In theory, nothing.
Except that of course that’s not really the case.
There are no official fees to pay, but there are some other related costs, which I thought I would keep track of here, more for my own curiosity than anything else, and in case anyone out there thinking of adopting is curious. Obviously if you were adopting overseas there are often lots of costs and fees (I don’t know what they are, I have merely heard this on the grapevine). Therefore this summary is merely based on my experience of an adoption process in the UK, and I should stress that these costs so far are very low and relatively minor. Continue reading
Well, I started my first pottery classes in January 2017, and at my class last Monday I reflected how far I have come.
Here’s my very first efforts from last January/February:
Even though it has been a year, I still make fairly wobbly things, and so each week when you come into the class, the first thing you tend to do is search the shelves for your pieces to see if they have been bisque-fired or glaze-fired etc.
There are some people who are BRILLIANT and make perfect things, and so usually I’m searching through all the perfect things looking for the slightly wibbly ones which are likely to be mine.
So last Monday, I was searching through the shelves, lifting up all these perfectly-round bowls to see if my wobbly ones were underneath. I searched and searched, and at some point, I lifted up a really good bowl, and was shocked to realise my stamp was on it!
I was so surprised to realise that my bowls are actually pretty damn circular!
Very chuffed indeed, and I may just have to keep some of these for myself…. just hoping the glazes come out looking alright!
Felt like trying something new, and a friend had recently been talking about a mushroom stroganoff, so I had a little browse for recipes and decided to try this one out.
It was DELICIOUS.
Very simple, quick and easy, and utterly scrumptious. I prefer it with rice instead of mashed potato, and my favourite is a mixture of brown rice and wild rice, which goes really well with this.
Funnily enough I hardly ever cook with pork, (aside from bacon or sausages) as I have memories from school of eating incredibly tough and chewy overcooked pork stir-fries and stews, so never really loved it that much. However the nice thing about this recipe is that it’s quick, but cooking the pork first allows it to rest and tenderise before eating it – it was really tender and juicy! Continue reading