Friday was a shit day. I'm not entirely sure why, but it was shit.
I knew the weather was going to be good. I knew I wanted to take the girls to Beachport, for a play and some lunch. Go to Beachport we did, it was a beautiful day. They had a good day, my day was shit. I wanted it to be awesome.
They had a good play at two playgrounds, I bought them sausage rolls for lunch, Summer didn't want hers. They both had ice cream, I was over it and took them home. I should have let them have a play on the beach, but I was over it.
I cried a bit on the way home. I was being a total drama queen, but I couldn't help myself.
After a couple of cans of bourbon, because after a shit morning you go straight to the bottlo on your way home, and it's Friday, and 5 o'clock somewhere, we set off for the playground.
Izzy rode her bike and I pushed Summer in the pram. It was still a beautiful day. After seeing and telling a friend I was having a shit day, I felt better. Until we got home.
It was all good until Summer spewed all over the floor. It had probably been coming all day. Whingy, didn't want lunch, tired. I felt like a total heel for making the shit day all about me. I cried anyway, cleaning up the spew.
Brett was home from work. I sat on the lounge, relaxed, moped, cuddled my sick little person. Cancelled dinner plans and all was right with world again. I was glad for bed, when it came.
The one thing that was good was, the inspiration and affirmation that came with all the Instagramming(who knew ten years ago that would even be a word), of the Pro Blogger conference. It was fantastic and just what I needed to soak in! I could have almost been there. I have to get myself there next time, god knows how. I'm like a thirsty sponge, I'd be soaking that shit up like water from a bucket. I love to learn.
We spent most of the day on the beach Saturday, and spent Sunday afternoon at the bowling alley in the Mount, and at Maccas with friends. Everything was awesome. I hope this trend continues for the most part and I can manage to keep my attitude intact, for the sake of no more shit days.
It's also the first day of Spring today. Yay!
It's also my birthday month! Yay!
What are you happy about today?
I trust you had a good weekend?
If you were at the conference and shared some of the awesomeness, thank you! It was much appreciated :) Did you see Matthew Michalewicz? He would have been amazing!
Monday, September 1, 2014
Wednesday, August 27, 2014
I really, really liked the Healesville Sanctuary. It's an Australian native animal zoo, set in bushland. It's entertaining and educational. Lot's of walking and getting close up to the animals. You can get up close and personal for an extra fee, but we didn't. It was still cool.
There's extinction fighting superheroes, and if you find yourself perched on the loo at any time, you'll hear a voice over from someone called Crap Man, informing you about the benefits of using recycled dunny paper. They really push that here.
The bird show is a must see. There's Kevin the talking bird, a Corella, and loads of other fabulous birds who do cool stuff.
Tuesday, August 26, 2014
’This post is an entry into the Nuffnang ‘Fresh Recipe’ Network Competition, thanks to BRITA. Check out betterwithbrita.com for inspiration and exclusive recipes by Gary Mehigan’.
I am a filtered water convert. Up until a few months ago, I was always a tap water girl.
Brett would be forever complaining about the taste of the kettle water, and now, being a black tea drinker, I have to agree with him and finally get it.
I no longer use the town tap water to fill my water bottle, or the kettle, something I thought I'd never do. I use the water from the filtered rain water tap that he installed, right at the kitchen sink. Just secretly, I am loving it.
Here's a recipe that I use my filtered water for, using delicious, in season, Beurre Bosc pears. It's easy, you probably already have all the ingredients in your pantry.
Using filtered water in this recipe ensures that the you get the most out of the flavours in your dish, without the added, tainted taste, of unfiltered water.
Cinnamon poached pears
2 beurre bosc pears
400 ml filtered water
200 grams sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla essence
1 tablespoon lemon juice
100 mls cream
Place water, sugar, cinnamon, vanilla essence and lemon juice in a small saucepan. Bring to the boil, stirring to dissolve the sugar. Turn down the heat to a simmer.
Peel the pears and lower into the saucepan. If they are not submerged in the liquid, lay them down and occasionally turn so they cook evenly. Cook for 10-15 minutes.
Take the pears out and drain on a wire rack.
Reserve 100 mls of the poaching liquid.
Place the reserved liquid back in the saucepan with 100 mls of cream. Bring to the boil and cook for 5 minutes.
Drizzle over the plated pears. Serve with a scoop of vanilla ice cream(and some of my lime and poppy seed biscotti).