
Monday, September 22, 2008
A cherry blossom

Sunday, September 21, 2008
An elephant

A grand station
Friday, September 19, 2008
An old ad

>> I haven't been too consistent with the blogging and/or crafting this week, maybe even last week, and instead of making excuses, I think it's just part of my flow. Hmm.
Wednesday, September 17, 2008
On my desk
I almost forgot to post for On My Desk today! As it seems to be the thing to make lists, so here's some of the projects on my desk, either for starting or finishing:
~ my tax return (blurgh)
~ photographing my matchbox collection
~ sewing cushions for my kitchen chairs
~ joining all the granny squares i've crocheted
~ practicing harmonica (still in very early days)
~ a handwritten journal of inspiration and project ideas... so far it's helping!
~ my tax return (blurgh)
~ photographing my matchbox collection
~ sewing cushions for my kitchen chairs
~ joining all the granny squares i've crocheted
~ practicing harmonica (still in very early days)
~ a handwritten journal of inspiration and project ideas... so far it's helping!
A city building

Monday, September 15, 2008
A hot tip

A roast vegetable salad

~ 2 potatoes, peeled & chopped
~ 1/4 pumpkin, peeled & chopped
~ 1 sweet potato, peeled & chopped
~ 1 capsicum, chopped
~ 1/2 bunch celery, chopped
~ 2 tbsp olive oil
~ A handful of pine nuts
It's super easy, here are the steps:
1. Preheat oven to 180 degrees celcius.
2. In a bowl, put the chopped potatoes, pumpkin and sweet potato (pieces should all be roughly the same size) a drizzle with half the oil.
2. Put this all on a tray into the oven for about 40 minutes, or until vegies are almost cooked (this will depend on the size of the pieces).
3. In the same bowl, put the capsicum, celery and pine nuts, then add the remaining oil and combine.
4. Once other vegies are almost cooked, put the second lot on a separate tray into the oven and cook until pine nuts are golden.
5. Put all the cooked vegies & nuts in a large bowl and combine before serving.
>> It's good with tabasco sauce! You can substitute other vegetables like zucchini or carrot - whatever you've got in the fridge. I just submitted this one to WhyVeg.com hoping to win a basket of cruelty-free goodies... wish me luck!
A loaf of fresh bread

Sunday, September 14, 2008
A bean salad

~ one can of chickpeas, rinsed
~ one can of lentils, rinsed
~ one can of four bean mix, rinsed
~ one can of corn, rinsed
~ half a red capsicum, chopped
~ some spring onion, chopped
~ 1 tsp cumin
~ 1 tbsp olive oil
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