading about vintage finds and buys, have a look at Vintage Mummy's blog, there is a Linky open at the moment to share your vintage-themed posts.

Easy meals with Aunt Bessie's

If your family is anything like ours, then holidays and half term breaks are always turning our normal routines upside down. Weather permitting, we have long walks or play in the garden, and when it comes to cooking, I am all in favour of shortcuts that would save me time in the kitchen and allow me more time with my children. What Delia calls smart cheats, I call clever time-savers.

Cutting corners by using ready-made ingredients might not earn you favours in Come and Dine with Me, but when life is hectic, don't hesitate to use what you can to make your life easier and deliver a tasty selection of meals for your family.
Aunt Bessie's range of frozen foods is well-known for its traditional taste. I would like to show you how you can make a delicious menu, using a mix of ready-made ingredients and adding a twist to the family favourites.
For my menu I tried to recreate some of my childhood favourites like the seafood salad and the mashed potato bake.

Aunt Bessie's is probably synonymous with the roast potatoes and Yorkshire puddings. You don't have to serve Yorkies with the roast only, they are a versatile vessel for any salad and can be a perfect starter. For Yorkshire puddings with the seafood salad you will need:

6-8 Aunt Bessie's Yorkshire puddings
6 seafood sticks
2 eggs
2 tbsp light cream cheese
a squeeze of lemon
a pinch of salt + black pepper (optional)

Prepare the Yorkies according to the instructions given on the packet, i.e. place them in the preheated oven and bake until they are golden. In the meantime, make the quick salad: chop the seafood sticks and hard boiled eggs, mix well in a bowl, add a squeeze of lemon, salt and pepper, plus the light cream cheese, mix well. Fill in the Yorkies, and hey presto, your starter is ready in no time at all.

Potato and minced beef tray bake

Ingredients:
Aunt Bessie's Mashed Carrot and Swede
350g minced beef
1/2 red onion, finely chopped
salt, pepper, herbs
olive oil
a squeeze of tomato ketchup
2 big potatoes (or a pack of Aunt Bessie's Homestyle Mash)
1 tbsp butter
hot milk
3 tbsp Cheddar cheese, grated

Do you think of tray bakes as sweet things only, like blondies, brownies or flapjacks? What about the savoury tray bakes made with polenta, mashed potatoes, rice or noodles? One of my favourite childhood dishes was the tray bake made with the mashed potato, and for this menu I wanted to recreate that comfort food of my early days. The traditional potato tray bake is made with the mashed potato, but I wanted to add a twist to my dish and one of the layers was prepared with Aunt Bessie's Mashed Carrot and Swede. You have to defrost the packet in advance obviously.

In a deep frying pan cook the minced beef with the olive oil, chopped half of the red onion, salt, pepper, herbs and a squeeze of the tomato ketchup. Fry it for about 10 minutes, stirring occasionally and breaking the mince into smaller pieces. It has to be nicely browned.

Take a deep ceramic dish or tray, add some oiled foil. Spread the first layer: mashed carrot and swede. Using a spoon, add the fried minced beef on top of the first layer.
Cook potatoes in the salted water, once cooked, mash them well with the butter and hot milk. It should not be too runny. This will be your third layer. If you don't have time to cook the mashed potatoes, use Aunt Bessie's Homestyle Mash. Place the tray in the oven preheated to 180C and bake for about 30-40 minutes. Add some grated Cheddar cheese on top five minutes before the end of the baking session.
To serve, cut it into slices. You might also like to add a big spoonful of the soured cream or Greek yogurt on top of the slices.

I don't often eat the red cabbage, though I love it. I thought that Aunt Bessie's Red Cabbage with tangy Bramley apple would be a nice side dish for my potato & minced beef tray bake. I defrosted it in advance. I chopped a small crisp apple and pan fried it in butter, adding a dash of the balsamic vinegar and a teaspoon of muscovado sugar. Once the apple pieces were slightly caramelised, I added the red cabbage and cooked it for about 15 minutes on low, stirring occasionally. You don't have to add the apple to this side dish, but I wanted to add more texture to it.

