I made a little book out of some old knitting needles today and it worked out great. I will perfect my process and then post a tutorial soon. Nice to be creative again.

I also gathered up my vegies out of the garden for salad to night to have with our dinner and it was delicious! Isn’t  it great to grow your own!

I was lying on the couch yesterday, which was a lazy Sunday, watching the Food Channel. They were making beautiful bread and my mouth started watering and so today I decided to make bread! It turned out great and the kids love it!

I also found yesterday an old piece of art work that I did in my last year at high school and had a wee chuckle to myself! They say that when you do something like this that there is meant to be a likeness to the creator!! I’m not sure about this!

It was our darling friend Shelley’s birthday was today and it was hosted at Helen’s house. We had a tea party with our wonderful friends and their kids. This has become abit of a tradition now so we brush off the dusted tea cups and get the baking going,sit, chat and craft.

Isn’t it great getting together and being with your girlfriends and talking about everything under the sun ….eating great food, tea and bubbles! Check out my flickr pictures for more x

I made this last night for tea and it is delicious! As well as the tomatoes I also added eggplant! Yummo!

Ingredients:

10 tomatoes, halved

2Tbsp thyme leaves

2Tbsp olive oil

salt and pepper

1and half cups of couscous

1 and half cups of chicken stock( any stock will do, I actually used miso soup!)

Spinach Pesto

60g of spinach leaves,roughly chopped

1/3 cup of roasted pine nuts

1/3 cup of finely grated parmesan cheese

2 Tbsp lemon juice

1/2 cup of olive oil

1 good size clove of garlic, finely chopped.

preheat the oven to 200 C. To make the spinach pesto, place the spinach, lemon juice, pine nuts,parmesan, oil and salt and pepper in a bowl and mix to combine. Set aside.

Place the tomatoes, garlic,thyme and oil, salt and pepper in a baking dish and toss to combine.This is where I also put in one good sized eggplant sliced. Roast for 20 minutes. Add the couscous and pour over the stock. Cover with foil and cook for a further 10 minutes. top with the spinach pesto. Serves 4.

Tip: This menu can be served hot or cold also works well served as a side dish for chicken or fish.

ENJOY!