pink made it punk

skorts.

2012-02-14T09:17:00.004+02:00

great word. new favourite item.

merci gregory x

2012-02-14T09:14:00.003+02:00

sneak peek at our wedding invite

2012-02-08T21:04:00.001+02:00

january and february food pages in cleo magazine

2012-02-06T11:00:00.003+02:00

today i'm wearing

2012-02-06T10:58:00.001+02:00

brogues: mr price

fishtail skirt: mr price

tshirt: forever 21

jewels: mr price and sass diva

new favourite shoes

2012-02-04T21:39:00.003+02:00

2012-02-04T21:19:00.002+02:00

love my scrabble necklace from my sister and these one piece pyjamas from mr price.

life lately.

2012-01-27T10:44:00.004+02:00

oh boy. starting to pack everything up for our move. big job!

2012-01-27T10:42:00.001+02:00

new favourite necklace. from a shop called lovisa.

some new stuffs

2012-01-27T10:38:00.001+02:00

in love with my first pair of havaianas (R75 from pick n pay)

i love with "the shoes i never thought i would ever wear"

love this sunshine yellow top from mr price

love this summer frock from mr price

love this waist belt from mr price

love this leather detail jacket from mr price

a day at sakuvba market

2012-01-27T10:27:00.000+02:00

took a trip to a local market near the town closest to where we live. sakuvba is one of the poorest suburbs in mutare and home to many a good bargain.

we bought 4 mangoes for 1 south african rand and two huge bags of gorgeous rosa tomatoes for us$1 (R8), for example

picked up this beaut "family" statue for US$5 (R40) for now, it just represents greg and i and our two dogs haha.

everyone knows how much i love a picnic.

greg's cousin bought this for us for a sweet US$3 (R24)

loved this too...it's a traditional beer thing but i'm going to use it as a planter.

what i'm reading lately.

2012-01-27T10:17:00.003+02:00

apple and pear

2012-01-23T19:58:00.002+02:00

in love with this colour combo for our new house.

greg's food

2012-01-23T19:13:00.000+02:00

em (my new cousin) and i got to eat at greg's restaurant the other day...

tempura garden veg with roast tomato pesto, basil pesto, scrumptious greens and fresh lemon

mozambican prawns in a sesame thai tempura batter with coriander and garden tatsoi in oyster sauce and lemon vinaigrette

balsamic glazed mushroom gnocchi with shaved parmesan and olive oil (BEST)

ginger and sesame crusted beef fillet with stir-fried asian veg and jasmine rice

i'm marrying a genius.

life lately.

2012-01-01T19:30:00.001+02:00

2011-12-26T14:33:00.000+02:00

love this craft idea. perfect for my wedding.

christmas outfit

2011-12-25T19:31:00.003+02:00

lace dress from h&m

xxx

my brother made this for me!

2011-12-25T19:28:00.003+02:00

christmas round our parts

2011-12-25T18:52:00.001+02:00

merry merry x

2011-12-24T22:43:00.002+02:00

pressies are wrapped! i love this time of year!

merry christmas everybody!

staff party!

2011-12-19T19:49:00.001+02:00

some things i love from the h&m sale

2011-12-19T19:42:00.001+02:00

2011-12-18T13:51:00.000+02:00

love this little number from the holmes brothers range at mr p

a few days off: what we saw, ate and felt.

2011-12-16T13:40:00.000+02:00

on being home.

