How was your weekend?

+ On my weekend I hung out with my friends – we had a nice, chatty breakfast and drank heaps of coffee. I ate two poached eggs on Vegemite toast. I felt jittery for the rest of the day but it was really worthwhile.

+ I hung out with my at-home giant kiddo – we did some shopping and some breakfasting together. I ordered pizza after dinner one night. Fries. Couple of beers. Ya know?

+ I watched a LOT of Victoria – I love it. Am transported by it. It’s exactly what I feel like watching right now. I signed up for Foxtel Play, so I am also watching Big Little Lies and the less highbrow Real Housewives of Sydney. That’s just the kind of person I am.

+ I started reading War and Peace – so far, so great. Am completely into it after watching the film and TV series over the last year or so. It’s my 2017 slow burn book. Can’t even believe you get that many story-filled pages for just $15.

+ I did some crochet – I finished off a blanket for my friend’s dog Peggy – and got back to work on my tiny granny square-ish blanket. I am making that one giant too… I think it’s like the War and Peace of blankets. Heaps of thought-filled squares…

+ And I cooked some things too. These two things (below) were really easy, quick and super satisfying, in case you fancy making them too!

Hope you are well, peaches!

Chicken and Chorizo Casserole
Based on a recipe in this great book
Serves 4 (with leftovers)

750g of chicken thigh fillets – cut into rustic chunks
2 chorizo sausages – sliced haphazrdly
1 red onion – sliced finely
3 cloves of garlic – diced
2 400g tins of drained chickpeas
2 400g tins of diced tomatoes
1/2 cup of chicken stock
1 teaspoon of sweet paprika
1 teaspoon of dried oregano
handful of pitted olives of your choosing – I had Kalamata in the cupboard
a slosh of olive oil
fresh herbs of your choosing – I used what I had in the garden (parsley, thyme, basil)

Heat the olive oil in a large, heavy pot.
Fry the onions until soft.
Add the chorizo and chicken.
Fry for a few minutes to seal and get some colour on them.
Add the garlic and fry for 30 seconds. Not long at all.
Add everything else EXCEPT the fresh herbs.
Bring to a high simmer and then reduce heat.
Simmer on a low heat for 30 minutes.
Add the fresh herbs. Season with salt and pepper to taste.
Serve with rice (below) or mashed potato or crusty bread.

Simple Rice Pilaf 
Serves 4

I made a simple rice pilaf to go with this. Here is how.

In a heavy based, oven proof pot with a lid – slosh in a tablespoon or so of olive oil.
When heated, add 2 cups of rice. I used medium grain.
Fry the rice until well coated in oil.
Add 4 cups of hot stock – I just used boiled water with some Massel stock cubes added. I didn’t have PROPER stock.
Stir. Pop on lid.
Put in a 180C / 360F degree oven for 25 minutes or until cooked.
Chop some fresh herbs and add to cooked rice.
Use a fork to fluff it all up and mix together.
Done.