Dear Blog,
I'm sorry I have been neglecting you but it doesn't seem that much is happening for me these days, well, nothing with much drama attached to it! I'm putting it down to being in my thirties, and besides, a calmer life certainly reduces my past anxieties...
I still think of you often and when I see or think of things that are worthy of you I promise to let you know.
Here are some recent photos that say more about what I have been up to.
Love from Laura xx
*
Before the recent school holidays one of my Year 5 students won an Art Competition! This is her artwork here, it is called 'Spirit Summoner.' It made me very proud, sometimes it really feels like teaching pays off.
This is a photo of another student of mine. Excuse me, this is just an awesome photo.
I went up to Brisbane for my holidays. I am still not sure what I think of it overall, but I really liked going on the ferry, it would be a great way to commute. I took this photo of a pedestrian bridge and it made me think of everyone's comings and goings. hmmm.
This is a photo of my mate Rebecca Olive (R) and her friend Erin (L). Rebecca is the reason I went to Brisbane, and will be the reason why I would go back! Both Bec and Erin are doing their Phds in Cultural Studies at The University of Queensland, I like Erin because she is a teacher as well and it's always nice to compare notes with other teachers.
The other reason I went to Brisbane was to see the Picasso exhibition. It was well worth it! It would be certainly be a great weekend away if you can get some cheap fares (which you can.) http://www.qag.qld.gov.au/home Check it out!
And who would ever guess that Brisbane is all about baked eggs? They are available EVERYWHERE! I ate this plate at Anouk
in Paddington, Brisbane.
And this is a Witchery store in Paddington, Brisbane!
We found a Campos coffee shop in 'The Valley,' and these were the fans inside. I could only imagine the pain of a Brisbane Summer!
I think this picture sums up how I traditionally felt about Brisbane perfectly. Nobody could enjoy a packet of Jim Beam chips like a Queenslander!
A local antique light store, I bought a great tea canister there that (I reckon) would be about 6 times the price in Newtown!
At night Bec and I cooked at home, drank wine, and lit candles...
And this cat is called Thug. He lived at Bec's house, he liked to come inside and complain about not having enough food.
Overall, I don't love Brisbane, but I think my fondness is growing!
When I came back from Brisbane I went to visit my niece Lily. We had morning tea for one whole side of our family. It was nice to catch up with everybody, and of course Lily was star of the show!
My second cousin Tara was minding a little kitten, and of course Lily and kitten became fast friends. Cute!
An online scrapbook of ideas, inspirations, and memories... a running record of stuff I think about and experience! Feels a bit like running with scissors...
Tuesday, July 29, 2008
Sunday, July 20, 2008
Killer Recipe!
I live in fear of losing this one, so i am plonking it down here so I can find it when I need to!
Sausage and Bean Soup
1 tablespoon of olive oil
4 pork sausages, sliced (I use Italian sausages)
1 brown onion, chopped
1 garlic clove, crushed
1 teaspoon thyme
4 cups chicken stock
2 x cans of white cannellini beans (rinsed and drained)
150g green beans, trimmed and cut in half
1 ripe tomato, chopped
2 tablespoons balsamic vinegar
Heat oil in large pot and cook sausages for 2min
reduce heat, add onion, garlic and thyme and cook for 3min
Add stock and bring to the boil
reduce heat and add vegies, cook for 3min
mix in balsamic vinegar and tomato, serve.
(I also add any chopped vegetables on hand, the one that I ate most recently had carrots, potato and zucchini in it)
Adapted from: Donna Hay Magazine, issue 28, July/August 2006
I am addicted to this soup!
Sausage and Bean Soup
1 tablespoon of olive oil
4 pork sausages, sliced (I use Italian sausages)
1 brown onion, chopped
1 garlic clove, crushed
1 teaspoon thyme
4 cups chicken stock
2 x cans of white cannellini beans (rinsed and drained)
150g green beans, trimmed and cut in half
1 ripe tomato, chopped
2 tablespoons balsamic vinegar
Heat oil in large pot and cook sausages for 2min
reduce heat, add onion, garlic and thyme and cook for 3min
Add stock and bring to the boil
reduce heat and add vegies, cook for 3min
mix in balsamic vinegar and tomato, serve.
(I also add any chopped vegetables on hand, the one that I ate most recently had carrots, potato and zucchini in it)
Adapted from: Donna Hay Magazine, issue 28, July/August 2006
I am addicted to this soup!