Bad Mommy Moment #258

Yesterday, instead of cooking dinner, I bought the kids a bucket of KFC – extra fries, extra gravy. And coleslaw. Lots of it.

Today, instead of cooking lunch, I microwaved the leftover chicken and fries. Extra ketchup.

That is all.


They got porridge for breakfast and shrimp with rice, steamed broccoli and green beans for tonight’s dinner. That should balance it out.

The Pajama Party

When you’re a mom, a “girl’s night out” is a rare treat. So last week my mommy friend, Irene, and I decided we would have a “girl’s night in” with our little ones.

We had a yummy meal of pasta with broccoli, lots of laughs, and a little bit of red wine for the mummies!

And all in our comfy PJ’s!

Always Thankful

I’ve decided to update my blog by giving it a fresh, new autumn theme. I felt it would fit right in with American Thanksgiving being right around the corner.

I love Thanksgiving.

We celebrate it every year, no matter which country we’re in. (I can assure you that finding Stovetop stuffing in the UK is a nightmare). My husband is American by birth and our children are American by default. I am just an all-things-American-loving imposter. We cherish the time of family, togetherness and fabulous food.

Of course, our family is divided across an ocean this year, but I still plan to celebrate with our girls. I truly have so much to be thankful for.

(have a peek at our yummy menu)



2nd Annual Halloween Spooktacular!

The  Halloween party was a success! The costumes were awesome and everyone had a really great time!

I ended up using the mini broomsticks for my caramel apples. Yummy! And you can also find a tutorial for the creepy cupcakes here.

The Jello gummy worm cups were a breeze to put together – mix up your favorite jello flavor, pour into clear cups, toss in a few gummy worm pieces and  hang a few over the sides of the cups, refrigerate overnight and you’re done! Gross but good!

Oh, and how cool are the juice box labels?

I love parties!

Check out the photos:

Creepy cupcakes (tutorial)

I made these  spider and cobweb cupcakes for my Halloween Spooktacular (which was a huge success – stay tuned for a separate post!).

Here’s how you can make your own!

You will need:


frosting in your prefered color (I used light orange)

black writing icingI bought one that came with 3 different tips,

 you need a small round tip for the cobwebs and a star type tip for the spiders


silver sugar pearls

colored sugar

Frost your cupcake.

Using black writing icing, pipe a small circle

on top of your cupcake.

Pipe another larger circle around the first one.

Continue until you have 4 circles on your cupcake.

Now the fun part!

Grab a toothpick and starting at the top of the cupcake,

drag the toothpick downwards through the 4 circles.

Use a light-ish touch — you don’t want to scrape bits out of your cupcake!

Continue this technique around the cupcake.

About four equally spaced drag marks looks good.

Finish with a cupcake topper or some colored sugar!

Now on to the spiders!

Start with a freshly frosted cupcake.

Swap tips on your icing tube. (or piping bag if using one)

You should have roughly a star type shape.

(to me it kind of looks like an asterisk)

Now pipe a little spider leg onto your cupcake.

Drag the icing downward, releasing pressure as you reach the

end of the leg shape to get that little pointy end.

Pipe 3 more spider legs in the same way.

Repeat piping 4 more legs on the opposite side.

Pipe a long oval on top of the legs. This is the spider’s body.

Then pipe a smaller circle in front of the oval, between the spider legs.

This is the spider’s head.

Add 2 small silver sugar pearls for the spider’s eyes.

Finish with a sprinkle of colored sugar on the spider’s back.


And yes, they tasted as good as they looked!

Recipe: Lazy mom’s lasagna

I have a dear Italian friend and fellow mom, Irene Silvino, who makes fabulous, authentic Italian food. She has been kind enough to share many recipes with me. This is not one of them. In fact, she would probably consider this sacrilege against the very core of Italian cooking. I pray that she will forgive me.

But if you are a lazy busy mom like me, who for all best intentions, cannot find the time, patience, or motivation to create delicious food from scratch, here is a recipe to ease your guilt. Because we all have enough of that, surely.

This lasagna is semi-homeade and yummy as can be. WARNING: there may not be leftovers! (yes, it’s that good)

You will need:

  • 1 big jar of tomato based pasta sauce
  • 1 big jar of white cheese based pasta sauce
  • uncooked lasagna sheets
  • a couple handfuls of baby spinach
  • a packet of lean mince beef (about 400g)
  • a couple handfuls of medium cheddar cheese
  • grated parmesan cheese
  • a little bit of sliced onion and a smashed clove of garlic

Fry the onion and garlic in a little olive oil until fragrant.

Add mince and cook until brown. Add salt/pepper if you wish while mince is cooking. I like to add a dash of Italian seasoning. A little extra never hurt!

Add the entire jar of tomato pasta sauce. Add a bit less if you are using less mince. You can also add a tiny bit of water is the beef mixture is too thick. A tiny bit.

Now the fun part….

Spoon a bit of the beef mixture into a rectangular glass baking dish. Layer on some of the uncooked lasagna sheets. Put a bit more beef on top of that, then another layer of the pasta sheets.  Then pour on some of the white cheese sauce. Toss in a few handfuls of the baby spinach. Add more lasagna sheets. Then add more beef….. And keep going until you run out of stuff to layer. Remember to spread everything out evenly.

You should end with a layer of lasagna sheets and pour the remaining white cheese sauce on top, spreading well. Sprinkle on parmesan and cheddar cheeses.

Bake at 200C for 30 mins.  Stick a garlic bread baguette into the oven during the last 10 mins or so of cooking.

Viola! Let everything cool for a bit after it comes out of the oven.


***Cheat’s tip*** If you live in the UK, just go out and buy Dolmio’s lasagna kit. It comes with the 2 jars of sauce and lasagna sheets. All you need to add is the mince, spinach, and cheeses. How easy is that!

Serves 1 hungry mummy, 1 hungry daddy, and 2-3 hungry kiddies

Recipe: Cheese & mushroom omelet

Just thought I’d share this super simple omelet recipe that came to me by way of a good friend. It’s perfect as a filling breakfast, quick lunch, or lazy dinner. And it’s delicious too!

You will need:

  • 2 eggs
  • 1 tablespoon milk
  • sprinkle of sea salt / freshly ground black pepper (if desired)
  • small pat of butter
  • 2 – 3 small white closed cup mushrooms
  • half handful of medium cheddar cheese
  • a few thin strips of ham (for a non-veggie option)

First you will need to slice the mushrooms and sauté them in a little butter until soft and cooked through. Set aside.

Break the eggs into a bowl, add the milk and whisk well. Add salt/pepper if you wish.

Melt a small pat of butter in a non-stick frying pan over medium-low heat. Add whisked egg mixture. Make sure the mixture spreads evenly in the pan. No need to stir the eggs – just leave them to do their thing. When the eggs are nearly set, scatter on the sautéed mushrooms, the cheddar cheese, and the ham slices (if using).

Allow eggs to cook for a further minute or so and then using a wide spatula, fold the omelet in half while still in the pan. Wait another minute and then transfer to a plate.

All done! Wasn’t that easy? Don’t forget to eat it while it’s hot! Mmmm….

Serves 1 hungry mummy or 2 hungry kiddies