Weekend links

21 April 2017

Hello from Melbourne! Tony has an exhibition opening tonight and we've been bumping into friends and eating lots of great food. How has your week been? I've been trying to avoid all of the Girls spoilers and powering through a spooky novel. Here are a few things to share:

A tiny pause.

My winter splurge.

Salted dark chocolate and coconut bites.

A beautiful weekend.

Adding this Japanese place to my Sydney restaurant list.

Pay what you want (and help save the planet while you're doing it).

Mint choc chip cookies!

Julie Synder on the making of Serial.

And I was feeling a little ordinary this week - these words from Joy perked me right up. Make sure you check out all of the linked posts for maximum perspective :)

Winter face

19 April 2017

After getting into the habit of cycling to work - and showering there too - I've updated my make-up bag. I've narrowed it down to six things: a CC cream that's SPF 30+, an easy-to-use concealer stick, an eyebrow cream with an inbuilt brush, the lightest powder (for my shiny nose), a peachy cream blush and a magical eyelash curler. It feels good to be working with less.

I've also started stashing this hand cream in my bag to combat the cooler and drier days. Lipstick is still a date night/going-to-a-wedding occurrence, I'm working on that :)

P.S Here are two things I'm keen to try - Joni's go-to eyeshadow and mascara.

Meals for cold nights

17 April 2017

Did you cook anything new over the Easter break? While we were sweating our way through summer, I was scrolling through recipes for warming comfort food from a handful of American blogs. I've been saving them for these very months, which are my favourite for cooking... and eating. Here's what I'm planning to try:

Gnocchi with preserved lemon alfredo sauce
Brussel sprout and speck mac and cheese
No boil pasta bake

Broccoli, cheese and potato soup
Spicy roasted vegetable ramen
Taiwanese spicy beef noodle soup

Hearty mains
Tomato-glazed meatloaves with mashed potatoes 
Beef goulash with soft egg noodles (I've never made goulash before!)
Savoury winter cobbler (which happens to be vegan too).

Chocolate blackberry pudding
Pear, ginger and pistachio crumble
Rose apple tart

P.S - Here are my favourite weekday dinners from 2016. Nigella's quick chilli, apricot balsamic chicken with rocket and creamy tortellini with prosciutto and peas are three of the best.

Long weekend links

14 April 2017

Hello! I hope you're relaxing into the long weekend. It's a beautiful day here - the air is crisp, the sky is blue and the sun is out. We're about to ride our bikes into town for coffee and I have the simplest of plans for the days ahead. On today's agenda - making spaghetti bolognese for dinner. That's it :)

Trying out this clever self-watering pot (mine's yellow!).

Baked chicken with mushrooms, cream and thyme.

Design, Instagram and a cult cafe.

"All you did was throw things away."

40 movies about photographers via Garry. I haven't seen a single one and am intrigued by #9.

Sage advice from journalist Jenna Price.

I'm insanely excited about this collection of recipes from Bon Appetit.

And I whizzed through Making Oprah this week - it was such a fun podcast. Next on my list - How to Be a Girl. I'm also keen to check out Terrible, Thanks for Asking.

Have a great Easter!

Sourdough pikelets

12 April 2017

Every now and then I make a pile of sourdough pikelets. We bring out all of the spreads and top them with butter and strawberry jam, Nutella and banana, lemon juice and sugar, and yoghurt and maple syrup. And we almost always have leftovers for breakfast the next day :)

I use a recipe from Sophie Hansen's cookbook, which I've adapted to include some leftover sourdough starter. If you don't have any starter, the recipe will work just fine without it.

Sourdough pikelets 

Serves 4

You will need:
1 cup self-raising flour
1 cup milk
1 egg
Finely grated zest of one lemon
1 tbsp caster sugar
3/4 cup active sourdough starter

Here's how:
Place all of the ingredients into a medium sized bowl and whisk to combine. Set aside for 20 minutes. 

Heat a fry pan on medium-high heat and add a small knob of butter. Cook 2 tablespoons of batter at a time, flipping each pikelet when the surface begins to bubble. 

Keep your growing pile of pikelets in an oven on low heat to keep them warm.

Easter prep

10 April 2017

We've just worked out what we're doing for Easter - we're staying in. Tony's keen to spend a few days in his studio painting and I'm looking forward to chilling out at home. I'm planning to read, watch movies and try out a few new recipes (these brown butter choc chip cookies look so good).

While we'll miss out on a long weekend in the Blue Mountains with Tony's family, we're excited about hosting a few friends for breakfast on Sunday. I'll be serving hot cross buns and Easter eggs and keeping my fingers crossed for nice weather so we can go for a long walk afterwards.

I made a few batches of hot cross buns on the weekend to share with friends. I use a recipe from this book and might tweak it over the long weekend to include choc chips and chai-infused dried fruit. And I'm hoping the Easter bunny brings me this :) Let's hope this week flies by for us all.

Weekend links

07 April 2017

Do you have much on this weekend? My friend Maayan is hosting an Eastover dinner on Saturday (Easter and Passover combined!) and I'm bringing hot cross buns. We're also catching up with Tony's brother who is town for the Canberra marathon and I'm going to try and get a meal or two in the freezer. Here are a few things for the days ahead:

Double chocolate cookies for Easter.

A girls weekend with a twist.

How cute are these DIY face planters?

9 podcast episodes worth discussing (I'm going to start with Making Oprah).

Coconut and jam pudding.

"If you want to talk to me when I'm dead, go to the bench." So glad I listened to this.

This photographer's personal Instagram account is lovely.

And here's a suggestion for an easy Sunday night dinner -  one-pot French onion pasta followed by chewy Nutella cookies and tea :)

Catch you next week.