Monday, December 25, 2006

Sunday, December 24, 2006

I wish Santa came every night

We had just hung the christmas stockings up on the end of the bed with Mari, and were tucking her in when we suddenly heard the sound of bells jingling outside. A surprise to us all! Marie we think, with impeccable timing... Or maybe...?. :-) Mari threw herself down onto her pillow, squeezed her eyes shut and said "I'm going to sleep now!". I was offered a reluctant cheek to kiss goodnight (quicky!) and now all is quiet. It was a magical moment.

If you want an image of us this Christmas, Rosa is acting as our model.

Merry Christmas Everyone!

Monday, December 18, 2006

Hi there!

Remember us? It's a been a while. Hey! It's Christmas soon. A month or so to go and.... what? NEXT WEEK?? Oh dear god and all the elves above!
At least we've got our funny looking tree.

Tuesday, December 05, 2006

New Exercise

The latest exercise "Up, Down, Under and Through…" is up at Fine Art Photography Classes

Monday, December 04, 2006

Mr Balloon Face

Mari's latest drawing. I think it's pretty good, done with scratchy texta on a not-very-blown-up balloon.

Lately I think she's taken a big leap in her imaginative play and artistic creation. She's learning the Alphabet and very simple maths, and making up complex stories. It's good fun. On the flip side she's also learning how to take over our puppet strings.

Watch us dance.

Saturday, December 02, 2006


...was delicious. If I do say so myself.

Mee Goreng, followed by Marinated Berries with Cinnamon Ginger Ice-cream and Little Meringues.

Marinated Berries

2 Tbs raw sugar
Juice of 1 orange
1 tsp vanilla essence

Cook sugar, orange juice and vanilla over medium heat until reduced by half, and pour over berries while hot and sizzling. Cover and sit for at least two hours.

Cinnamon Ginger ice-cream.

300ml thick cream
300ml milk
1 cinnamon quill
1 knob of ginger, peeled and sliced
1/4 cup sugar
4 egg yolks, beaten (keep the whites for the meringues)

Heat cream, milk, cinnamon and ginger to a gentle simmer, then let sit for 20 minutes. Retrieve and discard ginger and cinnamon, then add sugar and egg yolks to cream mixture, and stir continuously over a gentle heat until it coats the back of a spoon. Don't let it boil. Cool completely in the fridge, then churn in an ice-cream maker, or freeze in a tray, giving it a good stir every twenty minutes until frozen.


4 egg whites (left over from the ice-cream)
200g sugar
1 tsp vanilla

Beat egg whites until stiff peaks form, gradually beat in sugar until shiny, then add vanilla. Place tablespoon size glops onto baking paper, and cook at 150 degrees for about 1/2 hour, or until slightly golden. Leave them in the oven, with the door slightly ajar to cool.