The very first Tatty Ragdoll

The very first Tatty Ragdoll
I am alive!!

Saturday, 29 October 2011

Backpack Tatty in California! ...

Pumpkin invasion!! 

Just a few photos to let you see what she is doing after arriving there .... 

There are many more, that have seriously made me LOL but they will be posted over the next few weeks, for

 now, you can look at the Pumpkin ones .. and i will be posting 'Halloween Tatty' Monday ..

In her special dress that she had made *coughdesignercough* by moi lol 

so many a photo, to be seen, and we all know how she loves posing for the camera!  but she will just go running off and getting herself trapped in the most awkward places for her, that she cannot get of!

Silly girl! lol 

so for now, just know, that she is having a whale of a time! as you will see over the next few weeks .... 
If anyone wants to have Backpack Tatty stay for a couple of weeks, send me an email, with details of what you want to do etc, and we will deliberate of when she will visit :D 

Tatty xx

Friday, 28 October 2011

An Andy Smith special ...

His own home made cheese pie that is ... 

With his partner in crime Chef Tatty RD .. yes they have been in cahoots, and i have actually tasted this recipe, and can honestly say IT IS SO MORE'ish!

cheese pie 

5 lb potatoes washed peeled sliced to 5-8 mm thick

500 g of cheese 

3 large onions 

500g cooking bacon 

sliced bacon 

a large meat tin 

as many pickles as you like

place sliced spuds in the meat tin first layer , then onion then cheese build layers up then last

 layer put cooking bacon in as well as a layer add a good sprinkle of pepper on the top 

fill meat tim 1/3 of water to wash pepper in 

place foil on the top , and bake for 3-5 hours at about 200 last half hour put your sliced 

bacon on top 

serve with pickles and crusty bread 

sweet paste for pies 

4oz plain

40z self 

11/2 - 2 0z sugar

50z butter 

1 egg

1 pinch of salt 

mix all but egg and sugar , mix them in a cup 

add egg mix then and keep dusting mix with extra flour till it forms a sticky ball , cover in 

film then chill 

use like play dough 

cook till just turning golden . 10 - 15 mins 200 deg C

Lots of *drooling* ..... :P 

The top recipe is a nice compliment with BBQ, also try it for November 5th 

with crispy jacket pots .. whatever you do, please do not ask Andy any questions, his 

nickname is Mr T ... and not like the character from 'the A team' Mr T ... trust me lol

Tatty xx

Wednesday, 26 October 2011

MORE Spanish food ....

Lynne Parker still teaching Chef Tatty to be a chef lol 

tortella de patas (potatoe tortillas )

1 cup olive oil                                          

4 large potatoespeel cut into small pieces

1 large onion thinly sliced

4 large eggs

thin slices red pepper to add to onions

1) heat oil in a 9inc skillet add potatoes one slice at a time

2) alternate layers of potatoes onions and peppers cook slowley on 

meduim heat DO NOT FRY turn occasionally until golden brown

3) beat eggs in a lrge bowl with a fork add salt

4)drain potatoes

5)add potatoes to beaten egg mixture and leave aprox 15 mins

heat 2 tsp of the oil in the skillet

6) add potatoes in egg mix to panlower heat to medium SHAKE PAN to prevent sticking 

when potatoes start to brown cover pan and flip them overdo thins 3/4 times until brown 

and serve immediately ....... scrummy xxxxxx

Tatty xx

Thursday, 20 October 2011

Lynne Parker & Chef Tatty RD ..

More Spanish lessons .... in COOKING!

here are some more of my spanish recipes my fav 

PAELLA serves about 6 and can be used as a   

 starter or main course depending on size 

1/3 cup of Olive Oil

1 Small Onion, minced

2-3 cloves of garlic, crushed

3-5 tbsps minced fresh parsley

1 generous pinch of saffron

2 tbsps of chicken bullion

3 skinless Chicken Breasts, cut in large chunks

2 green peppers, sliced

1 red pepper, sliced

1 tsp of yellow food coloring (optional -- saffron is very expensive, a pinch

of it is all you need for taste but a richer color is desired)

8 oz tomatoe sauce

1 tsp sugar

4 cups of rice

7 cups of water


1/2 lb - 1 lb shrimp, leave shell on

1 lb scallops

    • Saute' onion, parsley, and garlic in olive oil until 

      the onion begins to 
      become transparent. Add saffron, chicken 

      bullion, chicken, peppers and 

      saute until chicken has become white. Add 

      tomato sauce, sugar, food 

      coloring. Stir. Add rice & water and bring to boil. 

