The obligatory ‘first day of preschool’ post

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My daughter and I in happier times…

Well, that was emotional.

I took my daughter to preschool earlier this morning. We’ve been explaining to her what it is for a while. How it’s like playgroup but without daddies & mummies. That a few of her friends will be there. And how daddy will take her, play for a little bit, go away for a bit, and then come back to take her home. She seemed ok with it. All went as expected. Especially the ‘go away bit’ unfortunately.

10 mins after arriving, I gently backed away as she was occupied at the play-doh table, one of her favourite activities.

I watched from the kitchen. She was happily for a while, but then I could see it developing. The play-doh squishing slowed. Her head began to glance around. The lower lip began to quiver. Then the tears began to flow. Not sad tears, but utterly inconsolable distraught tears, with the barely discernible cries of “Daddy! I want my daddy!”.

I exchanged looks with her key worker, who indicated I should hang back while she tried to placate my daughter with a story. But it was to no avail, so she brought my daughter over to me.

My daughter held me tighter than she ever has, repeating over and over through the stream of tears “Daddy! I love my daddy!”. It was a scene reminiscent of the ending of ‘The Railway Children’.

Except, in this case the ‘Daddy’ (me) then abandoned said daughter when she was distracted by the outdoor play, as it was decided this was for the best in helping her adjust, but they would call me if she got too upset and couldn’t be calmed down.

So here I am at home, with a cup of tea and a bacon sandwich for emotional comfort, staring at the phone hoping it doesn’t ring.

The 2 1/2 hour preschool session, that I thought wouldn’t be long enough to get much done, now seems to be lasting an eternity.

(An expanded version of this has been published at the The Huffington Post)

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RECIPE: Crab linguine with chilli

Crab linguine with chilli, seafood pasta recipes, seafood linguine recipe, crab pasta recipe, crab linguine recipe, 
Crab linguine with chilli

Unlike actual sea water, dishes that taste of the sea are amazing. There are many ways to infuse your food with the essence of the ocean, such as using stocks or anchovies, but for this sumptuous seafood pasta recipe the key is using the brown crab meat as well as the white.

While white crab meat gives you the expected fresh and delicate flavour, it’s the brown meat where all the seafood flavour is. You must, MUST, include it in this dish. It’s cheaper too.

This seafood pasta recipe has a generous amount of crab. It could probably stretch to twice the amount of servings (while doubling the other ingredients). But this way is the culinary crabilicious treat you deserve…

Crab linguine with chilli

Serves 2

  • 200g linguine
  • olive oil
  • Glass dry white wine
  • Punnet of sweet cherry tomatoes, halved or quartered
  • 2 garlic cloves, finely chopped
  • 1 shallot, finely chopped
  • 1 red chilli, finely chopped
  • 1tsp fennel seeds
  • 1/2 lemon
  • 100g brown crabmeat
  • 100g white crabmeat
  • Small bunch of flat-leaf parsley, roughly chopped

1. Heat the olive oil in a frying pan over a medium-low heat and fry the shallot, garlic, chilli and fennel seeds for a couple of minutes.

2. Add the tomatoes, let them sizzle a little, the pour in the wine and cook for about 10-15 mins, then stir in the brown crabmeat.

3. While the tomatoes are sizzling, cook the pasta in salted water until al dente.

4. Drain the pasta, reserving a few spoonfuls of the cooking water.

5. Stir pasta into sauce along with the white crabmeat, squeezed lemon, and parsley. Add the extra water if the dish seems a little dry.

6. Divide between 2 warmed pasta bowls and serve your crab linguine with chilli immediately.