Bali bliss

Relaxing by the pool, looking out at this view each day was hard. (No-one ever said!).

Talk about the most chillaxing place to just be in and for stress and worry to melt away.

Our hotel was amazing - the chef came out to see us each morning at breakfast to ask what gf food we'd like to try that day.  He had three types of gf pancakes for Monts to try on our first morning as he wanted to perfect them!  Monts was in heaven and so were we as it makes the world of difference when people make a fuss over a child with allergies - it made it so easy to eat without any worry and Monts got to feast on treats that many places don't make gf.

Luckily there were two other families staying nearby who we knew from Sydney and Monty's school so we all had pals to hang with during the day and over dinner at night.  We ate at some amazing places throughout the area we all stayed in with them all - you are definitely spoilt for foodie choice in Bali.

We hired a driver and headed up to Ubud for a day.  It's such a contrasting landscape up there - the rice paddy fields are breathtakingly beautiful.

Monts got his elephant ride and we had monkeys climb all over us - hysterical!  

All up - what a great holiday - we had a ball and came back super relaxed.

Meanwhile Woody was pampered beyond and back - a huge thanks to Kelly, who adores him and probably spoilt him rotten, day in, day out.  

She soon found out he is a creature of habit - he heads to bed when I do - and as i rise so early - I am not a night owl.  She is the complete opposite to me so had the death stare and glare from him several times when he thought it was time to nod off.  

Apparently he would potter off to his bed then come back out and give her the full glare!  Too funny - he is his own hound that's for sure!

Airport bound

Two of my favourite words - I love heading out to the airport - it generally means you're off some-where exciting - unless it's for work and that can be a whole different story.

Not this time thankfully. Just two more sleeps and this is where we'll be - Balmy Bali.  I cannot wait - we are so overdue for a decent break and the past few weeks/months really have been mad. 

Bali is the perfect place to just laze about and do nothing or something - whatever you like.  Moo plans on some surfing action and more than one visit to the water park. I plan on some yoga action, lying on the sun lounger action, every now and then turning the page of my book while considering whether it is cocktail hour.  And it's a jolly good thing I operate in different time zones -  NZ and Australian as it pretty much means it's cocktail hour whenever I want!  (Goodbye detox, hello life!!!).

(I suspect B will follow my lazy lead and do very little except put his feet up as well!).

Meanwhile, Woody is having a mini break with his Aunty Kelly - and has been to the groomer to look his best while at his sleep over.  He'll be spoilt rotten and probably resist returning to us, on our return.  I bet he'll be up on her couch before she even shuts the door - he does like the pampered life he receives over in Double Bay!!!

Crostini with goats curd and black olive tapenade

I've just come back from a divine baby shower for our friends Emma and (Boy) Jos who are set to have a little boy in two month's time (can't wait - love newborns to bits!).

Anyhow, as part of my food offering I decided to whip up some gf crostini with goats cheese and homemade black olive tapenade - as you do on a gorgeous spring morning.  

This is the easiest nibblie to whip up and fresh tapenade is hand on heart, best ever. You'll never buy store-bought no matter how good it is after making your own.  True.  Full stop.  No arguing here thanks.

So this one is a doodle and man - when sitting in the jar before plating up - you have to walk away and not get the spoon out to test, every so often.  It's a good thing B isn't a fan of anything olive related, so it was a safe bet while resting in the fridge this am.

Onto the nuts and bolts.

All you need is some pitted black olives, garlic, juice of half a lemon, about 2-3 tablespoons of the best quality oliver oil you can get your mitts on, a scattering of capers and about a tablespoon of fresh thyme.

Fling them all into a whizzer and give it a blast. Whizz until it looks like a paste but not mush and you are done. Taste for seasoning and add some salt and pepper if you like and more olive oil if you like it on the moister side.

Pop into a jar and keep it in the fridge until you're ready. (It'll stay true to form for up to two weeks here.)

When ready to plate up - be prepared - it's pure rocket science to the core. Place a dollop of goats curd on your crostini and spread it out, drop in a spoonful of tapenade and drizzle in some thyme.

Perfecto.  You'll need to sample a few along the way to check for flavour, zing and general joie de vivre.  (It'd be rude not to.)

Easy as but ohhhhh so yummy. These could well be my new favourite breakfast alternative. 

(OK - weird perhaps for some but I'm not into anything sweet especially in the morning - so the more savoury anytime of day works for me!)  These work!  Enjoy.