How to Hug a Porcupine

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“An aged grandmother, who never attended school, once gave her grand daughter a slip of paper with all the advice she would ever need to lead a good life. What she wrote is valuable for all of us: Wash what is dirty. Water what is dry. Heal what it wounded. Warm what is cold. Guide what goes off the road. And, love people who are the least loveable, because they need it the most.”

Very sound advice indeed. For an uneducated woman it is very profound and full of great insight. Especially the last bit. I would say that loving the unlovable is pretty much akin to hugging a porcupine, difficult to do, but not entirely impossible.

I once had a friend, (and am glad to say still do) who was a very difficult person to be friends with, let alone to love. It didn’t matter what you did, she was always bristling and full of complaints. Not only that . . . she was very demanding and hard to get along with.

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One day she would be as sweet as pie and the next . . . as cantankerous as the day was long. It was almost as if she would push you away the minute you started to get close to her, and she was constantly wanting you to prove that you were her friend by being so very difficult to get along with. Not many people stuck around her for long and indeed, I was asked many times how on earth did I put up with her.

Many of her friends came and went . . . hardly any stayed for long, but . . . every once in a while I would catch a glimpse of the person she could have been had she only let herself be that person. I just could not find it in myself to abandon her, no matter how many times I felt like doing just that!

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I never gave up on her. I persevered on the strength of that person I caught occasional glimpses of. I just shrugged it off when she was difficult or insulting, and I enjoyed the moments that she wasn’t. Through it all though, I prayed for her . . . daily.

Even after we moved away and I wasn’t living in the same location as her anymore . . . and never got to see her, I prayed for her. And I wrote her letters. Little chatty letters filled up with the things I was doing, and little stories of faith. I rarely, if ever, heard back, but it didn’t matter to me. I just always wanted her to know that, no matter what, I loved her. I kept hugging her, although distant, and letting her know that I was hugging her.

One day though, I did get a reply, and one cannot imagine the joy I felt to read her words. She had been diagnosed with a mental illness and was finally on the medication she had needed for a very long time. She was finally living the life she was meant to live . . . finally able to be the person that she was meant to be. She thanked me very much for all the support and love and the prayers I had given her through the years, and told me how much it had meant to her that I had been one of the few who had never given up on her. We remain good friends to this day, and she is a true gem in my life. Gold, pure gold.

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I was so glad when I read her words that day. Glad that I had persevered and never given up on her. Glad that she had been able to get the help she had so obviously needed for so very long, and grateful for a friendship that had spanned several decades and grown and developed into something that was most precious to me.

I had hugged a porcupine and gained a priceless friend. Luke 6:28 says “Bless them that curse you, and pray for them which despitefully use you.” I have a testimony that these words are very true, and I testify that it is quite impossible not to love someone for whom you are praying. In fact . . . I highly recommend it!

Off into town today to pay a bill and then a friend is coming over this afternoon for a visit. We had a wonderful time feeding the missionaries yesterday. I made them a big pot of Beef and Vegetable Stew and some Buttermilk Mashed Spuds, with a salad, rolls and for dessert my Apple Pie Roll Ups with Custard. I think they were quite happy with the meal. It's a win/win situation really, because I am sure that I probably get every bit as much, if not more pleasure out of cooking it than they could ever get out of eating it all.

Here is one of my favourite ways to prepare fish that is not only easy, but quite healthy. You get all the crunch of breaded fish without frying. I like to use a well flavoured crouton. You can get baked croutons, which is what I use.



*Light and Crispy Fish FIllets*Serves 4
Printable Recipe

Mom always said fish was brain food. This is a great way to prepare it giving your fish that is moist and flaky with a beautifully crisp coating that is baked, not fried.

3/4 cup of crushed seasoned croutons
1/4 cup grated parmesan cheese
2 tsp dried parsley flakes
1/4 tsp paprika
salt and black pepper to taste
1 large free range egg
1 TBS water
1 TBS lemon juice
1 pound fresh or frozen fish fillets (thawed)
(I like cod or haddock)

Preheat the oven to 180*C/350*F/gas mark 4. Lightly spray a baking dish with nonstick cooking spray. Set aside.

Combine the crushed croutons, cheese, parsley and paprika in a shallow bowl. Set aside. Beat the egg, water and lemon juice together in another shallow bowl. Set aside.

