Bird Bath has asked us to EyeSpy "something we should use."
For me its lots of homegrown silverbeet that I know will cook down beautifully in my braised lamb with chickpeas, allspice and cinnamon. I am loving cooking lots of slow food now I am back in Melbourne.
even better I can use up this huge amount of cinnamon bark - at least a bit of it! We picked this up in our travels sometime ago and its taking a while to use it.
Thanks to Cindy for hosting
And I am off to The Melbourne Open House 2009 today, keen to have alook at Melbourne Town Hall amongst other buildings.
Enjoy your Sunday