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Dip Into This
About Me
Monday, April 11, 2011
Ducking for Shelter!
On the Tamar River, stuck half way between the Seaport & Stillwater Cafe, Ritchies Mill.
Decided to go for a walk even though bad weather was imminent. Well, we made it half way from Stillwater to Seaport, ending up sheltering under the Tamar River Cruises embarkation point. Took this photo looking up the river just before the rain bucketed down.
Oh well, it was nice to get some fresh air, even though we had to pay for it by getting soaked!
Decided to go for a walk even though bad weather was imminent. Well, we made it half way from Stillwater to Seaport, ending up sheltering under the Tamar River Cruises embarkation point. Took this photo looking up the river just before the rain bucketed down.
Oh well, it was nice to get some fresh air, even though we had to pay for it by getting soaked!
Labels:
launceston,
river,
seaport,
stillwater,
tamar
Friday, April 8, 2011
One Week into April
How quickly is the time flying? Tonight is Pizza Night - to cook it or buy it, that is the choice - these are mine
Labels:
pizza food,
recipes
Wednesday, April 6, 2011
Loving today's sales!
Quick email registration & enjoy the sales -
new ones every day - up to 95% discount!!
Tuesday, April 5, 2011
FitSugar
Getting up on Mondays can
www.fitsugar.com
Brands Exclusive
Getting up on Mondays can
be especially hard! Why sleep is so important.
www.fitsugar.com
We only spend a third of our life actually sleeping, but the art of
catching z's can rule the majority of our lives. Between figuring out
our circadian clock, juggling work and home, and battling
insomnia-inducing factors, we can't get enough of
catching z's can rule the majority of our lives. Between figuring out
our circadian clock, juggling work and home, and battling
insomnia-inducing factors, we can't get enough of
Brands Exclusive
Saturday, April 2, 2011
My Salmon, Fetta, Spinach & Asparagus Frittata Bites
I so love this dish - I love the beautiful patterns that are exposed as you cut through the pieces.... That is probably why I started cutting it into smaller pieces so I could see the different textures ... hence calling them bites... Shall post my recipe soon, OR, if you'd like it sooner, please let me know!
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