Firstly we have to say congratulations to two of our youngest grandchildren on graduating Pre-School this week! They are off to 'big' school in September so are both starting very young.
We have not been up to much this week really as Derek is 'heads down' working a fourteen hour day on a project which is a shame as the weather has been nice, no nasty inversions so blue sky and sun most days. We had two weeks of 'fog' which was miserable, don't want that again in a hurry. It is supposed to snow today but there is not a cloud in the sky - Joff brought our wood over early as it was easier to load it then rather than it being covered in snow for 3 days. But that doesn't look like it's happening.
Derek has to go to Queenstown for a big meeting tomorrow afternoon and it is the start of the Winter Festival there, a week of fun and silliness.
Last Sunday was mild so we went for a walk round town down to the lake front and back.
Anyway we walked back passed the Junior School that is at the bottom of the greenway where we live. The children have a break for two weeks from 4 July, they have 10 weeks terms here and no half terms but everyone seems to prefer it that way, even the teachers. Suppose it is nicer to have a longer break between terms then you can get away and do something/go somewhere.
Yesterday afternoon I also had a go at another square which I enjoyed putting together, love the colours too.
Prep time:
10 mins
Cook time:
1 hour
Serves: 6-8
2 tbsp olive oil
1 large onion, diced
2-3 cloves garlic, chopped
1 tbsp grated fresh ginger
2 tbsp tomato paste
1 tbsp ground cumin
2 tsp ground coriander
1⁄2 tsp ground cinnamon
1⁄2 tsp smoked paprika
1⁄2 tsp turmeric
1 tsp chilli flakes
2 carrots, peeled and grated
2 stalks celery, finely diced
250g pumpkin, grated
400g can tomatoes in juice
2 cups puy lentils, washed
9-10 cups water
1 tsp salt
ground black pepper
1⁄2 cup chopped fresh coriander or parsley
Heat oil in a medium-large saucepan and gently fry onion, garlic, ginger, tomato paste and spices until aromatic and onion has softened without browning. Add vegetables, lentils and water and simmer on lowest heat for 1 hour. Season to taste. When ready to serve, mix in coriander or parsley. Delicious served with crusty bread topped with hummus. Soup reheats well.
Thank you Annabel.
I made about half of this amount as I don't have a pot big enough.
So then on to Scrapbooking.
So this morning I have been flumping around not doing much really, just washing and putting that out, making up the fire and making some bird feeders using pinecones, peanut butter and seeds so hope the birds appreciate the effort that went in to them.!!!
Anyway, time to get on, have a bag to create!!!
TTFN, look after one another and keep safe.