March 2013

April 01, 2013  •  Leave a Comment

March

March 2013March 2013

March 2013

Well, after the excitement of February’s travels it was a bit of a shock to come back to the coldest March since 1962! I did still manage to fit in a little trip over Easter weekend.

Here are a few of my favourite things from March:

A Welsh coastal mini-break

Over Easter weekend I went with my family to visit my Granddad in South Wales. It was great to get some fresh sea air, spend time with family and eat a few Easter eggs!

Caswell Bay

Caswell Bay

Easter centrepiece

Mum’s lovely Easter centrepiece

Rays through the clouds

Rays through the clouds

If you look carefully there are lots of hidden artworks/interesting artefacts in the woods around this area – I love looking to see what’s still there and what’s been added each year.

Outdoor chessboard

Outdoor chessboard in Bishop’s Wood

I made a white and dark chocolate cake to for Easter tea – if you’re looking for a fairly simple but very tasty cake for a special occasion I’d recommend this. I’ve also learnt that drizzling white chocolate across a cake hides a multitude of imperfections and actually looks quite impressive!

Easter tea

Easter tea

Recipe of the month

In March I really got into making bento lunches! I had a really tasty bento meal when I was in Singapore, and thought I’d give it a go myself to liven up lunchtime (I’d been stuck in a soup rut for a while). I discovered http://justbento.com/ – a fantastic site that teaches you how to introduce bento to your life. There are loads of really great recipes. I’m working through them and am really enjoying trying such a wide variety of lunches – I’ve even given tofu a go! My favourite so far has been balsamic sesame chicken, which I’ve paired up with some soy beans, mange tout and Rachael Ray’s cold ginger, soy and honey sesame noodles – this is seriously good.

bento lunchbox

bento lunchbox

Cocktail of the month

This month I think my favourite Friday Night Cocktail was the Ink Martini – gin, peach schnapps, blue curaçao liqueur and cranberry juice, that all come together to make an unusual, deep inky blue drink that tasted lovely.

Ink martini

Ink martini

What were your highlights from March?

 


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