Phwoooaarrrr have we been busy or what?!
Indeed we have.
Each day has just flown by at the speed of light lately, I feel like I just crawl out of bed only to promptly collapse back in (at 7pm).
I'll touch on our heavyweight champ first;
All of Olis dreams coming true
Oscar weighed in at 6 kilos on Thursday. Six freaking kilos. He falls into the 98th percentile for his weight & age, and is already wearing clothes for 6 month old babes. I feel like he should be putting on a backpack & heading off to primary school next week, saying "gidday" in a deep throaty voice & eating lamb chops and mash. Upon checking Blakes weight at this age, she was a measly 4 kilos (!!!!) and didn't hit 6 kilos until 5 months. This kid is growing at an out of control rate & I am seriously impressed that my milk is doing all the work- the human bods are pretty incredible! This week he has been giving us the hugest grins that squish into his chubby cheeks & morph him into an Asian baby. He is so alert aswel, it is remarkable- I seriously think he is a super baby (spoken like a true bias Mother) He's also cooing and even attempting to laugh which is insanely cute. I'm falling madly in love with the little sumo each and every day and I can't wait to see just how many rolls one baby can actually produce.
We think his colic (or reflux) has finally dispersed for good, or mostly anyway as his tantrums are now few & far between. Thank fuck & bless probiotics is all I have to say about that.
As of a couple of hours ago, Nana and Opa left the building. Their quick visit whizzed by & Blake (and Kathy) shed many tears as they pulled away, it was so lovely to have them & we really cherished all of the family time together;
Matching hairdos
So many snaps & so many smiles this week.
That night was my first experience at Perth Crown Casino, and I gotta say- I was impressed! Not with the actual casino (I find them really sad & depressing) but the restaurants & decor were incredible!!
Spruced up
We ended up eating at a Japanese place called "nobu" which was AH MAZE ING.
And I ended up having a few margaritas which went straight to my head- long story short, we were home by 10:30 and that was A ok with me. Late nights are so not appealing anymore!
Friday morning was spent brunching at a delicious local joint where Jim ordered two triple shot coffees in twenty minutes, I wasn't sure we should let him drive. Serious coffee addict! After that we were off on a mission for a double pram..
Ta Da;
Funnily, I swore I would never own one of these beasts. But as it turns out, the Phil & Teds one we bought was an absolute joke, my shins hit the bottom seat with every stride & it was just horribly set up for two kids. This one, despite being a wide load, is as smooth as a babies bottom to push and folds in half with ease to fit into the boot so it was a clear winner. I'll mostly be using it for our morning strolls & supermarket shopping (yay for wide aisles!). So now I can go walking without feeling like I'm breaking my back, and I can still play with Blake in the park now too as I was fairly restricted with the front pack on before you see? Problemo solved...
The rest of Fri & today was spent taking numerous strolls to the park, a trip to the beach, and drinking many Peronis
After our goodbyes this afternoon I reluctantly meandered back into the kitchen, I knew our time to meet again would come. Alas, a friend of mine had posted what looked like an incredible vege curry dish on Facebook yesterday so I was eager to give that recipe a go, and man it was SO good! I tweaked a few things to our taste & it turned out delicious;
Crappy photo of a phenomenal dish
Potato Cauliflower & Chickpea Curry
Ingredients;
1 brown onion diced
3 cloves garlic finely chopped
1 cup water
1 400ml tin coconut milk
2 tins diced tomatoes
1 tin chickpeas drained
10 potatoes chopped and parboiled
Half a cauliflower
1 cup frozen peas
1 tbsp Garam Masala
1 tbsp Curry powder
2 tsp Ground Cumin
1 tsp Cayenne
1 tsp crushed ginger
Basmati rice to serve
Method;
In a large saucepan on medium- high heat sauté onion and garlic in coconut oil for 2-3 minutes. Add ginger and herbs & spices. Stir for a further minute until fragrant. Add two tins of tomato & the tin of chickpeas, and then the potatoes. Then add the coconut milk & the cup of water. Turn down the heat to low and let it simmer covered for 2-3 hours. Add the cauliflower and frozen peas and simmer for a further half an hour.
Serve with basmati rice!
Such a delish and nutrish (definitely not a word) vegetarian dish, I love trying out new recipes- particularly curries. Thanks to Chelsea- keep those ideas coming!
And now that I'm fully loaded on carbs, I think it's time to sit down and listen to the delightful sound of rain hit the roof whilst flicking through my mountain of magazines, eat some Lindt Orange Intense choc & figure out how I'm going to get 'wedding dress' bod ready.... Tomorrow.
I will write up a big blog about all of our 'Big Day' plans thus far soon, as I have far too much to say and I feel as though it deserves it's very own post. Its all extremely exciting / nerve wracking / we still have 13 months to go and I'm already a neurotic mess, so watch this space..
Thought of the day 
Two sleeps til sleepovers!
Happy Saturday friends,
Gemma
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