There has been much sewing happening here over the past two weeks, but all of it for other people, so shall we talk a bit more about food and drink instead? I do find summer food a drag - I like light things, and I like quick things when the weather is hot. It is too much to have the oven on for hours, or to stand over the stove stirring a risotto. And yet the children want something substantial in the evenings - their appetites do not seeem to diminish in hot weather like mine does.
A great summer supper for us is enchiladas with a big pile of green salad on the side. Enchiladas are a Mexican dish originally, but I am sure my version is more anglicised. Not even Tex-Mex but East-London Mex. They are very easy - filled tortilla wraps, baked in the oven with a tomato sauce.
Pour over a simple tomato sauce that you've made with an onion, some garlic and a tin of tomatoes. I really love my enchiladas with a hot, chilli-tomato sauce, so will often add a good shake of dried chillis to the pan, but Cam really objects to hot spices so sometimes I make it without.
Serve with a huge pile of lettuce and a sharp dressing on the side. My children manage two of these each, but that's a big, growing-child sized portion. I can only manage about one and a half in this weather. If I make them in the winter I often serve them with rice rather than salad, which makes the whole meal incredibly substantial and cheap.