The other day, hubby and I had this discussion about managing our time more efficiently. He quizzed me on how do I manage to get things done with Asher hanging around my ankles, yet being able to make sure dinner is prepared and Asher has his attention?
Truth is, sometimes I don’t get it all. Most days though, it just come naturally to me that as I am playing with Asher, I teach him to pack an item away before taking another out. That usually works out to slightly less mess. Of course, there are times when I let him have free rein and we have a lego galore day on the floor.
Then we have cooking. I usually cut most of my vegetables a day or 2 in advance. My reasoning is that I’m already cutting, so why not just spend the extra 10-15 minutes to prep the rest of the vegetables. I do not have to take the cutting board out twice, plus I do not have to thin about it for another day or so. Cooking is so much easier when all items are already cut- I do not have to be afraid of Asher reaching out for the knife, and he can simply sit on the counter top while I start my cooking. He would even help stir the pot with supervision.
I have not really thought about that before. The same goes with tidying. I’m walking pass the bench, so why not just grab the dirty tea towel and place it in the laundry? How about I put that cup away since I’m passing by that table. Hubby said he would have just walked past- and would not have even see the cup (that he left!).
Is there such a thing I wonder? Or is it a natural thing that women and mummies tend to do?
There has been an abundance of cafes serving up raw desserts lately. I walked into a rather famous on at Mt Lawley one day and attempted their salted caramel tahini slice. While it is of a generous portion, both hubby and I agreed that it was wayyy to sweet and probably has agave in it. We are not big fans of agave at all! That however, gave me an idea to make my own tahini caramel slice. It was much less sweet and the tahini provided a creamy texture.
- 1 cup walnuts
- 1 cup desiccated coconut
- vanilla paste
- 1/4 cup coconut oil
- 2 tbsp water
- 1 tsp honey
- 1/2 cup + 2 to 3 tbsp coconut cream
- 1/2 cup soaked cashews
- 1/4 cup tahini
- 3 medjool dates soaked and pitted
- generous pinch salt
- 2-3 tbsp of water
- Chocolate Topping
- 1/2 cup of coconut butter
- 1/2 cup coconut oil
- 1/4 cup cacao powder
- 1 tsp rice malt
- Cacao nibs and salt to decorate
- Blend all the base ingredients and press it into a lined brownie tray. Freeze.
- Wash the processor out and bend the tahini caramel. Spread onto base and freeze.
- Wash processor out and blend chocolate. Spread onto caramel. Sprinkle nibs and salt. Fridge or freeze for around 20 minutes. Slice with a warm knife.