Come on Autumn weather….

Had a lovely morning walk with the pups to start off yet another Summer like day. When Autumn will arrive I have NO idea – but I hope it’s soon.

Breakfast today was baked beans and scrambled eggs. Haven’t had this in ages and I really enjoyed it.

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Since breakfast was quite early today I was a little peckish again by 9.30 so had  some cruskits with spreadable cheese.

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I also made a green smothie to take with me in the car. I went to an info session on a TAFE course on a productive backyard gardening. But I’ve decided not to enroll at the present time.

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I seemed to be hungry every couple of hours today so by 12pm I was starving again. Todays salad was the same as yesterdays but with a small amount of creamy garlic dressing. One of these days I will have to try making my own. I just love having salads on hot days like today but I can’t wait till it’s cool enough to start making soup :-).

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Afternoon tea was a handful of those veggie chips from yesterday then as I was hungry (again) I had a “white” roll with cheese, mayo and salad. I don’t normally eat white bread but it was all we had in the house and I hoped a roll might actually keep me full for a while.

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When I took the girls to singing lessons I had planned to have a cup of tea but Amy REALLY wanted a milkshake so I ended up with a low-fat one as well. It was quite nice but not really worth it. I much prefer Gloria Jeans Iced Chocs.

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Once home I got dinner started while I unpacked groceries. Tonight we had Sweet Potato Rissoto. I was given this recipe by a friend many years ago and it’s still a family favourite. I made a big batch so its likely to appear here on the blog again tomorrow.

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Sweet Potato Rissoto

5 cups chicken stock

100 mls Extra virgin olive oil
1 red onion — cut into thin wedges
600 grams sweet potato — peel, cut into 2.5cm cubes
2 cups aborio rice
3/4 cup shaved parmasan (optional – I don’t use)

Heat 60mls oil in wok, add onion and cook for 2-3 mins.

Add sweet pot and rice, stir until well coated.

Stir in ladleful of hot stock and cook, stirring continuously. Add more when stock in absorbed. Continue for 20min until rice in creamy.

Stir in shaved parm and 2tbl sage (if desired)

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Supper tonight was a small piece of banana coconut loaf and dark chocolate thins with a cup of tea. Hoping a bit of sugar will ease the headache I’ve had all day.

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