2011-12-08T12:08:00.001+02:00

it's so good to be back in zimbabwe after 1 and a half long months.

fresh picked veggies waiting for us

put up the crappy plastic tree

but greg had organised a real one from the forest

got these at the airport

first decoration that has fallen and been shown who's bss

painted these today

the gardens are looking incredible. you notice so much more when you're gone for a while.

got five new bird feeders around the house - hoping they bring some incredible birdlife

missed these lil girls too much.

so good to be home. xxx

pink brogue love

2011-12-03T14:03:00.001+02:00

cool stuffs

2011-12-03T13:59:00.001+02:00

found these cool wooden hearts and letters for our wedding. going to use the hearts for table numbers - weeeee!

and for when i am a Gautier, we can put this on our front door :)

kitchen pen pals: crustless tart

2011-12-01T11:38:00.001+02:00

for this recipe, you can use whatever ingredients your heart desires.

i used:

butternut

(from my garden)

portabellini mushrooms

red onions

(from my garden)

chard

(from my garden)

fry up the mushrooms and onions and some dried thyme

roast the butternut until soft and yum

cook the spinach in boiling water until wilted

chuck everything into an ovenproof dish (i also added some chopped homegrown basil)

mix 2 eggs, a tablespoon of flour and 500 mls of milk and whisk and then pour over ingredients

top with feta or mozzarella

bake for half an hour at 190 degrees

i served mine with a baby tomato and avo salsa and potato wedges

easy as...um...tart!

wedding palette inspiration

2011-12-01T11:35:00.001+02:00

mad for magenta and turquoise!

some groom inspiration

2011-12-01T11:15:00.001+02:00

how amazing is this picture?

today i'm wearing

2011-11-30T17:54:00.001+02:00

chunky knit of fun!

pressies on my doorstep

2011-11-30T17:45:00.001+02:00

me and a 1.5 week old

2011-11-26T19:51:00.000+02:00

check the size of my thumb in comparison to her body (note: i have normal thumbs - may even refer to them as 'stubby')

never held such a tiny thing in my arms ever.

new additions

2011-11-26T19:46:00.001+02:00

shirt: legit

bag: mr price (love!)

duvet: mr price kids

necklace: china town

jersey: mr price

vest: mr price

mr price (current fave)

sheet: target (usa)

dress: china town

sandals: mr price

skirt:: china town

rug: mr price home

shirt: mr price

sheet: target (usa)

skirt: china town

curtains: mr price home

our save the date

2011-11-26T19:43:00.000+02:00

made it myself - hope you can't tell.

some wedding inspiration

2011-11-26T19:40:00.001+02:00

:(

2011-11-26T19:34:00.000+02:00

have had some wildly crazy and traumatic times the past while. missed blogging and documenting things. just been too busy to even think about sitting down to write about it. fiance is back in zimbabwe and i stayed behind to do wedding stuffs and also to be with my desperately ill granny. things have got progressively worse for her the past few weeks and that has what has been keeping me so busy and otherwise occupied.

sad times.

current favourite shoes

2011-11-09T12:16:00.002+02:00

found at legit for 80 ronts. got some pink ones too.

some of our wonderful engagement pressies

2011-11-09T12:13:00.000+02:00

this, dear friends, is a sun oven. greg and i have been lusting after one for years. we were gifted it by his 2 aunts and uncles. so stoked with it! can't wait to cook up a storm with it!

disco ball vase and swanky champagne cooler.

one can never have too many 'LOVE' things.

super stoked with this. it was on the top of our list! we sometimes feel we are missing out on identifying so many birds, insects, trees and flowers where we are in zimbabwe. hopefully this will help us from now on.

radical round bottomed glasses. apparently for people who live on ships (which is what greg and i will be doing for 6 months next year)

beaut tablecloth and matching glasses

gah! so rad!

ecstatic with this one!

super soft bamboo towels - oooooh.

plenty of champers - hooray!

and this beast - makes us very happy!

THANK YOU FOR SPOILING US! G&S XXX

new hair bows

2011-11-09T11:59:00.000+02:00

ah mr price!

something special from my sister

2011-11-09T11:44:00.000+02:00

so now we have a rad scrapbook to remember this crazy fun time by. thanks sister!

some pics of our family engagement party

2011-11-06T16:57:00.002+02:00

some new things

2011-10-23T11:48:00.000+02:00

love this from old faithful mr p.

also liked the vintageness of this (mr p)

this is the print of a very flowy maxi skirt i got from legit

my food pages in this months cleo mag

2011-10-23T11:45:00.000+02:00

a special question

2011-10-23T11:43:00.002+02:00

made this for my sister to ask her a very special question...

new h&m stuffs

2011-10-23T11:40:00.000+02:00

ordered these goodies on the h&m online sale. they were here waiting for me when i arrived from zimbabwe. smiles!

