21/52

"A portrait of my child, once a week, every week, in 2013"

Master L: Rugged up (although he insists on pulling up his trousers and discarding his socks?!) in the morning golden glow, he had just finished making up songs with his didgeridoo when he decided he wanted to count the coins in his piggy box. Such is toddler life.


Linking up with the lovely Jodi for 52: A Portrait a Week.


P.S. Clearly my photography skills have not improved this year! I've actually been casually looking for a DSLR camera and I'd love to know what camera you use/recommend.

Vegetarian Mexican Quinoa Salad with Avocado Vinaigrette

The Mexican Quinoa Salad from hubby's 30th Birthday was an absolute hit with everyone present and many people have since asked for the recipe. It's a recipe I pinned from this fabulous blog, but I tweaked it a little. I omitted the jalapeños from the salad and the chilli flakes from the Avocado Dressing. Call me chicken but I really dislike spicy food! 

What's in it:

Salad:

• 1 cup uncooked quinoa

• 2 cups vegetable stock

• 1 can 4-bean mix

• 1 can corn kernels (or 2 fresh corn cobs,stripped)

• 2 tomatoes

• 1 red onion, diced

• 1/4 cup chopped fresh coriander

• 1/2 tsp. ground cumin

• 1/4 tsp. paprika

Dressing:

• 2 avocados, pitted

• 1/2 cup chopped fresh coriander

• 1/4 cup chopped fresh flat leaf parsley

• 2 cloves garlic, minced 

• 1 Tbs. red wine vinegar

• 2 Tbs. freshly squeezed lime juice

• 1 tsp. honey

• 1/4 tsp. ground cinnamon

• 1/4 tsp. ground black pepper

• 1/4 tsp. pink Himalayan salt

• 2 Tbs. olive oil

How to:

1. Cook the quinoa in the vegetable stock in a medium saucepan and bring to a boil. Reduce heat, cover and simmer for 15-20 minutes until all of the liquid is absorbed and the quinoa is light & fluffy (be careful not to stir the quinoa too much- it's a very delicate grain). Remove from heat & place aside.
2. While the quinoa is cooking, combine the 4 bean mix, corn, tomatoes, red onion, coriander, cumin and paprika in a large bowl.
3. In a separate bowl, combine all of the dressing ingredients (except the olive oil) & stir well. Then slowly add the olive oil while stirring.
4. Add the quinoa to the bean/corn mixture and toss together gently. Pour the dressing over the mixture.  

So there it is. I served mine straight from the refrigerator but you can serve it warm too- it would probably bring out the flavours even more. It's a perfect light meal on it's own, as a side dish or as a filling in a burrito/taco. Apologies for the terrible phone picture I took of it. If you check out the original link I mention above there are some much more impressive photos of the same dish.

20/52

"A portrait of my child, once a week, every week, in 2013"

Master L: Just pondering the mountainous view at our local art gallery after a lovely lunch. 

Late again, I know. But in saying that, I have made it a priority to spend time with L whilst he is awake (he no longer has a day sleep *sob*) and spend time with hubby when he arrives home, so that hasn't left much time for blogging. They say a photo equals a thousand words, so I'll leave you with some more photos from our gallery morning in the sun.

A Sombrero, Limes, Cacti and Chilli's- A 30th Mexican Fiesta

When my Nana holidayed in Mexico in 1981 she brought back with her an authentic Sombrero. A heavy hat made with red felt, completed by delicate strands of silver thread and cotton weaved together to create intricate patterns, she lugged it half way around the world as a present for my parents. These days it is somewhat aged but no less spectacular and it has been residing in the cupboard at my parent's farm ever since (with the exception of me donning it for a school assembly performance in 1993).

The last weekend in April was hubby's 30th Birthday. The big three-zero deserves a party and I had been pinning all year long for this event. Hubby and I both LOVE Mexican food and it's simple and healthy meals are easy and crowd pleasers. So the red Sombrero made it's appearance once again!

We feasted on guacamole and nachos for entrées and burritos/tacos & two vegetarian Mexican salads for the main meal. Margaritas were sipped and tequila shots were consumed, which made the Piñata game very entertaining.

Here's to many more happy birthday celebrations shared with family and friends.

19/52

"A portrait of my child, once a week, every week, in 2013"

Master L:  "Mummy you can't sit there, you're on the window, and Froggy is sitting next to me so you can sit there, in the ocean". The captain of his vessel, he runs a tight ship. 

Joining in with Jodi's lovely portraits. 

18/52

"A portrait of my child, once a week, every week, in 2013"

Master L: Playing a game of "Tiggy" (as we used to call it in Primary School) in our fountain-like Cordylines with Daddy in the late afternoon sunlight. The anticipation of being caught and that heady giggle he let out when he was, was ever so delightful to witness.


Last week I adored Em's picture of delightful little Eden on her 5th birthday.


Once again joining in with Jodi.

Lorikeets and Lack of Sleep

Each morning I am awakened by the raucous screeching of ravenous Rainbow Lorikeets who congregate to feast on the cream and crimson coloured flowers of the native Grevillea trees in our backyard. As the dust motes dance in the early morning sunlight that slips through the cracks between the blinds beckoning a new day, I glimpse a small figure beside me and hear a familiar sound. A sound we have grown accustomed to. The sound of a somewhat peacefully sleeping toddler who has wormed his way into our bed and snuggled between us, beneath the covers where it is warm and cosy.

Sometimes we hear him arrive in our state of delicate slumber. Other times we are blissfully unaware of his presence as we teeter precariously on the edge of the bed, him splayed sideways and comfortable as he can be, us, only realising the extent of his bed possession as we wake restlessly, a crick in our neck.

We're aware of how precious this time is. How he won't always be like this- wanting to come into our bed, wanting to sleep next to Mummy & Daddy. One day he'll be grown up. So for now we're just going with the flow.