a day in the life of my armpit
Gross.
The sun and heat has decided to return to the Gold Coast. Hurrah. It’s amazing the effects of a little sunshine in one’s life…. I’ve been feeling so blah these last few days. Just no spark if you know what I mean? Thankfully the return of the sun, and a few stroller missions with Misty have re energised me… I’m sparking away nicely thank you very much.
Sun + heat = sweat if my calculations are correct. Yip, it’s a sweaty one here today. I took this as a chance to experiment with a little DIY-ing in the area of deoderant.
It seems that my armpits are one of my super sensitive eczema prone spots. Probably a combination of irritation from shaving, plus whatever deoderant product I am using. I’ve tried countless varieties of the supposed “sensitive,” type… the crystal ones, all the ones from health food stores…. I could go on and on. They either don’t work, make me smell even worse, or my skin breaks out. Not cool, not cool. Not to mention some of the creepy chemicals they sneak into deoderants these days.
Anyway, I’ve come up with a trial batch, that I am currently trying. As I type, and sweat. It’s definitely getting a good workout. I applied it at 8am this morning… it’s now 2:30pm and my pits still smell peachy. Well, not actually peachy, they smell like this:
One of a selection I was given for Christmas by my (almost) Mother in Law… she picked well – I know I will get teased for being a hippie, but I really do love patchouli, and it’s included in this blend. Types the girl who collects mini Kombi Vans and denies that she is a hippie with pits that smell like patchouli. Whatever.
Anyway, I’m not going to release the recipe just yet…. I’m going to give it a good work out.
Moving onto another little DIY project… Infused Coconut Oil
I started doing this when making my own body products to achieve different fragrances/flavours. My rule of thumb tends to go, if I can eat it, it is OK to go on my skin. I will get around to posting a few recipes for a few of my balms at some stage. The beauty of coconut oil; delicious and an amazing body product.
This is so easy to do, and can add a whole new dimension to your cooking. I have done this with vanilla pods, dried pineapple, dried mango, cinnamon bark to name a few. There’s not even really a recipe to follow – just make sure whatever you are infusing is completely covered in the oil – it doesn’t matter if the oil goes solid in the cool either.
I tend to leave mine 2-4 weeks depending on the flavour… just keep tasting every week and see what you think. I dehydrated these strawberries, infused them, drained them, and then blended them into a batch of coconut butter I was making. Strawberry and vanilla coconut butter? No wasting those glorious soaked berries, and I have a jar of fragrant, fruity oil to use wherever I see fit.
Sweet spread, sweet pits, sweet as mate, sweet as.
**So in no way am I qualified to be telling people what to do – I am no medical professional, and these are just my own personal experiments. What works for one person may do the opposite for another.* Let’s be friends.
vegan musings and then some non vegan cooking, oh my.
So I thought I would check in with you all about my recent foray into the realm of veganism. Wow, it sounds so dramatic and exciting.
It is, rather. I am very excited about discovering what it truly means to be a vegan… not just the food. I was really concerned about giving up my ‘Trifector of Glory’ – yoghurt, salmon and honey. Those 3 kept me teetering on the edge of being a vegan for years. I thought I couldn’t possibly live without them in my life.
Wrong.
It’s been surprisingly easy not eating the glorious 3 – I don’t miss any of them. It’s all about finding alternatives – I may go as far to say that I have sourced some superior ones at that.
Tofu puddings, chickpea puddings, brown rice syrup, agave, tempeh, nut creams, tofu steaks… they aren’t the same, no, but they satisfy me quite nicely without questioning my conscience.
Another thing is, I feel amazing. I have energy, my skin is super clear; no signs of the pesky eczema or dryness that used to plague me. Clear skin, clear conscience, double whammy of awesome right there.
