Last weekend I saw an old friend that I haven't seen in almost 4 years! I last saw her during my final week in England when I was all of a flap about packing and sorting.
When she last saw the boys, Mr 4 was still a crawling baby and Mr 7 was an excited 4 year old. I think she noticed a bit of a difference! They loved taking her to the beach, jumping the waves and playing on the body boards.
She moved back to Australia a year ago and after 11 months of living in the same country we finally managed to catch up with each other! We have vowed that it definitely won't be another 4 years!
In other news my parents have stopped tidying. Well almost stopped 😉 the washing is still neatly folded straight off the line and I will have to check my dad's case when he leaves as he may try and smuggle my little dust buster vacuum home with him, but they don't seem to be 'doing' quite as much as last year. So we have had some wonderful days at the beach, a trip to the city, a boat trip and a day at Penguin Island. School holidays with visitors is like going away on holiday except you get to come home and sleep in your own bed.
You also get to eat out but you can still cook at home and enjoy a homemade snack. A homemade snack like these chicken satay sticks. Don't you find everything tastes better if you serve it on a skewer. Food becomes portable and easy to hold. The only down side is the wooden skewers can burn. But I always soak them in water for at least an hour, this doesn't stop them burning but it vastly slows the process down.
The boys both loves these, although I have to pull the meat off the sticks as a) Mr 4 tries to eat the meat off the stick and slowly has to put more and more stick in his mouth and b) wooden sticks on the side of their plates will rapidly get turned into swords!!
But if you aren't a small boy then you will probably be able to resist the need to fight with your sticks, in which case the portable and easy nature of this dish should appeal. These are also great wrapped up for lunch. In fact I quite often cook extra so I can freeze some for Stew.
- 1 cup coconut milk
- ½ teaspoon grated ginger
- 2 garlic cloves
- 1 teaspoon clear honey
- 1 tablespoon soy sauce
- zest and juice 1 lime
- 2 teaspoon mild curry powder
- 3 tablespoon smooth peanut butter
- 3 skinless chicken breasts
- 1 teaspoon vegetable oil
- Place the coconut milk, ginger, garlic, honey, soy sauce, lime zest and juice, curry powder and peanut butter into the small bowl of a food processor and whizz until well combined.
- Cut each chicken breast into 4 strips.
- Add the chicken into a bowl and pour over the satay mixture.
- Cover the bowl and marinate in the fridge for at least 2 hours.
- Place 12 skewers in a sink of cold water.
- When you are ready to cook the chicken thread it onto the skewers.
- Heat a large non-stick frying pan over medium heat.
- Add the oil and cook the skewers, in batches, for ⅔ minutes each side or until cooked through.