Another week done

Wow, where did that week go?? Luckily it all went well with no major drama's.

Various money saving has been:

Charging phone at work
Free papers to read on the train and kept for the fire
Lunches from stores
Got lunch for 2 days from the office meeting leftovers....nom
MS for Friday's dinner – Report now done.

Jobs completed today:

1st load of Washing on – hanging on line - DONE
Washing up – DONE
Clear and clean kitchen worktops – DONE
2nd load of Washing on – hanging in conservatory/airers – DONE
Hoovered and mopped floors – DONE
Wipe kitchen cupboard doors/drawers/kickboards – DONE
Clean extractor filter – DONE
Water plants – DONE
Re-home odd items in lounge – DONE
Register for my AA gold member key fob (free as I have been an AA member for 15 years - DONE
Call Aunt to ask if she can look after Zeus when we go on holiday - DONE - and thankfully she has agreed, hope she doesn't change her mind.

Made this for dinner as I had all ingredients in store. I had quorn escalope instead of sausages, OH had the sausages ;).

I adapted it from a Hugh Fearnley Whittingstall recipe, it was lovely! Pudding was apple and ginger crumble as Mum gave me some apples from their tree last weekend, it was all very tasty even if I do say so myself.

Roasted sausages, parsnips and onions
Serves two
4-6 small parsnips, peeled
2 small onions (red, white or a mixture)
6 salad potaoes
1 tbsp olive oil
Sea salt and freshly ground black pepper
5 sausages
100g unsalted butter
1 tsp fresh thyme leaves

Heat the oven to 200C/400F/gas mark 6. Quarter the parsnips from root to tip. If they have very coarse, woody cores, trim them out. Peel the onions, leaving the root end intact and, depending on size, cut into quarters or eighths from root to tip. Cut potatoes into small wedges. Put the parsnips, potatoes and onions in a roasting tin, trickle with oil and season well. Cover tightly with foil and roast for 30 minutes, or until the onions are tender.
Remove the foil, add the sausages to the tray, dot around the butter and sprinkle over the thyme. Return to the oven and roast for 20 minutes more, until the sausages are cooked and everything is golden and starting to caramelise.