So after a bit of a rant on veganism, here’s a totally non-vegan dish. Ha. At least it doesn’t involve meat I suppose; wouldn’t that be a kick in the teeth? Anyway, I reiterate the fact that although I am a vegan, I buy and cook meat/dairy/fish for Viper and Misty. I try my best to buy organic, free range and local fare; although this is a total ‘fridge scrape’ of a recipe.
You could call this dish many things. Hopefully one of them being Yummo… frittata, potato bake, a Spanish Tortilla… we don’t need to get technical, basically it’s leftover vegetables bound together with egg and cheese. It’s a fantastic way to use up bits and pieces in the fridge, is good hot or cold, as a main dish or a side. Fail safe fridge scrapings.
Basic Fridge Scrapings Frittata:
(Vegetarian, gluten free)
- 2 + 1/2C cubed potato
- 1C sweet corn kernels
- 1/2C grated cheese
- 1/3C crumbled feta
- 1 grated zuccinni (squeeze out excess water)
- 1T sweet chilli sauce
- 3 eggs, lightly whisked together
- 1/4t sea salt
- Freshly ground black pepper
- Chilli flakes
- 1/2C chopped fresh herbs (parsley, basil or coriander would all be delicious)
- Pre heat your oven to 180 degrees C on bake ***
- I always par-cook my potatoes so the cooking time ends up much quicker… depending on what type of potatoes you use, peel or scrub and dice into cubes of around 1cm square (you don’t need to be too exact!)
- Place in a microwaveable bowl, cover with water and zap on high for 6 minutes. Otherwise simply par-boil in a small pot.
- Combine all other ingredients with par-cooked potato except the eggs.
- Once the potato mix has had a chance to cool slighly, add in your 3 eggs that have been whisked together lightly.
- Spoon into a lightly greased (or lined) baking dish and bake for 30-40 minutes, or until the egg has ‘set.’ You will know, as the dish will be evenly firm to the touch and golden brown.
*** I usually cook this ‘low and slow,’ I just ran out of time today… if you want to multi-task (as I always do) chuck this in the oven for 1 hour at 140 degrees while you have a batch of granola or something similar going***
I topped this with some of the Savoury Granola that I made the other day for a bit of crunch.
(Getting a bit fancy) Pumpkin Feta and Walnut Bake:
- 2 + 1/2C cubed and roasted pumpkin
- 3/4C crumbled feta cheese
- 1/3C toasted and crumbled walnuts
- 1/4C sun dried tomatoes, roughly chopped
- 1/4t sea salt
- Freshly ground black pepper
- 3t wholegrain mustard
- 3 eggs, lightly whisked together
- 1C roughly chopped baby spinach leaves
- 1/3C fresh basil, roughly chopped
- Follow the same directions as above.
With a crisp green salad, a selection of condiments and whatever else you may fancy, this is a pretty awesome meal. It’s a great thing to take to a pot-luck or picnic too… cut into slabs and enjoy. It would be rude of me not to come up with a vegan version, no?
first timer
It had to happen some time I suppose. There’s a first time for everything.
We got a safe, sensible, family car. It even has air bags.
Nobody took up the opportunity to steal our truck… we haven’t locked it in about 2 years. Actually, it can’t be locked, and we couldn’t be bothered getting it fixed. Such responsible parents. We were hoping somebody would just take it off our hands. No such luck.
I think I did pretty well juggling a 3 door vehicle and managing to hoist my lump of a child in and out of it 50 times a day. I just had a vision of me juggling Misty and our old 4 wheel drive. Ha, now that would be well done. Now I have 2 extra doors, and a back seat at an appropriate height. Luxury.
Nowadays, fuel economy and air bags are sexy. No more picking up hot chicks in the car above, Viper. Not sure how many chicks he would have picked up in his 1992 Hyundai Excel in lipstick pink though… really Viper, really? Pink? Thankfully he drove the aforementioned vehicle long before we met; had I known he had owned a car in a hue similar to a salmon sunset I’m not sure Misty would exist.
Speaking of a first time, the ingredients I used today usually do not have a place in the fridge scrapings kitchen. White rice and white sugar. Nothing against either of them, they are just not frequent visitors around these parts.
