Warm weather . . . lovely friends . . . hot BBQ . . . courtyard dining . . . DIY Pimms bar . . . decadent desserts . . . striped straws . . . gorgeous South Australian sparkling . . . new outdoor chair covers . . . lots of yellow . . . and Hugh.
(As in Hugh Jackman. The one and only)
Yes, this sums up my beautiful New Years Eve celebrations.
I had a delish NYE dinner with a gorgeous friend and then we headed to the movies to see Les Miserables.
It's three times as fabulous as everyone says it is.
Go see it. Now.
Happiest of happy new years cheer to my friends - new and old. Here's to an even bigger and better 2013 full of love, laughter and lots of colour.
Sweet potato and pomegranate salad
2 medium sweet potatoes, cubed, plus olive oil, salt & pepper for roasting
2 cups baby salad greens (baby kale, spinach, arugula, etc.)
1/3 cup pomegranate seeds
1/3 cup crumbled feta
1/4 cup toasted pistachios, toasted & chopped
handful of chopped cilantro
2-3 chopped scallions, white and green parts
2 tablespoons olive oil
1/2 clove minced garlic
2 teaspoons honey
1 teaspoon sherry vinegar or white wine vinegar
salt & pepper, to taste
Roast the sweet potatoes: Preheat your oven to 400 degrees. Chop the sweet potato into bite sized cubes. Drizzle with some olive oil, salt and pepper, and roast in the oven for 20-30 minutes, or until they start to edges start to turn a darker brown.
Make the dressing: Whisk together olive oil, vinegar, honey, garlic, salt & pepper. Taste & adjust. Set aside.
Assemble all salad ingredients, toss lightly in the dressing.