cooktop.

Sometimes the smallest thing can make the biggest difference.

I wrote this post a long time ago and am only publishing it now... I still think it's good to share :)

We got a new cooktop in our kitchen. Our kitchen is fine but this has made it so much nicer! I'm so happy about it.





It's amazing how much the old cooktop affected me. I think seeing it, and my inability to clean it, made me feel embarrassed and imagined what people thought of us. I'm sure no one cared, but I did. The new one allows me to enjoy being in the kitchen.

While we were installing it, we had to take the oven out. As it was out, I saw the original brick wall and immediately fell in love with it. I love the industrial look - dreaming of buying an old warehouse - and am hoping we can pull down our splashback and have bricks instead. I wrote about this look in my post about The Block.

Now I can only imagine the difference this change would make to our kitchen.

Do little things, they can make big changes! You mightn't be able to change your cooktop but go and smile at someone, throw out that thing you bought to please someone else, go for a walk, buy some new pyjamas, call an old friend... You never know the impact a small thing might have.

aleida pullar.

Aleida Pullar is a lovely lady who sells the most beautiful ceramics. I met her at Avoca Beachside Markets (a long time ago) where my mum and I immediately fell in love and bought each other pieces for Christmas and birthdays. There's something special about buying products directly from the makers.

I am in love with what she creates: their originality and uniqueness. Each piece is handmade and so every piece is different.

Not only does she work with ceramics but also linen. I am in love! I love linen in itself but what she creates is amazing! Hand drawn linen inspired by nature: fish, flowers, shells, spots, landscapes.

Follow her on facebook: Aleida Pullar: Studio Latitude 33 and instagram @aleidapullar. You'll see me there – I 'like' almost everything she puts up!

Images taken from aleidapullar.com and her Instagram page.

Frocktober 2015.

 

For half of October, I participated in Frocktober. It's a month of wearing dresses, I mean frocks, to raise money and awareness for Ovarian Cancer. I partnered up, and by 'partnered up' I mean I sent my followers her way with their cash, with Lexi from PottyMouthMama. She raised an incredible $8,860.63 (it's not too late to donate).

Above you can see my dresses from the 15 days I participated. Check out my Instagram feed to see the dresses more closely and read the stories from each day (as well as some devastating facts about ovarian cancer). It was fun participating, I got to wear lots of dresses and it built my self-confidence being photographed each day.

Looking forward to sharing my frocks with you again in 2016.

Lentil, lemon and garlic soup.

Throughout November I am sharing what I eat for dinner most nights on social media (click the links above to view my pages). The purpose of this is definitely not to share how good a cook I am, how amazing my food looks, or what a good photographer I am... as none of these are true. I am sharing these, and letting you peek into my life, to show that healthy cooking and eating can be simple, cheap and delicious. I am sharing some ideas so that hopefully you'll be inspired to create these recipes yourself or realise that it's not so hard to make some small changes to eat better.

When requested, I will share recipes here for the meals I make. Last night it was Lentil, Lemon and Garlic Soup from the cookbook I Am Food by Anthia Koullouros. You can buy the cookbook here (this is not a sponsored post, just meals I enjoy making). I love this cookbook as Anthia uses 'food as medicine' as the basis for all her recipes, ensuring we get the best from what the food has to offer. This soup strengthens and restores immunity.

L E N T I L ,  L E M O N  A N D  G A R L I C  S O U P
serves 4-6
Prep time: 15 minutes
Cooking time: 45 minutes

Ingredients:
100g butter
1 onion, diced
1 celery stalk, diced
1 carrot, diced
3 cloves garlic, chopped
150g green lentils, washed, soaked overnight and rinsed
1 litre chicken bone stock
1 tablespoon chopped flat-leaf parsley
juice of 2 lemons
natural salt and freshly cracked pepper

1. Melt the butter in a large saucepan or stockpot over medium heat. Add the vegetables and garlic and saute for 3 minutes or until the onion is soft and transparent. Add the lentils and cook for 1 minute.

2. Add the stocks and 2 cups (500ml) water and bring to the boil, then reduce the heat and simmer for 40 minutes. Stir in the parsley and lemon juice just before serving and season to taste with salt and pepper.

I hope you enjoy as much as we do! Please share and tag me on social media if you recreate. I'd love to see what you make.