The past few weeks I have been very lucky to be able to participate in a couple of cooking classes – one provided by a local resident (who makes authentic Vietnamese cuisine) and one impromptu lesson by a visitor (Indian cuisine) and then I have been making preserves, jams and pickles. You know what they say, “make preserves whilst the garden provides.” And you have wondered why I haven’t posted any book reviews of late 🙂
Chicken and Mushroom (Vietnamese style)
Rice Noodle Stir Fry ( Vietnamese style)
Beef Salad Vietnamese Style
Sweet Chili Tomato Sauce
Tandoori Chicken (cooked on BBQ)
Some of you may have noticed I have been a little quiet of late – I have just had a brief stay in hospital – gall badder surgery. All going well but taking it easy for a little while.
A big storm has been predicated …waiting, waiting…
We love, love, love our grandson. Happy birthday darling boy – looking forward to seeing you soon.
“Whatever you fear, come close my dear
You’re tucked in safe for always here
And I will never not be near
Because of our love umbrella”
This book says it all so perfectly. Happy birthday beautiful boy.
Under the Love Umbrella
Davina Bell and Allison Colpoys
“From this award-winning creative duo comes a stunning celebration of the joy and comfort that love can bring – wherever we roam in the big, wild world. ‘ Scribe Publications.
A bouquet of flowers for you all, have a great day, share the love. xxx
Things are heating up in Perth, and with the temperature rising there’s never been a better time to get out and explore some of the best events, places and food the city has on offer.
Source: 30 awesome things to do in Perth this summer
In previous posts I have reviewed a couple of books on Gut Health- Gut and Heal You Gut and provided a few Gut Friendly recipes for you to try. This is what you will find in our kitchen/fridge and pantry these days (might need a bigger or extra fridge soon). I am loving Kombucha Tea – but must make bigger quantities in future – it a great probiotic drink (recipe can be found in Heal Your Gut by Lee Holmes), my sour dough is well worth the effort of making, the fermented vegetables (husband makes these for us – and currently we are using red and green cabbages from the garden) is great with roasts or sausages, the olives are fermented, the fruit from our trees and taste great and the milk kefir I add to smoothies, husband drinks it by the glassful.
Kombucha Tea – final product – Green tea and black tea ferments
L-R Fermented veg – green and red cabbage, sour dough starter, olives, milk kefir