What could be nicer on a cold day than a slice of the piping hot apple pie? I've bought Aunt Bessie's Bramley Apple and Blackberry pie for a pound in Sainsbury's, what a bargain. Pie and custard, a marriage made in heaven.

If you don't have time to make your own custard, then Aunt Bessie's will come to the rescue. You can buy Aunt Bessie's Instant Custard. Just for the purposes of this challenge I was scouring our local supermarkets for it, but couldn't find it anywhere. So, we had our pie with a generous helping of the homemade custard. The combination of the flaky pastry, tart apples and sweet silky custard is always a winning one. Did my guys enjoy my meals? You bet!

BritMums and Aunt Bessie's invited busy Mums to take part in the HalfTermFood challenge and create a menu which would feature Aunt Bessie's products. What you see above is my entry to the challenge. So, if you are a busy parent, do a Delia and use the shortcuts in your kitchen.

Discovering Tilda British Curry rice

Did you watch the 2010 MasterChef finals, biting your nails and rooting for Dhruv Baker? His consistently excellent work and inspiring recipes brought him the crown of the MasterChef winner. If you were wondering what Dhruv Baker has been doing since, you might be happy to discover that he has teamed up with Tilda, the UK's number one Basmati brand with over 30 years experience, to create a 'British Curry' Steamed Basmati Pouch. This Limited Edition rice reflects Baker's culinary influences and inspiration.

I often buy Tilda rice pouches. Butternut squash steamed brown basmati rice and Coconut & Lime leaf steamed basmati rice are our favourites.When Tilda asked me if I'd like to test and review a new Limited Edition rice created by Dhruv Baker, I was very curious to try it. Once I received the packet, I was impressed to find out that this rice combines creamy coconut, curry leaves and coriander with fragrant cinnamon, sweet apricots and star anise. Sounds like a winning combination. I wanted to do the stuffed mini-pumpkins and sweet peppers for our Halloween dinner. Usually I would cook the long grain rice or the jasmine rice, but this time I decided to be more adventurous. If you like the sound of the stuffed sweet peppers, please have a look at my recipe here. We all loved the combination of flavours, and the curried rice added a nice touch.

If you love trying new recipes, Dhruv has created a number of recipes that use the British Curry rice, including Salmon Kedgeree, Coronation Turkey, Paneer Arancinis and Turkey Biryani.
These recipes are versatile and healthy.

 

 

 

It would have never crossed my mind to use the curry-flavoured rice to create the arancini, that's why I find this recipe by Dhruv Baker utterly fascinating. It is a complete fusion of different cuisines, cultures and flavours. What is the word "arancini"  associated with in your mind? Perhaps Sicily and Commissario Montalbano? I am still in two minds whether it is an invention of the pure genius or a crazy idea to marry the Indian and Italian cuisines. I'm sure the national cuisine purists would be terrified at this combination, while the fans of the fusion cuisine would applaud the audacity of the chef. What do you think?
 

 

PANEER ARANCINIS WITH RAITA

 

 

 

 

 

Ingredients

1 pouch Tilda British Curry Rice

1 tbsp oil

1 shallot, finely chopped

1/2 red chilli, finely chopped

A thumb of ginger

1 clove garlic

Handful coriander, chopped

A few kalonji seeds

2 tbsps. Desiccated coconut

2 tsps mango chutney

3 tbsps plain flour

4 tbsps breadcrumbs

25g paneer, cut into 1cm cubes

1 tsp mild chilli powder

1 egg beaten

Salt and pepper

Oil for frying

Method

1. Heat the tablespoon of oil in a large frying pan.

2. Add the shallots, garlic, ginger and chillies fry gently until softened.

3. Empty half of the curry rice into a large mixing bowl. With the other half either blitz in a food processor or mash with a fork until smooth. Add to the other rice

