This morning the Egan family tucked into a delicious breakfast of Bircher muesli with pear and blueberries. The recipe was from Bill Granger‘s new cookbook ‘Bill cooks for kids‘ and incredibly easy to do as you can prepare most of it in advance. Still suffering with jet lag (we were all awake at 5:30 am) this was just the thing we needed.
200g rolled oats
375ml pear juice (I used apple)
2 pears, skin left on and grated
125g plain yoghurt
4 Tbsp toasted chopped almonds
Put the rolled oats in a bowl with the pear juice and leave to soak for 1 hour, or overnight, in the fridge. Add the grated pear and yoghurt and mix well. Spoon the muesli into serving bowls and top each each with toasted almonds & blueberries.
A healthy and yummy way to start the day
Rory loved his breakfast this morning
Today was all about unpacking and washing and ironing and cleaning. It’s always hard to get back into the routine of things when you get back from a great trip, so to ease the pain I enjoyed a delicious Magnolia Bakery cupcake given by the gorgeous Kirsty Wilson. Much appreciated!
After what has been a very, very long day full of travel (car, bus, plane, taxi) it’s nice to be home. It’s even nicer when the lovely Kirsty and Rob have left you treats in your apartment. Beautiful flowers, delicious cupcakes and the most divine salted caramels ever. Think I may have to go all the way to Hookers Sweet Treats in San Francisco just to get another box. Amazing.
Also loving the packaging
The weather is so fantastic this week in the UK that we took full advantage by having a delicious BBQ in the garden. After much splashing and fun in the sandpit, we put Rory in the bath and then dressed him in Uncle Anthony’s baby dressing gown (which has since been used by every baby boy in the family). Uncle Anthony got to revisit his childhood by taking Rory for a ride on his old rocking sheep, which Rory couldn’t stop kissing!
It’s hard to believe but today it’s been 10 years since dad passed away (pictured above with Uncle Niall). The whole family gathered at Uncle Niall’s for a perfect mix of remembrance, reflection, celebration and general family time. Precious times.
Rory enjoys a precious cuddle with Great Nanny Esther
Rory enjoyed some park time with his grandparents this morning before heading back for some more fun in the garden.
Taking full advantage of the beautiful British weather we packed up the picnic hamper with cheese, breads and naughties (we stopped at a Farm shop on the way) and headed to the river bank in Newark. After enjoying a piggy back on Grandad Kevan to watch a couple of barges float by and some park time, we perused a few of the local boutiques and enjoyed yummy ice cream. A gorgeous day with Granny M and Grandad K.
Today we travelled home to see Granny M and Granddad K who have been working really hard to prepare the garden for Summer (and Rory). The weather was beautiful and Rory didn’t know what had hit him with all of the various fun options on offer. Needless to say, O and I enjoyed a whole afternoon reading and lazing by the willow tree whilst the garden looked after Rory.
After another glorious day at the park I whipped up this cooling supper from Whole Living.
- 8 ounces cherry tomatoes, sliced
- 1 clove garlic, thinly sliced
- 1/4 cup chopped raw walnuts
- 2 tablespoons torn fresh basil, plus leaves for garnish
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Sea salt
- 1 zucchini, thinly sliced lengthwise, slices cut into 1/4-inch-long strips
Use a very sharp knife or a mandoline to cut the zucchini into long, thin, noodlelike strips. In a bowl, combine tomatoes, garlic, walnuts, basil, and oil. Season with salt. Let stand 20 minutes. Toss with zucchini and garnish with basil.
The weather is gorgeous at the moment so Rory and I donned our sandals and headed to the park to hang out with a group of friends. We enjoyed a delicious summer salad for lunch followed by those yummy seasonal strawberries.
We’re ready to go…
Hanging with my friends
A summer salad to cool off