Today is my birthday, and I will be 41. To celebrate, the day was spent in happy occupation with my family and friends. I awoke early to go for a walk with Joe. Its the first time we have had opportunity to go for our daily walk in weeks; weather, morning sickness and then baby loss all conspired to ensure we turned into couch potatoes over the summer. Nevertheless, today was a wonderfully sunny day, and the walk was enjoyable. When we returned home, I had a very yummy breaky treat waiting for me. Brittany had made us a short stack of pancakes with mango, ice cream and maple syrup! I am fairly sure, though, that my diabetes educator and dietician would not approve, but oh my!! They were good!
Joe has been a busy beaver, squirrelling money away and has totally spoiled and surprised me with a new computer chair. Oh wow – such luxury!! Leather, gas lift, padded, roller luxury! So much comfort. I feel very lucky. Brittany also was exceptionally generous with her birthday love, and bought me the most gorgeous dinner set ever. The eight place dinner set consists of an entrée plate, dinner plate, and deep bowls. It also has two serving platters that are just so sexy. I am SO very happy with this dinner set and cant wait to bring you lots of photos of divine food on it! 🙂
I was lucky to catch up with a friend for lunch at a the Henry Rous Tavern here in town. I had a chicken burger with mint garlic yoghurt sauce that was sublime. Really an awesome selection of flavours that although simple, really worked wonderfully. I may have had an apple cider or two with lunch which just went down so well on such a hot day. Later, the heat got the best of us and we ventured to a local beach for some fun in the surf. I thorougly enjoyed spending quality time with Joe as the huge waves pushed and pulled us every which direction.
I share my birthday with quite a few friends, and as is our custom the last several years, we go out for dinner at a mutually convenient time to celebrate Matt’s & my birthday (6th) and Joe’s birthday (13th). This year that day falls on a Wednesday, and we are going to a local Mexican restaurant. The choice of nights left me kinda free to enjoy something quick, easy and yummy at home tonight. Our shopping day isn’t for another day or two, and our fresh vegetable delivery isn’t until tomorrow so the cupboard is a little bare. Traditionally, we would have a vegetarian dish on Monday’s, but as there was some things defrosted in the fridge that didn’t get cooked last night, we decided this week meat free will be Tuesday. That left us to enjoy an old fashion fry up (another common dish that we rarely have due to my diabetes). Tonight’s dinner featured pork sausages with apple, sage and rosemary, onions, tomatoes and eggs. Such simple things that everyone thoroughly enjoyed.
Dessert was a little bit of cheating, as it was something I made last week for the murder mystery party (our actual birthday party) but have decided not to serve now, as they are a little fiddly to eat. Even given the difficulties in eating them and the messy fingers, they are delicious! The recipe for these frozen choc covered bananas is below.
½ cup cooking chocolate
½ cup smooth peanut butter
3 bananas cut into bite size pieces
- Create a double boiler by placing a metal bowl over a pot filled with boiling water. Keep the water on a slow simmer and melt the chocolate and peanut butter in the bowl until melted and running.
- Using a skewer to secure the banana, drizzle the chocolate mixture evenly over the banana pieces. Place it upright on a baking paper covered tray. Once all bananas are coated, you can sprinkle with coconut, insert a toothpick for easy handling later and freeze.
- Be very very careful not to over heat the chocolate mixture, as the burnt taste will ruin your dish.
- Try not to dip your banana directly into the chocolate, as it will make the banana difficult to handle.
- As an experiment, I mixed the coconut into the chocolate for one batch. The one on the left is of that batch, while the one on the right is of the standard directions above. I think I actually like the coconut in the chocolate better!
- It makes it a LOT easier if you use slightly under ripe bananas. Once they get ripe, they are softer, and much more difficult to work with.