4. Add the coriander, kalonji seeds, coconut and mango chutney and mix together well. Season with salt and pepper.

5. Cover with cling film and chill in the fridge for 20 minutes

6. Toss the paneer cubes in the chilli powder and some salt

7. Remove rice mixture form the fridge and form into balls about the size of a walnut. Press a paneer cube into the centre of each ball and squeeze firmly back into a ball shape

8. Coat each ball in flour, egg and then roll in breadcrumbs.

9. Heat oil in a small pan until 180°c or a cube of bread browns in 15 seconds.

10. Fry the arancinis until golden brown about 1 minute. Drain on kitchen paper and serve with the Raita.

Raita

125ml Greek yoghurt

1/4 cucumber, finely chopped

A few mint leaves

Pinch cayenne

Pinch cumin

Pinch salt

Mix all the ingredients together and season to taste



Here is another recipe from Dhruv Baker, this time a twist on the family favourite and the British classic dish kedgeree.
 

SALMON KEDGEREE

Ingredients

1 pouch Tilda British Curry Rice

1 large knob butter

4 spring onions, finely shredded

Handful parsley, finely chopped

Zest of 1 lemon

Juice of 1/2 a lemon

1 cooked salmon fillet, or 200g left over salmon

Salt & Pepper

Lemon Wedges

2 hard-boiled eggs

Method

1. Heat the butter in a large frying pan

2. Add the spring onions and fry gently until softened

3. Add the Curry rice, lemon zest and juice. Stir well

4. Add the salmon and heat through until piping hot

5. Season well with salt and pepper and stir in the parsley

6. Serve with lemon wedges and quartered hard-boiled eggs



 

Giggling into 2013 with Justin

Are you a fan of Justin Fletcher? Then you are in for a treat, as Justin's very first annual hits the shops this month. My guys and I were thrilled to receive Justin's Annual 2013 in the mail. I have written many times how much my family loves Justin, so we were delighted to see all our favourite characters which include Engelbert the dog and Ralph the car - joining Justin in this fabulous edition. It is truly giggle-tastic.

This annual is filled with puzzles, games, stories, jokes, stickers and colouring pages.

Like any two-year-old Eddie loves stickers, when he saw these two pages, he exclaimed "Wow, stickers!"

If you love colouring in, dots-to-dots, drawing and tracing, you won't be disappointed.

There are lots of jokes that would make you giggle like this one:

- Why did Justin throw the butter out of the window?
- He wanted to see the butterfly.

There is even a recipe for Justin's No-bake Chocolate Fridge Cake.
This is a fun educational book (kids will enjoy it so much, they won't even notice that they will learn things).

This Annual would be a great addition to a Christmas stocking for any Justin's fan.

CBeebies The Album (review & giveaway c/d 21 November 2012)

I have never realised just how many CBeebies songs and tunes I know until we listened to a newly released CD "CBeebies The Album" (and if you are a fan of CBeebies, today, 5th of November 2012, is the day when you can get your own album).   

Every time I hear the familiar words:
"It doesn't matter if you're tiny or tall,
It doesn't matter if you're BIG or SMALL.
If you wanna have fun, it doesn't matter at all.",
I feel like wiggling my bum and having a little step dance, as the tune is so jolly and catching.

I also like to sing along to "Meet the Veggies", though Eddie tries to stop me, saying "Don't want it", when I ask him what he didn't want, he replies "Mama singing". I appreciate that I am not the X-factor or Britain's Got Talent Material, but I can't be that bad, can I? Talk about knocking my confidence.

Sasha's gone through the stage when he spent a lot of time on the CBeebies website, watching the familiar episodes, playing games and listening to the same tunes. I remember he was driving me crazy, playing "Special delivery service" from Postman Pat or "Big Barn Farm" tune over and over again. They are lovely songs, but if you have to listen to them several dozen times a day, then you start to wish you were elsewhere.

The new CBeebies album is a medley of old favourites and new discoveries. Some tunes are old friends, some are mere acquintances. Some you love, some you love to hate.

