Now as I have 3 children, including 2 teenagers, this can end up being an expensive time. This year as DD#1 is almost 16 I had to cut the apron strings and let her go on her own. It did not help me make the decision when she told me that a worker had died this year after falling when building one of the popular rides called the bomber, but I bit the bullet and let her go, she had a great time.
DD#2 is not really interested and would rather go out for the day with friends, which is fine by me.
As a parent of young children you want to keep them safe and close to you, as you mature as a person and a parent you learn to let them be more independent, but making sure you are there in the background to make sure everything is ok. When they hit the teenage years you are given a person who is desperately trying to form their own identity, but who can turn into that toddler that you thought you had left behind a long time ago. I often think of how my parents allowed me quite a lot of freedom, but I never abused that, or took advantage.
I hope that when the girls are older they will see that Mum only tried to get the best for them, even if at the moment they can't really see it.
On Sunday I made a lovely Chicken Curry. It was full of flavour and the recipe for the "brown stuff" was an unusual way to get a base for many curries I only changed it by adding salt and sugar, but the recipe yielded enough to freeze some for later use. I made some lovely rice to go with the meal and here is the recipe
Serves 4 – 6 Preparation 5 mins, Cooking time 20 mins
450 g (1lb) basmati or long grain rice
3 tbs vegetable oil
1 bay leaf
4 cardamom pods
2.5cm (1 inch) cinnamon stick
2 cloves garlic, peeled and finely chopped
¼ tsp ground turmeric
1 tsp salt
675 ml 22 fl oz water
2 tbs finely sliced chives or the green part of a spring onion
Put the rice in a bowl and wash in several changes of water.
Drain and leave in a strainer set over a bowl.
Put the oil in a heavy based saucepan and set over a medium high heat. When the oil is hot and beginning to bubble, put in the cloves, bay leaf, cardamom pods and cinnamon. Stir once or twice and put in the garlic.
As soon as the garlic turns medium brown put in the rice, turmeric and salt. Stir gently for a minute. Now add the water and bring to the boil. Cover tightly, turn the heat down to very, very low and cook for 20 minutes. Stir the rice with a fork to separate the grains and serve garnished with chives or spring onions.