Wow, what a hard journey this has been to change over to WordPress. Let me just caution you, if you have a blog and you want to make this switch before you make a decision to move just be aware of how much work it takes. I need to give a big thank you to my amazing husband who spent one of the first beautiful weekends of the year inside working on the CSS for my blog. It is tedious work and I still have a lot to do but I also want to make sure I don’t get far behind. So I decided to feature an old Snow Family standard that my mum made for Sunday afternoon. I have made a lot of roasts before but I always fall back to this standard because it is hands down the simplest and a delicious version. This can also be done in a crockpot for an even easier dinner.
This time I chose to use a pork rump roast but I won’t lie and say that I prefer the taste of beef with this one. But both are great choices for this great recipe.
You might have noticed that at different times during the week when you try to log onto Small Wallet Big Appetite that it comes up with an error message saying that it cannot connect to the server. This has been a frustrating fail with blogger that sadly doesn’t seem to be getting fixed any time soon. So after weeks of telling myself that I was going to get around to switching to WordPress this weekend am finally doing it. It might mean that the blog will be down at times during the weekend but I am hoping to have it up and running a lot smoother by Monday. Thank you everyone for being patient and I hope to have an even better website for you to enjoy come Monday.
Introducing Morgan to solids has thankfully been a very good experience so far. She has already proven to be a good eater and has loved pretty much everything we have given her. I have been very adventurous on what to feed her and have been pleasantly surprised at how quickly she has taken to it. I think we don’t give babies enough credit for how quickly they learn. Being that she is only seven months old and doesn’t have any teeth yet you would think that she wouldn’t be able to chew her food and yet she has somehow mastered it. It is remarkable to watch her feed herself and to work on her problem solving skills.
I have also enjoyed the different meals that I have been trying so that she can eat dinner with my husband and I. This meal for example was the first time I had ever made fish cakes and I was excited at how delicious and easy they were to make. I think it is important to introduce your little one to a wide variety of foods as early as possible so hopefully when the toddler years come around they will be less likely to be a picky eater. I don’t know this for a fact but it makes sense in my mind so I am sticking with it.
It is yet again one of my favorite days, Pancake Day! This year I learned why Shrove Tuesday, which is the day before Lent, is also called Pancake Day. In most traditions the day is known for eating pancakes before the start of Lent because pancakes are made out of the main foods available, sugar, fat, flour and eggs, whose consumption was traditionally restricted during the ritual fasting associated with Lent. Now I don’t participate in Lent but I have no problem participating in Shrove Tuesday by eating pancakes.
But one thing that also love to do is to find a different way to celebrate instead of the traditional sweet pancakes. So today I decided to highlight a delicious, savory pancake that I use to enjoy when my family lived in China, Scallion Pancakes. This was always a favorite of mine when we would go out, but sadly I haven’t had a lot of success finding a Chinese restaurant that serves them. I never thought about making them myself because I imaged that it would be a difficult task. I am here to say that it is incredibly easy! And it uses such simple ingredients that it is an easy and cheap way to compliment your home cooked Chinese meal. I found the inspiration for this recipe from a blogger that I deeply respect and admire, Nicky from Delicious Days. If you are a food blogger you really need to read her blog, not only is the photography and writing wonderful but she has a lot of good advice about how to grow and develop your food blog.
My home has becoming quite an infusion of traditions ever since I married a Brit, and I love it. Marrying someone from another culture has helped push me to try new things and has has opened my eyes to new tastes and even new names for ingredients.
If you said you were having a biscuit to someone here in the UK they would think of what as an American I would call a cookie. But when someone says biscuits to me I immediately think about this buttery, warm pastry with strawberry jam; one of my favorite breakfast treats. Thankfully my husband agrees that these are a must keep tradition so now in my home we have two different kinds of biscuits. For me this is the best recipe I have come across and I am delighted to share it with you. I hope for all of my UK readers that you too can enjoy too different kinds of biscuits in your home.