Birthday Lunch & dinner

7:36 pm at 7:36 pm


> Brunch - Country breakfast at pancake parlor.


> Dinner - Doug's Volcano beef rock

This Christmas.. we are the reason

9:10 am at 9:10 am

As little children we would dream of Christmas morn
Of all the gifts and toys we knew we’d find
But we never realized a baby born one blessed night
Gave us the greatest gift of our lives

*We were the reason that He gave His life
We were the reason that He suffered and died
To a world that was lost He gave all He could give
To show us the reason to live

As the years went by we learned more about gifts
The giving of ourselves and what that means
On a dark and cloudy day a man hung crying in the rain
All because of love
All because of love

*Chorus

I finally found the reason for living
It’s in giving every part of my heart to Him (every part to Him)
And all that I do every word that I say (you know I’ll be saying)
I’ll be giving my all just for Him, for Him (every thing for Him)

We are the reason that He gave His life
We are the reason that He suffered and died
To a world that was lost He gave all He could give (all that he could give all)
To show us the reason to live

#He is the reason to live
(don’t you know do you know the reason
that he came, oh he came to save us
when he gave his life for us) he suffered and died
To a world that was lost He gave everything (everything that He had He gave)
To show us the reason to live

> my fave song at the moment :)
We are the reason - We are the reason

Slurp

11:02 am at 11:02 am


> Card I made for Nicky

Pre Birthday dinner with SIL

10:09 am at 10:09 am


> My long awaiting Sashami :)


The Aya Japanese Restaurant
1193 High Street, Armadale - Melbourne, VIC, Australia

Upside-down peach cake

10:31 am at 10:31 am



  • 1 3/4 cups (385g) caster sugar
  • 4 peaches, peeled, stoned, each cut into 6 wedges
  • 250g unsalted butter, softened
  • 1 tsp vanilla extract
  • 1 1/2 cups (225g) plain flour
  • 3 tsp baking powder
  • 1/2 cup (60g) ground almonds
  • 6 eggs
  • Thick cream/ice cream, to serve
Method
  1. Preheat oven to 170°C. Grease and line base of a 24cm springform tin with baking paper. Place 3/4 cup sugar and 1/2 cup water in a small, heavy-based saucepan. Stir over medium heat until sugar dissolves. Bring to the boil. Simmer until a dark caramel forms. Immediately pour caramel into base of tin, then top with peach wedges, skin-side down.
  2. Place butter, vanilla and remaining 1 cup sugar in the bowl of an electric mixer. Beat until light and fluffy. Sift flour, baking powder, ground almonds and 1/2 tsp salt over butter mixture. Add all eggs then beat on low speed until mixture is smooth and just combined.
  3. Spoon batter over peaches then level. Bake for 30 minutes. Cover top with baking paper to prevent over-browning, then bake for a further 45 minutes or until a skewer inserted into the centre comes out clean. Stand in tin for 10 minutes. Release side of pan then place a plate over top. Invert cake on to plate. Remove base and paper. Serve with thick cream.
> Made this on the weekend, was so yum!

christmas 08

9:33 am at 9:33 am


> Some cards i made for christmas this year.

@ 19 weeks

9:17 am at 9:17 am

I am halfway there! The top of my uterus now reaches my belly button and will grow about a centimetre per week. The fetus measures around 15 centimetres long from crown to rump and weighs about 240 grams.

How exciting :)