a heart full of frost

Search This Blog

witty & insightful post #1

on March 03, 2011

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

Dinner + Sisters + Flight of the Conchords = happiness

That is all x

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

introducing: Chase Edison Albert

It's taken a little while to find my feet to manage to post the news but on 3rd July, our precious little guy arrived. Meet Chase. I can't thank everyone who has given me so much love and support through our infertility struggles, IVF and pregnancy. We are so grateful for our 'village'.

24/52 Portraits {days, weeks, not long to go}

:: A portrait of my baby, once a week, every week, for a whole year :: There may be 11 portraits missing in between the last one I posted and this but I don't want to miss capturing as much of this miracle of pregnancy as I can. I'm so ready for this little guy to be born. I'm 38 weeks and he's all grown and ready to come whenever it's the right time. Yes, i'm uncomfortable but that's not why I want him to be come now. Yes, I feel like my body has almost reached it's limit but that's not why I want him to come now. Yes, I have chronic carpal tunnel pain, sharp pains down my legs and in my back, rarely get much sleep and have to pee ALL the time - but they still aren't the reasons why I want him to come now. I feel like we are standing at a door. Behind that door is a whole new world. There is someone I love there. Someone I'll love more than I've ever loved before

Seriously good pumpkin soup.

As I've said before, I only post a recipe if I absolutely love it! I made this Pumpkin Soup for dinner and it was SO yummy so that means you get to hear all about it. Super Yum Pumpkin Soup Ingredients: 1/2 whole butternut pumpkin/squash, cubed 1 potato, cubed 1 onion, roughly chopped 1 tbsp butter 2-3 cups vegetable stock salt and pepper low fat greek yoghurt or sour cream, to serve Method: Melt butter in a baking tray. Add in pumpkin, potato and onion and toss in the butter. Season with salt and pepper. Roast in 200C/400F oven until soft (about 30mins). Add to a large saucepan/soup pot with vegetable stock. Allow to slowly boil for 10 minutes or so. Blend until smooth and velvety - My hand blender works perfectly. Serves about 4 depending on how thick you want it. Serve with a small dollop of sour cream or low fat greek yoghurt. Always best with lots of warm bread/toast and butter! Yep - SO so good!

Powered by Blogger