….tis confirmed, my mother has developed a second bout of cancer, liver with a possibility of the oesophagus being involved somewhere as well. She’s still at home, and quite mobile, independent and coherent (if a little Off With The Fairies due to the morphine). But the hospital seem confident that there are still options for treatment and management, and quite a long road yet to go before we all give up and go get our smartest black clothes dry-cleaned.
I suppose that counts, in the circumstances, as a winning score.
In the meantime life goes on; weather continues cloudy and humid, employers expect myself and my sister to show up for paid employment, my nephew still requires feeding, clothing, schooling and Harry Potter-ing, and I’m on the hunt for a suitable coffee table for the flat (long, low, sturdy, and made of wood in an “oak” or “birch” tone).
I continue to stalk the http://agirlcalledjack.com/ blog – this time accidentally. Sainsbury’s are selling wedges of brie for £1*, and I have a couple of ends of courgette in the fridge. Googling said ingredients brought up a tasty Tomato, Brie and Courgette gratin from the blog. Enjoy……..
*at this point half my readership drop the mouse and leg it to the nearest store….**
**too slow, suckers, I’ve bought it aaaaaallllllll….
– One large clove garlic, minced
– Half white onion, chopped small
– Hot vegetable stock
– White rice
– One medium courgette, sliced thinly width-ways
– Three button mushrooms, cut into chunks
– Tin chopped tomatoes
– One triangle brie, cut into chunks
– Basil, parsley
– Juice of half a lemon
– Vegetable or olive oil
Saute the onion and garlic in the oil.
Add the rice and mix thoroughly.
Slowly add the vegetable stock, allowing it to be absorbed by the rice.
Rip some leaves off Steve the Basil Plant (who after a drunken attempt at pruning off dead leaves with nail scissors, looks a bit miserable). Chop them finely.
Chop off the triangle-tip of the brie you’re supposed to be cooking with, and eat it. (Come on, you all do this, admit it).
Chop off a bit more, then wrap the brie in clingfilm and sling it back in the fridge so there might actually be some left to go in the dish.
Add the tomatoes, mushrooms, basil, parsley and salt, simmer for a few minutes.
Add the lemon juice.
Pour into an oven-proof dish.
Rescue the brie from the fridge and slice thinly, layer over the top of the rice mixture.
Layer the courgette slices over the brie, and brush with oil.
Bake in the oven at 180degrees for 20ish minutes, until courgettes are cooked.