This album is prefect for the CBeebies audience. Eddie, for example, loves the Yacki Song from Baby Jake (I confess to be on the point of screaming every time I hear it, but that's not the point, I am not the intended audience for this masterpiece).

This 2-disc CD features 50 tracks:
1.Rastamouse –Hot Hot Hot

2.Abadas –Medley (Abadas Song / Let’s Play / I Found The Word / Goodbye Song)

3.The Lingo Show –Theme Tune

4.Show Me Show Me –Momo’s Song

5.Mike The Knight –Huzzah For Glendragon

6.Raa Raa The Noisy Lion –Theme Tune

7.64 Zoo Lane –Theme Tune

8.Charlie & Lola –Bestest In The Barn

9.Postman Pat –Special Delivery Service Theme

10.Num Tums –Theme Tune

11.Zingzillas –Do You Didgeridoo

12.Guess with Jess –Theme Tune

13.Tinga Tinga Tales –Theme Tune

14.Balamory –Theme Tune

15.Mr Bloom's Nursery –The Finale Song

16.Big Barn Farm –Theme Tune

17.Mister Maker –I’m A Shape

18.Waybuloo –Time For Yogo

19.3rd And Bird –Theme Tune

20.Nina and the Neurons -Go Engineering Song

21.CBeebiesPresenters –It’s The Weekend

22.CBeebiesPresenters –The Discovery Song

23.CBeebiesPresenters –Lunchtime Song

24.CBeebiesPresenters –The Birthday Song

25.CBeebiesPresenters –The Time Has Come to Say Goodnight (2012 Version)

1.Justin's House –Theme Tune

2.Baby Jake –The Yacki Song

3.Iconicles –Theme Tune

4.Rastamouse –Give It Up For Da Easy Crew

5.Abadas–My Name Is…

6.Mike The Knight –Theme Tune

7.Mr Bloom’s Nursery –Meet The Veggies

8.Gigglebiz –Theme Tune

9.In the Night Garden… –Theme Tune

10.Big And Small –Theme Tune

11.Timmy Time -Theme Tune

12.Everything's Rosie -Theme Tune

13.Woolly & Tig –Theme Tune (I Love Woolly)

14.Andy's Wild Adventures –Theme Tune

15.Grandpa In My Pocket –Boom A Boom Whoop Zing Zoo

16.Tweenies –Theme Tune (Hey Hey Are You Ready To Play?)

17.Alphablocks –Theme Tune

18.Cloud Babies –Theme Tune

19.Tree Fu Tom –Theme Tune

20.Something Special –Theme Tune (Hello Song)

21.CBeebiesPresenters –Summer Song 22. CBeebiesPresenters –Goodbye Sun, Hello Moon

23.CBeebiesPresenters –Winter Song

24.CBeebiesPresenters –The Big Fun Time Song

25.CBeebiesPresenters –Christmas Song

And if you know a little person who might enjoy listening to his favourite songs, this CD is available nationwide and through online music retailers for £7.99.



You could also try your luck and win this newly released album, it would make a perfect Christmas stocking filler for a little CBeebies fan.

Please fill in the rafflecopter entry form. Answering the question is a mandatory step.



a Rafflecopter giveaway

New flavours from Rachel's Organic (review)

For a short time only: catch it while you can - a new limited edition is introduced by the inimitable Rachel's Organic - Apple & Cinnamon. These two flavours are the heralds of the autumnal cuisine which sings paeans to the joys of the hot baked apples sprinkled with the cinnamon. And now you have a chance to enjoy them as a new yogurt.
The ingredients include:
Organic yogurt, organic sugar, organic cream (5.4%), organic apple (5%), organic dark brown sugar, organic raisins, organic rice starch, natural flavouring, organic cinnamon.

All the flavours are balanced and complement each other. After trying just one spoonful, I was telling my guys: "There are pieces of apple that I can taste, and look, there are raisins too."

