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)
A big storm has been predicated …waiting, waiting…
About twenty five years ago I started an arts course at what used to be known as TAFE (Technical and Further Education). I was spurred to enrol after being involved in a community based learning centre – where I was learning how to make pottery – by wheel and hand. I wanted to learn more so I enrolled in the arts course – primarily to do more pottery but as part of the course I was require to complete other art units – I did enjoy some of the classes – especially the mixed media work, the print making, water colour etc I enjoyed the parts of the course I completed. The story is then put on hold for quite some time.
Then last week a friend of mine who has recently started producing some amazing paintings (one she made for my office – of proteas , another she made for our sitting room – a pink cow in a dot style – which has ow been entered in an art competition! ) wonderful work, any way I digress…my good friend suggested we have a painting day and drove 4 hours to our place and unloaded her car full of blank canvases and painting paraphernalia – what a great day I had. (My good friend was very patient and enthusiastic) The flame has been reignited. It is such good fun. I am grateful to have such a talented and passionate friend who is happy to share her creativity with me.
This is my work in progress. 🙂
A bouquet of flowers for you all, have a great day, share the love. xxx
The sun is shining, it finally feels like spring is here. I love roses.
I love the Mini King Protea – a few days of sunshine ahead ( if we are lucky) and there will be more blooms in the garden.
What do you do when your garden has an abundance of sugar snap peas, snow peas (and broad beans very soon)? You make this spectacular yet so easy salad. I served this as a side dish to a very impressive birthday dinner I made for my husband recently – it looked and tasted fantastic. There were left overs which I converted to a filling lunch by simply adding some halved cherry tomatoes and some quartered hard boiled eggs. Fresh and delicious. (If you are vegetarian simply omit the bacon from this recipe)