Cut the fish into 2 1/2 to 3 iinch pieces. Season with salt and pepper to taste. Dip the pieces first in the egg mixture, and then into the crumb mixture, coating well. Tuck any thin ends of fish under to form pieces of uniform thickness and place onto the prepared baking dish.

Bake for 10 to 15 minutes until the fish flakes easily with a fork.



Baking in The English Kitchen today, delicious Breakfast Oatmeal Muffins, made from leftover cooked oatmeal. Very tasty indeed!

“Love is spelt T.I.M.E.”
― Dieter F. Uchtdorf

Tick tock . . . tick tock . . .

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My Gran had an old wooden clock that hung on the wall in the living room of her house . . . just above the wine covered velvet sofa, with it's careworn arms and cushions. I remember it clearly . . . it was all carved and used to ring out the hours as they passed, and throughout the day there was that comforting tick tock that melted into the background so much that you didn't really hear it anymore . . . but would have clearly noticed if it stopped. My Grandfather used to wind it up with a key each day to keep it going.

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You can learn a lot from a clock. They have a lot to teach us.Oh, for sure they keep us up today with the time of course . . . but they also do much more . . .

Their steady "tick-tock" . . . "tick-tock" . . . reminds us not to rush things, but to do them at an even pace. Their faces have a serenity and stillness about them, which soothes and . . . the most important lesson of all . . . their hands never, ever . . . go backwards.

A reminder that we, too, must keep moving foward with confidence in what may or may not lie ahead.

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We have several clocks down here in our lounge . . . a silver coloured dome clock with a twirling pendulum which sits on the mantle. The pendulum has never worked and it makes a low grinding noise as the hours tick away . . . but it has a Westminster Chime and Todd loves it so. At first I found it quite disturbing . . . but now I hardly notice it. Our doorbell is a Westminster Chime as well and the funny thing is, Mitzie can tell whether it is the doorbell going or the clock. She always immediately gets up and goes to the door if it's the doorbell.

Our other clock is a cuckoo clock which we brought back from the Black Forest on one of our visits. It cuckoos on the hour and little dancers come out and twirl about to a different tune for each hour. The dancers have stopped working and don't come out and twirl about anymore. We've had it a very long time. It is battery operated and if I could do it over again, I would buy one with clock works . . . I think you may pay more, but it's worth it.

We'll be taking both clocks in to be fixed as we can afford it this year. It's time we got them working properly. Other than their little kinks both are excellent time keepers. I've always wanted a Grandfather clock . . . but I do believe that will remain a dream that never comes true! (Beautiful, but outrageously expensive!)

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I am up late this morning . . . the sun is already rising . . . and the sky looks tinged with pink. Not sure what the day will bring weatherwise, although the high winds seem to have calmed down. Our front fence was blown over and Todd has had to tie it back up again. It needs replacing as the wood has rotten off all along the bottom, which is why it blew over. We'll have to get in touch with the landlord for that. It also blew out our back gate, which also needs fixing. And . . . this is the kicker . . . it blew our wooden birdhouse, which we had nailed to a light post out back right off and into a parking lot way over. Todd just happened to discover it when he was walking Mitzie! Those were some very powerful winds!

I discovered a new way to cook Kale the other day. I am a real vegetable lover so if you are a vegetable hater you better look away now! What you are about to see may cause you to break into a cold sweat.



*Braised Kale*
Serves 4
Printable Recipe

I am a lover of all the brassica vegetables, kale, Brussels sprouts, cabbages cauliflower, broccoli. I think they are all pretty wonderful. This is a simple way to bring out the very best of Kale. The fennel seems to bring out it’s natural sweetness. I think it goes very well with the delicate flavours of lamb, fish and chicken.

200g of curly kale, washed, trimmed, and any thick stalks discarded
(about 1/4 pound, 8 cups)
1 TBS olive oil
1 tsp fennel seeds
¼ cup water or chicken stock
Salt and black pepper to taste

Heat a large skillet with a lid over medium heat on the stove and add the oil. When the oil is hot and starts to shimmer add the fennel seeds. Cook stirring for about a minute until quite fragrant. Add the washed kale and cook for a minute or so, stirring to coat the leaves well with the oil and the fennel seed. Add the stock and turn the heat down to low. Cover the pan and let the kale simmer for about 6 to 8 minutes until tender. Remove the lid and season to taste with salt and freshly ground black pepper. Serve.



Baking over in The English Kitchen today a delicious Chocolate Chip Tray Bake that I made for the missionaries!

