One of the things I remember most about being a child is being happy.
I’m the small scraggly haired one with the questionable doll….
All three of us (my two older brothers and I) were immensely loved – even if our parents did dress us in some questionable knitwear – we never went hungry, our parents made a wonderful home for us and you would have never in a million years thought that we were living on the bread line.
This is true of my early childhood, but because I was the youngest: I always remember being privileged. Because by that point my Dad had graduated from night school and was working as a mental health professional, and my mum had gone back to working as a nurse full time after having raised three children.
I remember us having a car (in contrast from my brothers remembering the walk home from ‘Kwik Save’ back home in the snow), we had a holiday at least once a year to Pontins – which to a small child is five star luxury – and I will be forever grateful that we always got what we wanted for Christmas and of course, that Father Christmas ALWAYS came to our house. Who d’ya thought that questionable doll? Her name was Judy and I thought she was lovely.
The reason that I am sharing this with you? A small tribute to my mum. After working for the NHS since she was a very young adult, she is retiring.
I am so pleased that my parents are both in the position to be able to finish working full time and have the R & R that they deserve *ahem* and also to provide free childcare for Little Miss Vista.
I am so lucky to have a once in a lifetime friend to share so many once in a lifetime experiences with…
So on the subject of budgeting families I am going to share with you one of the meals that my Mum used to make for us as children. It is filling, tasty and nutritious… but above all, the ingredients are inexpensive and it is easy to make.
… no fish involved…
No scallops of the fishy variety here, and I am not altogether too sure how the name of this dish came about… maybe its because of how the potatoes are sliced?
You will need:
Potatoes of any variety – one large spud per person usually does it
One pack of smoked bacon of any quality
Veggie stock cube
Cabbage to serve (fresh or frozen of any variety)
Peel the potatoes and chop into round slices. Chop the onion in the same way. Then bring a large pan of water to the boil and add the stock cube. Once dispersed, carefully add to the potatoes and onions.
Boil for around 5 minutes to part-boil then drain into a bowl keeping the stock back to boil your cabbage.
Put the part-boiled potatoes and onions into a casserole dish with a small amount of the liquid that they were boiled in – no more than a few teaspoons worth or the mixture will go soggy in the oven.
Layer the bacon over the top of the potatoes and onions.
Pop into the oven on gas mark for six for 15 – 20 minutes.
Et voila – Scotch Scallops
Serve on a bed of boiled cabbage. So tasty!
What meals do you remember from childhood?
Thanks so much for reading: My kitchen and I are waiting for pay day… Scotch Scallops just like mama used to make!