Winter is for snuggling and roasting pumpkins08:09
While I have been busy I have missed him and and it's good to have him back.
He also came with a big bag full of makeup for my professional kit, as I gave him a list, what to get.
(For the ones that haven't bought cosmetics in Australia, you might want to know that the price for most makeup products is double the amount of what you pay in the USA or UK, and I go through A LOT of products, as it's my job!)
So it has been one happy start of the week. Much needed, as the temperature has now really dropped and it has been constantly raining for over a week, which has messed up my work schedule a little. Some location photo shoots I was supposed to work on, had to be rescheduled.
Winter also really leave more time to reflect and set goals, once more.
I am finding myself on a roll with my work and having big plans.
And I am back into an amazing routine daily yoga, which feels soooooo good.
The good side about it is, it's so much to be indoors hearing the rain, getting work done and even finding pleasure in the most boring paperwork.
And in the evenings? We are looking at some gorgeous houses online, which is so much fun. We are hoping to get one with a nice outdoor area, so once Summer is back, we can eat outdoors. Dreaming of a big kitchen lovely new equipment and a view.
And we are cooking delicious meals, like this roasted stuffed pumpkin.
Do you want to try our recipe? Here it is:
You need: (this serves 4)
2 small butternut squash
How to put it all together:
Heat the oven to 200C/fan 180C/gas 6. Cut the squash in half and scoop out the seeds then cut criss-cross patterns over the cut-side of each one. Mix together the garlic, 2 tbsp olive oil, chilli and thyme and brush this mixture over the flesh. Bake for about 30-40 minutes until the flesh is tender.
To make the filling, put the courgette, pepper and onion in a roasting tin and drizzle with 1 tbsp olive oil. Season and roast for about 20-25 minutes until tender and starting to brown at the edges. Add the cherry tomatoes and pine nuts and cook for another 10 minutes.
Mix the breadcrumbs, parsley and parmesan. Arrange the roasted vegetables and goat’s cheese in the squash halves, scatter with the breadcrumb mix and bake for a further 10 minutes or until golden and bubbling. (We didn't make this recipe up on our own, it's originally from Olive Magazine in March 2007)
I hope you enjoyed as we are not often posting recipes?
In case it's wonderfully sunny where you are save this recipe for Autumn, to cheer you up once summer is gone. Or maybe try this with red peppers and put it on the BBQ instead!?