All things pertaining
Some thoughts along the way
Sunday, May 27, 2012
Easiest Roast Chicken Breasts
Juicy and perfect!
Drizzle the breasts (with bone for better flavour) with olive oil, then just add a generous amount of salt and pepper and roast them uncovered for about 40 minutes in a 180 deg Cel oven. Don't overcook them. Lovely.
Thursday, May 24, 2012
Lady's Slipper
The Paphiopedilum Actaeus blooms. The flowers startle me... spectacular, prehistoric, bold, elegant, but is it beautiful? I can't decide.
Wednesday, May 23, 2012
Examinations
Just the word gives me a chill. But I said nothing of the sort to my girl. Exams begin today. Instead I told her that she was going to have the happiest of days and that she would walk in the grace zone with love and a sound mind.
Tuesday, May 22, 2012
Monday, May 21, 2012
Potato and Leek soup
She looks so cute doing her laps... and after a good swim, you need sustenance.
This is a pure and warming classic soup.
5 leeks
1 onion, chopped
2 garlic cloves, finely chopped
about 600g potatoes, peeled and cubed
1.5 L vegetable stock
splash of milk or cream
Wash the leeks thoroughly, trim and slice. Sweat the leeks with the onion and garlic in a little butter but don't do it on a high heat (you don't want it to darken at all). Add the stock and potatoes and season well with salt and pepper. Simmer for about 40-45 minutes. If the soup gets too thick while cooking just add some boiling water as needed. Once cooked, stir in your milk or cream. I left if chunky but Rebecca prefers it blended to smooth.
A very kiddie friendly meal in my home... Rebecca a-d-o-r-e-s potatoes.
She looks so cute doing her laps... and after a good swim, you need sustenance.
This is a pure and warming classic soup.
5 leeks
1 onion, chopped
2 garlic cloves, finely chopped
about 600g potatoes, peeled and cubed
1.5 L vegetable stock
splash of milk or cream
Wash the leeks thoroughly, trim and slice. Sweat the leeks with the onion and garlic in a little butter but don't do it on a high heat (you don't want it to darken at all). Add the stock and potatoes and season well with salt and pepper. Simmer for about 40-45 minutes. If the soup gets too thick while cooking just add some boiling water as needed. Once cooked, stir in your milk or cream. I left if chunky but Rebecca prefers it blended to smooth.
Sunday, May 20, 2012
The first fire
Today was chilly one, with the odd shower - a perfect Sunday... we a lovely long lunch of roast Lamb and Dauphinoise Potatoes and coffee by the first fire of the season.
Friday, May 18, 2012
Dwelling richly
I have been reminded this week that its not my words but His words that have overcoming power, that's why we are told in Colossians that the Word should dwell in us richly with all wisdom, because its THAT Word that cuts sharper than a double-edged sword between soul and spirit, joint and marrow. That's deep surgery of the heart! Have a blessed weekend!
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