My latest project has swiftly become a new favourite pattern to work with – the Honey Cowl.
According to Ravelry, many knitters have had a go at this one, so it seems I’m not the only one who loves it.
The slipped stitch pattern creates a beautiful waffle-like appearance and texture, which gives the knitting a nice density and warmth when worn. The yarn I use is absolutely my favourite colour I have knitted with so far, and it is called Heather! It was meant to be!
My finished scarf is slightly too tight to be looped around twice, unless I’m in a freezing cold place I will only be weraring it draped loosley. It is the perfect length to be draped, and I wear it all the time. It is very warm and soft, and did I mention how much I love the colour?!
The Honey Cowl has a nice rhythm to it when knitting, as the pattern is very simple and easy to memorise. I can see myself making many more of this!
You know when you lay eyes on a pattern and you know straight away that this beautiful piece is going to be the next project to grace your knitting needles?
I present you with my version of the Leaving Cowl:
I found this pattern via garnomera’s instagram when I fell in love with her own version of this pattern by Swedish designer Maria Olsson. After downloading it from Ravelry I set to making this cowl over the weeked for my fellow lab member and friend Steph as a combined birthday and leaving (hah!) present.
As with the Ptarmigan cowl from my previous post, I chose Debbie Bliss Baby Cashmerino for this one. I was pleased with the texture and structure the yarn gave to my other cowl, so knew that it would suit this pattern well. I knitted this on 4mm circulars as the pattern called for, so the fabric is denser and less lacey, but the leaves are well defined. I chose the seed stitch edging over the picolt and I’m glad I did as I think it sets the leafy pattern off nicely. The colour is a really nice strong purple and the cowl has a lovely soft warmth to it. The design itself was a pleasure to knit as the instructions were very clear, and the emerging leaf pattern kept me very interested.
I have already spied some luscious leaf-green yarn to make a leafy cowl for myself with! This pattern is a keeper for sure.
Photos by Ines @ http://inesphere.com
Colourful doilies, tea cosies and lacey lampshades adorn this friendly and inviting granny-chic cafe, nestled away on the corner of Wray Ave and South Tce in South Fremantle. Welcoming you through the door is a decadent display of home-baked goods, ranging from beautiful cakes, to pastries, macarons and rustic sandwiches that would tempt even the most discerning sweets-lover. I feel instantly relaxed and at home in this comfortable cafe, just as you would at your grandma’s house.
As quaint as it may be, the food at the Wild Poppy is thoroughly modern and refreshing. The breakfast menu is a unique one, with offerings such as a black sticky rice coconut pudding with banana fritter, and caramelised banana and hazelnut waffles (I’ve tried both and yes they are as mouth-wateringly delicious as they sound!). You can also order a range of savoury options, including chilli masala eggs (yum!) and the veggie breakfast with home-made baked beans. The lunch menu is equally pleasing, with fragrant dishes such as the fish curry and open crab omelette.
I have spent many a morning and afternoon rugged up in the colourful crocheted blankets outside, sipping on a pot of chai tea made from “grandma’s” unique spice blend. With comfy velvet lounges inside, you are encouraged to while away a few hours in this cafe sipping and nibbling on something delicious.
On a grey Freo afternoon, I couldn’t think of a cozier place to be… 🙂
Here’s what I’ve been eating lately: warm sunny salads. Its something I put together from the intelligence of my genious tastebuds that called for something warm, something toasty, something sweet, something crunchy, and something creamy all in the one dish. It all started out when I went to mash some avocado to indulge my then-current obsession: guacamole. However, the avocado was too hard to mash (I even let rip with a potato masher I was that determined to turn this avo into guacamole!); it wasn’t meant to be. It had to be sliced. So, I let my culinary juices flow and went about creating a salad. And you know what? It delivered. It worked. I consider this a Masterchef moment a la Heather. This beautiful salad went down ever so nicely sitting out in my backyard on a blanket, enjoying the lasting hours of sunlight before the dreary winter sets in.
