Friday night and fairy lights, fire, food, feline and funk........

It's Friday evening - Woo Hoo! 

It's a funny thing, this working lark,  it's taken all week to get to Friday and now suddenly it's here and I have the whole weekend to look forward too. 

All my boys are out this evening and the house has taken on a solitary air. 

I've put on the fairy lights (we just couldn't let them go at the end of the festive season and so they remain draped and twinkling in our house) and they give a gentle kindly light. 

The fire is crackling away warming the house with a comforting protective feel to it. 

Himself has made and left for me his trademark tuna pasta recipe and I am tucking into it happily. 

The radio is hosting a 12 hour dance music marathon and I think the base line is beginning to get to me....might be time to change the station........

And the feline? Well, while I was taking photographs of my latest WIP (soon to be frogged back) her funny little furry face appeared.... I will leave you with the pictures, they say so much more that words.

.............Feed me please.......................

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And for all of you who asked for the recipe, here it is, the ..........

 'To-die-for-potato-salad'

1. 5 - 7 medium sized potatoes with their skins left on  - chopped into generous chunks
2. 1 large red onion, peeled and chopped
3. Handful of mushrooms - sliced
4. 2 garlic cloves - thinly sliced
5. Oil for frying
6. A few broccoli florets, snapped into nice 'pop in the mouth' size pieces
7. Tin of chickpeas - drained
8. Cucumber, tomato and celery - quantities to taste and all chopped into bite sized pieces
9. Cheddar cheese cubed - again to taste, I put in about tea cup's amount, there probably was more original, but I kept having to quality check it (erhem...)
10. 2 generous tablespoons of plain yoghurt
11. 2 generous teaspoons of your favourite wholegrain mustard
12. Salt and pepper

• Boil the potatoes in salted water until tender and ready to eat, drain.
• Meanwhile fry gently in oil the onion, garlic, broccoli  and mushrooms
• Once they are cooked, add the potato chunks and the drained chickpeas, mix well
• Toss in the cucumber, tomatoes and celery
• I kept the frying pan on the oven's lowest heat and stirred it enough to prevent the vegetables sticking
• Meanwhile make the dressing - mix the yoghurt, wholegrain mustard and season to taste
• Take the vegetables off the heat, toss in the cheese and mix well 
• Serve with a goodly gloop of the dressing.
• Serve to a hungry husband and be pleased at how it fills his hollow legs!!

The original recipe can be found here at Crochet with Raymond.

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Well, that's all for now, want to finish my tuna pasta off, so have yourself a good weekend where ever you are!

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