Thursday, 27 February 2014

Wednesday, 26 February 2014

Wednesday, 19 February 2014

Tuesday, 18 February 2014

Friday, 14 February 2014

Tuesday, 11 February 2014

Windy winter little adventures with Barny


Has the blog been hacked? No – it's a Junior JibberJabber takeover! Over to you Miss JibberJabber...

Today I went to Clumber Park. Barny the sponge bear had adventures as well. We went to the Discovery Centre. I learnt lots while having fun.

Upstairs were the outfits you would have worn at Clumber in the 1920s. Barny had lots and lots of fun being a worker in the old costumes.


After that we had a splash in the puddles and sang songs but Barny didn't join in. I wonder why? It was too windy!

My brother was a bit confused at being allowed to jump in muddy puddles because Mummy is always telling him not too but we were wearing our boots. 


After a while – we were all adventuring – Barny saw a chair. It was a bit too high up to sit on as well. It was in a tree of course!

We hoped the wind wouldn't blow the chair and the branches down. It was time to fin somewhere else to go on an adventure. Where should we go next?

Barny wanted to see some pretty flowers. Off we went then across the grass. There was lots of molehills but no flowers.


In the trees we could hear the birds. Sometimes we have seen squirrels too. Then we found some snowdrops. Barny had a good look at them.



Then we went under the trees. It was dark but none the less we all went in. There were lots of leaves for us to kick about. 

Everyone was now tired so we went to the café and had a drink and of course a Barny cake. We both chose the strawberry flavour. 

“I give the Barny cake 10/10” – Miss JibberJabber (age 8)

“I love Barny cakes” - Master JibberJabber (age 3)


This post is an entry for BritMums ‘Winter Little Adventures Challenge’ sponsored by Barny, individually wrapped bear-shaped sponges with a hidden filling. Find out more about Barny here.

Thursday, 6 February 2014

Hot and Spicy Fajitas

Hot Chicken Fajitas cooled with some soured cream

Many of us have special meals for special occasions. At JibberJabber Towers there has been many a time I have watched England humiliate themselves playing football against a band of fisherman picked from a population of about 50,000 while scoffing a plateful of chicken fajitas. I'm not normally one for such hot food but maybe it's the visceral nature of such sporting contests that demands such grub.

The fajita mix does have a lot of ingredients so what I tend to do is to multiply the quantities and then store it in an air-tight container. Then when you want to make some fajitas in a hurry you can just take out a couple of tablespoons of the mix.


Serves 4

Ingredients

Fajita mix

½ tsp (2.5ml) Salt
½ tsp (2.5ml) Garlic salt
1 tsp (5ml) White pepper
1 tsp (5ml) Black whole peppercorns
½ tbsp (7.5ml) Cayenne Pepper
1 tsp (5ml) Dried oregano
½ tsp (2.5ml) Mustard power
1 tsp (5ml) Dried basil
½ tsp (2.5ml) Ground Coriander
½ tsp (2.5ml) Ground Cumin

Chicken mix

4 Skinless chicken breasts, diced
1 tbsp Oil – sunflower or vegetable
Mix of peppers, sliced – I used 1 yellow and half a green pepper
1 Onion, sliced
2 Carrots cut into strips

Tortillas to serve
 
Method

1. In a large bowl measure out all of the fajita mix and stir together until they are all well combined.
2. Add the diced chicken and coat it with the fajita mix.
3. Leave to one side while you heat a grill or griddle pan to a high temperature.
4. Cook the chicken either under the grill or on the griddle. Turn a couple of times until the chicken is cooked and set aside.
5. In a wok or large frying pan heat the oil and then stir fry the peppers, onion and carrots for a couple of minutes.
6. Add the cooked chicken and heat through until everything is piping hot.
7. Serve in tortillas with your choice of soured cream, salsa or guacamole.




Saturday, 1 February 2014

Love Cake - February 2014



Welcome to the first Love Cake challenge. This is a cake making challenge for anyone who loves to bake cakes and share them. You don't have to be a blogger to join in simply upload your photos and descriptions to your social media accounts. Full instructions are here.

February is of course the month in which Valentine's Day falls which is perfect for this first edition of Love Cake. The theme for this month is BAKING WITH PASSION.


You can interpret this as you like. Bake a heart shaped cake, one with hearts or roses decoration, a traditional passion cake, a cake for your loved one, a favourite cake or simply a recipe that means a lot to you and you have a passion for it. So, with my apologies to William Shakespeare, if cake is the food of love, bake on!

Here's how to join in:

1. Please make sure your entry conforms to this month's theme of BAKING WITH PASSION.

2. Post your photographs and description on your blog, Twitter, Facebook, Pinterest, Instagram, Tumblr or Google+ - just make sure they are for public viewing and can be seen by anyone. All photographs must be your own original image and not taken from another source. You can carefully style your photos or take a quick snap on your mobile – either is fine!

3. Enter the URL (web address) of your post into the Linky at the bottom of this post. Once the link closes on Friday 28th February 2014 at 23:55 no more entries will be accepted.

4. If you are putting your post on your blog please display the Love Cake badge and link back to this blog post. Old posts are accepted but please update them with the Love Cake badge and link. This is a blog hop so share the cake love around if you can.
5. If you use Twitter, Facebook, Instagram or Google+ please tag me and I will retweet, Like, Share or +1 as appropriate. You can find me here:

Twitter: @jibberjabberuk please use the hashtag #LoveCake
Facebook: Jibberjabberuk
Instagram: jibberjabberuk
Google+: JibberJabberUK

6. By adding your link and image you agree to it being pinned to the Love Cake Pinterest board.

7. I would love to read about the recipe you have used to bake your cake. If the recipe is not yours please respect copyright and do not reproduce the original recipe in full but credit the source and link back to it.

At the end of the month I will do a round-up of all the entries and post it on this blog.

get the InLinkz code