Are you there snow? It's me, Kristi...

To my dearest Snow,
I do hope you are around when I leave for Europe (again, teehee) next Thursday! Please please let us have a White Christmas.
Love always, Kristi

So now that Winter is just around the corner, I have started to get things organised for my suitcase. Winter clothes sure take up a lot space! Last weekend I ended up at the markets shopping with my fingers corssed, hoping to find some warm jackets. As it turns out, Australia does sell them - not entirely sure why. It doesn't get THAT cold... Anyway, Cute and green furry jacket:

I was hoping to get a full outfit going... Maybe something a little like this:

Hehe. Okay, maybe not that extreme. But I keep hearing its really cold. Looks like I'll have to do some shopping over there if my closet doesn't shape up! *Darn!*

Cream of Cauliflower Soup

Yesterday was officially the 1st day of Winter, which means there is technically only 37 days until I am in Europe where it is SUMMER. Oh. Love. How exciting!

So in attempting to do something productive, I found a recipe for some soups (yes, this is productive!) one of those being Cream of Cauliflower Soup. I know it doesn't sound very appetizing but we had it once at our once fav lil restaurant 'Restaurant Pepper' in Balmain... and it was Delicious!


Cooking Time: 30 minutes

Ingredients (serves 4)

2 tsp olive oil
1 brown onion, halved, finely chopped
650g cauliflower, cut into florets
2 small (about 250g) sebago (brushed) potatoes, peeled, coarsely chopped
625ml (1 1/2 cups) salt-reduced vegetable stock
330ml (1 1/3 cups) water
80ml (1/3 cup) extra light thickened cream
Extra light thickened cream, extra, to serve
Chilli & corn muffins, (see related recipes) to serve

Method

1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5-6 minutes or until soft.
2. Add the cauliflower, potato, stock and water. Cover and bring to the boil. Reduce heat to medium-low and simmer, partially covered, for 15 minutes or until the cauliflower and potato are tender. Set aside for 5 minutes to cool slightly.
3. Place half the cauliflower mixture in the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with remaining mixture. Add the cream. Place over low heat and cook for 1-2 minutes or until heated through.
4. Ladle soup among serving bowls and drizzle with extra cream. Season with pepper and serve with muffins.

Thanks to taste.com.au

It's going to be an awesome week!

I know the weekend hasn't even started yet, but here's my schedule so far:

Sat: Netball, Billy Kwong for Dinner, Hess B'day Bash in Kings Cross.
Sun: A little R&R, Pack for QLD.
Mon-Thurs: Fly to QLD to see my sister and my gorgeous nephews!!!! Woot!
Fri: Fundraising Dinner for Olympian Lachlan Renshaw whom we sponsored by helping with his website.
Sat: Netball
Sun: WE LOVE SOUNDS Music Festival
Mon: Public Holiday

How awesome is that!

Anyway, went shopping today of course to find something warm to wear on the weekend. I found 2 skirts that I fell in love with - couldn't decided so I got both:

"We live not according to reason, but according to fashion" --- Seneca