      Salt to taste. Boil 5 

      minutes, stirring occasionally. Add shrimp &

      scallops, boil an additional 5 

      minutes, stirring occasionally. Simmer 10 

      minutes covered, stirring 

      occasionally. If the rice appears to be getting too 

      dry during the last 10 

      minutes, add more water. If the rice is too wet at 

      the end of the 10 

      minutes, uncover and evaporate unwanted liquid.


Wondering why Lynne has soo many Spanish recipes? she went to Spain for an awful long 

holiday, and chatted urp the locals to get these recipes ... in between ... splashing around in

 the sea, on a jetskii .. amongst other stuff :P 

NOW you know! heheh

Tatty xx

Monday, 17 October 2011

Arrives home from Cornwall ....

And she has not shut her mouth up ever since!

The very first thing she showed me was her 
Lovely Cornish flag pin ..                     

She really does like these little pins. as they are just the right size for her, so hopefully she will soon have a board where she can proudly display them, with her other lovely gifts she comes home with.

Also, her pride and joy in the 'Sword in the stone' she now has, i caught                             her sitting staring at it, obviously caught up in the awe of the story behind it!

She has been chatting none stop since she got home, telling me about her 'cookery' lessons, how she jumped in the cake bowl and licked it clean :O the lovely scones, and now she wants me to do all this ..... yeah thats not gonna happen lol

Out of all of her Visit to Cornwall, she now calls Suzie, 'Auntie Suzie', she told me she looked after her with love, care, and most of all because of the Scrumpy! PMSL!! 

But lets not forget that while Little Tatty is away, kitteh really does miss her, and as soon as she gets home they have to have a cuddle, even before i get one! :O 
And then she will lay next to Tatlim on MY bed, and quietly tell her stories of her adventures ... they both end up fast asleep, with kittehs paw over Little Tatty ... with smiles on their faces.

Thank you both soo much for having Little Tatty staying, and looking after her so well, she told me to say, she misses you ... and give you this .. LUFF & HUGS xxxx

So, now, the past few days have been spent getting Little Backpack Tatty ready for her next adventure, and if you live in California, USA watch out for her!! cos she is heading YOUR WAY! 
You too may get the opportunity to have you photo taken with her! but please dont ask for her autograph, cos she still cant write *ninja*
OH .... and please, do not encourage her to drink all them special Hollywood drinks .. otherwise she will be heading for the AA adventure next time she gets home ......

Tatty xx

Sunday, 16 October 2011

Drink yerselves silly ...

By: Chef Tatty RD and Lynne Parker 


sangria clasic recipe

1 Litre of red wine

2 oranges 

4 peaches, cut into small pieces

5 desert spoons sugar

2 pieces of lemon skin


1: Choose a red wine - Sangria is a refreshing drink and you don't need to use a vintage 

wine. i would recommend a reasonably priced wine from Jumilla, Alicante or Valencia..... 

Put the wine into a jug, add the sugar, and stir until it is properly dissolved.

2: Squeeze the two oranges, and add the juice to the jug. Save a slice of orange skin to 


3: Wash the peaches, peel them and cut them into small quarters (e.g. six per peach). Add 

them to the jug. If it is not Summer, you can use any other in-season fruit.

4: Put the jug into the fridge. SangrĂ­a should always be served chilled. If you want to reduce 

the alchohol concentration, add icecubes and slices of lemon. If you want to increase the 

alcohol concentration, add a small amount of congnac or rum to taste xxx *hic*.......

Tatty xx

Saturday, 8 October 2011

Chef Tatty & Lynne Parker's ...

Spanish recipe's .....     

*gets out castanets and starts clacking*


tommato & basil salad

500g tom

1dsp vinager

1 pinch brown sugar

fresh basil

white feta type cheese

1) slice tomatoes and place in serving dish

2)dice cheese and place over sliced tomatoes

3) mix olive oil, vinager,salt and pepper and sugar stir really well and pour this mixture all 

over the tom and cheese

4) chop fresh basil leaves and sprinkle over the salad

5) put salad in the fridge for least an hour to chill serve when ready delicious 

 main course

fish salsa verde

3k of hake or cod

5tsp olive oil

1 leek

1 onion

2 cloves garlic 

 fresh parsley

 4/5 new potatoes thinly sliced

 100ml water

 salt pepper

 150 ml white wine ( medium)

