The morning I snapped these photos, we were off to visit Nana. Little lady was babbling away in the back seat and I was rush, rush, rushing, after dropping the boys to school and trying to keep up with the dozens of thoughts that run through my mind at any one time. When I turned around to glance at my girl, she had hold of one of her brother's Fireman Sam trucks and catching my eye, she returned one of her million dollar smiles. She then proceeded to hug the truck close to her neck and face, patting it like it was her baby doll. I honestly sat there for a minute and just held onto that moment. The sweetness of her and the little personality she is revealing to us, a fraction more every day. These are the times I want to remember the most. Because I think times like this one are the kind that I remember from my own childhood. When my beautiful mum would say to me, "you are my favourite girl in the world". And she could say that to me with complete abandon, after raising six sons before me. And I get it now, more than ever, because it's exactly the way I feel about our darling Bonny.
Thursday, July 23, 2015
I used to make this recipe years ago, when Angus first started eating solid food. And I've been meaning for it to make a comeback in the meal rotation for a while. But with Winter upon us and little appetites being affected by illness and teething, it was a must to whip one of these up to have at the ready. Because that is the brilliant thing about this slice, it is versatile. It can be eaten hot or cold...and is delicious either way. Great as a snack to take on the run or have as a meal with a side salad. The vegies can be substituted with any number of alternatives...just add a cup of peas, corn, capsicum, spinach, shallots, cooked pumpkin or sweet potato. And of course, bacon or ham also go down a treat for a tasty addition. Perfect for children and adults...and I can confirm it gets the nod from fussy 15 month olds with sore gums too! Definitely putting this one back on high rotation.
1 onion, finely chopped
2 large zucchinis, grated
1 cup cheese, grated
1 cup self-raising flour
1/2 cup olive oil
5 eggs, lightly beaten
Salt & Pepper, to taste
Lightly fry onion.
Combine zucchini, carrot and cheese in bowl. Add onion.
Sift in flour, then add oil and eggs. Season with salt & pepper.
Pour into greased (or baking paper lined) pie, quiche or slice pan.
Bake at 180 degrees (160 degrees for fan-forced) for 40 minutes.
Wednesday, July 8, 2015
A friend once said to me that a child's birthday is as much a celebration for the parents as it is for the child. At the time, I smiled and nodded along, having very little understanding of how true that statement actually was. On the weekend we celebrated Felix's fifth birthday. Our spirited and loving middle child. Never before has that notion felt stronger than it did as I reminisced the past five years. Five long, challenging years, filled with just so much of everything. As I sat in the park and played cars with Angus, while Bonny napped in her pram and Felix occupied himself just near us, I felt a fond twinge of nostalgia flood over me. I remembered the day before Felix was born five years ago so vividly. Those days when our family was small, in comparison to now. When my attention was directed onto one little being. How simple, in hindsight, things really were back then. And how complicated, at times, things are now. It was poignant that I was able to spend that hour or so sitting in the warm Winter sun, playing cars with my big boy. A fitting way to reflect. Then the following day we all lost ourselves in the excitement that is turning a whole new number. A number Felix has been waiting to turn for such a long time. And he enjoyed every moment of his day. From their footy games in the morning, to his party with dear friends in the afternoon. Seeing his little freckle dusted face filled with joy meant everything to his Daddy and I. We've travelled a bumpy road with our beautiful boy and learnt more than we ever thought possible in the process. Definitely something worth celebrating.