On another note, one week of school holidays down, one to go. So far everything has been going really well, and the kids have been having lots of fun. We have kept things pretty simple, and thanks to the cyclone over easter weekend our camping trip turned into a couple of day trips instead - the idea of camping in a very remote location in the back of beyond with no facilities other than a spider-infested long drop with 2 young children during a cyclone just didn't appeal, funnily enough! So the plan was changed to staying close to home. We headed to the Easter Show - lots of fun, but a great way to loose a whole lot of money! We also did a day trip out to Long Bay Beach for a picnic and a play, and caught up with a whole bunch of people we haven't seen for ages. Lots of fun all round! This past weekend we headed over to Waiheke Island for a couple of nights and spent lots of time at the beach while we still can before winter really hits.
This week, the plan is to catch up on all of the work, housework, odd jobs that need to be done and that get sadly neglected after a week of focusing on fun. The other side of having a week of fun is that no-one wants to interrupt the fun to do boring things like grocery shopping! This being the case, meals started to get creative, and I had to dig into the depths of the freezer and the dark corners of the fridge to find what was luring and see what could be created.
Because of this, the last 2 days have involved fritters for lunch - they're a great way to use up old veges and still get a really tasty, super nutritious and filling meal. Fritters are great served with all manner of extras, from sauces and dips to yummy proteins such as chicken or salmon. They are also ideal as leftovers the next day for a quick breakfast or an easy lunch to go. And the best part is that they are so easy to make!
Here are the 2 recipes that I used, but you can really just use any vegetables you fancy (or whatever is fading away in the bottom of your vegetable drawer!).