short break

We have just returned from a short break. It was great to get away from our everyday routines for a while.  The little people enjoyed Seaworld the most.  

mummy haze

Some days are are a bit of a blur especially when baby flutterbug keeps waking up every couple of hours through the night. This is all I managed today; a basic banana bread from donna hay's latest magazine, Issue 63, June/July. 

Mine turned out to be more like a 'cake' than a 'bread', nevertheless, it was still delicious.  I hope the little ones enjoy eating it when they arrive home.

weekending

We had a busy weekend playing in the backyard with bubbles and attending a birthday party. I hope you had a great weekend too!

this moment

A ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember.

If you're inspired to do the same, leave a link to your 'moment' in the comments for all to find and see.  From: soulemama

sweet appreciation...

• family time
• beautiful friends
• toddler kisses and cuddles
• watching a newborn sleep

At the moment I am just loving being home, spending time together and stopping to appreciate the sweet moments that sometimes pass us by all to quickly. 

recipe

Soup...
You may have noticed in the photos from my last post we picked a small harvest of lemons and pumpkins from our backyard.  

Last night I made a simple pumpkin soup with one pumpkin and I also saved some pumpkin to make pumpkin scones.  Enjoy. 

Pumpkin Soup

Preparation time: 20 minutes

Cooking time: 35 minutes

Serves: 4-6

40g butter

1 large brown onion, chopped coarsely

1.5kg pumpkin, chopped coarsely

2 large potatoes, chopped coarsely

1 litre chicken stock

½ cup cream

1.    Melt butter in large saucepan; cook onion, stirring, until soft.  Stir in pumpkin and potato; cook, stirring, 5 minutes.

2.   Stir in stock, bring to a boil; simmer, uncovered, about 20 minutes or until pumpkin is soft, stirring occasionally.

3.   Blend or process soup, until pureed.

4.   Just before serving, add cream; stir over heat until soup is hot.  Serve topped with a dollop of sour cream and a few chives, if desired. 

My Notes:

·    I often use less chicken stock liquid.  Using the pumpkin and potato in the saucepan as a guide, I only pour the chicken stock liquid to ½ way.  I find that if I cover saucepan with a lid and bring to the boil the pumpkin and potato reduces into the stock as it boils.  Once pureed, the soup is thick and you can add more water/chicken stock liquid for a consistency that you like if desired at the end. 

• I often leave out the cream, sour cream and chives altogether.
• Always make more as this is a great left over for lunch the next day. 
• This soup recipe also goes well served with garlic bread.

weekending

My apologies for not posting in a while, I have been a little unwell and trying to rest as much as you can with three little ones at home.  For most of the week we have been staying indoors out of the wind and cool weather.  We've been doing a little bit of baking, a little bit of reading, and a lot of snuggling.  I have also been enjoying finding new winter blooms in our garden. xoxox