Best wishes for 2017. Wishing all of you a very Happy New Year.
This is my first post in this beautiful New Year that has recently unveiled itself in all its glory shedding the past year’s good and not so great moments. The beautiful memories now safely archived, this brand new year brings with it lots of hope, lots of laughter, promises of joy, a messenger of good health and harbinger of prosperity. The year has opened its door with a beautiful smile in a warm friendly embrace.
I wonder what beautiful surprises it will bring.
Where will you be this time next year…? More importantly where do you want to be???
Because time will march on regardless of what you do or don’t. The sun will follow its ancient arc & before you know, the shops will again be stocking & selling Christmas decoration and presto there will be another New Year standing in front of us
So how about you make 2017 not a just a great year but a spectacular, brilliant your most amazing year ever???
Well I am trying to make my story larger than life itself., life is crazy with the endless To Do lists but at the same time is a beautiful piece of modern art, I have decided to take more risk, abandon my comfortable soft cushion, I have made a promise to explore, learn, love and grow…
A brand new dairy has found its place on my writing table waiting to be filled with thoughts, plans, sketches, doodles and more stories and notes & of course my dreams. Most important is how I proceed to fill it with is what actually counts. Every day & year brings with it a blank canvas for us to paint it, in the myriad colours that define & make us the person we are, the sketches we draw, the stories we write, our thoughts, inspirations and our actions will remain forever etched on the space time continuum and be the legacy we will leave behind.
Occasionally when we stumble or find ourselves at the crossroads or simply are left wondering what is our purpose in life these pages from history will guide us back to find our purpose and define who we actually are…these will serve to be not just a rear view mirror to look back into the past but will serve as a crystal ball to gaze into the future, to define it to change it and to create it the way we want to. So here we are at the cusp of creation itself. What are you going to create in this amazing year…?
This is your life and your special year. It is for your taking, so make the most out of it.
Wishing you once again you a happy and a fun filled New Year.
Right now glorious summer has blessed us with amazing blue skies. The much welcomed occasional downpours to moderate the summer temperatures and absolutely stunning greenery. This is the best time for us to make the most of our backyard and I always feel elated to see my boys making generous use of the backyard and hanging out not fearing the sun’s glare. Today’s post is about summer entertaining and since school holidays are on right now, I thought of making an Australian classic a Pavlova that has been always my kids favourite. With juicy mangoes in season that doubles the fun.
Sharing a classic and Perfect Pavlova recipe adapted from the recent fresh magazine published by WoolsWorths Australia. Enjoy.
Have a beautiful summer.
- 4 egg whites
- pinch of cream of tarter
- 2 tsp cornflour
- 1 tsp white vinegar
- 1¼ cups castor sugar
- 1 tsp vanilla extract
- 300ml double cream or whipped thickened cream
- Fresh fruits for topping
- Preheat oven to 220"C. position oven shelf near the bottom of the oven.
- Draw a 20 cm circle onto a sheet of baking paper and place face down onto a baking tray.
- Using a large mixing bowl, Beat egg whites and cream of tarter on a medium speed until light and foamy.
- Add cornflour and vinegar and continue to beat until soft peaks form. Gradually add sugar, 1 tbsp at a time, while beating on high speed until thick and glossy
- Fold through vanilla. Spoon mixture onto paper to cover circle Using a palette knife, smooth side and top.
- Place into oven and reduce heat to 120 "C. Cook for 1 hour 15 minutes.
- Turn off oven and prop open oven door with a towel or wooden spoon.Allow the pavlova to cool down slowly for 2 to 3 hours or overnight preferably.
- To serve, topped it with whipped thickened cream or double and your choice of fresh fruits. I used mango, lichi and passion fruit.