Highlights 2018 Week 4: card and knife tricks

Sebastian has taken up card tricks and has been spending hours perfecting them – with a little help from YouTube.

He’s actually started to get quite good at some of them – though there is still a bit of a failure rate. Nonetheless, we are all regularly impressed. Meanwhile, we find packs of cards all over the place.

The twist in the tale came on Saturday when he was helping me cook. Deciding to try and make his own coconut milk after having whipped up some paneer, his hand slide down the knife while removing coconut flesh. So it was off to the hospital. It is important to Snapchat these moments as you see happening above.

Fortunately there was no serious damage done and with a stitch we were done, and back to home and cooking.

A bit of a damper on the card tricks requiring manual dexterity, so he has been practicing the maths bases ones. But he hasn’t given up entirely and has been demonstrating how he can cut the deck with one hand. Can’t keep a good magician down.


January foods

The boys have been expected to do something creative each day during the holidays. Quite often, especially for Sebastian, this has been cooking.

Above is his orange trifle – using a cake he made specially, left over orange custard from eclairs, jelly and meringues he also made. It was pretty delicious.

Sebastian also helped out with dinner, cooking collaboratively with James. For our fish, he whipped up a leek and cream sauce.

We did some late night cooking together. I was preparing pork for slow roasting in milk, he was testing out a hot cross bun recipe (it wasn’t the best).

I attempted to get in on the act and make chocolate pavlova – it didn’t really work well, but it tasted good anyway.

Zac decided he would get ambitious – after helping Sebastian with eclairs last week, he cooked his own from scratch, including the choux pastry and custard for filling. They were impressively good.

Sebastian also whipped up another delicious lemon tart. I could get used to all this cooking.

Small boys who cook

I must say it is rather nice to come home to dinner and dessert prepared by the small (well, not so small any more) ones.

Tonight Sebastian whipped up some Texan chilli beef for dinner.

It was pretty delicious.

He and Zac also worked together to make eclairs, filled with orange custard. Sebastian sis the paatry work and Zac helped him out with the rest.


One week down in 2017

This year I am not going to keep myself to a daily or weekly blogging schedule – somethinged life just get away from me. So sometimes it will be daily and sometimes weekly and sometimes less often. If you really want to see an every day perspective check out fralafontaine on instagram.

It was a good first week of the year though – starting as uaual with Jasmin’s birthday celebrations, including seeing Lala Land.

Sebastian baked.

Zac busked.

Mum and Dad visited for a few days and hung out with the boys during the days while James and I worked. We played games, ate out and in, drank wine, exchanged presents and enjoyed being together.

Sebastian and James tried out new cooking methods and we got delicious tempura as a result.

I spent some quality time with George.

And we went to Ikea and tried to infuse dinner with a touch of the Scandinavian.

And there is always time for a sunset walk.

Happy 2017 everyone!



A year in the life 2016 #358: holidaze

I went for a ride.

Jude made zombie popsicles.

We all went and saw Rogue One.

Sebastian made churros for dessert.

A year in the life 2016 #170: coq au vin

Sebastian had been very insistent that I cook up some coq au vin, something I hadn’t cooked in ages. With the market and all the excellent produce nearby, it isn’t hard to do. Above, it is ready to have wine poured on and go in the oven. Below, the finished product, ready to eat.

A year in the life 2016 #131: family dinner minus one


Sebastian had gone back to Canberra for the day for an orthodontist visit and was staying overnight to play hockey with his Canberra team, so James and I took the smaller two to the market to pick out their dinner.

We ended up having kingfish sashimi and fancy fajitas with prawn or salmon fillings. Delicious.