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Posts Tagged ‘cooking’

Vicar’s wife job description: Part 14: Food and other stuff

Posted in Vicar's wife job description, Vicarage, tagged , , , , , , , on 2 February, 2010| 3 Comments »

It’s been a while since I posted a Vicar’s wife job description and yesterday was particularly manic, so I thought I’d give you yet another glimpse of life in our Vicarage from my perspective.

Yesterday I cooked:

  • Meringues (using up leftovers) for Thursday’s coffee morning.
  • Bread for lunch for mini mission team (7 adults expected, tho’ only 5 ate in the end).
  • Soup for ditto.
  • Lasagne for Diamond, a school gate mum friend who’s just moved house, and her family.
  • Roast chicken, mashed potatoes & parsnip and steamed cabbage for the family, including Happy.
  • Chicken stock from the chicken bones (see above).

    • Yesterday I hoovered:

  • The hall
  • The family room. This took longer than you’d think, due to wood burning stove dust getting into every crevice and me not having deep hoovered for er-hum weeks now.

Yesterday I organised:

  • Our 5 year college reunion, including individually emailing everyone who’d not yet got back to me.
  • My pantry. I would not have chosen to do this, you understand, but a shelf was on the point of collapse, so I had to empty it and the Vicar had to do some manly stuff with a drill. Result: lots of dust followed by safe, clean and reorganised shelf.

  • Piano practice by three children.
  • Quiz papers to be carried out by three children.
  • Myself and two other women to start a new ministry in our church – we’re thinking of calling it ‘The Brunch Bunch’.
  • The vast pile of odd socks and pants to prevent morning underwear crises, of which there are far too many in the Vicarage.

Yesterday I did not:

  • Hoover the stairs and upper landing. Again.
  • Pick up the form from school about applying to be a parent governor.
  • Nobble the teacher who’s meant to be organising the volunteers so that I can start making use of my CRB form by going into school to help out.
  • Remember to give the reply about the party to the Engineer’s friend’s mother.

Today I am going to:

  • Hoover the stairs and landings. I am.
  • Attend a prayer meeting.
  • Help with preparation of lunch club vegetables and the deep cleaning of the church hall kitchen.
  • Get those governor forms and nobble that teacher. And the mother.
  • Take the kids to swimming lessons.
  • Cook a curry so that everyone can eat – at different times due to the Vicar having Governors and a baptism meeting.
  • Make a list of all the work that needs doing to the house – we have our Quinquennial tomorrow.

Wish me luck!

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Sunday Lunch – Menu considerations

Posted in Food, tagged , , , , , on 16 November, 2009| 4 Comments »

After the guest list, next up for consideration for the Vicarage Sunday lunch is the menu. Our Sunday lunches have a few criteria to meet:

  • Cheap, otherwise the Vicar’s stipend would be sorely stretched. This means fancy organic meat and any red meat not on special offer is usually off the menu.
  • Acceptable for consumption by all the guests. This is why I tend to stick to pretty traditional roasts. We don’t live in an area where we can cook our beef raw or serve the lamb with a fancy salsa verde. And since I cooked roast pork for some dear friends in our last parish and only discovered on serving that one of them couldn’t abide it, I ALWAYS check whether there is anything that people won’t consume. I’ve been surprised by people’s dietary restrictions.
  • Possible to cook on the oven timer, or otherwise be worked around our absence at church between about 10.00am and 12.30pm. And we want to eat by 2.30pm at the latest, otherwise the Vicar has indigestion at the Evening Service and the children have consumed so many snacks that they don’t eat the lovely meal I’ve just slaved over.
  • I like if possible to make desserts the day before, or have a dessert that’s really speedy to make on a Sunday. There’s enough stress in the Vicarage on a Sunday morning without having to whip cream.
  • A few good leftovers always makes a good meal perfect.

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Vicar’s wife in frugal cooking shock

Posted in Food, Snacks, tagged , , , , , , , , , , , , , on 4 November, 2009| 6 Comments »

Or not. A shock that is. I was busy peeling potatoes for the church lunch club yesterday. As well as the keen band of ladies who run the club, the Vicar’s Apprentice Happy was also wielding a peeler.

Once we’d finished peeling the 12kg or so of spuds, I offered to take the peelings home to put on the compost heap. And I was recalling the cook in Nanny McPhee (a favourite movie in the Vicarage – I can’t think why) who rustles up a gruel that includes various vegetable peelings. ‘Maybe I should be making Vicarage gruel’ I pondered.

Then Happy (who has a background in the hospitality industry) mentioned that he’d made parsnip crisps from parsnip peelings whilst working in a posh hotel once. ‘Why not try potato peeling crisps?’ was the suggestion.

So home we went with our bagful of peelings. I pulled out the longer and thinner ones and popped them on a baking sheet (actually four baking sheets), drizzled them with some olive oil, heated my fan oven to 200C and popped them in on a five minute timer.

That wasn’t long enough, but after about fifteen minutes they came out great. Some of them were still a little uncrispy and I switched the oven off and left them in to dry out.

Once out, I sprinkled on a little fancy French sea salt and the Vicar, Happy, Polly and I demolished them extremely quickly. Next time I’m trying this technique with parsnip and carrot peelings too. And I might use an olive oil sprayer to make sure the oil is rather better distributed.

Happy’s Peeling Chips
Long veggie peelings (potato/parsnip/beetroot/carrot)
Olive oil
Sea salt

Preheat oven to 200-220C (Gas 6). Lay peelings in single layer on non-stick baking sheet. Drizzle or spray with olive oil. Cook for 10-20mins until brown and crispy. If any peelings are still a little uncooked at the end, switch the oven off and leave to dry out. Remove to bowl and sprinkle with sea salt to taste.

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