Weekends are for leisurely breakfasts, and each time I make pancakes for my family.
I was curious to try to add the new yogurt to the batter and see if it works. Yes, it does work very well. I have used this recipe, but instead of the plain yogurt I have added Rachel's Organic Apple & Cinnamon. The pancakes themselves became flavoured. Plus I stewed a few slices of apple with the sugar and topped my pancakes with the apples and more Rachel's yogurt. My guys polished the plates.

As Rachel's Organic were very generous, sending us 12 tubs of yogurt, I wanted to share my bounty with friends. Everyone who tasted the new limited edition commented on how much they loved it, and also expressed their wish that this limited edition would join the staple range of Rachel's yogurts, as it is too nice to be available only for a short period of time.

I love Greek style yogurts and was pleased to see several tubs of Rachel's Organic Greek Style Coconut yogurt in my parcel. It is utterly lush, very creamy and has a pronounced taste of coconut. It is not too sweet (unlike some other brands which produce coconut-flavoured yogurts). It is light, refreshing and lovely both on its own for breakfast (sprinkle a small amount of granola for a more substantial brekkie) or added to the apple crumble, pancakes or cakes. You can actually taste the grated coconut, the texture of the yogurt is quite thick, it is not a runny smooth variety of yogurts.

It tastes quite decadent, while in fact it is rather saintly as it includes the gut-friendly bacteria. "Made simply and with care using only the finest organic ingredients so that it tastes gorgeously pure our Greek style bio-live yogurt with coconut contains the health-giving probiotic cultures Lactobacillus acidophilus & Bifidobacterium to help improve and maintain a healthy digestive system".

I have baked a yogurt cake with the Greek style coconut yogurt, and this cake didn't last more than a day, we all loved it so much. If you'd like to see the recipe, please read my post here.

To find more about Rachel's Organic range please visit their website.
You might also Like their Facebook page and keep an eye on all their latest news and competitions.

New boots and memories of the days long past

I am probably not a typical woman, as I do not like shoe shopping, for me it is more of a chore than a pleasure. If you take Imelda Marcos, I am at the totally opposite end of the shoe-shopper spectrum.
It does not mean I cannot appreciate pretty stylish shoes, actually I do, but it is the shopping process itself that I deplore. I usually go for the first comfy pair I can find.

I find it difficult to find a pair of shoes (or boots) that will be comfortable and stylish at the same time. My problem is that my foot bone - not sure if it is called a fibula - is quite low, and most shoes I try, have the edge just at that very level,  which means I will have blisters very soon if I decide to wear them. High heels are also a No-No for me, as I walk long distances in town and also need to be able to sprint after my older son in case he bolts into the crowd. So I tend to buy shoes which my husband calls with derision "granny shoes". I know he has a point, but I would have liked him to keep his opinion to himself.

Today I left my three guys at home and went out into the heavy rain. I needed new boots for this weather. After trying several pairs at Clarks, I found the pair that was comfy. I put them on in the shop and continued my shopping trip.

As I was walking I thought about my late Dad. When he was young, he wanted to be a shoe-maker. He later chose a different profession but he always appreciated a nice pair of shoes, and I trusted his opinion completely. He knew lots about the leather quality and craftsmanship. Sometimes I think with a sad smile that he would have probably been appalled to see some of the shabby shoes I am wearing. He was a stylish man, with dapper shoes, which he looked after, cleaning and polishing.

I also remember a lovely pair of shoes my Mum and I found in one of the Moscow shops for my high school graduation ceremony (a Prom equivalent). They were latte-coloured and made of the softest suede with the pointed toes. They made me feel like a movie star. I have had them for a good number of years, first wearing them only indoors, later outdoors as well. When the heels got too tattered and shabby, my Dad made a silver casing for each heel, so that they looked almost like new. I wish I kept them, as a memento of my young days.

Nowadays I spend more time choosing shoes for my sons than for myself. Eddie takes after his grandfather whom he never met and likes to look dapper. He also loves his wellies. But that's another story.