We had fish and chips tonight as the ironing took me 4 and a half hours to tackle, the bath panel took my brother longer again to install, and G spent a couple of hours doing computer tech support for his uncle.

We're all knackered, apart from Dad who spent the day watching the North West 200 motorbike races on our laptop and drinking beer. Roll on tomorrow's lie-in.

Post edited 7:22 pm – Sun 16-May-10 by Shereen

Not a football team, no. I just got a bit behind in the laundry due to busy weekend the last few weeks. And next week is a multiple 40th birthday party so I needed to get ahead. Plus, the NorthWest 200 was on and my Dad kept explaining things to me

My brother came over yesterday to fit the new bath panels. It was a much longer job than he envisaged, so we had chippy tea. So tonight we had the chicken thighs originally planned for last night. I did them the JennyB roast way and I was practically licking my plate at the end of dinner.

I've done this with chicken legs, thighs and drumsticks. My favourite is the roast thighs. I put 4 thighs in the roasting tray, tucked 2 quartered red onions in around them. Scatter over as many unpeeled cloves of garlic as you're comfortable with (I used 4) and squeeze over the juice of 1 lemon. Sprinkle with coarse salt and pepper and fresh herbs. I used chopped thyme. Roast @ 190 °C for 50 minutes and serve with roast spuds and veg. We had asparagus and corn tonight. Serve the chicken with plenty of lemony-garlicky pan juices and a few roast garlic cloves for each diner to smear over their chicken.

JennyB is my lovely Sister-in-law, and a real foodie inspiration of mine.

We were running late tonight thanks to work, groceries and family computer support; so I went with an easy bolognese with sauce from the freezer. Whilst G was away doing tech support I prepared tomorrow night's dinner.

I'd nabbed a pork shoulder roast from the CFC this evening for £3.10 (marked down from £10.70 ). It's miles too big for just the 2 of us, so I cut off about a third of it and put the other two thirds in the freezer for another day.

I thinly sliced onions, leeks and celery and laid them on the bottom of the slow cooker. The chunk of pork shoulder went on top of that. I mixed up a sort-of barbecue sauce with tomato puree, honey, worcestershire sauce, a dash of soy sauce, some mustard powder, chopped ginger root, chopped garlic and chopped herbs.

It'll cook long and slow and hopefully turn into some kind of pulled pork dish that we can have with chips or bakes spuds tomorrow night.

Watch this space

I'm eating from the freezer tonight.  Having spinach spaghetti dish I made and froze some portions of recently.  Took it out this morning to defrost.  Lazy yum!