1. I finished my hats for Nepal, by lining them with fleece.......of course this is me, sewing at the kitchen counter at the last minute before the deadline!!
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I found a great tutorial
here but I found I needed to make it much smaller than stated and the second hat I did free hand, trimming as I went. *Gasp* I am sure all you real sewers out there are rolling your eyes!!! I had so wished to make more hats but time got away from me. I bought a few more hats to go along with these and I hope they help to warm the heads of the beautiful people of Nepal.
2. For those of you close to me, you would know I have a thing for peppermint tea. It is my favourite and I drink at least a pot a day. Well, I found a new love (to compliment the old one of course!!!) After years of searching I have found an equal affiliation for Chamomile Citrus by Mighty Leaf. Love, love, love it!
3. I finally finished Harry's scarf.
After all those years and all that love poured into the scarf, I put it on my beautiful boy who said "Oh mum, I love it but......can I take it off and just look at it - it is itchy!" I guess all those years ago in my knitting infancy I didn't know there was different kinds of wool. Doh!
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4. I actually went to the movies last night to see Nine. The dancing and singing in this movie was mind blowing, amazing. I didn't care much for the story line itself (sorry) but the dancing, especially the sand dance.....WOW! And it was a great night out with a friend.
5. Card games. Who knew that a three year old and a six year old could enjoy 'Go Fish' so much. Let this be a warning to you though, 'Snap' on the other hand can get a little....well, violent if say the supervising mummy gets involved with dinner and is not so attentive to the game.
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6. Getting our organic vegetable box from Endless Harvest again. It is wonderful fruit and veggies delivered once a week to our door and it tastes so good! It has forced me to go back to being organised and meal planning again. Otherwise I tend to waste food and I don't like that.
7. Yoga. After a month (ok, maybe more) I am back practicing regularly. Not daily but at least every second day. Feels good.
8. Chinese Wonton Soup. Sooooooooooooooo yummy and easy to make. I highly recommend serving this dish to your favourite people, the two really go well together. I copied the recipe for you from The Australian Women's Weekly, The New Classics.
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chinese wonton soup
1kg chicken bones
1 small onion, quartered
1 carrot, quartered
3 litres (12 cups) water
4cm piece fresh ginger, grated
2 fresh small red Thai chillies, halved length ways
150g pork mince
1 clove garlic, crushed
1 green onion, chopped finely
2 tablespoons finely chopped water chestnuts
2 tablespoons finely chopped fresh coriander
1 teaspoon sesame oil
2 tablespoons Chinese cooking wine
¼cup soy sauce
2 teaspoons caster sugar
12 wonton wrappers
1 cup firmly packed watercress sprigs
4 fresh shiitake mushrooms, sliced thinly
1. Combine bones, onion, carrot, the water, three-quarters of the ginger and half of the chilli in large saucepan; bring to a boil. Reduce heat; simmer uncovered, about 2 hours or until reduced by half. Strain broth through muslin-lined sieve or colander into large bowl; discard solids. (Broth can be made ahead to this stage. Cover; refrigerate overnight or freeze.)
2. Meanwhile, chop remaining chilli finely. Combine in small bowl with pork, garlic, onion, water chestnut, coriander, oil, 2 teaspoons of the wine, 1 teaspoon of soy sauce, half of the sugar and remaining ginger.
3. Place 1 level tablespoon of pork filling on centre of each wonton wrapper; brush around edges with a little water, gather edges around filling, pinch together to seal. Repeat process with remaining pork filling and wonton wrappers.
4. Skim fat from surface of broth; return broth to large saucepan. Add remaining wine, remaining soy sauce, and remaining sugar; bring to boil. Add wontons to pan; cook, uncovered, about 5 minutes or until cooked through.
5. Meanwhile, divide watercress and mushrooms among serving bowls. Using slotted spoon, transfer wontons from pan to bowls then ladel broth into bowls.
Serves 4