A bit of a quilting void!

Nothing much stitchy going on here at the moment

A busy weekend with the kids (as usual) Sarah was on a weekend expedition as a practice for the real thing for her Duke of Edinburgh award walking over the Quantock Hills for two days and camping the night between carrying everything they needed (including the kitchen sink!)

Rugby and football prevailed on Sunday afternoon even though Sarah wasn't playing and we spent Saturday afternoon with the two younger ones down at Exmouth on the beach

My chicken wall hanging is still sitting patiently on a piece of wadding on my sewing table waiting for me to find some backing and quilt her

Last night I went Line Dancing with some of my colleagues from work - I'm seriously not a fan of Country and Western music but I thought it would be a giggle and give me a bit of exercise. I was right - I was concentrating so hard on getting the steps right I only took note of the beat of the music! Mind you I was surprisingly knackered at the end of it - so it must have done me some good and even more amazing my knees and hips aren't killing me this morning so I shall definitely go back next week.

Nothing to show in photos today - the camera is playing up but Jeanne's lovely post with a picture of her and the dogs made me think of her request for more info on the Pork with Honey and Mustard I mentioned the other dayso I thought I'd share that with you. Here goes........

Take some nice lean pork - I use fillet as there's no fat and no waste

Slice it or dice it into medallions or chunks - whatever the meat lends itself to

In a non-stick pan dry fry to seal until lightly browned - you don't need oil but use it if you wish

Once all the meat is fried and put into a casserole fry some chopped onions and garlic in olive oil in the same pan until soft and golden - I always use garlic puree because I'm idle

Transfer the onions and garlic to the meat

Deglaze the frying pan with hot chicken stock but add wholegrain mustard and honey to taste - I always use twice as much honey as mustard - for a single meal for say 4 - 6 people I'd use 2 teaspoons of mustard and four of honey but I seldom cook that small a dishful as I always freeze the leftovers so I shove loads in

Then use a proprietary gravy thickener or flour or cornflour (I use chicken flavoured gravy granules in the UK) to thicken up the sauce

Add to the meat and cook in the oven at 180 degrees C which is about 350 F for between 1.5 and 2 hours

None of the measuring or cooking time is crucial - you could use a slow-cooker/crockpot all day if you wished - just cook it nice and slow

Often I will add veg like carrots and butternut squash or pulses like tinned cannelini or flageolet beans - whatever I have really

I haven't a picture but to be honest it just looks like meat in thick gravy with a few dots from the mustard seed - but it is delicious - try it and see what you think