This is the post where I spill the beans about everything that’s been happening in my world for the past month. If you’ve ever been curious about what I do other than cooking – here’s your chance to find out.
Pinch and a punch for the first day of the month. I promised last month that I’d write these Catch Up posts monthly and here I am – keeping to my promise.
I ummed and ahhed about being completely honest about the crappy month that was. I don’t like being negative or complaining but truthfully June was a bit hit and miss for me.
I’ve been suffering from vertigo and migraines on and off which has given me more days in bed then I’d like. The growing to-do list makes me anxious but all I can do is roll with the punches.
This has been my first experience with migraines and my gosh they are brutal. I’ve heard a few tips for dealing with them that I’m planning on trying next time but if you have any advice I’d love it!
Because of this (and the little guy pictured below), this month has been a bit of a write off.
I had grand plans to start filming some cooking show style videos but that didn’t happen.
My routine has fallen by the wayside and I can’t remember the last time I went to the gym or even for a walk. And my clean eating from last month went out the window.
That’s life though isn’t it! Onwards and upwards. Here’s a few things that have happened…
Two weeks ago we got a puppy – Chewbacca “Chewy” Heilbron. When we picked him up he looked like he was wearing a Chewbacca costume with all that curly tan fur and the name just stuck.
He is a Toy Cavoodle and Adam and I are smitten. Chewy is also smitten with us but in a much more chill and casual way. It’s like someone taught him the “treat em mean, keep em keen” philosophy.
Sometimes we’ll sit on the floor to give him a cuddle and a pat and he’ll get up and walk away. A classic Chewy move – neg us and play hard to get. And it works – we only love him all the more for it. He’s a strong independent dog who don’t need no man.
One thing I’ve learnt in the last fortnight is that puppies are hard work! I’ve never had a puppy before, and I guess I didn’t really know what to expect.
The first week Chewy woke up every hour on the hour during the night. He also cried for whatever length of time he was left in his puppy pen and I had to spend hours training him to be in it little by little.
My friend Sarah said I was experiencing “parenting lite”, and I may be completely scared off children forever now.
But there’s light at the end of the tunnel – this morning I woke up at 4am and Chewy hadn’t stirred all night. Small victories!
Taking a break
If you follow me on Instagram you’ll have seen that I’m taking a sabbatical for a week. I waste so much time on there. I’ll go on to do a quick story then 10 minutes later I’m scrolling mindlessly through my feed for no reason. Repeat this ten times a day and I’ll easily kill an hour (or more) of the day!
I also find it’s what I default to when I’m bored. Have a minute to myself? Must check Instagram. Anyone else feel this way?
I’m on Day 3 of my break and I’ve finally stopped instinctively reaching for my phone and been enjoying not having the distraction.
Now let’s see if when I finish my break I can limit my time on it and cut the habit of clicking on the app all day every day!
Family Food Traditions
Speaking of Instagram, before my self-imposed break we had been discussing family food traditions. My family has a few thanks to my Nan and her delicious cooking.
We eat Salmon Rissoles (which are actually Tuna Cakes but don’t get me started) every Good Friday. We all scoff down her Spinach Cob Loaf as quickly as possible at every family gathering. And three times a year my Nan makes a special Pea and Ham Soup that coincides with the three State of Origin Games (Aussie football).
The family all grab containers full to take home and eat it while watching the game. Nan’s soup is a labour of love and takes a whole day for her to make. And every year I look forward to it so much.
IN THE KITCHEN
I haven’t been cooking as much as I like this month but here’s a few things I have made.
Three words – Baked Bean Jaffles. We have pretty much had a baked bean jaffle every morning for the past fortnight and I couldn’t be happier.
For those of you not familiar with the term – a jaffle is essentially a toasted sandwich. The special toaster stamps the bread into triangles and crimps the sides to hold in all of the fillings.
I also made this Strawberry Freezer Jam from Sustainable Cooks last week and felt extremely impressed with myself. It was ridiculously easy but there’s something about making my own jam that made me feel like a pioneer woman!
My most creative efforts for June would be trying to tackle empanadas. The last few times I’ve flown over the America they’ve served us these Chilli Con Carne empanadas and I’ve been dying to recreate them.
I know – who likes plane food? But these were delicious. I made a batch of Recipe Tin Eat’s Chilli Con Carne and put it in some short cut pastry. It was delicious, but I need to tinker with the shape of the pastry as I ended up with a little too much pastry and not enough filling.
Appetite for Appetisers
You may have noticed I’ve been posting quite a few appetiser recipes lately. After blogging for 2 and a half years I recently realised I had about 2 recipes that fit in the appetiser category, so naturally I wanted to rectify that immediately.
Here’s a few of my favourite recipes from this collection. I enjoy eating these all as snacks or even a light dinner, not just while entertaining.
- Easy Bruschetta
- Spinach and Ricotta Rolls
- Baked Pita Chips
- Easy Pizza Pinwheels
- OR see all Appetiser Recipes
I’m currently working on a secret project that I’m so excited to share with you, but for now I have to wait! The project centres around helping home cooks find shortcuts to success in the kitchen. For now I’d love to know what are some areas that you struggle with in the kitchen.
Is there an appliance you wish you knew how to get the most of?
Do you absolutely hate meal prepping and want some hacks to make it easier?
Or is there an ingredient your just never quite sure how to use?
I’d love to know the pain points so I can work to help make these easier for you. Drop me a comment or shoot me an email – I love to hear from you.