Thursday, 6 March 2014
In our garden we forage, grow and wonder. As a family it's one of the places we love to come together to chat and explore. We care for our animals and learn about new ones that find their way there. Each day discoveries are made and strawberries are shared. We tend to our veggie patch, eat green tomatoes and navigate our way through the chook poop. I'm holding on to these last warm days, where the light lingers longer, soaking up the suns rays and these special moments.
Monday, 3 March 2014
/ I've never been a fan of roses, but these won my heart.
/ Contrasting view, washing pile spilling over. Reality.
/ Pancake stack.
/ Painting my nails. It's a thing now.
/ Paper trail.
I'm coping Em again and going to add the week number to my stills post title. You can check out more stills over here.
Happy week! xx
Thursday, 27 February 2014
/ Fresh from the shower. Bringing Grandma up to speed with all the school news.
/ Mr Pea Face.
/ Our new favorite book.
/ School seedlings, somehow we bought home the teachers, opps.
/ We love our girls, but we'd love them more if they started laying for us.
/ Braids and plaits.
/ Hello gecko.
Joining in with Em, late again.
Tuesday, 18 February 2014
This school mum business is seriously kicking my arse this week and it's only Tuesday. I thought it would get easier as the weeks went on, but it's only getting harder. Drop offs are more traumatic then ever, anxiety and exhaustion are in overload. And the notices - every day -something to remember, something to sign, belongings lost or left behind . Sigh.
We're only three weeks in and my usually happy boy is already playing the 'I'm to sick for school' card. It's a huge change for him, so much to take in, to learn, to remember, so much new. It's overwhelming. His little mind is in overload. I just want to swaddle him up, protect him from everything and hold his hand along the way. But I know this is something he'll have to face and overcome and simply just get used too.
I know we'll find our groove, fall into a routine and school will become second nature... eventually...
Being a mum is hard.
Monday, 17 February 2014
/ Big school is TIRING.
/ Cat carrying all. the. time.
/ Story time with Uncle Bert.
/ Painting and drawing the rest of her time.
/ A family portrait. With Uncle B, Frankie and Archie of course.
/ First pair of ballet shoes.
/ Baking for lunchboxes.
/ Talking sustainable living and planting an edible garden with our old mate Costa.
Joining with gorgeous Em.
Thursday, 13 February 2014
If your anything like me, you most likely forgot that it's valentines day tomorrow. It's not usually a day that we celebrate, but I do like to give my love a card at least. Thanks to pinterest, I'll be up late making a few of these sweet ideas from Kate over at mineco. You can take a look at the full tutorials and download templates from here...
love letters pop up card
geometric heart in a box
geometric heart wrap
All you need is love and a printer.
Happy day lovers. xx
Thursday, 6 February 2014
My friend Milina made this delicious salad when we visited over the holidays, it is her version of the famous Hellenic Republic's Cypriot grain salad. I have thought of it almost everyday since she made it. For me it is the perfect combination of salty, sweet, with added crunch and nutty texture and loaded with an abundance of fresh herbs. Perfection. I was so grateful when she passed on the recipe to me, and so now I'm passing it on to you.
1 bunch coriander chopped
1/4 bunch parsley chopped
1/2 red onion finely diced
1 cup quinoa (or freekah)
1/2 cup puy lentils
2 tbs toasted pumpkin seeds
2 tbs tasted chopped almonds
2 tbs toasted pine nuts
1 tsp cumin seeds ground
2 tbs capers
1/2 cup currants
juice 1 lemon
3 tbs extra virgin olive oil
Rinse and cook quinoa and lentils separately according to packet instructions.
Drain well and allow to cool.
Toast seeds and nuts in a dry pan over medium/low heat until lightly golden and allow to cool slightly.
In a medium bowl place the coriander, parsley, currants, red onion, quinoa, lentils, capers, cumin, toasted seeds and nuts, lemon juice and olive oil.
Mix well and season to taste.
Serve with natural yogurt sweetened with a little honey if you like.
This salad lasts happily for a day or so in the fridge, so its a great one for the heatwaves we've been having. Make it in advance so its ready to go for an easy lunch or dinner. Super filling, simply delicious and nutritious to boot. Thanks again Milina, I've been flogging this recipe over the last couple of weeks.