So I wish I could say that the reason for the long absence was because of something significant, a life changing event, or at least something important that has taken me away from the blogging world. Well the truth is… Netflix happened.

But let’s not dwell in the past. Last month, turning thirty happened. The big 3-0. Celebrations with family and friends, lots of eating and drinking, and I definitely felt the love all around. This year definitely felt different compared to the past years. I felt that I’ve now shed the last remnants of my 20s and I’m ready to face the next decade head-on, fearlessly. No more identity crisis, hiding behind the ‘I’m young’ excuse. This is real life, it’s here, and all I have to do is just be me. This 30s thing isn’t that bad after all. In fact, I’m loving it.

And what better way to celebrate than with this: crispy bacon and maple syrup blueberry birthday pancakes made by the husband. Because birthday cakes are so for your 20s.

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Donna Hay’s Banana Bread

There is something comforting when baking on a Sunday afternoon, while the sun is setting in the horizon, and after all your house chores have been done and dusted. It’s also usually on a Sunday when Mr J puts in a request for baked goods – banana bread, apple cinnamon muffins or simple scones. I would often share his cravings and would happily oblige, and half an hour later, voila. Freshly baked goodies out of the oven, in to our mouths, washed down by a nice cup of tea.

This is my go-to banana bread recipe, because it’s simple, easy to bake, and just utterly delicious. I also like the fact that it’s a fuss free recipe with maximum impact. No need for any fancy gadgets, or hard to get ingredients. Just straight forward ripe bananas, waiting to be turned into something magical.

What are your Sundays like?


Donna Hay’s Banana Bread
Recipe from here

3 – 4 large, very ripe bananas, mashed
125ml olive oil or vegetable oil
3 eggs
260g brown sugar, packed
1 tsp vanilla extract
225g self raising flour
1 tsp ground cinnamon

  1. Preheat oven to 160 deg C. Prepare your loaf tin.
  2. In a bowl, combine the mashed bananas, oil, eggs, sugar and vanilla extract.
  3. Add the flour and cinnamon to the bowl. Mix together but do not over mix.
  4. Pour onto prepared tin and bake for 50 – 60 minutes or until the skewer comes out clean.
  5. Cool for a few minutes before slicing. Best served toasted with some luscious Pepe Saya butter.

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Prosciutto di Parma & Parmigiano Reggiano Christmas Wreath

15 and 24 month prosciutto and parmigiano reggiano.



Christmas: indeed my most favourite time of the year. I love everything about Christmas, and I usually go crazy with the decorations and the cooking and baking and shopping. But this year, we decided to do something differently. Less waste, less spending, be more practical. We asked relatives to give to charity instead of to us. We’re smarter with our budgeting. And because we moved into a smaller apartment in the city, space and storage has posed a big issue and therefore we decided to not have a tree and decors. But I had one request: could I still have a tree? Off I went to the local shop, bought a desk-sized silver tree and an Ecoya Christmas scent candle, and placed my trusty guardian angel next to them. Ta-da!

Another addition to our Christmas ‘decor’ is this edible Christmas wreath, thanks to melt in your mouth Prosciutto di Parma and Parmigiano Reggiano with some fresh figs I picked up from the local Pyrmont Growers’ Markets and a drizzling of balsamic glaze and garlic infused extra virgin olive oil.

Oh and hey, you can bring this dish to any Christmas party or gathering if you’re strapped for time and don’t feel like cooking, but still want to bring Christmas on a plate.

This is my little Christmas corner, in my little apartment, but celebrated in the big, generous and beautiful way that it deserves.

Thanks to Prosciutto di Parma & Parmigiano Reggiano and Bite Communications for the generous 15 and 24 month prosciutto and the beautiful parmigiano reggiano.

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