“What we love determines what we seek. What we seek determines what we think and do. What we think and do determines who we are — and who we will become.”
― Dieter F. Uchtdorf

Today in all things . . .

It seems that it is easy to be thankful when everything is going well in our lives . . . when our future is rising, our will is king and when all the world seems like your estate.

Thanks comes easily at those times . . . but . . .what about the other times? What about those thanks that should come at lesser times, and about which we express ourselves less fluently . . .



Today, let us remember to give thanks not only for any sunlight which may rest upon our faces, but also for the darker hours which help to teach us fortitude and give us strength.

Today, let us be thankful with greatful hearts not only for our successes . . . but also for our failures which help to teach us humility.



Today, let us express gratitude for all the petty inner conflicts which once resolved help to bring us a new serenity, and for those small distressing fears which have their ways of building up such hope.

Today, let us appreciate all those poignant sights that teach us thoughtfulness . . . and the wrongs that teach us to be fair . . . and for each violated trust which leaves loyalty as it's lesson.



And, too . . . let us not forget to whisper thanks for each of these . . .

the contempt that teaches pity,
the tear that teaches joy,
the pain that teaches mercy,
the lonliness that teaches love,
the heartache that teaches compassion,
and the failings that help to teach us understanding . . .

Today, let us reflect upon these things that we owe and let our thanks come easily . . . in all circumstances, and in all places and in all things.

Just my thoughts on this early Monday morning . . .

Here is a healthy breakfast cereal mixture that I discovered. When I was a child and it was getting near to payday, my mother would mix all the leftovers in the boxes of cereal in the cupboard together and we'd have to eat that mixture until she was able to buy new stuff. I hated that . . . they didn't always go together very well. I can understand and appreciate why she did it . . . but blah . . . I promise you that this mixture is much more interesting, and will fill you up and give you plenty of energy to face whatever the day ahead holds!



*Healthy Breakfast Cereal Blend*
Makes about 36 (3/4 cup) servings
Printable Recipe

A healthy blend of cereals that will help to give you plenty of energy to begin your day and make you feel fuller longer! Simply top with some semi skimmed milk, or yoghurt aqnd you're set to go. Makes a lot but can be frozen for up to 3 months.

8 cups of whole bran cereal
6 cups of low fat granola
4 cups of wheat and barley nugget cereal
(such as Grape Nuts)
7 cups of seven grain and sesame medley cereal
(such as kashi medley cereal)
2 cups of dried cranberries or raisins
(You can use a mixture of any dried fruit if you wish, chopped dried apricots, dates, cherries, etc.)

Combine all the ingredients in a large bowl, mixing together well. Store in an airtight container for up to 2 weeks, or place in zip lock freezer bags and freeze for up to 3 months. Serve as you would any breakfast cereal.



Over in The English Kitchen this morning, some delicious Date, Pistachio & Honey Slices!

Visitors . . .

The lands around my house are more beautiful
From the day when it is given me to see
Faces I have not seen for long.
All is more beautiful and life is thankfulness.
These guests of mine make my house grand.
~An Inuit blessing for Visitors

I don't think a person could find a more welcoming or hospitable people than the Inuit of the North West Territories. They just love to see a visitor, and if it is an old and familiar face so much the better!



I think we could all take a lesson from them. All too often I have been caught unawares, still in my jim jams, or dressed in my scruffies with no makeup on, and the house a bit untidy because I've been doing other things . . . and had a visitor ring my doorbell. It can be a bit embarassing to say the least!

It shouldn't be so if your visitors are familiar faces! Your home may be a humble place, no Buckingham Palace for sure . . . and you may not be a super model . . . but a friend stepping over the threshold has the capacity of making it a special place and of brightening up your day and countenance in an incredible way . . . if you choose to let them!

It's all in how you look at it . . . as a gift, or as a nuisance! I think I'd rather see it as a gift, wouldn't you??



I've been taking a marketing course over the past month, just a study at home one . . . so that I can better market my artwork, and get it out there. Right now at the moment I have a local printer doing me up some samples and I plan on selling it in groups of notecards, all professionally printed etc. All depending on how they look printed of course! If this works out I may try calendars etc. before the end of the year. We will just have to wait and see how the cards work out.

Thanks so much for all your congratulations reference Maryn's safe arrival in this beautiful world. I cannot wait to see her dear little face. I am sure she is beautiful! Now I have a really special little girl to make a doll for I'll be doing one soon for her, you can rest assured! I have a particular one in mind as well. Look for it soon!

