Earrings and castles.

Anyone who knows me well knows that I like me some earrings. Big dangly earrings, cheap and cheerful or whatever you’d call them. So I’ve recently bought myself a few tools and supplies and I got a-making. I was pretty unsure of how they’d turn out so I didn’t get any progress photos, but here’s the finished product, what do you think?

photo 1

 

Well consider this just the first little bit of what may become an addiction, home-made earrings, uh-oh! More to come ūüôā

But the other thing I wanted to share was from a couple of weeks ago when Dom and I went to Bavaria for the weekend. We went here:

OLYMPUS DIGITAL CAMERA

Wait, here’s a version without those people getting in the way…OLYMPUS DIGITAL CAMERA¬†

Yes we went away for our anniversary, down to south Germany to the alps in Bavaria, and it was just spectacular. This is Castle Neuschwanstein (new swan stone, named after the swans that were a symbol of the ruling family at the time), which I always think of as the Disneyland castle. I can’t believe I took that photo! We had a long weekend of hiking and good food in a beautiful part of the world, which I highly recommend.

Summer is over now, there’s a real feel of autumn in the air. The leaves have even begun to fall. Does anyone have suggestions for good autumn-y things? Recipes, seasonal decorations, anything? I’d love to hear from you!

Cheers,

Luci

 

Avocado Carbonara

So we’re big pasta fans in this house, although as it’s been so hot here recently we’ve been opting more for salads like this, or BBQ, or anything that doesn’t involve having the stove on for too long. However, on this weekend just past, Dom took part in a triathlon, which means we spent the few days leading up to it doing that wonderful thing runners use pre-event – we carb-loaded. (by the way, no – I didn’t do the triathlon, but I had to join in on the food festivities to be supportive, right?)

in bowls

 

So I decided a nice creamy linguine carbonara seemed in order. It’d been a while, and also carbonara is freaking delicious. So off to the supermarket and home again, laden with pasta and cream and bacon and eggs and cheese. Only to discover, in my fruit bowl, an I-must-be-eaten-today avocado. Well, I can’t resist a good avo’, so that went in the mix too.

Here’s how I put it all together:

Ingredients (serves 4, or two over two days!)

500g pasta of choice, I prefer linguine or spaghetti

200ml cream

2 large eggs, lightly beaten

300g  bacon (no rind), diced

1 large onion, diced

2-4 crushed garlic cloves, depending on how strong you like your garlic. Actually I think I used 6…

about 50g grated parmesan cheese

1 large, ripe avocado (optional (but not to me)), chopped

salt and pepper, to taste

fresh chives or spring onion, chopped

chopped avocado with compost

egg mix

 Method

Put a pot of salted water on to boil, then put the pasta in to cook until al dente. Drain, set aside, keep warm.

fry bacon until it starts to brown, then add onion and garlic and let those fry up in the bacon fat (note – watch out here for curious/hungry fiancees here who smell what’s cooking and want to eat everything immediately. Chasing said persons off with a spatula may be effective, though only temporarily).

bacon frying

Add the cream once the onion is fried to translucency, and reduce the heat. Once cream begins to boil, add the drained pasta to the mix. Pour the eggs over the pasta, mixing through as you go so the egg sticks to the pasta. Then add in the avocado, sprinkle the cheese and chives and a good bit of salt and pepper, stir though, and you’re done!

ready to serve

 

Serve to aforementioned hungry person and a generous amount to yourself.

By the way, he did great in the triathlon!

Oh and I know I’ve been more food-focussed recently but there are other things I’ve been up to that aren’t edible, so I’ll share those with you before too long. In the meantime, do you have any comfort food you like finding an excuse to eat, like I do?

Cheers,

Luci

Coriander-Mint Quinoa Salad Deliciousness

It’s full-on summer here now, and so hot I had to go emergency bikini shopping last week (my one from last season had died on me, I think I need back-up swimwear supplies…). That also means it’s too hot to spend much time in front of a hot stove, or to turn the oven on. That’s how this recipe was born.

Ready to eat

This is a fairly simple recipe, but so yummy I just had to share. Dom liked it too, he ate three full bowls (always a good sign)!

Ingredients:

About 1.5 cups uncooked Quinoa

1 ripe avocado

1 red onion

1 cucumber

1 pack cherry tomatoes

1 can chickpeas, rinsed and drained.

A good handful each of fresh mint and fresh coriander

juice from 1 lime

Salt and pepper and chilli flakes, to taste

Olive oil

Method:

Rinse uncooked quinoa thoroughly, then cook according to packet directions, leave to cool.

While quinoa cooks, finely dice onion, avocado and tomatoes. Add to a large bowl. Add drained chickpeas.

Finely chop coriander and mint, add to bowl. Add lime juice and cooled quinoa, season with salt and pepper and a little chilli, if you’re into that sort of thing. Mix thoroughly and serve with a light drizzle of olive oil.

That’s it! It’s a mixture of crunchy and creamy and tangy and refreshing, and perfect for these hot evenings.

Rinsing

Rinsed

Ingredients on board

Ingredients in bowl

Herbs

 

ready blurry

An added plus – it makes for a great take-to-work lunch (yes, these finished-product photos are all in my lunch box, I was too hungry to remember to take photos of it all plated up nice so let’s just assume the presentation was amazing, OK?).

And just because the sunsets have been incredible recently, here’s a pic from at the lake last week:

Sunset

Until next time, Cheers!

– Luci

What’s your favourite hot-weather dinner?¬†