Here’s how to make this baby:
Boil 2 eggs for about 5 minutes so they are softly boiled.
Meanwhile, slice an avocado (as opposed to mash 😉 ), chop some spring onion and cherry tomatoes and add to a bowl.
Add in half a small tin of drained chickpeas.
Peel the eggs, chop them up and add to the bowl.
Toast some pumpkin and sunflower seeds and sprinkle on top. Add pepper and very generous lashings of wholegrain honey mustard (this is a crucial ingredient!). Introduce a good squeeze of lemon juice and you’re good to go!
This salad has a beautiful warmth to it from the combination of the mustard and the egg, and every ingredient plays its part to make it all so delicious.
Hello readers! I must alert you to a wonderful website written by an even more wonderful gal. It’s called Wellness WA and was created by Perth girl Annette. She started this website because she noticed a lack of information about the best places to go for health and beauty in WA. Annette has certainly succeeded in turning this around! Her site is jam-packed with reviews and information about anything to do with health, beauty and wellbeing in WA! She is on a quest to explore all corners of the world of wellbeing in WA and report back to us fellow Western Australians so we can go forth confidently knowing what’s good and what’s not!
Annette’s written voice exudes friendliness, openness, and honesty, and she encourages the interaction of her readers. There are reviews on Wellness WA written by other contributers as well, and there is always an opportunity to enter giveaways! I believe Annette’s project evokes a sense of community among like-minded West Aussies, and provides a great platform to showcase local products and services. I urge everyone to check it out! Even if you are not local to WA, there are some interesting and thought-provoking articles written by Annette that share her thoughts and feeling on her journey towards optimal wellbeing!
Here is my review of one of my favourite food stores Angry Almond that I was lucky enough to write for Wellness WA!
Be well! 🙂
Who doesn’t like guacomole? If thats you, then bugger off! Nooo I’m just kidding, come back! If you make this you might change your mind 😀 Seriously, I love avocados, and I love guacomole. Yum. It is ridiculously easy to make, is super-dooper healthy, and tastes goddamn great! I whipped up this bowl of guacomooooole for lunch the other day in between uni and work and it was deeelish!
I didn’t make this proper as such, I just used what I had at home to make my little creation.
I mashed up half an avocado, added chopped up spring onion, chopped up cherry tomatoes, black pepper, salt, and a good squeeeze of lime juice fresh from the tree. Perfecto!
And yes, that is celery in the pic. I was being all healthy using celery to eat my guaco but then I gave in to temptation and used yummy wholegrain crackers to scoop the rest 😛
This has got to be one of my favourite things to eat for dinner! I absolutely love it! It tastes so darn good that I could just about eat it every night, but variety is better of course 😛 It is really easy to make and I usually make quite a bit so I have some for leftovers, yummy! This meal is really healthy because it has a whole bunch of protein from the quinoa, and the mixture of vegetables and seeds provide lots of different nutrients – you only have to look at all the colours to realise that this dish is jam-packed with goodness! The dressing I use is even good for you, as the apple cider vinegar is a reknown alkaliser for the body and tahini has calcium and added protein.
I don’t follow a recipe for my salad, its just something I make using the food I have on hand and what I feel like on that particular night. This is roughly what I use:
- Vegetables to roast (beetroot, pumpkink, potato, sweet potato, carrot, onions etc)
- Baby tomatoes
- Baby spinach leaves
- Spring onion
- Sunflower seeds
- Dried cranberries or sultanas
- Quinoa (I use red)
- Apple cider vinegar and tahini (for the dressing)
- Fresh lemon juice
Cut veggies into chunks and roast them with olive oil or however you like it to be done.
Cook quinoa (put 1 1/2 times more water in than quinoa) in a saucepan. Put in a bowl and add roast veggies.
Add in chopped spring onion, tomatoes, spinach, seeds, and dried fruit.
I usually add about a tbsp of apple cider vinegar and a good drizzle of tahini, and lots of fresh lemon squeezed into it.