Here's a delicious way to cook pork chops that is not only very quick to do but quite healthy as well! You only need to serve this with some rice and a green vegetable for a tasty and nutritious meal!





*Cranberry Pork Chops*
Serves 4
Printable Recipe

Flash fried pork chops in a deliciously tangy cranberry sauce! Quick, easy and divine!

4 boneless pork loin chops, each about 1/2 inch thick
1/8 tsp of salt
1/8 tsp of freshly ground black pepper
1.2 cup canned whole berry cranberry sauce
2 TBS frozen orange juice concentrate, thawed (Over here I use 4 TBS of regular orange juice
cooked and reduced to 2 TBS)
1 TBS runny honey
1/4 tsp of ground ginger
1/8 tsp of freshly ground nutmeg

Spray a large nonstick skillet with some non stick cooking spray. Heat over medium high heat. Season the chops with some salt and pepper and then quickly sear them in the heated skillet for about 4 minutes per side, until cooked through. Remove from the skillet and keep warm.

Whisk together the cranberry sauce, orange juice, honey, ginger and nutmeg. Add to the same skillet. Cook for one to two minutes until thickened slightly. Pour over the pork and serve immediately. Delicious!



And if pork is not your thing, there are some delicious Chicken Scaloppine with Spring Greens over in The English Kitchen today!

Rainbows . . .

I think we often forget to give enough thanks for the sudden appearance of a rainbow in the sky. Hard to believe, but they are often taken for granted, and I don't know why.

Breathtaking in appearance and seen after a storm, this wonder of nature and God's promise surely add a sparkle to any day.

It wasn't too long ago that Todd and I were driving back into the Blacon Estate where we live and I noticed a big beautiful rainbow arching across the sky, seemingly to end in Blacon. Oh, it was so bright and colourful . . . red, yellow, blue, green, indigo . . . purple . . . so wonderful.



I remember turning to Todd and saying . . . "Who'd a thunk we'd find the rainbow's end in Blacon." . . . and then I felt all warm inside, thinking I already had the pot of Gold, for despite all the seemingly horrible things that happened to us in the past year, I have come to find the blessing in each one.

Rainbows are so special. Set into the sky as a reminder of a special promise from our Heavenly Father, I do believe I can remember each and every one I've ever seen, even the double ones, which are especially spectacular to view. I have even, once . . . seen a triple one!

"May we never miss a sunset or a rainbow because we are looking down."
~unknown



Well, I got my appointment for the specialist. It will be on the 29th of the month and will last approximately 4 to 5 hours. Quite long, but at the same time I feel like they are going to be very thorough, which is good. I looked up knee replacements on the www yesterday and scared myself. I absolutely loathe the thought of being put to sleep. They did say you could have an epidural so hopefully I'll opt for that, although Todd says he cannot think of anything worse than being awake when it's being done. It will be a 5 day hospital stay according to what I read, which also sounds blah . . . boring. Oh how will I ever cope. I will miss you all for sure. I am hoping Todd would come to see me each day, although with the price of Petrol who knows!

Poor Mitzie is going in for her op this morning. She is already wondering I know . . . just why didn't she get her special treat after I let her out this morning . . . hmmm . . . I will be on pins and needles until we have her safely back home and recovering. Then the fun will start. Just how are we going to keep that satellite dish on that little tornado's head for ten days??? ☺

I am trying to eat somewhat healthier these days, or at least half of these days at any rate! These delicious fish cakes fit the bill perfectly with the addition of whole wheat flour and some tasty green beans on the side. So much tastier than those bread crumbed frozen ones you can buy in the shops!



*Fish Cakes and Beans*
Serves 4
Printable Recipe

So much better for you than any that you can buy premade! A lot tastier too!

3/4 pound of floury type potatoes, peeled and cut into large chunks
1 pound of white fish fillets, such as cod or haddock (You can also use Salmon, which is very good)
1 1/4 cup milk
a handful of fresh flat leaf parsley
1 bay leaf
1 TBS finely grated lemon zest (use unwaxed lemons, or scrub your lemons really well)
2 TBS chopped fresh herbs (dill, parsley, cilantro)
2 to 3 TBS wholewheat flour
2 to 3 TBS sunfllower oil
fine sea salt and freshly ground black pepper

For the beans:
1/4 pound green beans
1 TBS fresh lemon juice
1 TBS extra virgin olive oil

Place the potatoes into a pan of lightly salted water to cover. Bring to the boil and cook for 15 minutes until tender. Drain well, then return to the pot. Give them a shake over the residual heat on the burner to dry them out further, then mash.

