These weeks go so fast. It feels like I’ve just gotten one post up when it’s time to write another. And sometimes I miss the deadline completely.
As we creep closer to Christmas, the weeks are becoming busier. It feels like the kids only started the school year yesterday, and yet here we are in the final weeks of Term 3. In just over 2 weeks, they will be on school break and then go back into their final term for the year. Another year down! And my baby starts school in January. Whatever will I do with myself once they are all at school? I think I’ll cry to begin with. After more than 10 years of being a SAHM, I don’t know what it feels like to have a full week to myself whilst the kids are at school. It will be interesting, to say the least.
Anyway, with another week gone there’s another “And then we snapped” blog circle. So check out what we have been up to, and then follow the link at the end.
Day 236 – This is a typical winter’s day on the Gold Coast. It’s my favourite time of the year.
Day 237 – Luna is getting bigger by the day. And faster.
Day 238 – That saying “white men can’t jump” obviously doesn’t apply to little girls.
Day 239 – I only have 21 more wednesdays with Paddy until he starts Prep. I’m going to miss our Wednesday adventures.
Day 240 – We don’t get to the beach often as a family. It’s just way too hard for James. But for two days in a row, we visited the beach. And he had a blast. So much fun, in fact, that I have included a couple of pics from this particular day.
Day 241 – One of our favourite treats to bake. My kids love this. Sharing my secret recipe with all of you.
CHOCOLATE CARAMEL SLICE
1/2 cup self-raising flour
1/2 cup plain flour
1 cup (90g) fine desiccated coconut
1 cup brown sugar, firmly packed
125g butter, melted
2 x 400g can sweetened condensed milk
1/4 cup golden syrup (or pale treacle, for my American friends)
125g dark or milk chocolate, chopped
1. Lightly grease 20cm x 30cm lamington pan.
2. Combine sifted flour, coconut and sugar in bow[; add butter, stir until combined.
3. Press mixture over base of prepared pan. Bake in moderate oven 15 minutes.
4. Pour hot fitting over hot base, return to oven 10 minutes; cool.
5. Spread warm topping over filling, stand at room temperature until set.
Filling: Combine milk, butter and golden syrup in pan; stir over Low heat, without boiling, about 15 minutes or until mixture is golden brown.
Topping: Combine chocolate and butter in pan; stir over tow heat until smooth.
Day 242 – Enjoying our final days of winter before it starts heating up, and the humidity sets in.
And that’s me for another week. Thank you for taking the time to read my blog.
Please make sure you follow my friend Melissa’s link and see what she (and the rest of my exceptionally talented circle friends) have been up to.