Day 29

Mainly Music: Apricot and cinnamon slice with green icing ( the colour for today)...

DINNER: Sausages (beef, bush plum and pepperberry gourmet sausages) with mashed potato, sweet potato, steamed cauliflower with parsley sauce, brussels sprouts and zucchini.

Day 28

DINNER: Baked jacket potatoes with crumbed chicken.

Bake potaotoes in BBQ.

Shallow fry crumbed chicken in olive oil. Cut through cooked potato, add sour cream, lettuce, cucumber,shallots, coriander, parsley, tomato, grated cheese, then slices of the chicken on top.

BIRD CAKE: this cake is baked for the finches...the egg shells are crushed in the cake with the other ingredients...great for the birds but a bit gritty for us!!

Day 27

DINNER: Vegetable soup with savoury muffins....
Soup- sweet potato, pumpkin, Italian parsley, spinach, onion,salt and pepper...cook till tender, blend with stick blender and add a dob of butter.
Muffins- SR flour, plain flour, salt, mixed herbs, 2 eggs, 1 cup milk,35g parmesan and grated tasty cheese.


LUNCH: Pizza topped with tomato paste, left-over chicken and stuffing, fried onions, garlic and mushrooms, parsley,olives, eggs marjoram basil cheese on top.

Day 26

LUNCH: Green prawns seasoned and shallow-fried, on wholegrain rolls with greens from vege garden, sour cream and tomato. Dave also had egg on top of his.

DINNER: Meat and vegetable lasagne...layers of pumpkin,onion, mushroom, broccoli, capsicum, meat with tomato sauce and lasagne sheets.

Day 25

LUNCH: Chicken and Egg Salad

The chicken was left-over from last night.

The eggs were from our chooks.

Two types of lettuce, coriander and parsley were from our vege garden.

DINNER: Cajun Fish (Dorey) with brown Rice Other ingredients of salad were..

Served with tomato slices and olives with a dollop Tomato, cucumber, capsicum,

of sour cream on top. Haloumi cheese and dressing.

Day 24

LUNCH: Toasted foccacia with sour cream, apple and tomato chutney, cold lamb, tomato, cucumber and grated cheese.

DINNER: Chicken and Jacket Potatoes and veges

Chicken was cooked in the Weber BBQ, along with the potatoes and pumpkin.

Stuffing... mix in food processor- bread roll, dried apricots, onion, salt and pepper, Moroccan seasoning, drizzle of olive oil.

Served with coulflower and parsley sauce, carrots and zucchini.

Day 23

DINNER: Curried Lamb
Fry onion, capsicum, sweet potato
Add Tandoori curry pdr..(mixed with can
of coconut cream and some water)
Add chopped cold lamb pieces
Add frozen peas
Serve on rice..cheese on top