Rinse the fish and put it in a frying pan along with the milk, parsley sprigs and bay leaf. Bring to the bol, then cover and simmer until the fish is cooked through and flakes easily with a fork. Remove the fish and discard the cooking liquid. When the fish is cool enough to handle, remove any skin and bone and flake the fish completely.

Place the mashed potato, flaked fish, lemon zest and chopped herbs in a bowl. Season to taste with salt and pepper. Shape into 8 small fish cakes. Place the flour on a plate and coat the fish cakes in it. Transfer to aplate, cover with plastic wrap and chill in the refrigerator for at least half an hour.

To make the beans, lightly steam them for about 5 minutes, until crispy tender. Drain well and then toss them in a warm serving bowl along with the lemon juice and olive oil. Season to taste with some salt and pepper.

To cook the fish cakes, heat the sunflower oil in a large nonstick skillet. Add the fish cakes and cook for 4 to 5 minutes on each side, until golden brown, crisp and piping hot through. Serve immediately along with the beans.



Baking over in The English Kitchen today, a delicious Irish Soda Bread!

Marie's Sunday Six

Well, it's hard to believe but here it is . . . my very first smilemaker's post of 2011! It doesn't seem possible that Todd and I have now celebrated 10 Christmas's together and 10 New Years, and as I say that I cannot imagine a life without him in it, but there were 45 years that I spent without him in it. We were just saying last night as we ate our dinner how wonderful our journey has been thus far and how very exciting, how 10 years ago we were still very much newlyweds and just learning about each other. He told me he appreciated very much how very well I took care of him and I related how I had vowed to myself that I was going to make up for the 12 years prior to that, which he had spend on his own . . . it's nice to know I've been doing a good job!

Six lovely thoughts to begin the year on, to hopefully bring a smile to your face!



"I said to the man who stood at the gate of the year, ' Give me light that I may tread safely into the unknown.' And he replied, 'Go out into the darkness and put your hand in the hand of God. That shall be to you better than light and safer than a known way.'"
~Minnie Louise Hoskins, The Gate of The Year

(King George VI quoted it in his Christmas message to the nation and it's still as reassuredly valid today!)




"Let us be the living expression of God's kindness . . . kindness in your face, kindness in your smile, kindness in your warm greeting. Let no-one ever come to you without leaving better and happier."
~Mother Teresa

This sounds like a good New Years Resolution to make. It doesn't involve diets or giving up chocolate . . . but I think you'll agree that the world would be greatly enriched if everyone truly made an effort to reach out to others like this.



Prepare one day at a time, and into each put 12 parts of faith, 11 of patience, 10 of courage, 9 of work, 8 of hope, 7 of fidelity, 6 of open-mindedness, 5 of kindness, 4 of rest, 3 of prayer, 2 of meditation, and 1 of well-selected resolution.

Add a teaspoonful of good spirits, a dash of fun, a pinch of folly, a sprinkling of play and a heaped cupful of good humour.

Next, pour love generously into the whole, cook thoroughly, garnish with a few smiles and a sprig of joy; then serve with quietness, unselfishness, and cheerfulness.

Now . . . isn't that just the perfect recipe for a New year?



Walls for the wind
And a roof for the rain,
And drinks beside the fire,
Laughter to cheer you,
And those you love near you
And all that your heart may desire.
~unknown

A beautiful wish for the new year.



So long as we are loved by others I should say that we are almost indispensable; and no man is useless while he has a friend.
~Robert Louis Stevenson

I am ever grateful for the hands held out to me in friendship. My life and soul are greatly enriched by each and every one of them!



Our life is a book of chapters three,
The past, the present and the yet to be.
The past is gone, it is stowed away,
The present we live with every day.
The future is not for us to see,
It is locked away . . . and God . . . holds the key!

A wonderful thought to begin the year on!

I'm smiling now, are you?

After all the indulgences of the past few weeks, here's something a little healthier to be eating. We don't eat salmon very often, and usually when we do it is more likely to be tinned, but once in a while a fresh salmon fillet is a real treat!



*Salmon Fillets with Cucumber and Dill*
Serves 4
Printable Recipe

Cucumber, dill and Salmon go so very well together. A nice light meal with wonderful flavours.

