This week has been one of surprises and as I watched the spring lambs bounding around the Welsh Countryside I took a new interest in the wonder and joy of new life. As the daffodils waved in the increasingly warmer breeze I was unable to wipe a grin from my face in light of the fact that not only is the promise of better weather hanging in the air, but I had the exciting news that I am expecting a new baby.


With work being hectic and lots of interesting projects on the horizon; I thought my early morning sickness was simply down to be rushing around and an indication to slow down. The discovery of my pregnancy was undoubtedly a pleasant surprise and I was genuinely delighted as was my fiancé Rob. However, when some spotting occurred I must admit that I feared the worst and so an early pregnancy scan was booked. As I sat in the waiting room at the hospital I couldn’t help worrying and perhaps this was with due cause as it turns out that I am not expecting a baby I am expecting two. The news of twins was a real shock to the system and I don’t think the news has quite sunk in yet. Hattie and Libby are delighted at the thought of new brothers or sisters and indeed Hattie has already started making pictures for the ‘bump’.

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So with morning sickness, a real liking or should I say craving for pickled onions and two daughters to attend to I have been ploughing through my work as a food historian and writer. I completed an interesting project last week as I researched the changes in housework patterns and domestic duties compared to the 1950’s. It turns out that today we only spend around two hours a week cleaning our homes compared with 57 hours per week back in the 1950’s. You can read more about the research I helped with by following this link http://www.express.co.uk/news/uk/649531/Brits-spending-less-time-cleaning-homes-ever-before


I certainly spent more than two hours cleaning my kitchen this week it has been a hive of activity as I prepared a multitude of different types of terrine. I must say that the portabella mushroom and port terrine would be particularly good served as a relaxed lunch dish and so I’ll have to share the recipe with you very soon.


Well it is back to typing up some of my latest articles and of course there is a jar of pickled onions that need my urgent attention. So until next week I bid you a fond farewell from West Wales.