Today sees the start of the exam season for High School pupils across Scotland. In Fife it is an in-service day for teachers and all other staff in school today, so most children have had a lovely long weekend behind them and only 3 days ahead till the weekend.
Unusually there is an exam today and DD#1 sits her standard grade English today, I think she is more annoyed that everyone else has a day off than the fact that she has an exam to sit.
My DD is not the most studious person, and over the years I have encouraged her to study, but she finds it a real challenge. I grew up in the shadow of a very clever brother, who even now after over 20 years in the British Army, is studying to be a radiographer. This put enormous pressure on me when I was going to sit my exams. I was not a high achiever in exams, even though my coursework was excellent.
DD#1 has always had difficulty with reading and spelling. Each year I would bring it up at parents night, but the teachers were not to concerned. Today will challenge her and hopefully the pressure will not be too much in this first exam as she has several over the next few weeks.
As a parent I will be thinking about her today, I have always wanted my children to do their best, whatever that is.
I was lucky enough to know the job I wanted to do from a very young age and achieved it by the time I left college and worked away from home as a Nanny. DD#1 has no firm ideas of what she wants to do, and it really makes you stop and think about how young we are when we have to make decisions about our future.
Broccoli and Potato Soup
Now I don't really have any set measurements when I make this soup, I really just gauge it by the size of the pot I am using.
1 tbs vegetable oil
1 onion diced
1 clove garlic sliced
1 head of broccoli
some potatoes, peeled and diced
good vegetable stock (I like Marigold Swiss Bouillon)
Freshly ground black pepper
Soften the onion in the oil, add the sliced garlic and cook gently for a few minutes.
Add the broccoli, separated into florets and the potato.
Fill the pot with boiling water and stock powder or hot vegetable stock.
Bring to the boil, pop on a lid and cook gently till the potatoes are cooked, about 20 minutes should do it.
Season to taste and blend before serving with crusty bread.
If you like you can sprinkle some grated cheddar on the hot soup before serving.