Saturday was our kids local Primary school fair.
It was so super lovely to just spend the entire day mooching around celebrating our lovely community.
I didn't know where my crew were most of the day but I knew they were safe.
Being looked after by each other & by their friends and by other parents.
I would look around and this is what I would see....
On rides together, faces sore from smiling.
And then later on my 12yo went on stage with his band.
And so brave?
Can you imagine doing that at 12?
It was amazing.
They played a bit of Leonard Cohen & a bit of Paul Kelly.
As you do.
The little kids made up the mosh pit down the front.
Max was keen on getting them up on stage with him to dance.
So much fun.
The fun went into the night.........
We stumbled into bed late with happy exhaustion
A busy busy day.
A lazy brekky out on Sunday morning was in order...
As you do.....
We walked home slowly.
And did some Spring gardening....
We did a late rush to Prahran market at closing time.
I wanted some fish for dinner.
We scored all this for a tenner (the benefit of shopping at closing time).
And I got a couple of pieces of Salmon and Swordfish.
|Our closing time Market haul|
The kids devoured mango after mango.
We ate a delicious meal outside together and stumbled again wearily into bed, content.
What a lovely weekend.
A weekend of accidental perfection.
We couldn't of planned it better.
My favourite kind.
A perfect start to my birthday week.
GOURMET GIRLFRIEND'S BASIL BUTTER:
The heady scent of basil is like no other.
I you don't have it in your garden and buy bunches you will notice how quickly and easily it bruises.
This is a great way to preserve the fresh and perfume rich flavour of basil a little bit longer.
Try & use the best butter you can afford.
I love butter from Myrtleford Butter Factory .
Once made you can use slices from your roll of herbed butter to pop on top of steak, fish, chicken, in pasta or on top of vegetable fritters- really the possibilities are ENDLESS!
WHAT YOU WILL NEED:
- 1 bunch Basil
- 125g Buter
Pop a small pan with a little water onto the stove and bring to the boil.
While the water is cooking, remove all of the Basil leaves from the stems (don't throw the stems away, they can be finely chopped and used in pasta sauce or stock).
Once water is at boiling point, throw the leaves in- just for a moment, until they are blanched and vibrant green.
Remove and squeeze as much excess water as you can.
Blitz till fine in a food processor & now add the butter and blitz till combined.
On your work top place down some glad wrap and silicon paper on top of that.
Use a spatula to remove the herby butter from the food processor and onto the silicon paper.
Use the glad wrap to help you roll into a sausage.
Twist the ends tight to help you achieve that shape.
Place roll into the fridge for at least an hour to set.
Keep refrigerated for a couple of weeks.
|I used it to pop on top of our Barbecued fish.|
The kids played this at the fair. Three guitars. One trumpet. SO very much amazing right there on stage.