Dear Kate On Thin Ice
I am emailing you to tell you why you should not get a single nomination for a Britmums Brilliance in Blogging Awards 2012.
Firstly, the name of your blog is annoying. A silly play on words which you admit was inspired by reality television. If you must blog, your mind should be in higher places that the latest Sunday night ITV hit. Bloggers should be intellectual types or not bother.
Secondly, you host that Groovy Mums blog hop thing. I hate the word “groovy” which reminds me of the ghastly decade of the Seventies. My dear, we have moved on from those days. Having said that, to encourage mums to devise a life of their own when they have young children to care for is scandalous. Mums should give up their interests when they have children. If you couldn’t do that, you should not have become a mother in the first place.
Perhaps the main thing that irritates me about your blog is what you call openess and I call over-sharing. What makes you think we want to know about your thoughts and feelings? How very arrogant of you. We really don’t care. Please keep your emotional struggles and dark days to yourself. We don’t want to hear about them. How many times must we hear that your blog was the idea of your late mother? That woman has a lot to answer for.
You are also supposed to develop a niche if you want blogging success and yet you have a confusing content ranging from charity shop finds to recipes. We never know whether you will be posting pictures of your children or ranting about the role of women in society. The constant banging on about charities gets a little wearing too.
The sheer audacity that led to you taking off your clothes on your “Who is Kate and Why Is She On Thin Ice?” page leads me to believe you must be the weirdest of exhibitionists and this from a woman purports to lack self-confidence.
Reeling from a naked picture of you that I really didn’t need or want to see, I was bombarded with your “What Are My Skills and Experiences?” post. Why would we be interested in those? We all have them you know. You are not all that.
I pity those good bloggers whose blog hops you join in with regularly. I imagine they hate seeing that stupid blog name pop up on their linkies and if they look at your posts at all, read with their hands over their eyes as to what nonsense you will be coming out with this time. The same thing will apply to those poor souls whose blogs you read and comment on.
Might I suggest that instead of putting the pink badge on your blog sidebar in the vain hope that someone will nominate you for a Britmums Brilliance in Blogging Award, you close the blog down altogether and go and make Victoria Sandwich for those poor children of yours.
A Blogger With Boundaries and Brainpower.
A right Royal tribute from Grandad written when he was 84 years of age.
Phil said to Bess “You’ve still got me for a mate
You deserve a trip around the real estate
We can see all the kids while you are still in the pink
And at the same time we’ll get a free drink
So off they went for a tour of the realm
With Bess in the back and Phil at the Helm
We’ll call on our Chuck at the house with the towers
But when they got there he was addressing the flowers
“Move on” said Bess, “Our Annie’s not far”
So Phil put his foot down and followed the star
Arriving there they were told she was riding
And they couldn’t find Tim as he was in hiding.
“Never mind” said Phil, “We can go on to the Valley
The grandson’s there and the Welsh are quite pretty
When they arrived Kate was sobbing and sighing
“It just isn’t fair, Will is always out flying”
Head North was the answer and over the Border
Once in Scotland there was a castle at Cawdor
Reaching there with high hopes of a whisky
The Laird was out and the butler was tipsy
“Head for York” said Bess “We there find Andy”
“Great” said Phil “I’ll settle for shandy”
He was there all right with the Rajah of Poonei
Arranging a flight to the Sultan of Brunei
“Come on” said Phil with a touch of rancour
“Down in Wessex, we’ll be able to anchor”
The gates were all closed, Ed and Soph were in purdah
They were in with the nanny screaming blue murder
Phil looked at Bess, Bess looked at Phil
It was beginning to seem they were both over the hill
They had done two thousand miles, seen no kids and no booze
They said “Next time we trip, it’ll be on a cruise”
So back to the Smoke and the semi so humble
Even though the walls were beginning to crumble
“Three cheers” said Phil, raising his glass
“I’ve still got you and you’re a game old lass”
Written by my 84 year old Dad who has one foot in the blog.
By Linda Collister
Very pretty and special – For Valentine’s Day
Makes one large cake
For the sponge:
200g Divine Dark Chocolate, broken up (available at supermarkets)
4 tbsps Amaretto Disaronno (amaretti liqueur)
200g unsalted butter, softened
200g caster sugar plus 3 tbsps extra
6 large free-range eggs, at room temperature, separated
A good pinch cream of tartar
A good pinch of salt
100g ground almonds
125g plain flour
25g flaked almonds
125g fresh raspberries
For the icing:
150g Divine Dark Chocolate, broken up (available at supermarkets)
1 tablespoon Amaretto Disaronno
125g unsalted butter, softened
1 heaped tbsp golden syrup
To decorate: fresh raspberries, icing sugar, chocolate shards or curls
21cm springform tin, greased and base-lined
Preheat the oven to 180C, 350F, Gas 4.
