March break is long gone now, but it was a particularly delicious break because L15 spent hours in the kitchen.  I made March break resolutions of my own to make double meals each night then put half in the freezer and also to try new recipes while I had more time.  I started well with a new chicken stir-fry on the first night but after that L took over.  She made a wonderful Indian Lamb Curry from Relaxed Cooking with Curtis Stone, which was enough for two nights and tasted even better the second time round.  From the same book she a Blueberry Clafoutis with Blueberry Cream and some impressively light Raspberry muffins.  One afternoon she and her friend P15 made sushi which we enjoyed while watching Pride and Prejudice.

A13 is cooking regularly as part of her school schedule.  She has whipped up main courses, desserts, cookies, cakes and soups.  One of my favourites was the Chocolate Soufflés also from Curtis Stone’s book.  Her Beef and  noodle soup was delicious and she made several varieties of cookies at Christmas time which were bundled up and included in gift baskets.

Recently Andrew went on an Indian food kick and for several weekends in a row we were treated to dals, rasams and sambars from Chandra Padmanabhan’s book Dakshin Vegetarian Cuisine from South India.   He also made dosais for us to dip into the wonderful dishes.  I don’t know why he suddenly came over all Indian;  I did ask if he’d had a job offer we should know about but he assured us no.  Perhaps it was because of the Bollywood movies we’d been watching.