A letter to my best friend

To my very Best Friend,

We have been friends now for a very long time.

We celebrated getting married in our tenth year together.

Our wedding was 15 years ago.

Me dressed in Red.

You in your sartorial magnificence.

Driven to our beach wedding in a gorgeous old Mercedes by my gorgeous Sister & Brother in Law who had decorated their vintage Merc resplendent with Red ribbon to match my dress.

This week we celebrate our 25th year together.

I read that and I think WOW!

How lucky I am.

How many 17yo girls find a mate that will still be their loyal companion 25 years later?

One with such steadfast integrity, loyalty, sharp intellect, dry humour & sizzling good looks.

I won the lottery when I won your heart.

We have moved to a lot of places, seen a lot of stuff, had some tough times, but way more great times, collected way more than we can fit into our little house, created five amazing boys, lived a great life.

The thing I love most about you is that you are my best friend.

How is it even possible that I love you more now than I did then?

I never thought that would or could be possible.

Here's lookin at you kid!

And US.

May it last a whole lot longer.

Thanks for helping make my life a Taco (that will make sense after you watch the video below).

Lots of big LOVE,

from your Best friend.



GOURMET GIRLFRIEND'S CAVALO NERO, CARAMELISED ONION, PEA & RICOTTA TART.
Life's a pie.....
Do you love pies?
I do!
Tarts & Pies are a great way to feed a vegetarian meal to meat eating people who may be a little "Dude where is the Meat?" when you serve Vego food.
I make quite a few pies, some with tops some without. Some sweet, some savoury.
This one has no top & is a bit of a mix of sweet AND savoury.
I love the unctuous rich flavour of Caramelised onion. They give this pie a lovely sweetness.
You could change the vegies around-  replace the Cavalo Nero with roast pumpkin.
So many options! 
I LOVE Cavalo Nero.....- I talked about it on my Facebook page this week. What a great veg!
WHAT YOU WILL NEED:

• 1 bunch Cavalo Nero (tuscan kale), chopped fine
• 2 cloves garlic, diced
• 3 large onions, sliced into halves then sliced fine
• puff pastry
• 1/4 cup cream
• 100g Ricotta
• 1/2 cup peas
• butter
• 1 heaped teaspoon Raw sugar (or Brown)
• a little water
• 3 eggs
• 1/4 cup cream
• S & P

Preheat oven to 180C


Heat a non stick to medium. 


Add butter and sliced onions.


Cook gently till edges are browning and the onion is translucent. 
Add sugar and water and cook for another few minutes till the onions are slippery and have a sweet aroma.


Add garlic, Cavalo Nero & stir till the kale takes on it's gorgeous luminous green and is just soft.
Add peas.


Stir through and take off heat.
Grease a Pie dish and line with Puff pastry.
Add the Cavalo Nero mix & spread evenly over the pastry.

Dot the mix with chunks of Ricotta.


In a small bowl mix the eggs and cream together.
Use a pastry brush and brush the edges of the pastry with this mix then pour remainder evenly over the top of the veg.

Pop into the oven for about 30 minutes or until the pastry is Golden Brown.