We’re just back from a few days away, visiting family down in Cornwall. It’s amazing the difference a year can make. We stayed in a (lovely) holiday home with the kids, and it was all very …. well …. civilised. Having three children the same age has proven ‘testing’ in many ways. Until quite recently even simple activities, like a trip to the park, or a meal out, were undertaken like a military operation, and with a fair amount of stress. But the girls are getting older, and life is definitely getting easier!
It’s funny taking them out though, they do draw a certain amount of attention. I don’t dress them the same much nowadays. They’re such little independent ladies, it’s nice for them to be seen as different. But it’s kind of cute when we do. However, it does draw more attention, which I’d forgotten.
We got a lot more comments. The usual “Wow triplets – you’ve got your hands full!” – one man took the effort to lean out of his first floor window to call this to us as we passed. A woman looked slightly aghast as she uttered the infamous words, “…rather you than me…!”.
We’ve had some funny things said to us over the past few years. Folk see triplets, and I think are so surprised, they then say some ridiculous things, and ask some personal questions.
“Did you plan triplets?” – erm …. yes?
“Were they IVF?” (or HIV from one woman) – think about this one, have you ever asked someone with one baby if they’d had IVF??
“Did you have to do it three times in the one night…?” – I’m sure that’s how it works.
But as someone who often opens her mouth before engaging her brain, I don’t really mind. I’d most definitely do the same if roles were reversed.
So before we left, I made this for the family. And got 6 empty bowls in return. Always good. It definitely falls into the ‘quick and simple’ category. The quantities below served 2 adults and 5 children (we had Henry’s friend for dinner), but just change the amount of pasta and quantity of sausages to suit you.
8 pork sausages
1 tin/carton of chopped tomatoes
2 tsp/cloves of garlic, crushed
1 tsp of basil (dried or frozen)
∼ 30g parmesan, grated
1. Slice down the length of each sausage and remove the skins. Then separate each sausage into about 4-5 little balls.
2. In a frying pan, brown the meatballs. As long as your pan is non-stick, there’s no need to add any oil as the sausages will produce their own fat. I did this in two batches so as not to overload the pan. Remove the meatballs and place to the side whilst you make the sauce.
3. Depending on how much oil is left in your pan from the sausages, add some olive oil and the garlic. Fry for a couple of minutes over a medium heat, but don’t let the garlic start to burn. Add the tomatoes and the basil. Let this cook for a couple of minutes then taste. Add some salt, and if the sauce is quite sharp, a pinch of sugar. Tip in the meatballs and leave to simmer for about 10 minutes, until the meatballs are cooked through.
4. Meanwhile, cook the spaghetti in a large pan of salted water until soft.
5. Once the meatballs are cooked, take the pan off the heat and add the parmesan. Stir this through so that it melts through the sauce.
6. Add the meatballs to the spaghetti and serve.
I served this with some salad and cheesy garlic bread. And for once, a meal I thought the kids would like, they liked! Woo hoo!