4 large salmon fillets, about 1 inch thick and weighing about 6 ounces each
fine sea salt and freshly ground black pepper to taste
a bit of olive oil
1/4 cup dry white wine

For the cucumber salad:
1 english cucumber
1 TBS rice wine vinegar
1 tsp fresh chopped dill weed
a pinch of salt

For the sour cream sauce:
6 TBS sour cream
2 TBS fresh chopped dill weed
2 TBS rice wine vinegar
1 1/2 TBS finely chopped shallot
1/4 tsp freshly grated lemon zest
2 tsp fresh lemon juice
1 clove of garlic, peeled and minced
fine sea salt and freshly ground black pepper to taste

First make the sauce. Whisk together the sour cream, dillweed, vinegar, shallots, lemon zest and juice, and garlic. Season to taste and set aside.

To make the cucumber salad, trim the ends off the cucumber. Using a vegetable peeler, shave lengthwise into ribbons. Place into a bowl. Toss together with the remaining ingredients and set aside to marinate while you cook the salmon.

Season the salmon well on the flesh side. Heat a bit of olive oil in a large nonstick frying pan until hot. Add the fillets, presentation side down, and cook for 3 minutes, without disturbing. Carefully turn the salmon over and cook for an additional minute. Remove from the heat. Add the wine, then cover and allow to sit until the salmon flakes easily with a fork, about 3 minutes.

Divide the cucumber salad amongst 4 plates. Top each with 1 salmon fillet. Divide the sour cream sauce evenly amongst each serving and serve immediately.

Small baby potatoes, unpeeled and steamed until tender, go very well with this!



In The English Kitchen today, delicious Lemon Poppy Seed Muffins.

Lord when I get to the end of my rope . . .

I love finding quotes and collecting them. I find them very inspiring and helpful from time to time, especially the ones about coping with the difficulties of life, coz . . . let's face it, we all have to cope with them from time to time! Here are some that I found just recently that I really enjoyed.

"I find difficulties and problems attractive. It is only by coming to grips with difficulty that I can realize my potentialities."
~General Charles DeGaulle



"I do not pray for an easy life, I pray to be a stronger man; I do not pray for tasks equal to my powers, but pay for powers equal to my tasks."
~Bishop Philip Brooks



"If possible it shall be done, and if impossible . . . it must be done."
~John Mason Neale (writer of Good King Wenceslas and Good Christian Men Rejoice.)



"Lord, when I get to the end of my tether, tie a knot for me to hold on to!"
~unknown

That last one is really familiar to me. I have felt like I've been hanging on to the end of the rope for months now . . . and today I have come to recognize the knot at the end . . . it's called hope . . .

Where would any of us be without it???



hmmm . . . somebody chewed up Todd's magazine . . . I wonder who that somebody could be? How could you get angry with a face like that? We couldn't! We just resolve to put the magazines up higher from now on!

I do try to cook healthy from time to time. This is an old favourite that I recently did over, exchanging ground turkey for the minced beef that it originally called for. I like to buy really lean ground turkey, one that is mainly ground turkey breast. This is very delicious and if you use the low fat cream soup and cheese, it's not all that bad for you. Turkey is one of the superfoods too!




*Turkey In A Haystack*
Serves 4
Printable Recipe

I like to think that this is a bit healthier than the beef version of this tasty dish. Layers of rice, a delicious turkey and gravy combo and baby peas, all covered with some cheese. Scrumdiddlyumptious!

3 cups hot cooked rice (I like basamati)
1 pound of ground turkey
1 (10 3/4 ounce) tin of condensed cream of chicken soup
2 TBS milk
1/2 tsp summer savoury
garlic powder to taste
sea salt and white pepper to taste
1 cup cooked baby peas
shredded cheddar cheese for topping (I like to use strong)



Cook the turky in a large skillet which you have sprayed with nonstick baking spray. Cook, stirring until begining to brown and cooked thoroughly. Add the soup, milk and seasonings. Bring to the boil, then reduce the heat and cook for about 5 minutes or so until creamy and bubbling all the way through.

To serve, divide the rice equally amongst 4 plates. Divide the meat mixture equally as well, spooning it on top of the rice. Top each with an equal amount of peas and then sprinkle on the cheddar. If your peas are hot enough the cheese should melt. If not, pop into the microwave for about 30 seconds or so. Serve immediately.



These may well be the best cookies you have ever tasted! Blueberry Almond Cookies. Check them out today over in The English Kitchen.