Yep, it’s that time again – a roundup of my latest instagram photos. It’s been a reasonably eventful couple of weeks. Thanksgiving, trips to Cornwall, lots of great eats and other stuff….
It’s time to bust out the red hat. Vintage. Obviously. Toasty. Clearly. Christmassy. Without a doubt. You may be seeing a lot of this hat over the next few weeks. Apologies in advance.
We went to Cornwall last weekend to see the in-law’s. On our way back we drove through Central London, which is always a treat…..minimal traffic and beautiful sights. It’s one of my favourite ways to appreciate this magnificent city we live in.
We took the remainder of the pumpkin pie I made for Thanksgiving with us to Cornwall….and subsequently ate it for breakfast on Saturday and Sunday, ahem. Admittedly not the healthiest start to the day but damn tasty. The ginger snap crust is the best.
Meet Neep. My Husband animated this character when he worked on the children’s show ‘The Adventures of Abney and Teal’. This is a picture our Niece drew because she’s a fan and super proud of her ‘Uncle Jas’ – I think we have a budding artist on our hands!
Erm, I don’t usually make a habit of taking pictures of myself in the bathroom at work. Slightly embarrassing but a very cute vintage jacket, no? I’ve had it for years and it always makes me happy when I wear it. I think I might like red….:/
I’m pleased to say Thanksgiving was a success. With so little time to prepare anything I was amazed I actually pulled it off – seven sides plus dessert, what was I thinking?! The food was good, not my best, and I do plan on refining all the recipes for Christmas but it was enjoyable none the less. I’ve already made improvements to the braised cabbage and when I’m 100% happy with it I’ll be sure to post the recipe.
It might not look like much in the picture but this soup rocked my world mid week. Chickpea and chestnut are a match made in soupy heaven. Also, the bread looks burnt in the photo but in actual fact it was toasted perfection, rubbed with oil and (lot’s of) garlic. Here’s the recipe in a nutshell:
Roughly chop an onion, carrot and small broccoli. Lightly fry in a little oil in a deep pot. Mince 4-5 garlic cloves and add to pan. Season generously and sautee until the onion is transparent. Add around five cups of vegetable stock and bring to a boil and then simmer gently for 10mins until the veg is soft. Finally add the chickpeas and crumbled chestnuts and heat through. Finish with a decent amount of freshly chopped flat leaf parsley.
Our dear friend Dan returned to Chicago on Friday. It was so lovely having him here in London and made us realise how much we miss our Chicago life. Shame. I think a trip to the US might be in order in the New Year. Best start saving dem pennies.
I found this image on my phone today. During the Olympics we managed to get to one event (Women’s Weightlifting is surprisingly very entertaining) at the Excel Centre and afterwards we walked through the area next to it, which had been transformed into a place for eating, relaxing and generally soaking up the Olympics atmosphere – it was so un-London but so fantastic. There were lot’s of random objects scattered about, this sign being one them. I love it.