June already ... that was quick!

We have a new addition to the family garage, it's big and blue and rather groovy!

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We took it for a spin last Sunday and had lunch while we were out.  We shared 2 small pizzas...

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We also shared a naughty delicious sticky date muffin...

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It was one of those sunny, cold, rainy days...

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When we got home, I made slow cooked lamb shanks from a recipe from Kim at Serendipity Cafe.  She posted it on Facebook for me so I have cut and pasted the recipe.

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KIM'S SLOW COOKED LAMB SHANKS IN RED WINE SAUCE

OK, you will need 250g of dried cannellini beans- left to soak overnight, 2 tablespoons sunflower oil (I used lite olive oil as that is what I prefer to use), 1 large brown onion thinly sliced, 4 carrots chopped, 2 long celery sticks thinly sliced, 1 clove of garlic finely sliced (1? Not in my house lol...more like 4 ha!), 4 large lamb shanks, 400g canned chopped tomatoes (I like the Italian La Gina ones), 300ml of red wine, finely pared zest and juice of 1 large orange, 2 bay leaves, 3 rosemary sprigs, 225ml of water, salt and pepper (I used ground black pepper and ground Himalayan crystal salt).

 Preheat your oven to 160C. Drain the soaked beans and rinse under cold running water. Put in a large pan of cold water, bring to the boil and skim off any scum, then boil rapidly for ten mins. Drain and set aside. Meanwhile, heat the oil in a large flameproof casserole, add the onion and cook until softened. Add the carrots and celery and cook for further 5 mins. Add the garlic and cook for a further 1 minute. Push veg to side of pan. Add the lamb shanks to the pan and cook for 5 mins, until browned on all sides. Add the beans to the pan with the tomatoes, wine, orange zest and juice and stir together. Add the bay leaves and rosemary. Pour in the liquid so that it comes half way up the shanks. Season with pepper but NOT salt as this will stop the beans from softening. Bring to the boil, then cover the pan and cook in the oven for approx 1 hr. Turn the shanks over in the stock then continue to cook for a further 1 1/2 hrs until the lamb and beans are tender. Remove bay leaves, then taste and add salt and more pepper if required. Serve hot.

They were beautiful and full of flavour!

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Monday morning, I hit the pavement walking at 6.40am - just a quick 25 minute walk, easing myself back into it.

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i have started another dish cloth - this one is really easy.

Cast on 39 stitches 

K2, P2, K2, P2 etc until last stitch then P1

Continue this same row until desired length is achieved.

Cast off.  It makes a lovely ribbed pattern.

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Another winter warmer - Shepherd's Pie - full of lots of veggies...

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Served with a bit of puffed pastry...

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Pioneer Woman's Bow Tie Chicken Alfredo  - I added bacon and mushrooms and hoooweee! Yummo!

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Still juicing each morning - this lot was just for me and it made around 600mls...

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Pure fruity goodness.

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I made rolls on Thursday night just so I'd have some for the weekend...

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They turned out really good, using Rhonda's recipe.

They have a really good crumb...

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My patio pots are giving a lovely show with the violas and pansies...

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This azalea is blooming with a beautiful crimson flower...

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My girls came home for the long weekend so last night we had Mexican Potato Casserole...

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It's a great Friday night food!

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And lastly, has anyone noticed lately how narrow toilet rolls are becoming - pretty soon, it will only be half the width it used to be!  Something to ponder, next time you are, um, sitting down...

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Cheers - Joolz