We have all this rain to thank for our reunion.
Because (yet again) it rained enough over the weekend for Noah to have floated his ark if he saw fit to do so in Sydney.
We visited the whales at The Australian Museum.
This view of St Mary’s Cathedral is one of my favourite things about the museum.
I took full advantage of the approximately 2 hours of clear skies we got over the weekend by doing such things as raking up the frangipani flowers that have begun to fall on the back lawn. I’m going to miss their tropical summer presence once winter hits us.
Compromise baking has taken place. I made a batch of carrot cake baked oatmeal for the week’s breakfasts. Looks and smells like cake but with the benefits of various hidden grain superfoods. My insides must be a good twenty years younger than the rest of me by now. Maybe someday my ‘inner age’ will shine through up around my face…
I’ve tried something new with this week’s meal prep. I’ve got a Greek meatball and roasted vegetable thing planned and found out about Romesco sauce which is apparently perfect with lamb. Google provided several recipes and I mashed a few together. Basically, I blitzed toasted almond flakes, parsley, a few cloves of garlic. red wine vinegar and a small jar of semi-dried capsicum (entire contents of bottle) together and voila!
Such colour, such aroma and so much flavour.
I’ll be serving the Romesco sauce with these meal prep bowls of Greek lamb meatballs and lemony roasted vegetables.
Staying on the colour, aroma and flavour theme – I’ve just made my first batch of Jools Oliver’s Wholesome Veg and Bean Soup for autumn/winter 2019. It’s a cooler weather staple at my place.
via Google images |
I highly recommend adding kale as a green along with spinach. You don’t even need the suggested frozen peas. Kale adds a surprising crunch to the soup as well a pleasant bitterness to cut through the richness of the bacon and beans.
How’s your weekend been? As rain drenched and indoorsy as mine?