Well, what a year! Thanks to all of you who’ve tuned into my blog, to those who’ve taken the time to comment on posts and contribute to the (sometimes feisty) Facebook ‘discussions’. Thanks too, to those of you who’ve bought cookbooks and e-books over the past year. The growth of my micro-publishing business has been really exciting and I want you to all know how much I appreciate your support.
I really love doing what I’m doing and I hope that comes across to you. Most of all I really hope that the recipes and (often very silly) craft sheets have made parenting just a tiny bit easier for you this year. That’s always my primary aim. This parenting malarky is SO hard, and I love the thought that my recipes are helping you make healthier families and that the craft stuff is giving you the tools to find creative time with your kids.
But it’s tiring, isn’t it, this life thing! Along with blogging, my regular illustration work and odd days of magazine design freelancing, this year I’ve moved house, published a new book and my hubby has started a business (Temple & Webster – yes, I HAVE to keep flogging it, sorry). I’ve continued to pour SO much energy into my gorgeous little Miss Fruitarian and Mr Meat & Potatoes. For some strange reason, I had thought that by this age, caring for them would have become easier, but I realise now that the parenting never eases, just reshapes as their needs grow and change.
So from my family to yours, I wish you a really happy holiday season. I do hope you manage to find some time for stillness to reflect and enjoy your situations, and to find the gratitude and love that we are each blessed with.
As you can tell from my sentimental waffle, I’m losing it a bit! Time to take a blogging break. I’m aiming to be back in 3 weeks or so. I’ll still be popping by Facebook (I do love our stoushes on there!) and the shop is open throughout Summer.
And as my final gift for the year, here’s my take on the modern Australian classic noodle salad – my kids both LOVE this dish and I figure a few fatty noodles are ok when so much fresh, raw goodness is being inhaled. See you next year…
Crispy noodle salad
4 cups Chinese cabbage, finely shredded
1 carrot, peeled, grated
6 spring onions,
100g packet crispy noodles
¼ cup white vinegar
3 tbsp brown sugar
2 tbsp soy sauce
3 tbsp grapeseed oil
Drizzle of sesame oil
Halve your cucumber lengthwise, scoop the seeds out with a teaspoon and slice into half-moons. Place in a salad bowl. Mix in the cabbage, carrot, spring onion and noodles.
Place all the sauce ingredients in a bowl or glass jar and whisk or shake until well combined. Pour over the salad and stir through.
SERVES 2 ADULTS & 2 KIDS