Tuesday, October 14, 2014

Staying creative

On the weekend, I escaped, headed south and spent a marvellous morning painting. With three like-minded mums, I meditated, discussed creativity and motherhood and found some inspiration.

At top - my set-up. Underneath - Zoe and her guitar underneath the banksias overlooking the sea // Betty sketching garden scenes.

Saturday, October 4, 2014


Nora bathed in golden light. She's at her happiest exploring my parents' garden.

More from the same day over on the documented.

Thursday, October 2, 2014

They are children.

I know I'm not the only one who has read (and re-read) Emma Watson's UN speech. It is simple, concise and a little bit genius. And it holds so much truth.

I believe that to fight gender inequality, we need to start with our children and how we are raising them. Yes, we all want considerate and happy children. And that is the key word - they are children before they are boys and girls. Which is why I often find myself so frustrated by the divisions made (think toy aisles in department stores). The excuses given (think 'boys will be boys'). The gender ideals we place on them from such a young age. They are children. We need to let them be children, first and foremost.

An organisation I fully support, in its work to fight the gendered marketing of toys to children is Play Unlimited. If you are interested, go take a look at their website or like their fb page.

Wednesday, October 1, 2014

Coriander and cashew nut pesto

Rodge, in his impatience, decided to cull my coriander plants from the backyard, to make way for his oxheart tomatoes (which he has been talking about ALL winter, and to be honest I think I'm looking forward to just as much as him). I did have plans to let them go to seed first, but oh well.

So Nora, Oscar and I made pesto, of course. It was either pesto or chimichurri, but pesto is a little less labour intensive.

My method:

Get all your ingredients lined up - cashew nuts, grated parmesan cheese, garlic cloves, olive oil and coriander. Then add a little of each. Blend (we only have a stick blender). Keep adding and blending alternately. Make sure to taste and adjust flavours as you go. Easy.

Enjoy on toast with poached egg for breakfast, scooped onto an avocado for lunch, then mixed through your pasta for dinner.