I work from home four days a week. When I tell people this, the most common reaction is to tell me how lucky I am. And then I explain to them that I work every single night to midnight, and often have calls starting again at 6.30am, and except for an hour or so during the day when I sneak off to do some exercise, I am just working. All. The. Time. Then they realise I’m not so lucky.
But I am lucky. Because I get to make my own lunch at home four days a week!
Mostly, I don’t really miss being in London. Like today for example, when it’s winter here in Sydney and it’s 20°C and it’s summer in London with a top of 17°C. You see what I mean? But what I do miss about London is the wonderful friends that I made there and all the fun times we had. Like this food on sticks party, which has inspired so many other sticks parties across the interwebs 🙂
Really, it’s just such a fun and easy idea and totally saves on washing up cutlery!
It’s no secret that I like a bit of quinoa. Just a bit. I’ve pretty much eaten quinoa in all its forms, from salads to casseroles and even quinoa spaghetti. But I’d never had it as a sweet before. Last weekend, while we were wandering around Paddington Market (and being all The Matrix and that) we tried a slice of quinoa chocolate cake and dear god, it was I swear the moistest slice of chocolate cake that had ever passed these lips.
Can you believe I’m about to do a post not about burgers? I can’t, but here we go!
I think the simple things in life are often underrated. Some people say that when things come too easy, we don’t appreciate them. Well, to those people, I say what the heck do you know? Have you ever tried making my super easy cookies & cream ice cream? So easy and yet time after time, I’m still floored by how delicious it is in a bowl, in a cup, on a cone or even in an ice cream sandwich.
When Chestnuts Australia Inc. first contacted me to offer me a sample of chestnuts, I was beside myself with excitement. I love chestnuts, and it conjured up memories of strolling through Milan in the middle of winter with snowflakes falling and keeping my hands warm around a cup of fragrant, fresh roasted chestnuts.
Romantic, no? Well, now that I know what is involved in the actual “dealing with the chestnut”, I can tell you it is not quite as romantic as what my mind recalled.
I have been beside myself excited about sharing this super simple, super delicious recipe with you guys. Some of you might think I’m crazy but cereal milk, as simple as it is, is one of life’s greatest pleasures. Ever since I was a young’n, I’ve eaten all my cereal, just to get to the milk – whether it’s cornflakes or cocopops, the milk, people, is always gold.