!) chop onion & leek

2) place the olive oil in a cassaroll dish add the onion and leek and fry on low heat about 10 

min until golden brown

3) add garlic,parsley,sliced potatoes & salt/pepper cover with water and simmer until 

potatoes nearly cooked about 20 mins

4) after covering the pieces of fish in flour add to casserole dish

5)pour over the white wine and cook for a further 10 mins over low heat until fish is tender 

and serve .. yummy


creina catalonia

6 egg yolks 200g sugar

3/4 litre of milk

1 cinnamon stick 

1 peel of whole lemon 

1 peel whole orange

3tsp corn flour

1) beat egg yolks together whisk in 150 g sugar

2) place milk in sausepan with cinnamon stick add lemon and orange peel bring to the boil 

and remove and strain

3) whisk the milk with egg mixture

4)disolved the corn flouf with a little bit of the milk and whisk the mixture

5) place the mixture on a low heat and cook stirring continuously until starting to boil

6)put this custard into serving boel or individual ramakins place in fridge to cool

7) just before serving sprinkle a little sugar on top and cameralize it by putting it under a hot

 grill until golden brown serve 

OLAY!  *drools* ..........................

Tatty xx

Wednesday, 5 October 2011

Backpack Tatty RD & King Arthur ....

And look who was at the front door telling everyone to hurry up, lets go!!

If i was in her shoes i would have been hammering to get out too!! lol

impatient little things we two are! hehehe

from Suzie ....

Guess who is excited about going out today :) she was first to the front door hehehe

I had such a spectacular day today and it really helped  me to focus. I did however wonder just how unfit I'd become as I was absolutely cream crackered by the time I got to the top. But wow what a view and what energy that place has. Little Tatty found the place amazing too but decided my Handbag was a great place to have a rest. Merlin's cave really fascinated her but we came when the tide was in so couldn't go in and see what was there. It is incredible to see how much of it remains even though it was built 1233'ish.

I have to go back again with plenty of money as I have seen loads down there that is truly gorgeous. We also didn't get chance to go into the King Arthur museum so maybe we can save that trip for when my Tatty will be here. Little Tatty did buy a couple of little momentoes which will return with her in her backpack. Oh and Auntie Suzie has got to make her a Lady Guinevere dress so I'll see what I can do but may not get it done before she makes her way home. Will send it separately to you when I have completed it. 

AS there are soo many lovely photos of the adventure here is the link, so you can all see the lovely mystical place of Camalot, King Arthur & Merlin's cave..... ENJOY!!

Tintagel, King Arthur   << click 

lovely!! :D 

Tatty xx 

Backpack Tatty Cornish tales ... Work placement!

Oh yes .. she has been to work!! 

Hiya Mummy Tatty :))

Well as I didn't want to leave Tatty jnr at home alone all day I thought it would be good for her to come with me to work. Unfortunately the photos I took are not allowed to be published due to the fact that we are the only ones in the world that make this specific product. So I've come up with hopefully an interesting image of Tatty's week with me.

So we start the week with getting up before the crack of dawn and start our journey to work and guess who wanted to drive lol.
As the journey takes 45 minutes we see the sun rise every morning and obviously with me driving this week (I car share to cut down on fuel expenses) I couldn't take any photos of the spectacular sight this is. But I've managed to poach a couple of photos to give you an idea. We obviously go through the Gateway of Cornwall every day so have caught that one for the sunrise image as this was where Tatty and I saw it most days this week.
She giggled at one sign which Mummy Tatty if I recall correctly you had a laugh at too.
Well we got to our destination and Tatty was welcomed with open arms and soon got put to work with me. I'm a service Technician for a company that I'm very proud of and very honored to be a part of. They make Specialist Medical Equipment for Keyhole Surgery so Tatty got very excited as she had told me she loves playing the game Operations *eek* Hope she's not thinking I test this stuff on real people. For anyone that wants to know more about where I work
Well Tatty also fell in love with my fireman calender and went all gooey eyes lol
She also loved the view from my workshop window, a beautiful pool that always looks inviting no matter what the weather as it is an indoor pool with big glass doors and windows, similar to the one I've attached. The views from the place were spectacular and a wonderful place to sit out and have lunch. 
So we have been working hard all week to make sure those surgeons have the equipment they need to get their patience better. Now we're going to have a relaxing weekend before we go off Excalibur hunting. 

Lots of Love and Hugs 

Little Tatty and Suzie xxxxxxxxxx