Day 37

DINNER: Chicken pasta in creamy red wine sauce.

-fry onions and garlic, add halved brussels sprouts and mushrooms.

-cut chicken thighs into pieces and fry.

-addd hot paprika, salt and pepper.

-add cream and red wine.

-cook pasta spirals.

- serve chicken with pasta and grated cheese on top.

Our strawberries are ripening now. They are the biggest ones yet!

Day 36

Mainly Music: Today I made savoury scrolls.

Make a scone mix, roll it out, spread bruschetta olive mix, sprinkle with cheese and roll up. cut into pices and place side-by-side on a scone tray, brush with beaten egg and sprinkle with Moroccan seasoning.

DINNER: Spinach/ ricotta canneloni

-fry onions, garlic and spinach.

-add ricotta cheese, salt, pepper and paprika.

-put layer of pasta sauce in casserole dish.

-fill canneloni tubes with ricotta mix, and place on sauce in dish.

-put any remaining filling and sauce over top and sprinkle with cheese.

-bake about 20 mins at 190c.

Day 35

Today we drove home from Lismore.
When we got home we had toasted sandwiches for lunch.
For dinner, we had fish pieces with cajun seasoning and fried rice... the fried rice had roasted pumpkin, onion and garlic, eggs and snap peas, soy sauce, dill and fetta cheese.

Day 34

Today we drove to Anth and Serena's for a sleepover, as it was their birthdays recently. I took a carrot cake for the birthday cake.

For lunch Anth cooked sausages on the barbie, and for dinner, Serena made a lovely lasagne with salad and potato gems.

Today we are having a BIG BIRTHDAY PARTY at Julie's place, so most of this morning was spent preparing food for the party. I made little meringues with fresh whipped cream between them, chocolate crackles and savouries of cheese and pickled onions for the retro sausage dog.

Mum often used to make the meringues whenever she was going somewhere that required her to take a plate.

Day 32

LUNCH: Pizza
Base from Baker's Delight, topped with grilled vegetables, bruschetta topping, and cheese with fresh prawns.

DINNER: 1/2 chicken sprinkled with Portuguese seasoning, cooked in Weber BBQ, and served with peas and beans.