My to do list

This week I plan to:

• sew a new dress or two with the ace fabric I found
• drop off the plans for the house addition to the draftsman
• keep my house tidy (I did a super blitz on the weekend)
• catch up with a good friend
• bake a cake
• walk every single day
• roast some more coffee beans
• keep on top of the laundry
• read a chapter of a book
• investigate buying a new lens for my DSLR
• sit down for at least 10 minutes on the couch before the kids are in bed

Do you write TO DO lists?
I tend not to as I feel like such a failure when things don't get done.
I try & make sure I write something nice on my list now to take notice a little more of the fun and goodness in amongst the drudgery.
It helps me remember a little of 'me' in amongst the stuff I do for everyone else........


GOURMET GIRLFRIEND'S CHICKEN, FENNEL & ORANGE SOUP:
Winter seems to have hit early.
Soups are happening a lot here.
I love them.
They tend to be the kind of  'a bit o' this and a bit o' that' recipe that I LOVE.
No hard & fast rules except using great ingredients.
This was a bit of an experiment.
And me oh my what a RIPPER.
The orange imparts this lovely fresh zing to the anise flavour of the fennel. 
It is both comforting & refreshing.
Easy and super delish!
My kids LOVED it and took the leftovers in a Thermos for lunch.
YUM
WHAT YOU WILL NEED:

• 1 whole organic Chicken
• 4 carrots, diced
• 1 onion, diced
• 2 cloves garlic
• 1 bulb fennel, sliced fine
• 3 potatoes, cubed
• a good bunch of Italian parsley, including the stalks, finely chopped
• 1 orange, cut 3 large pieces of rind (see pic below) and also the juice.
• 2 teaspoons fennel seeds
• water to cover the chook
• S & P
• EVOO (extra virgin olive oil)

METHOD:
Heat a large pot on the stove to medium.
Add a splosh of EVOO. 
Add onion, garlic, fresh fennel & seeds, Orange rind and parsley.
Fry till onions are translucent.

Now add the carrot and stir for a couple of minutes.
Now place the whole chook on top.

Pour enough water to just cover and add diced potatoes & plenty of S & P.
Cook gently for an hour.
Remove chook and take all the meat off the bone.
Place back into the pot.
Add the juice of the orange.
Stir through & bring back to simmer.
Serve with good crusty bread.

I LOVE Iggy.

L O V E. 

I may have fainted when I found this......