After a weekend of celebrating Heritage Day with lots of meat on the braai, I’ve never been so glad for meat-free Mondays. This vegetarian cauliflower and mushroom stirfry noodles with cashew nuts, sesame seeds and spring onion is better than any Chinese take-out I’ve tried (and I llllllove Chinese take-out). It is just packed with flavour, different textures and goodness – an awesome way to start the week.
This is going to be one of those touch-and-go weeks. My diary does not have a single line available for anything else that comes along this week. It’s chock-a-block. As in no extra time for blow drying my hair, or doodling in my sketchbook, or spending more than half an hour in the kitchen.
Although so much has happened this year, I cannot believe how fast it is going. It’s the first day of the seventh month, which means we are exactly halfway through 2015. It genuinely feels as if I wished you guys a happy new year with this mango and bacon salad only last week. If you haven’t started working through your new year’s resolutions, now might be a good time to start … 2016 is closing in – fast.
Stirfry pork with pineapple and baby marrows. Or utterly delicious stirfry noodles with pork, pineapple and baby marrows. Or traffic light stirfry pork noodles. The last one is definitely the most creative title, but my blood pressure rises a little too much when I think about anything traffic related.
Best Monday EVER! I took leave today because my cousin who lives 1 400 km away is in town and she treated me to a day at a spa. We had manicures and pedicures and massages that left me so relaxed I nearly fell asleep. I can go for something like that every Monday! On the flip side: I smudged one of my freshly painted nails – it looks like I ran it through a cheese grater. 😦