There were candles and firelight and slow roasted lamb shanks. Mashed parsnip, a winter salad of kumara, pumpkin and feta. A lovely slosh of kiwi pinot including a bottle of Ata Rangi that has been winking at me since last October. We cracked it open with dinner and it was spectacular. Rich, smooth velvety. Awesome. And G brought divine little creamy limey cupcakes for dessert. The lads enjoyed a couple of glasses of Laphroaig over a late night game of Scrabble (in which Science Guy & I were truly crap). The All Blacks won, and the South is bracing itself for snow. All is well in our little corner of the world.
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Slurp! Thank you xxx
Chop up pieces of kumara and pumpkin into bite sized pieces. Bake in olive oil at 180 for about 35-40 mins. In a bowl chuck a pile of salad greens. Basil, spinach as well if you fancy. Add in the cooked veges.Chop up some yummy feta. Throw that in too.Toast a handful of pinenuts and pumpkin seeds. Sprinkle over the salad.Drizzle some good olive oil over the lot.Enjoy!
Ooh! Salad recipe, please!