I was going through photos and found these.
This was Bonnie as a wee pup. Yes, I "pinked" her! I didn't have a daughter.
Angus got to the bed and decided that the mattress was good to play with. And then Tom decided that this would be a good place to sleep.
I had forgotten how tiny Bonnie was and, in comparison, how big was Tom.
I think The Stig is a big boy but he is nothing yet.
I love The Stig and The Ninja and they are always making me smile but, jeez, I miss Tom and Sheba. More than any other pets we've had.
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So. Himself is still on the job hunt. He missed out on another last week after the company decided to employ from in house. But he was a close second. Cold comfort.
Another interview today with an agency so now we wait to see if he gets to client interview and then, please please please, a job offer.
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I have a new personal trainer. I LOVED my old one but she took another role. The new one, though, will get results. She won't take any shit and I am good at shit!!
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Lime Cheesecake (adapted from Women's Weekly Old Fashioned Desserts)
250g packet plain sweet biscuits (I use Marie or arrowroot)
125g butter, melted
250g cream cheese, softened
395g sweetened condensed milk
(I didn't say this was low fat, did I?)
2 teaspoons finely grated lime rind (be careful not to get the pith cos it's far more bitter than lemon pith and lime rind seems to be finer than lemon)
80ml (1/3 cup) lime jiuce
1 teaspoon gelatine
1 tablespoon water
Blend or process biscuits until misture resmbles fine breadcrumbs. Add butter and process til combined. Press mixtureevenly over base and side of 20cm springform tin, place on oven tray and refrigerate for approx 30 minutes.
Whilst chilling, beat cream cheese in small bowl with electric mixer until smooth. Beat in condensed milk, rind and juice and beat til smooth. (Make sure you get all the mixture off the bottom of the bowl or you'll have to rebeat later cos it will be lumpy)
Sprinkle gelatine over water in small heatproof jug. Stand jug in small saucepan of simmering water and stir til gelatine dissolves. Cool 5 minutes.
Stir gelatine mixture into lime mixture. Pout mixture into crumb crust. Cover and refrigerate til set or overnight.
I have found the lime makes it a bit more grown up than lemon but I love them both. How could you not with cream cheese and sweetened condensed milk?!
Now to cook baked mushrooms with a beetroot and almond salad for dinner.