Tuesday, June 30, 2015

Holiday Hair!

It's school holidays! Yippee, a chance to abandon early alarms and chill out. Our kids go to a school with very strict rules regarding uniforms, hair colour etc (Which I 100% support) On the first day of holidays though, I am very happy to let the girls put temporary hair colours in as I know that they will be washed out in time to return to school. Rhiannon decided to go purple this time and it looked so amazing on her. She would love to have it this colour every day but I told her she would need to be home-schooled or change to a school with more relaxed rules. She quickly agreed that she can cope with it being a "holiday only" colour for now!

Thursday, June 25, 2015

Red "P" plates!

She's done it! 
Passed her driving test first time. 
Now she can drive solo with her red "P" plates....
My hair is turning grey just thinking about it.....

Saturday, June 20, 2015

ANZAC bridge.

A beautiful new bridge has been opened up in Newcastle. It is a pedestrian walk high along the coastline. On one side you look down at the roaring ocean, and the other side, the city of Newcastle. 

The bridge has silhouettes of soldiers reminding of all of those who gave their lives so we would be able to live ours so freely. We went for a walk as the sun was setting low in the sky and it was so beautiful. 

I can see this being a new favourite weekend walk. 

Tuesday, June 16, 2015


Mr B found this note attached to his favourite mug in the work kitchen this week....
Not a happy Welshman :-(

Saturday, June 13, 2015

Murphy and me!

This blog writing is more challenging now that the kids are getting older and there are not as many opportunities to take cute snaps of them. Instead I have to find other willing participants. Thank goodness for Murphy! 

Sunday, June 07, 2015

Dog beach sunset

Another lovely winter evening walk. A great way to clear our heads before heading inside to Merewether Surf House for hot chips and pizza! Bye bye weekend, you always go too soon!

Friday, June 05, 2015

Pumpkin dip, with a kick!


I had a craving for a pumpkin, cashew and parmesan dip this week. I searched Google for recipes and found this very simple one. It was very easy to make. I had one kilo of pumpkin so I quadrupled the other ingredients. It produced so much dip I thought we would get fed up of it but it was lovely down to the last morsel! I held back a small portion and made it extra spicy for Byron and decorated with some sliced fresh red chillies! KaBOOM!


250 gm peeled and seeded pumpkin
2 and 1/2 tablespoons of mild oil
1/2 cup salted roasted cashews
1 teaspoon white vinegar
1/4 cup grated Parmesan cheese
2 cloves garlic
Dash ground chilli
1/2 teaspoon mild paprika
2 - 3 tablespoon water


Pre-heat oven to 180 degrees Celsius.
Cut pumpkin into cubes, brush with half a tablespoon of the oil and roast in the oven until tender. This may take about half an hour or so.
When cooked, place the pumpkin in a blender with half of the roasted cashews and all the other ingredients. Blend till smooth. Add the remaining cashews and pulse the blender just a couple of times for the cashews to be broken up, but only into small pieces. You don't want the whole lot to be blended smooth because there needs to be some chunkiness remaining.