Put the chocolate and Amaretto into a heatproof bowl.
Set over a pan of steaming hot but not boiling water and leave to melt gently.
Remove the bowl from the pan, stir the chocolate gently until smooth then leave to cool until needed.
Beat the butter until creamy, using a wooden spoon or an electric whisk. Then beat in the 200g sugar (save the rest for later). When the mixture looks very light and fluffy beat in the egg yolks, one at a time, beating well after each addition.
In a separate bowl, whisk the egg whites with a clean whisk until just frothy, then add the cream of tartar and the salt and continue whisking until the mixture is thick and stands in soft peaks when the whisk is lifted. Whisk in the reserved 3 tablespoons of sugar.
Using a large metal spoon gently fold the chocolate mixture into the egg yolk mixture, followed by the ground almonds. Add a quarter of the egg whites and fold in. Sift half the flour on to the mixture and fold in, then half the remaining egg whites. Repeat with the remaining flour and whites. Gently fold in the flaked almonds and raspberries, using just a couple of movements so the mixture is not over-worked, then spoon the mixture into the tin and spread evenly.
Bake in the heated oven for 55-60 minutes until just firm to touch and a cocktail stick inserted into the centre (avoiding the fruit) comes out clean. Run a round-bladed knife around the inside of the tin then leave to cool and firm up on a wire rack for 15 minutes before unclipping the tin.
When completely cold set the cake on a serving platter.
To make the icing melt the chocolate with the Amaretto as before, remove the bowl from the pan and stir in the butter and syrup to make a smooth and glossy icing. Leave to cool, stirring form time to time, until thick enough to spread over the top and sides of the cake.
Leave to set and just before serving decorate with raspberries. Dust with icing sugar and chocolate shards or curls.
Chicken stir fry recipe
Soy Seasoned Chicken Stir Fry.
An aromatic dish, flavoured with Kikkoman Soy Sauce and Chinese five spice powder.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
225g (8oz) basmati or long grain rice
3tbsp Kikkoman Soy Sauce
1tsp runny honey
1tbsp Chinese five spice powder or paste
1tsp chopped fresh parsley
450g (1lb) skinless boneless chicken breasts, diagonally sliced strips
1tbsp olive oil
1 onion, finely sliced
2 red peppers, deseeded and sliced
150g (5oz) baby sweetcorn, halved lengthways
150g (5oz) oriental mushrooms such as Enoki
Coriander leaves to garnish
- Rinse the rice and place in a saucepan. Cover with enough water to cover the rice by 2.5cm (1inch). Bring to the boil, cover with a tight fitting lid and simmer over a very low heat for 20 minutes.
- Meanwhile, Mix together the soy sauce, honey and Chinese five spice powder and parsley. Pour over the chicken and toss well to coat evenly.
- Heat the oil in a large wok and fry the onions and peppers for 5 minutes. Add the sweetcorn and cook for 2 minutes.
- Add the chicken and marinade and stir fry for 5 minutes. Now add the mushrooms and stir fry for 3-5 minutes.
Serve with cooked rice and garnish with coriander leaves
Pork wraps recipe
A classic Chinese dish, made using lean pork with a wonderful Kikkoman soy sauce glaze.
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Cals per serving: 420
700g loin of pork joint, fat and skin removed.
5 tbsp Kikkoman Soy Sauce
2 tbsp demerara sugar
2 tbsp orange juice
3 tbsptomato puree
1 tsp Chinese Five Spice powder
12 –16 Chinese pancake wrappers
6 tbsp hoi sin sauce
1 bunch spring onions, trimmed and finely sliced
1 small cucumber, finely sliced
- Pre heat the oven to 190 C, 375 F, gas 5. Make 6 x 2.5cm deep cuts into the pork joint.
- Line a roasting tin with a double layer of tin foil and place the pork in the centre.
- In a bowl, mix together the Kikkoman Soy Sauce, sugar, orange juice,tomato puree and Chinese five spice powder. Spoon over the pork, then scrunch up the foil around the sides of the pork to form an open parcel and roast for 1 hour, basting occasionally, until cooked through.
- Remove the pork from the oven and allow it to stand for 5 minutes. Finely slice the meat, shredding it if possible and toss back into the roasting tin with the cooking juices. Baste with the flavoured juices and grill for 5 minutes, to crisp up the meat.
- To serve: warm the wrappers and spread with a little hoi sin sauce, a scattering of spring onions and cucumber. Top with the crispy pork and roll up.