Beige does not equal boring!
It’s not often I get emotionally intimate on my blog, but earlier this week I came across a beautiful quote that I texted to my younger brother who has been going through a hard time.
He’s had a tough year; struggled with heartbreak from a girl he thought he was going to marry, emotional turbulence in trying to reestablish a relationship with our father, loneliness with living 5,000 kms from his Mum & sister (and any other family), an ongoing battle with substance addiction and recently a mugging & stabbing that left him close to death.
While my Mum and I try and support him as much as we can from our various parts of the country (I’m in Sydney and Mum’s in Emerald, QLD) there isn’t a huge amount we can do, other than emotionally support him, without him taking ownership of his actions and action for himself.
It’s not that I’m looking for sympathy, but it is emotionally straining and heartbreaking to see someone you love not live their best life
or up to their full potential.
This quote is something that really embodies the message I want to give to my brother. Someone who has a beautiful soul that is scarred by experience, but who needs to understand that although we are the sum of our experiences we don’t have to let those experiences define our path.
Aussies the world over celebrated Australia Day yesterday!
Our national day to commemorate the landing of the First Fleet in Sydney Harbour in 1788 and contemporarily to catch up with friends & family to drink beers, go swimming, eat BBQ lamb & sausages and then watch fireworks somewhere!
We just celebrate everything that’s great & multicultural about our country!
And for the first time, the Indigenous & Australian flags were flown side by side on the Harbour Bridge!
Here’s my day….
Left: baby spinach, red cabbage, radish, fennel, pomegranate & balsamic
Right: green beans, cherry tomatoes, avocado, radish & flaxseed
NZ can have their pavlova, cause we’ve got the lamington!!! For those of you who are unfamiliar with this delicious treat, it’s soft sponge layered with strawberry jam & cream and coated with chocolate then rolled in coconut. The BEST small cake in the universe…
well, what else am I going to do with a giant $4 watermelon???!!!
it’s a little blurry with excitement but you get the drift! lots of people, lots of fireworks!
I hope all the Aussies had a wonderful Australia Day!
For everyone else; happy weekend!
pics from my instagram [here] unless stated
Lennox Head is exactly what I imagined Byron Bay to be like; a sweet little beach-side town with surfy shops, cute homewares & trinket stores and funky little cafes situated along the beautiful Pacific ocean.
While Byron is much more developed; a buzzy but relaxed alternative-lifestyle hub for Northern NSW, Lennox Head is just as I imagined.
On our Summer holiday away with The Jacksons we discovered the sleepy little town of Lennox had some amazing cafes! We actually drove the 20 minutes south from Byron to eat at Ellenix Cafe twice! Here’s a sample of the brekkie offerings…
It’s always a challenge for me to snap a picture of E’s food before he smashes it! Huzzah! Don’t the blueberry pancakes look delicious!?!
I’m so proud of Jay!
He orders something different from the standard “big breakfast”. Turkish pide stuffed with spinach & cheese served with a side of avocado & bacon and topped with a fried egg.
Neen declares her scrambled eggs as the best she’s ever eaten.
Who are we to argue! Delicious textures with the chewy grilled haloumi and chilled smoked salmon and the peppery crunch of fresh rocket.
You know what makes me insanely giggly happy?
Cutting into a perfectly gooey poached egg that oozes all over your plate!
What summer cafe outing is complete without a bright summery mango frappe!
If you’re ever in the area; GO!
Ellenix | Ballina St, Lennox Head NSW 2478
a good book
a cup of tea
a scented candle
catching up on shows
some fresh air
time out for my first shellac
planning for the week ahead
a nourishing dinner
and now early to bed….
on another note, no TV show can replace FRINGE but I’m hoping JJ Abrams creates something new & awesome soon to fill the gaping hole in my SciFi.
RIP Olivia, Peter, Walter, Etta, Astrid, Broyles & the rest of the Fringe team. You’ve been awesome.
Let’s not tell Jay, but if I could have a second husband it would be Jamie Oliver. That Englishman can cook!
stalk follow him on Twitter & Instagram and he recently posted this recipe, which of course I just had to emulate for dinner.
Give it a try; it’s pukka!
For the salad
- 25 g pine nuts
- 1 red chicory
- 1 green chicory
- 2 clementines
- 100 g baby spinach
- 4 sprigs of fresh mint
- 45 g Manchego cheese
- 2 tablespoons sherry vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon runny honey
For the pasta
- 320 g dried penne
- 70 g Iberico chorizo
- ½–1 fresh red chilli
- 2 sprigs of fresh rosemary
- olive oil
- 4 cloves of garlic
- 1 large egg
- 2 heaped tablespoons fat-free natural yoghurt
Ingredients out • Kettle boiled • Large frying pan, medium heat • Large lidded pan, high heat
Toast the pine nuts in the frying pan for a few minutes, tossing often • Put the pasta into the lidded pan, cover with boiling salted water and cook according to packet instructions • Finely slice the stalk ends of the chicory and click apart the upper leaves into a serving bowl • Peel and finely slice the clementines, add to the bowl with the baby spinach, then pick over the mint leaves • Shave over a tiny bit of Manchego and scatter with the hot nuts, returning the frying pan to a medium heat
In a cup, make your dressing with the vinegar, extra virgin olive oil and honey, then season to taste and put aside • Finely slice the chorizo, chilli and rosemary leaves and put into the frying pan with 1 teaspoon of olive oil and a pinch of pepper, then squash in the unpeeled garlic through a garlic crusher and move everything around until lightly golden
Beat the egg, lemon juice, yoghurt and remaining finely grated Manchego together in a bowl • Drain the pasta, reserving a cupful of the starchy cooking water • Toss the pasta into the chorizo pan, remove from the heat and mix well with the creamy sauce, loosening with a splash of cooking water, if needed, then season to taste • Dress and toss the salad, then serve with the pasta
Recipe from Jamie Oliver online [here]. My pics.