When they are the only things you can eat however, I make an exception. The following recipe is one for my little mates who suffer from Eosinophilic Gastrointestinal Disorders - with food sensitivities so severe the list of foods they can tolerate can be only a few ingredients long (or short, really).
Here are a few of my other EE posts if you would like to catch up…
Sticky Rice Pudding with Toffee Crunch Topper:
(Severe allergy recipe… Vegan, gluten, wheat, soy, nut, seed free)
EE Version
- 1C cooked white rice* (see note below)
- Pinch of salt
- 1-2T sugar, depending on your tastes.
- Blend everything together in a food processor, while the rice is still warm from cooking.
- Press into cups/moulds… I used silicone cup cake moulds.
- Chill in the fridge to help them ‘set.’
- Top with the Toffee Crunch recipe detailed below.
- 1/2C sugar
- 75ml water
- 1/2t white vinegar (you can omit this if sensitive)
- In a small saucepan, dissolve sugar in water. Bring to the boil.
- Once boiling, add vinegar and continue to cook until the mixtures goes golden and reaches ‘soft ball stage.’ It took around 4 minutes of constant cooking/stirring. This will depend on a lot of things – size of pan, intensity of heat etc.
- Carefully pour toffee on top of the moulded rice pudding, and chill again in the fridge.
- Enjoy, and as my Mum used to say, ‘Don’t break your teeth on that toffee!’
- 1C cooked white rice… *do not rinse the rise before cooking… you want the keep the extra starch so it goes all gloopy and ‘sets’ into a pudding. I cooked the rice in almond milk, but water is fine for those with sensitivities.
- 1/4t sea salt
- 1/2t vanilla extract
- 1T liquid sweetener (honey, agave, rice syrup, apple juice concentrate etc) Or 1-2T sugar
- 1/2t ground cinnamon
- 2T chopped dried fruit (optional)
- Toffee Crunch recipe from above.
- Prepare in the same way as described above… whiz everything in the food processor, except the dried fruit. Fold in fruit (if using) after blending and spoon into moulds.
embracing intimidation and chocolate
Another thing about rainy overcast weather. It makes my photos sad. So dull. I apologise.
I have no idea really about photography, technology or anything in that sector. Uploading photos to this blog is testing enough for my tiny brain. Be thankful that you have anything to look at here at fridge scrapings.
Recently I went so far as to delete myself from all social media, shun my mobile phone (hanging onto it for emergencies and contact with the family in New Zealand of course) and generally verbalise my distaste for all things technologically advanced. Kinda silly, considering I wanted to start a blog.
I think my aversion to technology grew out of a misunderstanding of it. I was angered by people using it for evil (media in particular) and the fact that I didn’t really get how to navigate my way through it. Frustrating.
After leaving it all alone for awhile, I calmed down and realised that technology isn’t going to be going away any time soon. It’s just going to keep advancing, and if I turn my back on it now, I’m going to be a lot more frustrated down the track when my tiny brain has shrivelled to resemble a raisin abandoned at the back of the pantry.
Usually when things anger or frustrate us, it’s because we don’t understand them. I’ve learnt that taking a step back, gulping in a couple of deep breaths and focusing on something actually works. Wow, who’d have thought? Wonders will never cease.
Same goes with cooking… you may be scared to attempt certain “hard” recipes… a souffle, a roast, bechamel sauce – they have reputations to be feared, apparently. How are you ever going to conquer the fear if you don’t attempt to even learn the skill? Yes, you may have mishaps (like me and uploading photos, HTML codes and widgets) but if you practise a few times, you WILL get it in the end.
