Saturday, 9 November 2013

Did I mention that I totally love Autumn?

Oh yes that's right, about a trillion times.

And lately we can't get enough of Autumn walks 
with crunchy leaves and seemingly painted trees.

I was sluggish and run down from eating the wrong things over half term which involved eating at other people's houses and lots of meals out. But it doesn't take long to feel so much better after some good walking...

Or should I say playing...
It wasn't long before we were all at it...

On this particular day we were with one of my besties and her daughter. Who just happens to be Isaac's best friend and according to them they are definitely getting married...

I think I believe them...

And it's handy because I totally love this girl...
Check out how unsurprised I am by this turn of events, while we posed...
Cheeky little monkeys....


To keep my spirits up food wise, I've been trying out all kinds of dishes. And by trying out I mean looking through cook books and saying 'Tim can you make me this?...' What can I say? he is a cooking genius. 

This particular Jamie Oliver dish was a huge success with me and my tummy...

Sicilian Squash & Chickpea stew 

The original recipe is for Butternut squash which we often use but this time we used left over Pumpkin from Halloween and it was delish!

It also included Olives but we skipped them because Hubby thinks they are super gross.
  • 1  butternut squash/pumpkin
  • Olive oil
  • 2 onions
  • 1/2 bunch of fresh coriander
  • 40g raisins
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of dried chilli flakes
  • 1 tin of chopped tomatoes
  • 1 tin of chickpeas
  • 1 vegetable stock cube
  • 320g of couscous (I'm sure this dish would work with rice too)
  • Fat free natural yoghurt to serve 
  1. Preheat oven to 190C/375F/Gas mark 5                                                                                      
  2. Peel squash and chop into 3cm chunks, put the seeds aside. (I like to roast them)                                                                                                  
  3. Drizzle over the chunks a little oil and salt and roast on top shelf for 35 - 40 min                                                      
  4. Meanwhile fry the onions in a large pan                                                                                                                
  5. Add finely chopped coriander, cinnamon, chilli flakes and cook for 20 min (may need to add a splash of water occasionally)
  6. Stir in Squash                                                                                                                                 
  7. Add Tomatoes and chickpeas                                                                                                        
  8. Crumble in stock cube and pour in 500ml of boiling water. Turn the heat up and simmer for 40 min. stirring occasionally
  9. 15 min before stew is ready pop couscous in a bowl, add boiling water plus a stoke cube, cover and leave for 10min. 
  10. Serve with a dollop of natural yoghurt                                                                                            
  11. Then eat it like you life depends on it!                                                   


  1. What fall fun!!! I agree - it's so gorgeous! That recipe sounds wonderful!

  2. LOVE Autumn! Love this post. We had a spurt of snow, but seem to be returning to fall, at least for another week : )

    1. Thank you. I love snow just as much but it will be a while for us...

  3. Awwww.. the bride and groom to be are adorable :) Love those tall, tall trees..