My 6 year adventure

This time six years ago I started a blog – From the Wolf’s Den (I did have another blog that started in 2005 so really I’ve been blogging for 7 years in May but meh, whatever). My first post was pretty simple. I’d started moving all my blogs from Blogger to Word Press. I don’t think I even kept my blogger blog though I still have my very first blog and my wedding blog.

I was a scrapbooker and a personal blogger. I shared scrapbooking stuff I’d created and just posted about my general life. Then in 2009 I fell pregnant with Miss K (& started a pregnancy blog) but it all got too much so this blog became my pregnancy blog as well. Which reminds me – I need to import all those posts from my pregnancy blog to here – keep it all in one place. In 2010 I became a ‘mummy blogger’. Over the last two years I’ve blogged a bit about crafting, a bit about parenting and bit of general blogging. Blogging has given me the chance to document, rant, share and so much more.

I still can’t believe I’ve been blogging so long. I’ve made some great friendships because of this blog (& Twitter). I’ve also had some great opportunities to work with some awesome brands. AND I got to go to a blogging conference.

So here’s to six years. May the next six bring more friendships, more opportunities and more blog events!!

For the next seven days I’ll be turning the Den into a bit of a party den with some great things lined up. Starting today with the first of my Blogoversary Giveaways.
Today’s giveaway is brought to you by Lenard’s. I have 2 $20 vouchers for Lenard’s to give away. I tried Lenard’s at the recent Bloggers BBQ and it is yummy. Shame there isn’t one in Tasmania 🙁

Enter using the Rafflecopter form below. Open to Australian residents only. Please check if you have a Lenard’s near you before entering.

a Rafflecopter giveaway

17 thoughts on “My 6 year adventure”

  1. Tandoori chicken wraps or tandoori chicken pizza. We use the tandoori paste in a bottle- scrummy!! (I often like to cheat though, and buy chicken patties from Lenards- gluten free- perfect for our family!)

  2. ok, so i should have clicked first to see what you want me to comment, lol.

    One of our fav chicken recipes is honey mustard chicken. Fry chicken, when it is cooked add cream, honey and mustard to taste (ok, I don’t really measure it) and serve with rice.

    You can delete my other comment if you like. 🙂

  3. I love to marinade Chicken Drumsticks in a honey, soy and garlic marinade overnight (you can make your own marinade by mixing 1 cup honey, 1 cup soy sauce and 2 tablespoons of minced garlic OR cheat and buy the bottle!), bake them in the oven for 35 mins and serve with a Wombok Noodle Salad. Very Healthy and and extremely tasty!

  4. I love a simple chicken curry- lightly fry chicken breast/thigh strips, add curry powder then coconut cream. Mix in frozen beans and cook until just tender. Serve with rice. Easy and yummy!

  5. I absolutely love chicken. My favourite dish is diced chicken baked with onions, mushrooms, sour cream sauce and lots of cheese ot top!

  6. This home made version of chicken parmigiana is fantastic: 6 chicken breast fillets
    1 eggplant, 2 tablespoons olive oil, 60g butter, 425g can chopped Roma tomatoes,
    250g mozzarella cheese, thinly sliced, 150g baby spinach leaves, to serve.

    Method:

    Preheat oven to 200°C. Place chicken into a ceramic, ovenproof dish.

    Thinly slice eggplant lengthways. Heat oil and butter in a non-stick frying pan over high heat. Cook eggplant, in batches, for 2 to 3 minutes each side or until tender and golden. Transfer to a plate lined with a paper towel.

    Place eggplant over chicken. Spoon over tomatoes. Top with mozzarella. Bake for 20 to 25 minutes or until cheese is golden and chicken is cooked through. Serve warm with baby spinach leaves.

  7. I love Chicken Cordon Bleu II

    You will need:
    6 skinless, boneless chicken breast halves
    6 slices Swiss cheese
    6 slices ham
    3 tablespoons all-purpose flour
    1 teaspoon paprika
    6 tablespoons butter
    1/2 cup dry white wine
    1 teaspoon chicken bouillon granules
    1 tablespoon cornstarch
    1 cup heavy whipping cream

    Directions:

    1.Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
    2.Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
    3.Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm. Yam!

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