2011-10-16T13:54:00.002+02:00

just another saturday at work.

2011-10-16T11:58:00.000+02:00

our cool new verandah

2011-10-13T21:22:00.000+02:00

BEFORE

DURING

AFTER...YAY!

what's in your bag?

2011-10-13T12:41:00.001+02:00

inspired by natalie's post on this and after she asked me to have a poke in my bag, here it is:

bag from H&M

hygiene wipes (always!)

cacheral tentation perfume

rosy lips vaseline

crabtree and evelyn la source hand cream

wallet: mr price

elizabeth arden 8 hour cream

clinique rouge

eyeliner

notebook and pen

rayban wayfarers

make-up bag from H&M with: sunscreen, plasters, nailpolish, headache tablets, mirror, tape measure, motion sickness tablets, eyedrops, more lipgloss and lipstick.

share yours with us too if you would like!

snippets of the past few days:

2011-10-13T10:15:00.001+02:00

greg was off for a few days which was MAGICAL.

we ate leisurely breakfasts

we watched the sun set

we started building a cool cover for our verandah...

we had a casual engagement party for some of our friends up here in the mountains

we did make-your-own-burgers...and it was fun!

the mess the next day was gross!

we hung with our puppies

and just generally had fun together.

first time greg has been off since he proposed so it was great to just be together

come a come a come a come a come a chameleon!

2011-10-13T09:51:00.001+02:00

this little dude was on our verandah the other day...

first function in zim went a little something like this...

2011-10-09T10:13:00.000+02:00

RETRO!

2011-10-08T08:22:00.000+02:00

how cool is some of this retro packaging of goods in zimbabwe?

ah the cocoa is my best!

some more pics of the party...

2011-10-07T11:36:00.000+02:00

the birthday girls.

2011-10-06T19:30:00.002+02:00

ONE YEAR OLD TODAY!

heck yes!

2011-10-05T10:02:00.002+02:00

a little something in the pipeline...

2011-10-03T15:16:00.000+02:00

i am by no means any kind of design wizard...in fact i know nothing. pretty stoked i was when i came across a rad programme enabling me to make some funky flyers for a little venture i have coming up.

my spooky food pages in this months Cleo

2011-10-03T13:24:00.000+02:00

impractically cute

2011-10-03T12:42:00.000+02:00

50 followers!

2011-10-03T12:30:00.000+02:00

stoked!

things i like. things i would like.

2011-10-03T11:02:00.000+02:00

from here and here

today's fridge message

2011-10-02T16:46:00.000+02:00

new kitchen countertops

2011-10-02T16:32:00.001+02:00

old counterop...eeeuw

new counterop...hooray

total cost: $10 (about r80)

fresh asparagus from our garden looking hot against the backdrop.

progress of my flower boxes:

2011-09-29T13:54:00.001+02:00

they're getting there!

Kitchen Pen Pals: Tomato, chilli, caper and olive pasta

2011-09-29T13:30:00.006+02:00

i am one up on Lauren this week as I have the worst internet connection in the world (debatable though, i'm sure)

whilst i was making the asparagus pasta and because Lauren had said how much she enjoyed making it, i thought we could do another type of pasta sauce as recipe 2.5...

as i explained to her, once you can make a basic creamy and a basic tomato based sauce, you are pretty set for making gastronomic wonders. you can chuck whatever you feel like into the sauce as long as you have the basics down.

so recipe and method are as follows:

1 tin chopped tomatoes

1 small onion - chopped

1 fresh chilli - chopped (optional)

1 tablespoon capers - chopped (optional)

