Gotye returns with this stunner of a clip:
You weren’t meant to be seeing this yet, let alone be listening to it. As things go however, the video was leaked yesterday, and so now it has been released officially. Featuring the lovely Kimbra, Somebody That I Used To Know is a powerful track, reflecting on the disillusionment suffered following a failed relationship. Beautiful song, beautiful clip.
Kittens and bunny rabbits: the ultimate pick-me-up. I go fairly nuts for a cute kitten, although maybe not quite so much as this girl. Not having a pet of my own however (yet), the interwebs give me my fix of cuteness overload. All of these photos were found via Dreamcats and The Daily Bunny.
At first I was underwhelmed by Calgary, the first taste of Bon Iver’s self-titled LP. However, after repeatedly listening to the album, it is slowly growing on me. Bon Iver were magically when I saw them at the Sydney Festival a few years ago, so I hope that I get the opportunity to see them again soon. NPR is streaming the album in full here.
This film clip / short film by Portugal. The Man is utterly beautiful but also depressing. It’s a bit slow to load, but it’s completely worth the wait.
I’ve been so busy lately, and feeling a bit uninspired. Things are looking up however. It’s a long weekend, and I will be seeing this band, making some crafty things, shopping at this market stall, and seeing friends I haven’t been seeing enough of lately. Let the long weekend begin.
wow. this is beauty.
under by watercolours
Well, I felt like changes were coming, and the first one has now appeared. As much as I love Surry Hills, I’ve decided to move to a sharehouse in Newtown at the end of the month. I’ll be moving into a lovely terrace house, with lovely housemates, and I’m kind of excited. I’ll be down the road from BlackStar Pastry, the Courty, and around the corner from a knitting cafe! Sounds like my kind of neighbourhood!
When I move this time I’m determined to not take so much clutter with me. Over the next few weeks I’ll be detoxing my life, and re-distributing some of my belongings to new homes. In the meantime, I’m seeking inspiration for my new room. Hilda Grahnat lives in a studio apartment in Malmö, Sweden, and what she accomplishes with the small space is really incredible. I’d be quite happy to live in this space.
images via hilda grahnat
Winter is coming and there’s a chill in the air – which for me means that it’s time for lasagne again! As much as I love lasagne, it can often be too rich. This one however, might just be perfect! I made a super large batch of this, so used two sheets of lasagne per layer. If however, you make a smaller batch, you can halve the cheese sauce, and maybe use only six sheet of lasagne. Still use the same amount of pumpkin mixture though! Yum yum. As I was adapting this recipe, I might not have recorded it 100% correctly. I was using my instincts, and if you do the same you should be right.
Eric will be having wrist surgery on Thursday, and will need looking after for a while. I think that this lasagne might do just the trick.
Lentil and pumpkin lasagne
(adapted from an Australian Women’s Weekly recipe)
2 tablespoons olive oil
1 large onion, finely chopped
1 medium zucchini, diced
1 red capsicum, seeded and diced
2 cloves garlic, crushed
450g pumpkin, chopped into 1cm cubes
400g tin brown lentils, drained
400g can chopped tomatoes
1 cup (250ml) vegetable stock
2 tablespoons dried mixed herbs
salt and pepper
250g ricotta cheese
250g sour cream
1 1/2 cup grated cheddar cheese
8 large sheets instant lasagne
Preheat oven to 200°C. In a large pan add the oil and cook the onion until softened. Add the pumpkin, garlic, and add water till it almost covers the pumpkin. Cook for about 10 minutes, or until the water has evaporated and the pumpkin is soft. Stir in the zucchini and capsicum and cook for 5 minutes. Add the lentils, tomatoes, stock, herbs and salt and pepper to taste. Stir until well combined and bring to the boil. Reduce heat and simmer for about 15 or 20 minutes.
Mix the ricotta and sour cream together with half the cheese. Season well. Place one-third of the lentil sauce in the base of an ovenproof dish. Arrange one lasagne sheet over the sauce. Top with a layer of the pumpkin mixture and a layer of the remaining cheese sauce. Continue layering with the remaining lasagne sheets, pumpkin mixture and cheese sauce, finishing with a layer of cheese sauce. Sprinkle with grated cheese. Bake in the oven for 30 – 40 minutes. Allow to sit for 5 minutes before slicing.
