After a crazy week at work I am now off for two weeks and very happy about it. I am back to being tired a lot, smallest tasks are hard, mind you is nowhere near as bad as the first trimester!
I am 33 weeks today which means I have 7 weeks to go officially, probably a bit more or a bit less. I think a lot about the birth date, will my child blame me if it happens during Christmas? I would be mighty annoyed if Jesus stole my thunder!
The new house is progressing, we almost have heating which is a major improvement. But I have been banned from any DIY myself so I am stuck at home packing. Next jobs are electrics and plastering followed by tiling the bathroom and decorating. 1.5 weeks left till we move there.
There will be progress pictures to follow soon.
Being at home I am able to entertain my freelance friends, I attacked the pumpkin pile and made a wheat, roasted hazelnut and pumpkin salad, dressed with hazelnut oil dressing, it was delicious.
I used the green kabacha which is orange inside and very flavorsome with a slight nuttiness to it. It got roasted with olive oil, salt, pepper and ground coriander seeds.
It was put together with salad leaves, roasted hazelnuts and wheat. I topped it with buffalo mozzarella and served it with bread.
Pears were strategically place as a healthy desert option but in the end we settled for chocolate fondant since it’s so cold, wet and grey!
It was a fun afternoon and I have more of those coming up. I also need to visit some galleries and perhaps catch a movie or two.
I am on a mission to empty out my kitchen cupboards, fridge and freezer before we move. Everything is getting used slowly and I am planning all the meals carefully but the freezer is a bit of a struggle. I have a tone of lemon grass which means Thai curry but I won’t be able to use it all I’m afraid. I am doing very well with the thyme and rosemary though, it helps that it is autumn, soups and stews are the things I crave most.
Back to packing now.
My goodness how beautiful these meals that you prepare for yourself are, that squash in particular! These look like still lives to me. I am furiously trying to think of something to do with loads of lemongrass…sorbets and ice creams are the only thing coming to mind but it’s far too cold for that kind of thing, no?
That looks SO SO SO delicious! And ever so glad i’m not the only one who is still eating salads at this time of year. What sort of wheat are you using?
I am drawing blanks when it comes to lemongrass — could you make loads of thai curry paste and just freeze it (and take with if necessary?!) Maybe you can just sneak bits of lemongrass into things here & there…ok, maybe not…
Lots of luck and good wishes and fun times during the last bit of your pregnancy. SO excited for you to have a baby – wow!- and i suspect this little one will be so very well fed, culturally infused, and stylishly adorned that he or she won’t give two magpie-hoots which day they were born on!
Another great pumpkin recipe and beautiful pics – what a lovely butter dish.
When there is a huge bundle of lemongrass to use up my folks in Singapore always make a lemongrass syrup. It keeps well in the fridge and you can use it to make iced drinks; hot drinks; drizzle it over fruit and desserts etc. Probably not any help to you but thought I would mention.
oh i am so excited that the due is near!!!
yeah…can’t let jesus steal the baby’s thunder! ;))
Laura: thank you ;) and yes, I think it is too cold for sorbets but maybe ice cream with a warm pie, or lemon grass infused custard?? you opened my mind now!
jane: it’s just dry wheat I bought at Wholefoods, it needs to be soaked overnight, I love it, it’s slightly chewy and nutty tasting.
curry paste is a good idea but then it will melt in transit….unless I preserve it in jars which could work….
Trudie: lemon grass syrup sounds great, how do you make it?? the butter dish is from Labour&Wait, I love it too.
if jane: ;))
How about lemon grass tea?
7 weeks… 7 weeks… How exciting! You must rest, I didn’t and it was not good for me or Milo. I can’t wait to see more on the house. X
G’s birthday is on Christmas Day! Will look forward to more house pictures. The salad looks lovely. And just make sure you don’t overdo it on the packing and get some rest, too!
K x
Louise: great idea!
read me: 6 today, oh boy, I am taking it easy now.
kristina: getting plenty of rest in between ;)
Oops so sorry for late reply, you’ve probably used all your lemongrass up by now. But if you are still interested in how to make that lemongrass syrup…
2 teacups of water + 1 teacup of sugar
4 lemongrass stalks, washed, cut into half & lightly bashed with a pestle/rolling pin
Place everything in a pot and bring to the boil, stirring occasionally to ensure sugar dissolves. Turn heat right down and simmer very gently for 15 mins. Set aside to cool completely before straining and decanting into a glass jar/bottle and storing in the fridge.