BBJC Day 8

Wish List

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BBJC Day 7

Things the are overrated

  • vegemite
  • raspberry coke (much nicer when you make it yourself)
  • work (haha)

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BBJC Day 6

Master Grocery List (aka things I buy each pay)

  • milk
  • bread
  • butter
  • cheese
  • snacks for school lunches
  • meat

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BBJC Day 5

Place to go (aka places I want to visit)

  • Scotland
  • Crete
  • Canada
  • New Zealand (again)
  • Norway
  • Machu Picchu

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BBJC Day 4

Books to Read (aka books I want to read)

  • S^ord by Jo Green (I really need to finish this)
  • Sandman by Neil Gaiman
  • True Magick by Amber K
  • To ride a silver broomstick

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BBJC Day 3

Words to Live By

  • Count your age by friends, not years. Count your life by smiles, not tears.
    John Lennon
  • Don’t tell me the sky’s the limit when there’s footprints on the moon.
    Paul Brandt
  • Do not pray for an easy life, pray for the strength to endure a difficult one.
    Bruce Lee
  • Everything happens for a reason. Everything leads to something better.
  • When something bad happens you have three choices. You can either let it define you, let it destroy you, or you can let it strengthen you.

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Day 1     Day 2

BBJC – Day 2

BBJC= Boho Berry Journal Challenge

People Who Inspire Me

Previous posts
Day 1

Boho Berry Journal Challenge

I’ve been following along with the Boho Berry journaling challenges since she started them but was never sure how I wanted to take part cause I didn’t want to add them to my bullet journal and today it hit me – why not just blog them. Seriously, why hadn’t I done that before?

So for the month of March (& hopefully beyond) I’ll be doing the challenges here on my blog. This month the theme is Lists. Yeah I know I also usually do 30 Lists in March and I’m still doing that but blogging it over at Nightwolf Scraps once a week. Check it out under my tag of #30Lists

Read more about the Boho Berry challenge here and here is this month’s prompts


Prompt 1: Things I love

In the Den Kitchen–Pancake Edition

Today is Shrove Tuesday or Pancake Day so I’m sharing a couple of my favourite pancake recipes with you.

When I’m in the mood for a snack pancake (or out at a show or market) I’ll have Dutch Pancakes or poffertjes. They are so delicious with lemon, icing sugar and a side or whipped butter or cream.


My favourite recipe is made in the Thermomix and can be found here. If you don’t have a thermo try this recipe.

Word of warning though, don’t pour the batter into a small container – you will end up with a batter fountain as the yeast does it’s thing, especially when it’s warm.

I’m a thin pancake girl, much prefer them to the thicker pancakes. Much easier to roll up with yummy fillings like nutella, or strawberries, or chunks of chocolate……

anyways here’s my recipe I’ve been using for years. I can’t remember where it came from originally, no doubt one of mum’s cookbooks.

800px-PalatschinkeThin pancakes

  • 250g plain flour
  • 1/4 teaspoon salt
  • 2 eggs
  • 500ml milk
  • butter, for frying
  1. Chuck the flour and salt into a mixing bowl
  2. Break the eggs into a bowl and then add to flour
  3. Add half of milk and whisk
  4. Add the rest of the milk. Whisk until smooth
  5. Heat a fry pan over a low heat.
  6. Add butter, allow to melt and start to bubble.
  7. Using a soup ladle spoon some batter into the pan and swirl the pan to cover the bottom.
  8. Cook til loose and golden on the bottom then flip (about 30 seconds)
  9. Cook on the other side for about 30 seconds.

Serving suggestions – lemon and sugar, chocolate chunks, chocolate sauce, cream, nutella, strawberries

In the Den Kitchen–Pork medallions in a creamy garlic sauce

It’s been awhile since I blogged a recipe and one of the things on my list this year is to share more recipes with you all. Today’s recipe was found at What’s In The Pan and modified to suit our family and what ingredients I had on hand in the pantry.

This recipes serves 2 adults and one 7yo (The 3yo is too fussy for her own good and just ate the salad and potatoes)


Take your pork from the fridge at least 20 minutes before you season them and make sure they are fully defrosted if they have been frozen. Warm (room temperature) meat cooks more evenly than cold.


Pork Chops

  • 2 tablespoons butter
  • boneless pork chops (we used 2 pork medallions and a larger pork steak
  • 1/4 cup plain flour
  • 1 teaspoon GIG Tuscan Capsicum dip (or mixed herbs or Italian seasoning)
  • Salt and freshly ground pepper to taste

Creamy Garlic Sauce:

  • 2 tablespoons butter
  • 3 cloves garlic minced
  • 1 tablespoon flour (or use leftover flour from pork chops dredging) – I used about 1 1/2 tablespoons for a slightly thicker sauce
  • 1/2 cup white wine
  • juice of 1 lemon
  • 1/2 cup chicken stock
  • 1/2 cup cream
  • 1 teaspoon GIG Tuscan Capsicum dip (or mixed herbs or Italian seasoning) – I left this out as I used the seasoned flour


  1. Mix the flour and seasoning in a large bowl or zip lock bag. Chuck your chops in the floor and coat well.

  2. Heat your butter in a large heavy based pan over a medium high heat. I like to add a dash of olive oil so the butter doesn’t brown as quickly.

  3. Add your pork chops and sear for about 4-5 minutes each side. Remove pork from the heat and transfer to a plate. Cover to keep warm

Creamy Garlic Sauce

  1. Return your pan to the heat, add butter and garlic and cook for about 2 minutes over a medium heat. Add flour to the butter mixture and stir well.
  2. Slowly add the wine, stirring as you add and scrap any brown bits from the bottom of the pan. Lots of flavour there!
  3. Add your lemon juice, stock and cream. Stir.
  4. Add seasoning. Allow to simmer for 2-3 minutes. Taste your sauce and add more if needed.
  5. Reduce your heat and return your pork (& any accumulated juices) back to the pan.
  6. Reheat on low for 2-3 minutes, depending on the thickness of your pork – thicker pieces will take a bit longer.

We served this with salad (mostly fresh from our garden) and homemade potato wedges.