Wow, I haven’t done one of these for ages and, with the amount of other work I have on at the moment, I probably shouldn’t be procrastiposting now either. Not to worry – on with the week.
How’s the weather?
Sunrise is now well before 6 am and Spring is definitely in the air. On my walk yesterday morning I watched some whales breaching not far off the Headland. They’re on their way back down to Antarctica, but seeing them is always a sign that the weather is warming up. What amazed me was the number of people watching their phones rather than the whales – and trust me, these guys were putting on a show and a half. Aside from the breaching thing, there was quite a bit of tail slapping and fin waving going on.
The banksia is in full colour and is full of birds every morning.
In the herb garden the Thai, or Holy, Basil is also in flower and attracting huge numbers of bees.
In the Kitchen
I’ve been experimenting with different noodle salads at least once a week – all part of the trying to eat a little bit healthier thing. This week it was Bun Cha – little Vietnamese pork patties with vermicelli noodles, a herb salad and a spicy dipping sauce. Very yum.
I had a colleague from Sydney working out of the Buderim Office this week, ie our home. We had a ridiculous amount of work to get through so booked out the meeting rooms for the week ie the dining table.
On Wednesday we cooked pho bo from scratch. We put the stock on during our lunch break – using a heap of beef short ribs and bucketloads of spices. We loved it on Wednesday night and enjoyed it even more for lunch on Thursday.
At the markets this week I bought a bag of passionfruit and turned them into passionfruit and vanilla pannacotta.
And yes, we’re still buying strawberries – direct from the farmer – despite what is going on in the supermarkets.
Using some of the berries we had in the freezer – a mix of strawberries, blueberries and raspberries – I blitzed up this instant ice-cream that I heard about on a Gary Mehigan podcast. It’s 500g frozen berries, 1/2 cup icing sugar, 1 egg white all in the blender and blitzed. It comes out like soft serve.
Where we picnicked…
On Friday we took some fabulous Mooloolaba prawns, salad and bread rolls up to the Headland and looked for whales. We didn’t see any whales, but we did have the best lunch!
What I wrote…
With all the policy writing that went on last week, I’m running a few days behind in finishing my draft of the Tiff book for my editor. To say I’ve struggled with it would be an understatement.
In other news, I have the copy edit back from my editor but won’t start on that until I’ve finished with Tiff. The way that I’ve been struggling with the Tiff book even a copy edit seems preferable to work on at the moment!
I’ve also got a few concepts back for my cover for Happy Ever After. My faves are:
My pick is No 1 – I love the colours – but I’d love to know what you think.
Ok, that was my week – how was yours?