Birthday celebrations part 2: a lovely afternoon tea with a great friend – lots of time to catch up, and gorgeous little nibbles.
December 19, 2018
December 18, 2018
Happy National Day, Qatar.
December 17, 2018
Ignore the dirty kitchen. This is my princess, who POUTED all freaking day because her dad dared go to work.
Pouted and refused to do anything but sleep on me or follow me around, sitting on her little blankie because she doesn’t like to put her butt on the cold floor.
Because she’s a jerk, and we can’t have rugs.
Life is hard when you’re a spoiled rotten princess.
Bonus:
December 16, 2018
This is 39
December 15, 2018
Smothered Butternut Squash
The sauce on this recipe is addicting. So much so, I’ve managed to eat half a squash today and want more sauce.
What is it with me and raw garlic? I can’t get enough.
Gluten-free, paleo, vegetarian, vegan
Smothered Butternut Squash
1 smallish butternut squash
8-10 cloves garlic
1/2 – 2/3 c. olive oil
2 Tbsp. grainy mustard
4 tsp. sweet paprika
Generous salt
Generous pepper
First, preheat your oven to 200C and prep a baking tray with tinfoil.
Cut the stem ends off your squash, and halve down the middle lengthwise. Scoop the seeds and discard.
Now make your dressing by whizzing all the remaining ingredients.
Spoon a generous amount over each cut half of squash and arrange face up on the sheet.
Bake 25 – 35 minutes or until the thickest part is soft.
To serve, you can either scoop out of the skin in the kitchen, table side, or eat the skins. Whatever your fancy.
Serve with the rest of the sauce drizzled over top (or in my case, slathered).
Should serve 4 with a small squash
December 14, 2018
December 13, 2018
When you’re freezing to death but also extra af:
December 12, 2018
Gastography 