1/2 cup chopped calamata olives

olive oil

salt and pepper

1 teaspoon brown sugar

zest of 1/2 lemon

2 sprigs of rosemary

half a handful of fresh basil leaves

(we survive on a lot of tinned goods in zimbabwe)

alrighty so like before heat oil and fry onions until soft and golden. add tinned tomatoes, chilli (if you want), sugar, lemon zest and sprigs of rosemary and simmer for 15 minutes

i couldn't find fresh chillies here but we have these dried ones in our kitchen...

we also don't have rosemary at the moment but we have hobos (zim word for loads) of marjoram. you can use any 'hard' herb for this: marjoram, oregano, thyme or rosemary.

add olives and capers (if you want - we certainly can't get those here so i just left them out)

also couldn't get hold of calamata olives so used these manzanilla ones.

simmer for 2 minutes, season with black pepper and salt but be cautious if you have used capers as they are very salty and you may not even need it. remove rosemary sprigs and add chopped fresh basil

easily one of my most favourite meals.

where i live and what i get up to

2011-09-29T12:55:00.001+02:00

so i don't live on a big fancy golf estate like fancourt but on the grounds of a hotel that has a golf course.

some of our veggie gardens

took a trip to a local market in town the other day...

these kids loved us. seriously think they had never seen white faces before:

eventually they hooked up a crew and followed us everywhere...

(not your average afternoon in sandton)

the surrounds on the drive home...

just down there is mozambique ^^^

crafty!

2011-09-29T12:33:00.000+02:00

this is the old dining room chair i rescued from the hotel yesterday. i am going to sand it down and try my hand at patchworking it. eeek.

this is the fabric i will use:

also got hold of this fabric that i will use to make bunting for my gourmet picnic event that is coming up next month:

today i'm wearing...

2011-09-29T12:24:00.001+02:00

one piece: mr price

high waisted jeans: mr price (sometime ago)

scarf: mr price

sandals: legit

sunglasses: ray ban
lipstick: mac

and my most favourite accessory: my engagement ring x

Kitchen Pen Pals: Creamy white wine, dill and asparagus pasta

2011-09-29T11:57:00.000+02:00

Shucks, I'm proud of Lauren's second attempt at cooking a challenging new dish. See her work of wonder here: http://glossaryzine.blogspot.com/2011/09/kitchen-pen-pals-creamy-white-wine-and.html

recipe and method is as follows:

500ml fresh cream

1/2 cup white wine

1/2 small onion - finely chopped

1 bunch fresh green asparagus

black pepper

handful of fresh chives

handful of fresh dill

trim ends off asparagus and cut into 2 cm lengths

place asparagus into boiling water and cook for 1 minute until bright green and still a little crunchy

(this is known as blanching)

remove from hot water and place in a bowl of ice cold water.

(this halts the cooking process and allows the stalks to remain bright green and crunchy)

drain and set aside. they should look like this:

gently fry the onion in a small saucepan until it is soft and golden in colour. add the white wine and reduce until you have 2 teaspoons of liquid left.

('to reduce' means to boil until the volume of liquid has lessened)

(when cooking with alcohol, it is necessary to reduce the liquid as that allows it to cook off the alcohol and get left with the yummy flavours it imparts)

place cream in another saucepan and boil until reduced by half

(beware with boiling cream as it can split)

in the meantime, cook 250g of pasta according to packet instructions

when the cream has reduced by half, add the onion and wine mix. add into this your asparagus bits and season to taste with salt and black pepper. chop your fresh herbs and chuck into the mix.

it should look summin like this:

if you are a fan of the flesh, you can always add some fried or steamed chicken strips, bacon bits, grilled prawns or tuna into this.

it starts.

2011-09-26T12:19:00.000+02:00

so obviously i'm drowning myself in wedding websites, magazines and blogs. gosh, it can all be quite overwhelming but it gives me something to do that's for sure. most loved image of today: this from this website

before and after

2011-09-26T09:35:00.000+02:00

been keeping an eye on this tree since i arrived at my new home.

hello spring!

today.

