I can almost smell spring time…it’s on it’s way!!! The blossoms are just starting to open and soon there’ll be an explosion of colour and wonderful scents once spring kicks into high gear. Spring in the capital also means variable weather – one day gorgeous, the next day abysmal. And the wind – cold, gusty, straight off the alps. But when the sky is blue, the wind is calm, it’s a lovely time to be outdoors.
I decided a change of scenery was in order so I decided to walk one of my old running routes which takes my up the back of Hawker, a suburb in Belconnen. It’s a bush walk and there were a few hills which I managed to hobble up. The view over to the ranges is spectacular and I never tire of it. There were quite a few mountain bike cyclists out on the trails, one that flew by me without warning. There were also mobs of kangaroos out, always alert for the slightest hint of danger.
We went out to Braddon, an inner city suburb, for breakfast this morning. This was payment for doing Mr CJs tax return (I had already been taken out for breakfast by sons #1 and #2 respectively in previous weeks). We decided to have breakfast at Delissio’s mainly because it was the quietest and we were guaranteed of getting a table. Elk & Pea, our first choice, was packed and meant waiting around for a table. I had hash browns with avocado, bacon and roasted tomato with sour cream and sweet chilli sauce. Unfortunately the hash browns were the pre-packaged, McDonald’s type of hash browns whereas I had been hoping for the handmade sort. The rest of the dish was delicious and the coffee was great.
This afternoon was spent food prepping for the week: roasting sweet potatoes, pumpkin and beetroot. Par steaming broccoli. The roasted sweet potato and pumpkin were then puréed, portioned into glad bags and frozen. Beetroot was quartered and also frozen. Same with the broccoli.
Made an awesome 45sec chocolate and salted caramel pudding tonight for dessert using this recipe from the Drizzle & Dip blog. However the caramel disappeared into the pudding as it cooked. So next time (and there will be a next time!) I’ll add more caramels.