Make do, Mend and Minimise in 2015

I agree Viv. I was in a similar position to you with three boys and the direct debits going down like ninepins. To me dignity means holding your head up above water and ensuring that everyone can carry on. It`s never perfect but you have to adopt a `can do approach` The alternative is just too scary for words. I wish I had known of this site then- it would have been my secret weapon!

Something Jackie O said recently struck a chord. Maybe we could arrange a meetup sometime soon of all the MMMers.

Perhaps labels would help to identify us or could have a great guessing game wondering who we all are!

I meet up from time to time with some school friends from Newcastle. The first time we met up, i wouldn't have recognized one of the `girls` as she looked so different but the rest of us looked the same.

Any one got any ideas as to dates and location? Happy to organize a venue etc! Lets do it!

I would love to meet up too... Don't mind where I drive to as long as it's accessible for my scooter x

Of course Vulpix- the more the merrier. If anyone has any suggestions as to where to meet, please start the ball rolling.


Is London reasonable to suggest? If you all want to come to sunny Bromley, then I am happy to provide tea!

Hello again, Everyone,

Here's a great recipe - it's a starter but when I've had vegetarian friends coming for lunch, I've doubled up the quantities and served it as a main course. A good recipe for all those tomatoes and peppers you veggie gardeners are growing!;)

Siicilian Caponata - serves 4

5 tbsp. olive oil, aubergine trimmed and cut into chunks, onion, peeled and chopped, 2 celery stalks, trimmed and chopped, red pepper deseeded and chopped, sea salt and black pepper, 5 large tomatoes, 2 garlic cloves, peeled and chopped, 2 tbsp. caster sugar, one to one and a half tbsp. red wine or balsamic vinegar, 100 grams green olives, pitted and sliced, 50 grams capers, rinsed and drained, handful of basil leaves, torn, 50 grams toasted pine nuts.

Heat the olive oil in a wide, heavy-based pan and saut! the aubergine, onion, celery and red pepper with some seasoning over a high heat for about 5 minutes.

Drop the tomatoes into a pot of boiling water for a minute, refresh under cold water and peel. Halve, deseed and cut into chunks. Add to the pan with the garlic, sugar, vinegar, olives and capers.

Cook over a high heat for 5-8 minutes, stirring occasionally until the aubergine is tender. Check the seasoning and leave to cool slightly (or to room temperature).

Scatter the torn basil and toasted pine nuts over the caponata and serve with toasted country bread.

It's been a lovely day here today; the air is soft and scented, the birds have been singing their hearts out and I even managed to stitch my quota of the infamous rug in the garden. Here's hoping for a long season of warm weather.

Viv xx