You don’t even need fancy equipment to get good results in the kitchen. A little creativity and ingenuity goes a long way. Yes, I would LOVE a Vita-Mix, but I don’t have $800 to go showering that company with a ticket-tape parade of crispy bills. My food processor (beloved Sunbeam Super Freeway) was purchased from a thrift store for $10 about 5 years ago by Viper. Actually, he said it may have been $12. Anyway, we are talking about a model from the mid 1980s here. Nothing fancy, but it has one pretty redeeming feature – it works. And it keeps working, even after multiple batches of nut butters and the following style of recipe.
Raw Cacao and Orange Cream Pie:
(RAW, vegan, gluten, soy, seed and cane sugar free)
Date and Oat Crust:
Makes 2 individual sized pie shells.
- 1/4C dates
- 1/4C + 2t oats
- Pinch of salt (1/8t)
- 1/4t vanilla extract
- Pulse everything together until a soft ball forms in the food processor.
- Chill mix in the fridge for 15 minutes, this will give it time to firm up a little and be easier to work with.
- Divide chilled dough in half, roll into 2 smooth balls and shape…..
Orange Cacao Hazelnut Cream:
- 1/3C hazelnuts, soaked overnight
- 3/4t grated orange zest
- 7T orange juice (basically the juice from 1 orange)
- 5t cacao (or cocoa powder)
- 1/4t vanilla extract
- Pinch of salt (1/8t)
- 1/4t xantham gum to help thicken the cream… guar gum would be a good substitution here.
- 15 drops of vanilla stevia liquid, or alternatively 1T agave/rice syrup.
- Drain hazelnuts after soaking and whizz in a food processor with all the other ingredients.
- Scrape down the sides of the bowl as necessary and blend until smooth and creamy.
- Fill tart shells with the cream, garnish with grated dark chocolate, cacao nibs, slices of fresh orange, sprigs of mint or all of the above. Or none. Whatever.
- Chill in the fridge until ready to serve.
cinnamon buns, hurrah.
Buns, not bums.
My childhood food memories are amazing… well, the clarity in which I remember them at least. I remember me and my sister making “lemonade,” when we had to go to work with my Mum during the school holidays. While my Mum did something on the computer (sometimes she let us help stamp envelopes) we supposedly “behaved” ourselves in the staff room. Our “behaving” included stirring spoonfuls of sugar from the coffee station into glasses of water and sculling them back. We then proceeded to bounce of the walls while watching Sesame Street. Yeah, you bet we behaved.
I remember eating sultanas and sunflower seeds from small wooden bowls, sitting on a green plaid picnic blanket spread on the floor to (hopefully) save the carpet. Scary thing is, when I was back in New Zealand at the end of last year, my parents used the very same picnic blanket under Misty’s high chair. Creepy.
Weekend lunches usually included a trip to the bakery to collect a loaf of bread for sandwiches (margerine and luncheon for me, shudder) plus either a Boston Bun or Chelsea Buns.
The Boston variety – with either pink or white icing, sometimes the excitement over what it would be would be so intense.
The Chelsea buns.
For some reason I dreaded the days we would get the Chelsea Buns… I’m not sure what it was about these buns that I despised. Raisins, cinnamon, sweet doughy fluffy white buns? Most kids would love these sugary buns of glory… not me though. Actually, I think it was the cinnamon I didn’t like which is bizzare as I love the stuff now.
Misty has inherited my love of all things raisins though… he picks each one up individually, inspecting it thoroughly before finally, placing it carefully in his mouth. Then he repeats the process maybe 50 times. He also kindly shares them with Boosty. And hides them between the couch cushions and in my kitchen utensil drawers. Good boy.
I’m resisting the urge to go grocery shopping… I’m trying to whittle down my supplies, empty jars and packets, clean out scraps. Things I ALWAYS have on hand include oats, apples, and raisins. I had a weeny bit of coconut flour and cinnamon sculking around in corners of boxes, and so another ‘no baking required,’ recipe has been born. My blurry version (?) of a childhood memory.
