Early Mark

I am taking an early mark this week, I am off to Melbourne to watch my husband graduate from his something-or-other-degree-about-trains (Yes, I tuned out more than once when he explained it to me, only tuning in at the points where nights away and career promotion were discussed...bad wife!)

Thanks to Mr Brumby, we are staying at the Savoy in Melbourne for the night. I have always thought about staying here, as it is extreamly close to the train station and the shops, but never got around to it.

Should be a goo night away. I got extra lucky, as I have taken today and tomorrow off working, forgetting that it was a long weekend! Thanks Queenie!

And on that note, have a fantastic weekend.

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To keep warm, must think warm

Villa Hunter

I love these singlets for little girls, even more when I realised they were from a semi-local seller, I was sold. Now if only they could prove the theory that if you think warm, you will be warm.

Damn you chilly Victorian weather! 9 degrees should never be a MAXIMUM temperature!
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Not on Rex Manning Day!

A recent conversation on Twitter brought up fond memories of a movie I haven't thought about in a long time: Empire Records

Ok, so the fasion is questionable, the music is grunge, but the lines are classic.


So in the immortal words of The Doors, 'The time to hesitate is through.' 
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Birthday Wish List

It's that time of year again, where I start to hint at what I would like for my birthday.

And this year, I am drawing blanks. I can think of some super expensive things I want, but we agreed to stick to a budget this year for our birthdays. So Burberry is out :(

The only thing I can think of, that I really do want, is a new iron, like Tefal Autoclean one.

How sad is that! My 26th birthday will be the year I asked for an iron!!!
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Mixing it up

For a little while I have wanted a Bamix stick. I have a cheapie one, but it never really did what I wanted to. So when it died it wasn't tears I was shedding.

Bamix here I come.

I figure it is an investment. My grandma has had the same one since before I was born, so heres hoping this one lives up the hype!
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Weight Loss Update - May

Another kind of me...the MVM kind!

Woot, finally I can see a difference in the MVM model! I have been able to see a difference in myself for a while now, but I like the justification of the cartoon!

Weight wise I am down 39.9kg, giving me a mere 10.1kg to go! I am currently wearing size 16 Levi's, however they are getting a little big, and I will soon have to investigate buying a smaller size. It is a pain that they don't make Levi's in a 15, as when I tried on the 14's there wasn't a great deal of room for breathing (or eatting). Tops I will be in a 16 for some time, damn you massive breasts! You make life too hard somedays. I have found that I can wear 14's in some brands, currently I am sitting here in a size 14 jumper which is comfortable, and size 14 trackies (Adidas) which are a bit baggy. Nothing 10 minutes in the dryer can't fix though. I have also found I can fit into the few clothes I have kept from my skinny days.

Food wise I am battling on. Since getting sick in March, I have had .6ml removed, taking me back to 4.6ml. I still struggle to eat some foods, but least I can keep enough down to get me by. I have found I have to eat frequent small meals, rather than 3 larger meals a day. I have given up on eating bread all together, same with most pastas. I can eat really skinny pasta if it is broken up enough, and I chew chew chew! With my weight loss, it seems I have lost some of my sweet tooth too. In the past I couldn't keep chocolate in our pantry for longer than a week, whereas there is currently a whole heap of the stuff (my step-sister gave me a chocolate hamper for christmas) in there that has barely been touched.

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Thai Pumpkin Soup

I found this recipe for Thai Pumpkin Soup on Taste and it was delicious, so I thought I would share. It's super dooper easy to make, and very tasty.




Ingredients (ammended to my tastes, the actual version is a lot spicier)
Butternut pumpkin (I use what ever we have in the fridge, normally a large half)
1 tablespoon of Red Curry paste
270ml can of Coconut Milk (I prefer milk to cream, as it was too rich when we tried it with cream)
500ml cold water


Method
1. Heat a large saucepan over medium heat. Add pumpkin and curry paste. Cook, stirring, for 1 to 2 minutes or until mixture starts to stick to bottom of pan. Add coconut cream. Cook, stirring, for 1 minute
2. Add 2 cups cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 20 minutes or until pumpkin has softened. Set aside for 5 minutes.
3. Blend or process soup in batches until smooth. Season with salt and pepper. Top with coriander. Serve.


Voila!
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