Saturday, 26 June 2010

Floating Away on a Cloud...

Today the clouds looked like clumps of candy-floss, as they
effortlessly floated above my World. They brought back memories of myself as a little girl, dreaming of floating away to new and exciting places :)

3D was my personal topic for my Final Piece in Photography this year. I was interested and inspired by Tim Burton's Alice in Wonderland, and chose to photograph Airship Hangers and a girl with balloons, to illustrate

Unfortunately you can't see the 3D effect without a pair of these:
So if you have a pair (red for left eye, blue for right) then its your lucky day :)

Thursday, 24 June 2010

The Italian Way...

ITALY = Food, Love, Adventure.

One of the many places in Europe I have yet to experience, but will probably only be able to in 2 years. At least I don't have to be in Italy to enjoy one of its many delights. PASTA!


1 aubergine, roughly chopped
5 tbsp olive oil
3 red peppers, deseeded
3 leeks, sliced
4 red onions, chopped
6 tomatoes, quartered
2 sprigs fresh rosemary
thyme or sage
1kg penne pasta
100g butter
5 tbsp chopped fresh parsley
3 garlic cloves, peeled and crushed
100g mascarpone
200g cooked chicken, strips

1. Preheat the oven to 200C/gas mark 6.

2. Place the aubergine, leeks and red onions into a large roasting tray and drizzle over two tablespoons of the olive oil. Mix well to coat, then roast in the oven for 15 minutes, or until starting to soften.

3. Add the peppers, tomatoes and herbs to the roasting tin, mix well and season with salt and freshly ground black pepper. Add another tablespoon of olive oil if the mixture looks a little dry. Return the tray to the oven for a further 15 minutes, or until the vegetables are tender and starting to caramelise around the edges.

4. Meanwhile, bring a large pan of water to the boil. Add the pasta and cook for 10-12 minutes, or until the pasta is al dente. Drain the pasta and return to the pan. Stir in the butter and toss well to coat.

5. In a small bowl, mix together the parsley, the remaining olive oil and the garlic until well combined.

6. Remove the roasted vegetables from the oven and tip them into the pan with the pasta, then add the cooked chicken strips. Drizzle over the parsley, olive oil and garlic sauce and mix well.

7. Stir in the mascarpone cheese until the pasta is coated and the sauce is creamy and smooth. Pile into pasta bowls and serve immediately.

I could not imagine a more beautiful place to gather
inspiration from.

Venice is meant to be The City of Love...Maybe I
should try my luck...

...But not before WIZZING around on a turquoise Vespa :)

Tuesday, 22 June 2010


Today I can say that Summer has truly arrived! I LOVE this time of year as I get to lay in the garden reading, relaxing and listening to music, all while the Braai (BBQ) is going :)

Here's part of a poem that sums-up today's amazing

Summer Sun by Robert Stevenson

Great is the sun, and wide he goes
Through empty heaven with repose;
And in the blue and glowing days
More thick than rain he showers
his rays.

Above the hills, along the blue,
Round the bright air with footing true,
To please the child, to paint the rose,
The gardener of the World, he goes.

Monday, 21 June 2010

Entering the World of Blogging :)

WOW. I cant believe that I am now officially a Blogger, although at 1.35am in the morning, it still feels good! Im not really sure why I decided to create a blog, but it will give me the opportunity to share my inspirations, interests and life with the WORLD (ok ok, whoever is interested enough to actually read this) :)

LOVE this photo, just because its AMAzing.