Little Miss Fashion

        Living off my memories, here's a post I wrote when I was in a very happy place, in spite of all the screams and shouts and temper tantrums, because I was home with my little angel, Ellie.

        Little Ellie is an enigma, generally speaking, maybe because her mommy is not the brightest person (and I blame it all on my blond hair! That's right, it's not me, it's the hair!) and cannot read between the lines (read babble) nor the temper tantrums.

        The thingy is more obvious when it comes to clothing, particularly her choice of clothing. The other day she's grabbed these stuff from a pile of clothing, mommy was trying to fold oh, so nicely, and at first she was just fooling around, which means she was playing the housewife, cleaning up the house (that's right, with her own clothing!) and later on she finally realized those are for wearing, to her mommy's relief and asked me to help her put them on. 

        I was impressed by her choice, as clueless and accidental as it was, because not only that she's color matched the blouse, trousers and bootees but the trousers have a little girly touch on it, a pretty bow.

    

  So I was just about to say "That's my girly girl!" when she suddenly grabbed this toy, 

that has nothing in common with girls, or bows, or any other pretty little things, 

so typical for a girl.

Meet "The Matcho", my tomboy daughter's newest best friend. 

So much for labeling her one way or another.

Beef block/tripe recipe

        I didn't have much time (or internet connection) lately to post this awesome recipe but it would be such a shame not to share it, even if it's Easter related, as it's so incredibly yum. So here it is, better late than never, right?
       Always, with no exception present on our Easter table, this recipe originally comes with lamb meat but as we are not lamb people (and no, it's not because we've seen "The silence of the lambs"), my beloved mom, that loves to follow traditions especially on the culinary department, does it in a beef version.

Ingredients

1 kg tripe (lungs, liver, heart, tongue, weighed after boiling and shredding)

2 onions

10 threads of green onions 

 parsley to taste

2 slices bread 

150 ml milk

8 hard-boiled eggs

4 raw eggs

1 teaspoon salt

1 teaspoon pepper

80 ml ​​of oil

Preparation

Wash tripe well in water, several times, until water remains clear. Place in water with vinegar and salt for 30 minutes. The kidneys should be cleaned up on the inside too and kept in water with vinegar, separately.
Boil tripe for 5 minutes. Discard the dirty water, thoroughly wash the pot and boil for another 30 minutes in fresh water.
Very finely mince the onions, green onions and parsley. Finely chop the 4 eggs, cooked.
Put the bread to soak in milk. Bread will make the block fluffier.
Drain the tripe very well and when cool finely chop. Can be passed through a meat grinder and get a pate but I personally hate the taste afterwards so mom is chopping everything.
Heat oil in a large skillet and cook onion over medium heat until soft. Add the minced tripe and cook over medium heat for 10 minutes, stirring constantly.
Add the green onions and parsley, chopped eggs and bread (squeeze the milk out). Mix everything very well.
Season the mixture with salt and pepper, to taste.
Beat 3 large eggs and pour over the cooled mixture. Mix well.
Grease a cake pan well with oil (including the sides). Put 1/3 of mixture on the bottom.
Above place remaining 4 boiled eggs. Cover the eggs with the remaining filling. (mom did an egg less version too, which I prefer)
Beat the last raw egg and brush the mixture.
Leave in oven at 180C for 50 minutes. Remove it with a knife edge. Let cool.

Refrigerate and enjoy for days.

Wordless Wednesday - Don't mess with...

...The Future Missus