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Connections. Fate?

Hey Gorgeous Sunday.

“Sometimes you meet someone, and it’s so clear that the two of you, on some level, belong together….”

You belong together. As lovers, as friends, or as family, or – as the words above say – or as something entirely different. I love when that connection with someone happens don’t you? And it can’t be ignored. Gracious who would want to ignore it?! I think it’s pretty  Read More

HAVING A GO.

Hello Tuesday!

Courage is being afraid but simply having a go anyway. I’m always telling my guys that it’s ok to be afraid. It’s ok, quite healthy actually, to have some level of fear within you. However, it’s so important to conquer those fears. And a wonderful way to do that is to simply try. Have a go. Show courage.

William, Stella and Scarlett had their school swimming carnival yesterday. I always stress about their school swimming carnivals and athletics carnivals. I’m a ball of Read More

Cooking | Summer Ratatouille with Donna Hay.

Hello Friday!

I had a gorgeous family over for dinner last night. This is one of the dishes I served up.

A Summer Ratatouille from the Donna Hay cookbook collection.

YOU’LL NEED | 2 red capsicum, quartered and seeded

2 yellow capsicum, quartered and seeded

2 green capsicum, quartered and seeded

2 eggplants, cut into wedges

olive oil for brushing

4 garlic gloves, sliced

3 zucchini, quartered

6 roma tomatoes, chopped

1 red onion, cut into wedges

1 tablespoon oregano leaves

2 tablespoons of olive oil, extra

sea salt and cracked pepper

1/4 cup of small basil leaves

METHOD | place the capsicums on a baking tray and grill under a hot grill for several minutes until the skins are blackened. Place in a plastic bag, seal and allow to cool. Peel the skins away.

Preheat oven to 180C degrees. Brush the eggplants with oil. Cook in a frying pan over medium-high heat for 2 minutes each side or until golden. Place with the roasted capsicums, garlic, zucchini, tomato, onion and oregano in the large baking dish and toss to combine. Spoon over the extra oil and sprinkle with salt and pepper. Cover and back for 40 minutes or until soft. To serve, toss through the basil leaves. Servers 4-6 as a side dish.

This dish was scrumptious. I had a lot left over so thinking I might put it in a pie???…

What’s your favourite summer, relatively easy to make recipe.?

Happy Friday all! xxx

I love my life and the ones in it.

Hello Saturday!

I am so grateful.

Brown paper packages tied up with string these are few of my favourite things.

Yesterday I came home to an express package sitting on my door step. Thank you Kellie. Each and every package will be treasured. I’ll be saving that candle for that cuppa with you. xxx

This morning I had my darling friend Michelle and her beautiful family drop in from Sydney with a gift from herself and Petra. Girls you are awesome. Thank you for thinking of me. xxx

I have been following Michelle’s Project Life journey  and witnessing her ‘everyday’ for a while now. On meeting her beautiful two babes I couldn’t resist giving them both a big squeeze. I felt like I knew them already. They got on like a house on fire with my brood.

Michelle – I love your babes and your family. Here’s to many more catch ups in the near future. xxx PS – when you left Scarlett said, “Mum they were awesome. Get them back here soon”. xxx

From Petra and Michelle. A real treat. Thank you. x

My sister and her babes and my dad came over shortly after Michelle and co left. My sister knows me too well. She gave me this scrumptious bag for my birthday. It will fit my lap top and camera in it beautifully. Thank you, thank you, thank you xxx

And the cake she bought me. Amazing! So delicate. So tasty. So girly. xxx (photo courtesy of Scarlett Lily).

I am so lucky to have you all in my life. xxx

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