Little pants, lunches and sandwich fillings
Last weekend I spent some time making little pants for my grandsons, Alexander and Jamie. They'll wear these pants in the coming months and probably look far too cute in them. Of course I had to make a mistake. I made the apple pants with the apple fabric upside down but I doubt either of the boys will mind.
I love this sock monkey fabric.
All three sets - two long pants and the shorts - were made using this pattern. I took about an hour for the first pair with the cutting of the pattern and organising myself, then half that time for the next two. I've got some more fabric here so when I have a fitting for these pants and know they fit well, I'll make more and some little singlet vests as well. This kind of sewing is really quick and simple. If you've been wanting to do some sewing that's not too complicated, this would be a very good first step. There is such a feeling of satisfaction you get when making clothes for someone you love.
We bought some lean Kassler (smoked pork) for sandwiches last week. It was delicious but we decided not to buy it on a regular basis because it contains contains nitrates. Lunches pose a problem for me. I keep thinking they're easy and don't need to be planned - that sandwiches can be made or leftovers eaten, but too late I remember that sandwiches are only easy when the fillings have been prepared and good bread made. We usually have the bread but the fillings are a problem.
I usually have a sandwich with salad or Vegemite toast or a boiled egg on toast, or a toasted sandwich. Hanno likes cottage cheese with slices of radish, tomato or cucumber, or chicken or cold meat. Both of us like leftovers but we don't often have them. We both like avocado but they're expensive so we don't buy them often. We have planted the delicious Reid avocado in the front yard but it will be a few years before we're harvesting.
Looking in my very old CWA cookbook I found a few interesting fillings: beetroot and sardines, Chicken sandwich (with 4 oz of tongue), "paste for sandwiches", Federal cheese paste and this potted meat recipe: Place one pound rump steak, 2 teaspoons salt, 2 teapoons pepper and 1 teaspoon nutmeg in a double boiler and boil for two hours. Put the meat through a sausage machine three times to form a paste and mix in gravy.
I don't think I'll try that.
I might make up a small meat or tuna loaf on a regular basis just for lunches - to eat with a salad or on a sandwich. Roast chicken is delicious and easily cooked, we could have part of the chicken as an evening meal and keep the rest for lunches. I want to keep it homemade and as thrifty as possible. An extra cooking session seems to be the way to go so we have something in the fridge ready for lunches. How do you organise this meal? Do you do any special cooking specifically for lunches?