Cinnamon ‘Buns’
(RAW, vegan, nut, gluten and cane sugar free)
Makes 8 Buns
- 1t ground cinnamon
- 2 apples, peeled, cored and grated
- 6T oats (certified gluten free)
- 4T coconut flour
- 1/2t sea salt
- 1t vanilla extract
- Raisin Jam (recipe below) or jam of your choice
- Coconut butter for drizzling
- Pulse everything in a food processor until a soft sort of ‘dough’ forms.
- Roll into 8 balls, smoosh down a bit, and make an indent for the jam. (Like you are making Thumb Print Cookies or similar).
- Dollop in some raisin ‘jam’ and drizzle with coconut butter.
Raisin Jam
This is not sweet… feel free to add a hint of honey or agave if you want a sugar hit. I find the raisins enough sweetness for me.
- 4T orange juice (any juice will do)
- 1/2C raisins
- 1/4t vanilla extract
- Pinch of sea salt
- Pulse all ingredients together until the mix forms a sort of ‘jam.’ Leaving it slightly chunky is nice for texture.
savoury granola
Not another granola recipe… I know that’s what you’re thinking.
I’m over boring oats… let’s change things up a bit here, shall we? I’m on a roll after my re-make of the overnight variety, so let’s kick on, seeing it’s Australia Day and all, let’s go crazy.
Me at 6am with a sleepy bung eye and oats on my face. Seriously, try this and your face will be thanking you (or me, whatever).
- 1T oat flour
- 1/2t ground flax seed
- 1/2t raw, organic honey
- Splash of water to make a spreadable paste
- Mix into a goop, spread on face.
- Leave on your face for as long as you can handle it… maybe 10 minutes.
- Either lick off, or wash off with water.
- Rejoice in your amazingly vibrant and glowing appearance.
Savoury Granola:
(Vegan, nut, gluten and cane sugar free)
- 2T sunflower seeds
- 2T pepitas
- 2T raw buckwheat groats
- 2T chia seeds
- 2T raw quinoa
- 1/2C certified gluten free oats
- 2T tamari sauce (or soy sauce)
- 1T brown rice syrup (or honey, agave or even sweet chilli sauce would be great)
- 1t apple cider vinegar
- 2t coconut oil (liquid)
- 1/4t sea salt
- 1/4t chilli flakes (optional)
- Freshly ground black pepper
- Combine all ingredients together.
- Spread out on a lined baking tray.
- Bake at 150 degrees C for 20 minutes, lower oven to 130 degrees for a further 20 minutes. Keep an eye on the granola, stirring regularly to ensure even cooking.
- Turn oven down to 100 degrees C and cook for a final 30 miuntes (or until golden brown and crunchy).
- Store in an air tight container.
Vegan Sweet Potato ‘Pesto’
- 3/4C cooked sweet potato
- 1/2C fresh basil leaves
- 3/4C white beans
- 1/2C nutritional yeast
- 1 + 1/2T apple cider vinegar
- 2t lemon juice
- 3/4t sea salt
- 1/4c water
- 3 cloves crushed garlic
- 3/4t whole grain mustard
- 1/8C olive oil
- Freshly ground black pepper
- Blend everything together.
Today’s ‘Aussie Classic,’ for Australia Day (hooray!) is probably one of the best things in the world to eat after a long day of fishing, hiking, mission-ing around some beautiful part of Australia…. I’m talking about DAMPER.
Returning to your campsite, and after a few glasses of red, try this on for size:
Sitting around a camp fire, drinking vino, and eating hot ‘bread’ doused in butter, jam, honey, or all of the above. Yip, definitely a True Blue Aussie Classic right there.
calm down, eat cake, ignore crisis. eat more cake.
- 4 medjool dates
- 1/4C cooked pumpkin (or sweet potato)
- 1/4C non dairy milk or water (or cow)
- Pinch of salt
- 1/4C oat flour (oats ground very fine to resemble a ‘flour’)
- 1/4t ground cinnamon
- 1/8t mixed spice (pumpkin pie spice)
- 1T coconut flour
- 1T ground flax seed
- 1/4t vanilla extract
- 2t chocolate chips or cacao nibs
- 1t agave (optional)
- Chuck everything except the chocolate chips (or nibs) in the food processor, and pulse to well combined.