2011-09-25T15:03:00.000+02:00

this is definitely what i signed up for when i decided to come and live in the mountains.

think greg made a good choice with my ring?

2011-09-25T13:10:00.003+02:00

just a few pics of some of the hearts in our home..

i think i love hearts.

and flip, i love my heart ring.

we're engaged!

2011-09-23T10:30:00.000+02:00

so i had a bunch of stuff to post but until i have come down from the clouds, this is the news i would most like to share...got so caught up in the moment that i only have a few pics...and i know they are not the best but i have a ring on my finger and i couldn't be happier!

there were candles, azaleas, bougainvilleas, the milky way, a verandah, mountains, mist, the sound of nothing...

...and champagne. there was also a scrumptious salad with leaves from our veggie garden, quinoa with a tomtato relish, thyme oyster mushrooms and blanched french beans and a honey and thyme baked camembert with garlic croutes.

and then there were churros! homemade! with a scrumptious hot chocolate dipping sauce. man alive!

please note: greg asked me inbetween finishing main course and the churros. too many tears and butterflies and champagne to actually enjoy them properly. but they were perfect with coffee in bed this morning :)

i LOVE my ring. it was an absolute surprise and i think it is so me.

i love you greg! xxx

saturday!

2011-09-17T11:18:00.001+02:00

homemade cappuccinos x

Kitchen Pen Pals: Flatbread with Coriander and Lemon Butterbean Hummus

2011-09-16T20:11:00.007+02:00

SO PROUD of Lauren's first attempt at challenge number one for kitchen pals. Check it out here: http://glossaryzine.blogspot.com/2011/09/kitchen-pen-pals-flatbread-with.html

the deal was that Lauren would post her attempt and then I would post mine and out of it could perhaps come some great lessons (and laughs)

Here goes:

Let's talk flatbread first...

200g unbleached strong white bread flour

1/2 tsp fine sea salt

1/3 level teaspoon dried yeast

170ml tepid water

1 tbsp olive oil

Preheat the oven to 230C if cooking in the oven. stovetop can be used too.

Place flour and salt into a bowl. Dissolve yeast in water and then add oil (this is a very NB step as the warm water 'activates' the yeast) Add water mix to flour mix and combine. Knead until soft, tacky and elastic.

if you hold the dough up after kneading it should feel 'elastic'

rest the dough in a bowl covered with a dish towel in a warm place. this is known as 'proving' and allows the yeast time to work and raise the dough

the ball should almost double inside and then be very stretchy, soft and elastic

divide the dough into balls and roll out like this...i like rustic looking bread so if you do too don't worry too much about getting them all the same shape

either cook in an oven or chuck them on a hot pan on a stove with a little butter if you will until they puff up and are golden and delicious...

easy peasy right?

next step...butterbean hummus but first a quick masterclass on how to chop an onion:

chop off the one end of the onion: not the root, the other end

then slice in half:

peel:

cut like this into each half:

and then dice:

voila! finely sliced onions and no tears. and no mess!

le recipe:

1 x can butter beans

1 small onion, chopped

2 cloves garlic, crushed

15ml lemon juice

50ml olive oil

2.5ml salt

15ml finely chopped parsley

15ml chopped coriander

fry onions and garlic until soft

add drained butterbeans and cook for about 5 minutes

mush with a blender and add salt, olive oil, lemon juice and herbs

WELL DONE LAU - looking forward to our next one!

keep cooking good loooking!

