Living a Lovely Lock-down: Catch Up

Dotted within the doctors’ appointments, scans and all other health-related stuff, I did actually manage to do a bit of schooling and also crossed a couple of things off my cleaning list. The first was the fridge. I try to clean the fridge every Thursday, just before my Abel and Cole delivery, so theoretically it shouldn’t get too bad. Or so you’d think…

There are eight people who are in and out of the it on an hourly if not minute-ly basis. And that’s my story and I shall be sticking with it. I did however, give it a really good deep clean. Here is the after:

The second job I did was to deep clean the dining room, which I have been neglectful of late. Here it is before:

Wowser! That is even messier than I remember when I photographed it 🙂

This was pretty much an all day job which also slipped into the next day. Here it is after the first day’s work:

And after a few more hours:

Much better but I can still see some improvements. It was the first room to be decorated when we moved in twelve years ago, and it could with a lick of paint and some curtains, but none the less I was fairly happy with what I had achieved.

The second thing I wanted to share for some accountability was our Abel and Cole delivery. This is an organic box scheme. For our family, we order the large veg box, the large fruit and veg box, the large fruit box and the cooks selection box. As we are unable to choose what goes in the boxes, I sometimes struggle to use up everything, especially stuff like the dreaded kale. Anyway, here are the boxes:

Box one was miscellaneous bits and pieces I can choose myself:

The fruit box, which contained some pitmaston pineapples. Not as you might think a pineapple, but rather an ancient apple (they are off to the left). We also got some other apples, bananas, satsumas, a single lemon and an actual pineapple:

In the fruit and veg I received brussel sprouts, carrots, peppers, broccoli, red cabbage, golden beetroot, onions and courgettes. And for the fruit part: persimmons, pears and bananas:

The vegetable box contained: Brussel sprouts, carrots, salad leaves, turnip, broccoli, peppers, mini tomatoes, onions, beetroot and potatoes:

For the cooks selection I received: kale, blue potatoes (!), green cauliflower, exotic mushrooms, garlic, turmeric, golden beetroot and onions:

Our delivery comes every Thursday so I have three more days to finish everything up. I’m probably half way through already. We had blue potatoes over the weekend – veg which are not the normal colour play with my head. I refused to believe that a blue potato would taste the same as a white one – and was completely surprised to find that it did!

If anyone knows a tasty kale recipe I’d be every so grateful…

22 comments on “Living a Lovely Lock-down: Catch Up

  1. I often cook kale in the oven. Wash and dry the kale. Lay it out on a lined baking tray. Spray or drizzle with a little bit of oil, drizzle with soy sauce. Put in the oven at something around 190c for 6ish minutes. It is done when the edges are starting to brown.

  2. Carah Tabar

    I am sure you’ve already tried drizzling/massaging kale leaves in olive oil, a sprinkle of salt, and then roasting on a cookie sheet in a hot oven til they’re crispy? Roasted kale chips are a huge hit for my kids.

    I also throw (hide) small amounts in our breakfast smoothies… 😉

    Another family favorite is this soup:

    No one complains about the kale in this hearty potato soup!

    (Pardon the American measures; the soup is very forgiving if you just chuck stuff in the pot! I know you have some dietary restrictions too; I would be happy to help w/ substitution ideas if you need.)

    • Funnily enough, I have put them in smoothies but have never put them in the oven! I would never have thought of putting a leafy green vegetable into the oven, but after everyone’s suggestions I can see I must!

  3. I have such a hard time with using kale too! I’ve tried it a few ways and just can’t seem to find a way to prepare it that I actually like (yet). It’s amazing how disorganized and dirty a fridge can get in just a short amount of time isn’t it?

    • Oh my yes! It looked just as messy a few short hours later! I keep going in and desperately organising everything back to the organised version. I shall have to start nagging people to put things back where they found them!

  4. Cheryon Unruh

    I too hate🤢 kale until……the olive garden zuppa toscana!! We chopped the kale super small and crumble the sausage and now devour pots of this soup, with nary a taste of kale!! Never had it with bacon too. Wish I could send you our knock off recipe. If this doesn’t work for your taste buds, then maybe buy a tortoise and feed it. 🙃

    • Cheryon Unruh

      That was supposed to read if you wish I can send you a copy of our recipe. 😬

      • Am loving the tortoise idea!! And yes please, I’d love to try your recipe. Thank you x

  5. Granny and Granda

    Well done Claire

    • Hello Granny and Granda! Thank you for the encouragement – you know how much I dislike cleaning 😭😇😘

  6. Tara Dennington

    I am proud to say I am a reformed kale-hater! All thanks to Blue Apron. Google “Blue Apron kale” and you’ll find some recipes. One secret seems to be vinegar. I think it cuts the bitter “green taste” as I call it. 🙂 Also, I think prepping it properly might be important–I notice Blue Apron will say to remove the stems. Maybe that’s the bitter part?? Good Luck! And I’m so happy for y’all that Charlotte and everyone else is feeling better.

  7. I saute kale in butter and have it with fried eggs! God’s blessings on you and you family, x.

    • Ooh I shall give that a go…if nothing else I know I’ll enjoy the fried egg!

  8. Does your bag of carrots really have eyes or am I just seeing things?

  9. Cheryon Unruh

    Hoping to send on Sat. here in US. Have our own chronically ill girls and medical emergencies arise too often.

    • Thank you! I’m so sorry to hear about your girls ☹️ Sending much love x

  10. Cheryon Unruh

    ‼️Thank you for the prayers‼️

    CREAMY ZUPPA TOSCANA-the kale hider☺️


1/2 pound bacon
3 cans (14 ounces) Chicken broth
2 cups heavy cream
1 lb Italian Sausage casing removed
4 russet potatoes
1 medium onion diced
2 garlic cloves minced
2 1/2 cups kale blended in processor.
salt and pepper to taste

    Cook and crumble the bacon.
    Set aside on a plate lined with a towel.
    Cook the sausage and set aside.
    Skin each potato and slice in half and make about 1/4 inch slices.
    You can slice these into fourths making the potatoes more bite sized. Many times I cheat and buy frozen hash browns, and brown them before adding to pot.
    Bring a large pot with the chicken broth to a boil.
    Boil the potatoes for about 10 minutes or until tender.
    Bring a large pot with the chicken broth to a boil.
    Boil the potatoes for about 10 minutes or until tender.
    While the potatoes are boiling, saute the onion and garlic until tender and set aside.
    Once potatoes are tender, add sausage, onion, garlic, bacon and chopped kale to the pot.
    Boil for a couple of minutes until the kale wilts.
    Reduce heat and add heavy cream.
    Cook until heated through,add salt and pepper to taste.

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