This weekend we had spaghetti carbonara which involved egg yolks. Thought I would have a go at making meringues with the egg whites. There were a lot so I used up all the sugar but they went the best I’ve ever managed. I think the key was in all the extra whisking as suggested by the Meringue Girls.

I shared on my Instagram stories as I went so I ended up with videos which gave me more fun (and some swearing) today making a how-to video…

There was so much mixture I also managed to make a pavlova which is pretty much my favourite dessert ever. There’s too much sugar for true healthiness but I’m going with sort of healthy because fat-free!


Halloween Special Pumpkin Cookies

I’ve been thinking about and feeling frustrated over the way people are valued only by the money they make not their true intrinsic value again this week. But also aware that I’m incredibly privileged to have the time and energy for philosophical thinking.

Parenting struggles have included how to get your child to calm down and go to bed when they are completely full of sugar from the strangest celebration invented yet, Halloween. Which seems to have developed from celebration of spooky scary things to community spirit and neighbourliness with a sugar focus. As much as I suspect the amount of money confectionary producers are making may have something to do with the growth in popularity I still really enjoyed meeting so many neighbours.

We had fun making our pumpkin lanterns but as always I needed to do something with the pumpkin insides so they weren’t wasted. Turns out there’s so much you can do. Curry for dinner, roasted seeds to snack on, syrup for making my own pumpkin spice latte. Last but definitely not least these really yummy cookies.

Oat, flour and spices in one bowl and melted butter, pumpkin puree and maple syrup mixed in another. Then combine the two bowls with each other and add the chocolate chips. Spoon onto a lined baking tray and bake in a medium oven 10-15 minutes.

They’re still a little soft when they come out the oven but a pretty good consistency once cooled and really delicious. A tiny bit cakey so the search for the perfect healthy cookie continues but if I have more pumpkin to use up again I’d happily make more of these too.




Had a weekend of peace and calm as the four-year-old went away for a weekend visiting grandparents. Was lovely in some ways, I got a lot of work done. In other ways, the teenagers made sure it wasn’t too calm by frequently having rows. Maybe sometimes you can have too much time with your thoughts. I think about the best ways to care for my kids so much and yet so often fall short of my own standards and even more often find myself left not making a decision because I’m too busy worrying it will be the wrong one.

They are all doing fine really despite everything I know this in my head but my heart is never so confident.

Lunch required egg yoke so I was left with whites which obviously must be used up as waste is something to be feared and eliminated.

If Delia says it’s easy it must

be worth a try…

Eggs whisked and sugar whisked in. Pretty easy.

On the trays and in the oven. Oven heated to mark 2 then dropped to mark 1 for half an hour then switched off and left to cool.

Some of the meringues were not quite done, switched oven back on for 10 minutes and then they were mostly perfect.

Kitchen assistant wouldn’t try them due to not liking the look but the rest of the taste team loved them.

Not doing so well on the giving up sugar front but I’m going to argue they are healthy as fat-free!

Struggling a little this week with how to make positive decisions moving forward from having made decisions in the past that I can’t go back and change. Feel too old to start again in education.