2011-09-14T09:48:00.000+02:00

so keen on one of these le crueset kettles. we use a gas stove to boil water in zimbabwe because of the silly power issues so...um...hello...isn't that enough reason?

some new finds

2011-09-13T15:34:00.000+02:00

got this beaut at china town. it's such a great length and nice and slouchy and comfy.

picked this up at meltz for a bargain. wore it with a grey melange tshirt, worn denim jacket and pink pumps this weekend. also worn it with white high tops.

love these.

family indian dinner

2011-09-11T10:12:00.001+02:00

we had a nice dinner to welcome my folks home. then we had milky lane ice creams like it was 1995.

lunch

2011-09-10T17:25:00.000+02:00

my folks came home from overseas today. they've had 2 weeks in england and scotland. we had burgers on the verandah with them and we've just woken up from a killer power nap.

some of my favourite people

2011-09-10T17:14:00.001+02:00

yellow shirt: my cousin, Morgan

green shirt: my brother, Nick

blue shirt: greg's cousin, AJ

white shirt: my Greg

grey jersey: my sister, Erin

green vest: Moi

some bargains, some foodies

2011-09-08T23:23:00.000+02:00

haven't posted anything for ages. back in joburg for a bit...doing a bit of work on top of it all. here are some bargains i found for a spring breakfast i did the other day...

found these at sheet street

found this at pep home

found these at sheet street too

found all these wire goodies at pep home

found these pretties at china town

monday afternoon surprises.

2011-08-29T16:49:00.001+02:00

there are no words.

except THANK YOU MAN GODS!

mega weird

2011-08-29T10:07:00.000+02:00

anyone else used this mascara? is the wand supposed to be at this angle?

i look like an absolute twat trying to put it on. it works fine for my top right lashes and the rest just come out looking so wrong. it's just really awkward to handle.

do i have a dud? or am i a dud?

drumroll! this is some sweet news!

2011-08-29T06:09:00.006+02:00

this has got to be one of the most exciting joint blog ventures i've ever heard of...let alone been involved in. super super excited to team up with GLOSSARY GIRL herself and cook up a storm.

here's a bit of a background explanation from Lauren's already super awesome blog:

"To put it simply, I can't cook. Friends have kindly tried to teach me over the years but I'm a bit of a disaster in the kitchen. Burnt Pots. Fire Trucks. Soured Fondue. It's one calamity after the next.

See, I come from a family of grazers. Healthy, gym-going grazers. But I can't bare raw nuts and the like! So I tend to eat a lot of processed junk. 'Tis no good, I know. But I am determined to cook once and for all. And I'll tell you who inspired me to officially challenge myself before the year is up.

I was recently reading Siân's blog and I thought, 'Heck, if this girl can cook these amazing meals with a handful of ingredients picked from her veggie garden in Zimbabwe, I can muster up a meal with store-bought stuff!'

Siân used to live in Johannesburg where she owned a successful boutique catering company called the Pink Kitchen. As fate would have it, she's since moved to Zimbabwe for love! I read with intrigue how the grocery store is miles away from Siân's country home and that even when she does visit the store, she can't buy much because the ingredients are so expensive. The Zim currency has gone bananas! So Siân's been making scrummy homemade meals with just a handful of ingredients - many of 'em picked from her own garden. In Siân's words: "I love knocking up quick, healthy, yummy food. I bake bread nearly every day and we eat out of our veggie garden." Wholesome and delicious - sounds good to me!

I wrote to Siân and told her how she'd inspired me to give cooking one more bash. I asked her how she'd feel about sharing one recipe with me per week and she kindly obliged to help me out of culinary ruin! Once a week, I'll blog my attempt at cooking one of Siân's recipes, and if time and internet permits, she'll blog her (profesh!) version too.

We're aiming to do it for eight weeks but we'll see how we go. I'm so chuffed to have made a Kitchen Pen Pal in Siân! And it's kind of serendipitous that we're the same age and living in Africa. We both love a good shopping sesh too!

I was also wondering how you guys would feel about having a Kitchen Pen Pal? It could be fun to hook up people in different countries, or even provinces. Let me know your thoughts if you'd like to partake in something like this. Maybe we can all blog our cooking escapades once a month, or if you have time, once a week like Siân and me. There needn't be any hard and fast rules. I could link us all up and create a little blog badge of sorts. These are just some thoughts...feel free to weigh in! I'll blog my first recipe from Siân next week. And all her recipes will be the sort of dish that you can whip after work with a couple of items bought from a regular grocery store. I can't wait to begin! x

PS: Excuse ridic posed pic of me! Only one that would fit in that area. (I don't cook with sunnies on. Promise.)"

