richard Hi Guys,
Just wanted you to be the first to know that at 2:46 this morning, Jools gave birth to a beautiful baby girl!! She weighed 6lbs 10 and we have called her ‘Petal Blossom Herbal Essence Bonjela Aviva AmbiPur ScarletDivision Clinique FlavourShaker Twitter Pantene Pro-V Sky+ “Ooooh Danone” Sainsbury’s Tefal Yulumba Rainbow Oliver’. Both Jools and ‘Bonjela’ are doing well and we are all so happy!
Lots of love
J’me xx
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Skill level: easy
Serves: 2
Recipe: Olive magazine
Ingredients
- linguine – 200g
- frozen peas – 200g
- fresh mint – leaves only – 40g
- parmesan – 50g
- pine nuts – 50g
- garlic – 2 cloves
- olive oil – 6 tbsp
- s & p
Cook the linguine as per instructions on the packet.
1 minute before the linguine is cooked, throw in the frozen peas to heat through.
Meanwhile, put all the other ingredients into a blender and mix to a rough paste.
Drain the pasta and peas, mix in the pesto and serve.
Verdict: A quick simple tasty midweek dinner (or Monday in this case).
Drink: Finished off a fine chewy red from the weekend.
Entertainment: ‘Juno’ on DVD – a sharp, witty, sweet teen comedy about a 16 year old girl who gets pregnant and decides to put the baby up for adoption.
Ha ha ha ha ha! I admit to seeing this news on Jme’s site yesterday (please don’t ban me from yumblog…). Linguine recipe sounds delicious, I love peas and mint together and it will make a change from mushy peas…
Cannot understand why you give the dog such a nice bowl to be sick in.
Well hello there J’me
Apologies for the photo but at the time Tabbie our food stylist was off skiing in Les Arcs, and Thorbijn the photographer was still hungover from the photo shoot of a particularly riotous Toploader aftershow – and the dog had eaten a bad prawn. I’m sure you know how it is.
Thanks for writing a comment – you made my day. And genuinely, congratulations.
Best
R