Hello all!


Almost the end of a most wonderful and hectic weekend.
Spomes and I rushed around like busy bees packing and sorting ourselves out for our Japan trip on Tuesday. There was piles of washing to be done, floors to be vacuumed and scrubbed, fridge and pantry to be emptied and sheets to be changed. We also had to slot this in between work, Amy's going-away night at The Grove and Diana's Housewarming wine and cheese night. Exhaust!


Amy's night at the Grove was wonderful, i chose to drive so i got to sample an amazing array of Mocktails. My favourite one tasting exactly like the inside of a cinnamon pie, it was glorious and only $3 (we named it a Cinnamonathan (after the bartender, Jonathan), or a BIG RED), i must of drank at least a litres worth. Unfortunately, due to the absurd amount of sugar in each of those drinks it was impossible to sleep that night, i was a fidgety mess.
Saturday night was Diana and Brendan's housewarming. It was so nice. SO much food! There was mountains of different cheeses and crackers and fresh sushi, banana bread, coconut cake, strawberries dipped in sugar.


Every time I'm near Kirk and his marvellous moustache, I'm so happy.



Sleevie and Lady Lauren. New favourite person.



Brendan NOMS.






We all lazed, well fed, fat and happy.


I made a Lemon Cheesecake with a Gingerbread crust.
It was my first ever cheesecake and although i didn't read the instructions completely beforehand, (i had no idea that cheesecakes take several million hours to set properly) it still turned out rather delicious. I was most pleased at how simple it was to make, i always thought cheesecakes were up in the league of a souffle, therefore i was never going to touch it.




I'll chuck in the recipe because i am pleased as punch with myself for pulling it off.
I will say, this recipe would be at least ten times harder if you do not have access to a food processor or electric mixer.

Lemon Cheesecake with Gingerbread crust.

Ingredients -

• 250g gingernut biscuits
• 125g butter, melted
• 3 eggs, lightly beaten
• 1/2 cup caster sugar
• 3 x 250g softened cream cheese
• 1/2 cup lemon juice
• 3 teaspoons grated lemon rind
• a drop of yellow food colouring (for looks)

Method -

Lightly grease a 22cm spring form pan.
Crush the biscuits until they are crumbly and then mix well with the melted butter.
Press the crumbs evenly into the greased tin, over base and slightly up the sides.
Refrigerate base for an hour (or cheat, and put it in the freezer)
Beat the eggs and sugar with a mixer until pale and thickened, it could take up to ten minutes, so patience because the lighter the mixture is, the lighter the cheesecake will be.
Add the cheese rind, lemon juice and colouring and beat until it is smooth and creamy.
Pour biscuit into the prepared tin and bake in the oven at 160 degrees for 45 minutes.
Take it slow, the cheesecake won't look baked at all, it will also still wobble slightly in the middle.
After 45 minutes and a few wobble checks, turn off the oven and leave the cheesecake inside, letting it cool with the door ajar.
Now refrigerate for several hours, or overnight.

I dusted mine with some cinnamon.
NOM NOM.



Now, back to packing.
Be back in a few weeks!