OHHH I AM EXCAATED! so looking forward to cooking across borders with my new pen pal. think it is ridiculously cool that we can share this love for food, shopping and cross-border experiences never having even met in real life.

hope some of y'all will join in to. and one day we can have kitchen pen pals all across the world.

let's start cooking good looking!

worst and best

2011-08-28T13:05:00.001+02:00

this has got to be the WORST shampoo and conditioner i have ever used. it's supposed to be "salon quality" whatever the heck that means. it makes my hair feel like straw...and so knotty. the shampoo doesn't foam at all and you literally need to use half the bottle of conditioner to make your hair feel 'conditioned'

what a waste of R200! anyone else used it? shame.

R28 later - the RADDEST body cream ever! it's my favourite tub of anything i own. even better than body butter from the body shop!

just goes to show money don't buy quality.

jeggings!

2011-08-28T12:57:00.000+02:00

got hold of the raddest pants from jay jays. never given 'jeggings' much time but i tried them on for sh*t's and giggles and they actually rule! i love them because they are the perfect length and the perfect stretch.

pants: jay jays

top: mr price

belt: mr price

sandals: legit

lunch on the verandah

2011-08-28T12:47:00.001+02:00

i had lunch with rox on my verandah (in south africa) yesterday. beaut weather and such a special time with my pal

today i'm wearing...

2011-08-25T10:06:00.001+02:00

love/hate how shots from the top make you look so much thinner than you actually are. argh.

top: woolworths

skirt: mr price

cardigan: target, usa

tights: mr price

sneakers: pick n pay

i heart wedges...the shoes and the potatoes.

2011-08-24T12:35:00.001+02:00

cannot wait until summer arrives so i can wear some of these darned chunky wedges of fun...

these are a pair of my favourites from the usa...they cost $20 (R140)

ridic right?

oh and i also got glasses.

2011-08-24T12:30:00.002+02:00

new stuff!

2011-08-24T12:27:00.000+02:00

so obviously one of the first things you do when you land in joburg from zimbabwe (after hugging your mum) is that you shop. i've only been here a day or 2. i've only just begun.

some pretties from mr p.

picked this up at the woolies sale for 40 bucks. it says "do a lot more than just exist..."

and yay finally a grey melange maxi skirt. also from the ww sale for 80 bucks.

i actually bought these last time i was here...but left them here because i didn't have space in my luggage and because i knew i wouldn't be able to wear them inbetween then and now because it is just too cold. but how flipping rad are they?

August and September food pages in Cleo Magazine

2011-08-24T11:43:00.000+02:00

last verandah breakfast for a while...

2011-08-23T11:31:00.002+02:00

we started the long trek of getting me to harare airport so i could come back to joburg for a bit on sunday. greg made a rad breakfast and we spent a little time together with the girls, taking in the view, breathing the fresh air and psyching myself up for the big smoke once again.

omlette of doom! peppers, spring onions, oyster mushrooms, baby tomatoes, cheeeeeese and rocket.

fresh asparagus! from our garden!

2011-08-23T11:21:00.000+02:00

greg arrived home the other night with the most beautiful green spears of fresh asparagus that had popped up in one of the gardens. he then proceeded to make me such a yummy asparagus, oyster mushroom and lemon risotto. in possibly the quickest time i have ever seen. it was creamy and soft and flipping delicious.

how to make: yum veggie burgers

2011-08-23T11:13:00.001+02:00

chop up butternut, beetroot, red peppers, cauliflower or whatever veggies you have and roast them until super soft

meantime...

fry up some aubergine slices

make or buy butterbean hummus or just normal hummus

when the veggies are roasted, chuck them in a blender, add an egg, some flour, fresh herbs and some lentils

shape and fry

layer, fry some chips and then open wiiiiide.