- Fold through 1 1/2t of the chocolate chips, reserving some for garnish.
- Scoop into a mould, cover and chill in the fridge overnight.
- Cover with frosting (recipe below) in the morning and garnish with chocolate.
- 1/2C pecans, soaked overnight
- 1/2C dates
- 1/3C non dairy milk(cow is fine if you usually drink it… water works too) I used rice milk.
- 2 1/2T cacao (or cocoa) powder
- 1/8t sea salt
- 1/4t lemon juice
- 1/4t xantham gum to help thicken (optional)
- 1/2t vanilla extract
- *1T agave syrup/honey/rice syrup optional if you like it quite sweet*
- Drain pecans.
- Combine dates, milk, and cacao in a small microwavable bowl, and zap for 2 minutes on high (keep watch)
- Put everything into a food processor, and pulse to combine. Blend until smooth and creamy.
wine and wombats
It’s raining.
It’s been raining constantly now for 2 days. I suppose my boasting about the glory of Queensland’s weather has decided to bite me in the ass. Bummer.
I don’t mind rain at all; it’s what it does to…
a) Misty
and
b) Boosty
that I don’t like.
They go crazy. Cabin fever…. no walks and no sunshine make Misty and Boosty go CRAZY. I suppose that’s better than no TV and no beer (yeah, we are Simpson’s fans here in the fridge scrapings household).
I can see Homer’s reasoning though… rain makes me want to get all cosy on a good couch with some deliciously spicy mulled wine. It is definitely not the season here for warm wine, so I indulged my vino loving self with a relish/sauce using up some nectarines that were on their way to being mush.
Fruity Mulled Wine Sauce:
(Vegan, nut, seed, gluten and cane sugar-free)
- 2 + 1/2C chopped nectarines (apples, pears, plums, peaches would all work)
- 8 medjool dates
- 2T orange juice
- 3t rice syrup (or honey/agave/raw sugar)
- 1 + 1/2t ground ginger
- 1t ground cinnamon
- 1/4t freshly grated nutmeg
- Pinch of ground cloves
- 1/4C red wine
- 1/4C red wine vinegar (apple cider vinegar would work too)
- 3 cloves of garlic, roughly chopped
- 1t sea salt
- 1/4t mustard powder
- 1C water
- Freshly ground black pepper to taste
- Combine all ingredients except black pepper in a small saucepan.
- Bring to the boil, then reduce to a simmer.
- Simmer until most of the liquid has evaporated (about an hour).
- Cool, then blend until smooth in a food processor.
- Season with black pepper, taste and add more salt if required. ***Sweeten to taste if you wish.
- Store in the fridge and use as you would any relish/condiment.
Excuse the blurry photo, but I did spy something else very exciting from my window this morning.
Yes, it’s a mango.
I have also discovered a passion fruit vine growing on the garden shed.
This sauce goes great on top of a veggie burger, as a tofu dipper, on grilled sandwiches…. or even with roast meats (Viper has sampled it with roast chicken; Viper approves).
I’m being cruel. Not only is Boosty run-deprived due to the weather, I am taunting her with meaty smells while cooking up a huge batch of Spag Bol for Viper. Poor, poor Boosty.
Oh, and before I forget… here’s your ‘Aussie Classic,’ for the day:
A wombat. Not as recognisably ‘Aussie,’ as say a koala or kangaroo, no, but I reckon they are pretty awesome. They are actually like a foot-stool that can walk. I saw one crossing the road while on a camping mission down south near Mornington Peninsula…. it did remind me of a furry ottoman. A fully grown one weighs about 35 kilograms; that’s a pretty mega piece of furniture.
trial, error, Australiana
Sometimes things just don’t work out. A cooking experiment, for example. I suppose that’s why it’s an experiment; the outcome is unknown. Anyway, these little pumpkin-pecan-chocolate desserts didn’t quite work out. Looks-wise; OK…. taste wise; flipping awesome…. execution and ease of handling? Massive fail.