Mix your salad up and enjoy!! And you will enjoy it because its freakin’ delicious!! 😀
This is the tabbouleh recipe I talked about in my previous post, Fruity French Lentils, and I made this to take to a BBQ along with the lentil dish. This recipe is a Superhero dish from The Kind Diet and provides a great way to use bulgur wheat. I had never used burghul before but I’ve always been a massive fan of traditional tabbouleh so I was looking forward to making this spin on it. And let me say, this dish is DELISH! The lemon juice really makes it and gives it a nice tang, and the parsley, spring onions and radishes go together just perrrrfectly! Its light, fresh, tangy, juicey with a bit of bite from the radishes: YUM.
- 1/4 tsp fine sea salt
- 1 cup bulgur wheat
- 3 tbsps fresh lemon juice
- 2 tbsps olive oil
- 1/2 cup finely chopped fresh parsley
- 2 spring onions, white and green parts minced
- 1/2 cup thinly sliced radishes
Bring 1 1/2 cups water and the salt to a boil in a saucepan and add to the bulgur in a heatproof bowl. Stir once, then cover the bowl with a plate and set aside until the grain has absorbed the water, about 20 to 30 minutes.
Stir in the lemon juice, oil, parsley, spring onions and radished and mix well. Add more lemon juice and salt to taste.
Recently I went to my friend’s place for a BBQ where the boys were taking care of the meat and there would be one salad provided. I thought I should probably bring my own food to eat since a bit of salad for dinner just wouldn’t suffice for my hungry appetite! I had been planning to make a tabbouleh dish and this dish for dinner at home anyway so I thought they would be good to bring. That way I could make sure I had grains, protein and veggies all in one meal! I made double the quantity of both dishes so everyone else could help themselves, and it made quite a lot! This dish is lovely and summery, and is great for those who like things sweet (like moi!). Although it may sound odd to have raspberries and fruitiness in a salad, the ingredients really do compliment each other beautifully. The nuts add a nice crunch-factor and the basil goes well with the fruit. I also love the texture of the lentils in this salad, and its nice and light so you feel good eating it.
How pretty does it look? 🙂
- 1 cup green lentils
- Pinch fine sea salt
- 1/2 cup fresh raspberries or fruit of your choice
- 1/8 cup fresh basil
- 1/8 cup fresh parsley
- 1/2 cup chopped walnuts
- 1/2 cup fresh orange juice
- 1 tsp strawberry jam
Rinse lentils; drain and place in saucepan with 2 cups water. Bring to boil, add salt, and simmer until tender, about 30 minutes. Drain any remaining liquid and rinse under cold water to cool.
Combine fruit, basil, parsley, and walnuts in miing bowl. Stir lentils into the fruit mixture.
Stir together the orange juice and jam in a small bowl. Pour over the lentil mixture and mix well. Chill for 30 minutes before serving.
How pretty does it look?
I also entered this recipe on Lover Health Food’s Wholesome Whole Foods carnival.
This dish is loosely based on a recipe in The Kind Diet: Fried Udon Noodles. However, I use soba noodles because I like them better most of the time, and I add tofu. I make this dish pretty much weekly because it’s so quick to make and tastes yummy. It has a nice oiliness to it that makes it like a scrumptious noodle take-away that is probably a lot healthier and made yourself! Its so morish that I find myself eating the leftovers straight out of the frying pan instead of saving them for the next day… 😛
Ingredients I use:
- Half a cabbage, shredded
- 2 onions (or a leek), sliced
- 1 serving of soba noodles
- As much tofu as you want, cubed
- 1 1/2 tbsp paprika
- 1 tsp black pepper
- pinch salt
- plenty of garlic
- olive oil
Cook the soba noodles according to package directions.
In a heavy-based frying pan, heat some oil and add the cabbage. Cook for 15 minutes on low-medium heat.
Whilst cabbage is cooking, heat oil in another frying pan on medium-high heat. Add garlic, paprika, pepper and salt. Add the onions and tofu and saute until translucent.
Add noodles to the onions. Mix through until noodles heated through. Add everything to the cabbage and mix well. Done!