Six
My beautiful Sienna is Six today. She bounded out of bed earlier than usual for one that we call sleephead! She was so full of excitement for her birthday had arrived and she could not wait to celebrate with the world.
This photo shows her personality to perfection - a free spirit full of laughter.
Sennie, Sen Sen, Little Chicken! We love you so much.
I can't believe you are six as it seem just yesterday you were the tiny 2.77kg baby that I held in my arms - I will never forget the moment we met you after such heartbreak of losing you precious sister just 17 months prior - you were the light at the end of the tunnel.
Happy Birthday my gorgeous girl - may all your dreams come true!
It begins with a single incident
It begins with a single incident. We're out of rice. I forgot to buy rice. Why do I always have to remember to buy the rice?
Or the bread, or the milk, or the toilet paper, or the holidays, or the shoes, childcare, school fees, clothes, electricity bills, birthday presents, swimming lessons, LIFE.
Why do I always have to remember to buy the life?
[Image via weheartit]
wordless Wednesday
please enter your wordless Wednesday blog post below & thank you for joining in
Ugandan Penfriend
This lovely ladies name is Ritah Nanulumba and she is my penfriend from Uganda!
Ritah is 18 years old and lives in the village of Kyabirwa. She has a daughter born earlier this year whose name is Shalon. Her husband (though they are not officially married) is in his late 20's and his name is Emma. Ritah also cares for two other children so she will often say she has 3 children. I am not sure if the other two are her husband's from a previous relationship or if they are orphans from either her family or his.
My dad's partner is a volunteer over in Uganda and teaches English to the ladies over there.
You can follow her blog here
The penfriend program was designed to help further develop the ladies English writing while also making friends and learning about our beautiful country! I have only received one letter from Ritah and I will be writing to her in response and telling her about my life here in Australia! I can't wait to receive my next letter from her. We only get 4 letters a year as it takes months and months for the letters to be delivered back and forth. We can also include small gifts for our pen friends and their families but it must be small and light as the postage is very expensive. I'm thinking of making a small bracelet with a symbol for me and a symbol for Ritah on it and sending one to her and keeping one for me so we can both wear one. It will always be a reminder to me to be happy and be thankful for the beautiful life I have and how special this connection is!
If you are interested in becoming a penfriend please contact me and we can organise a lady for you :)
I will keep you all up to date with my letters from Ritah!
x S.K.K x
Byjingo's Tie Dye
This is my cousins business and fell in love the minute I saw their gorgeous products at the markets.
Their products range from gorgeous baby jumpsuits...
to matching baby sets...
from boys clothes...
to girls clothes...
to anything in between...
Please check out their facebook page here and loose yourself in the wonder of colour!
Every item is made with splashes of colour and a whole lot of love!
Why not brighten yours and bubs day :)
x S.K.K x
x S.K.K x
Blancmange
I don't know why, but recently I have been dreaming about eating blancmange; something my grandmother used to make us as kids which I have fond memories of.
Supposedly anyone under the age of 80 has little idea what blancmange is. I beg to differ! But for those of you who don't know, blancmange (pronounced "blaw-mawnzhe") literally meaning white dessert in French, is an English summer jelly-like milk dessert stiffened with cornflour and set in a mould. It is often coloured pink.
So, as this week on Torie Jayne I am showing you all things vintage in a homage to Vintage at Goodwood I decided I would make some blancmange. I was strolling down the baking aisle in my local supermarket ready to pick up the ingredients I needed to make one when I noticed a box of strawberry, vanilla, raspberry and chocolate blancmange. So yes, I cheated and bought a box from Pearce Duff, which turned out not to be exactly cheating as the brand started in 1847. I borrowed a couple of vintage moulds from my mother who had had them passed down to her from her mother.
After seeing this vintage Birds advert, I decided to make mine in tiers of flavour.
If you want to make one from scratch, I found this recipe from 'Modern home cookery in pictures' contributors, Blanche Anding and Joan Robins; photographs by Tanner circa 1955.
Cornflour Blancmange
Ingredients
1 1/4 oz cornflour
1 pt milk
2 oz sugar
Pinch salt
Flavouring
Cooking instructions
- Smooth the lumps (if any) out of the cornflour and shake with a very little of the milk.
- Put the rest of the milk on to boil with the sugar and a pinch of salt.
- When almost boiling pour the hot milk on to the slaked cornflour and mix well.
- Pour all back into the saucepan and boil for three minutes, stirring all the time.
- Rinse a mould or small moulds with cold water and pour in the cornflour mixture.
- Allow to set and then turn out.
- If flavouring is used it should be added after boiling and just before pouring the blancmange into the mould.
Have a sweet day!
Happy Birthday to my gorgeous husband for yesterday!
I love you ~ always have ~ always will
x S.K.K x
easy peasy
I never have my camera out at dinner time! so for this weeks easy peasy dinner winner I have found this delicious quick & easy pasta dish - my girls LOVE pasta & this is full of yummyness!!
Read More...
Ingredients
- 400g fusilli pasta
- 2 tbs extra virgin olive oil
- 1 small eggplant, trimmed, finely diced
- 250g punnet of cherry tomatoes, halved
- 400g jar Barilla Ricotta sauce
- 1/2 cup fresh basil leaves, roughly torn
- 125g bocconcini, torn into small pieces
- Method
- Cook the fussili in a large saucepan of lightly salted water according to the packet instructions or until al dente. Drain well.
- Heat the oil in a large non stick frying pan over a medium-high heat. Add the eggplant and cook stirring occasionally for 4-5 minutes or until golden. Add the cherry tomatoes, cook for a further 2-3 or until tomatoes are slightly wilted.
- Add the ricotta sauce, simmer for 2-3 minutes, then add the drained pasta, stir to combine and cook for a further 1-2 minutes. Remove from the heat, stir through the basil and bocconcini.
- Divide between serving plates, drizzle with a little extra virgin olive oil if desired, serve immediately
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