Them’s the breaks. Misty and I still enjoyed them for breakfast… everyone loves chocolate for breakfast, right kids?
Another fail… gaffer tape does not hold split flip flops together well. Actually, I’m not sure if anything would have saved my final pair of shoes from a sad death from over use. Very sad. Viper’s 5-sizes-too-big’double plug, bum fronts’ will have to do.
The name ‘double plug bum fronts,’ sounds like it should be from one of those internet sites…. but we are keeping things PG 13 here at fridge scrapings (today, at least). These are apparently an ‘Aussie Classic,’ in terms of footwear. If you didn’t know, it is Australia Day this Thursday… people go nutty for it here Down Under. The shops are filled with all kinds of Aussie themed crap – flags, beer coolers, t shirts, inflatables, mugs, beach balls… you get the picture. I thought I would showcase some Aussie classics this week… being a Kiwi, it’s always interesting to discover these new bits and bobs of Australiana.
What makes these thongs (flip flops/jandals) so indispensable is the fact they have double plugs connecting the thong-strap to the sole. If you have ever had someone step on the back of your thong, which causes you to both trip up and rip your thongs, this is a handy feature. The bum front bit is because the top of the sole where your toes rest looks the a bum. Yeah, don’t ask, it’s weird I know.
Viper reckons theses are indestructible…. well apart from when Boosty got a hold of his pair and inflicted the cruel torture of death by slow-chewing.
If you do end up having a disaster in the kitchen like me, here’s a little something that will help clean up the mess….
Naturally Awesome Multi-Purpose Spray:
- 1C white vinegar
- 1/4C lavender buds/flowers (dry)
- A few sprigs of rosemary (or 2T dried herbs)
- The peel from 1 orange (or lemon/grapefruit/lime… citrus is our friend)
- 1/4C citrus juice (again, any of the above)
- Your herbal infusion from above
- 1C fresh white vinegar
- 15 drops of tea tree oil (anti bacterial)
- 10 drops lavender oil (or peppermint)
- 10 drops lemon oil (or any citrus oil)
a happy Sunday, indeed… no scotch necessary
The old ‘Sunday Session,‘ is a thing of the past after child. (I kind of think of life before child as BC these days, … my spin on all those history and religion classes I was supposedly paying attention to, Ha. Unless Misty is some kind of reincarnation of the ‘Chosen One’…. hmmm).
Anyway, a Sunday Session BC would either entail a dusty hangover lessened by a dose of ‘hair of the dog,’ and copious amounts of record listening or something similar without nursing a sore head. Possibly through divine intervention there would be no hangover (see? I did pay attention in Religious Education). These afternoon sessions would take place on the deck (verandah, patio, whatever you call it. Apparently with my accent, when I say deck it sounds like ‘dick,’ which amuses people with little maturity. Viper).
Nowadays the Sunday Session has been converted to the Sunday Mission. It may surprise some, but a 1 year old is not content with sitting on a deck, listening intently to Viper ramble on about who produced so and so’s latest album, or whose cousin played bass guitar for Midnight Oil in the eighties. Funny that.
Misty wants grand adventures, excitement, teaspoons to steal and dog bowls to splash in.
Mama wants caffeine.
A market wander is always nice.
Especially one that brings a newly found friend to mind.
Favourite new snack… crazy kid.
Celery and kombucha beats a hangover any day. Actually, celery and kombucha is probably an awesome hangover cure.
Point of this post? Musings on how much life can change… happy, healthy, hopeful – who’d have thought?
Happy Sunday all.
Vegan. Stay at home Mum of Misty. Yoga teacher in training. Passionate about REAL food - creating it, eating it, sharing it. I can never stick to a recipe.
