My weekend was so great that I already have a whole gratitude-soaked post for you. And it’s only Monday! Dig in lovelies…
Our first ever dinner party (minus the dining table)
As you may now know, I’m a fan of the ole cooking. This is something I still find slightly surprising as I never had much interest in the cooking side of food till a couple of years back. As a teenage vegetarian I was left to my own devices when it came to cooking a lot of the time as the rest of my family ate meat. I also had a part time job that meant I often got home from work after 9pm. Needless to say, I was really lazy with what I ate and hot chips and creamy instant pasta were on high rotation. This is not at all my parents fault, they just had no idea what a healthy vegetarian diet looked like (neither did I obviously!). This diet pretty much continued up until about two years back. I can’t say there was a definitive moment or anything, but I think joining the gym (for the first time in my life) may have been a catalyst to my burgeoning interest in nutrition. Cut to now, and health and wellness are right up there in my priority list. In fact I now annoy my parents and my boyfriend with what I call nagging-cause-I-love-ya-and-want-you-to-be-around-a-long-time. I think they just see it as plain old nagging, but hey it’s coming from the right place! On a side -note over the last two years I’ve also lost about six kilos, not much but I feel so much healthier and fitter.
Anyhow, what I am (very long winded-ly) getting to, is that I was lucky enough to cook for my gal Emma (from Girl Says Go) and her man friend on Saturday night. The menu:
Starter – Brown rice crackers with camembert, and Thai chilli prawns hot of the grill (I have been assured that I was missing out!) made by my boy Cheyne.
Entree – Potato and leek soup with chives.
Main – Crispy skinned salmon (prepared and cooked by Cheyne, which I obviously skipped) with sweet potato fries plus zucchini and carrot pasta topped with tomato salsa and basil pesto.
Dessert – Originally was going to be a raw chocolate mousse based on avocados, however the avos weren’t ripe! Instead dessert became a raw choc coconut granita (Whizz together raw dark chocolate, cacao powder, coconut cream, a frozen banana and some agave syrup to taste. Freeze for about an hour and a half. Rough up with a fork and scoop serves into martini glasses). I also added some raw bliss balls to the top of my guests granita – because you can’t have enough of those bad boys!
Bellies were rubbed and lips were licked, and I think those are the hallmarks of a successful dinner party.
PS. We’re short on floor space so we can’t fit a dining table in our house. We ate at the bench, cause we’re classy folk!
Typo binging
B-School starts tomorrow you guys! So of course when a stationary-buying opportunity arises I am sprinting straight into Typo. I walked out with many a glitter pen, a cat eye pencil case and some rocking multi-subject notebooks for all my B-Schoolin’ needs. Psyched!
Booking a getaway
Cheyne and I will be celebrating our three year anniversary at the end of this month. Because of bad timing, we can’t do anything on the date but we have booked a short two-night getaway in April to celebrate properly. So we’ve booked to go to, wait for it, a working cattle station! Yeah I know, we’re wild! Well, this is pretty regular for Cheyne but not so much for this city-slicker. We will be staying in a completly self contained cabin which can only be accessed by four wheel drive. We bring in all of our own food and linen. There ain’t no power, we will be running on gas. No phone reception. Defintely no internet. For entertainment we shall be purveying the spectacular views of Clarence Gorge. Hitting up some kayaking action. Trying our (well, just Cheyne’s) hands at bass fishing. And the pièce de résistance will be horse riding (which I am super excited about and haven’t done in about 10 years).
What it really means is time to switch off, connect with each other rather than our devices and relax without interruption. Amazing. Can’t wait.
imperfect delights 