Gluten free Quiche Lorraine with Oat Crust

Gluten free Quiche Lorraine with Oat Crust

A Quiche Lorraine is apparently a pie from the Lorraine region of France that has eggs, cream and lardons, lately replaced with bacon for us Aussie folk. Modern varieties also include cheddar cheese which I guess makes this excellent recipe a gluten-free Quiche Lorraine with oat crust.

I don’t know much about Lorraine or Quiche to be honest but I do know that this pie is delicious. I also do know that I made it weekly for the whole of first term because my kids loved eating it and because I love it when they eat dishes full of cheese and egg.

Also, given my own desperation around lunchtime for ideas that do not contain bread, I have enjoyed a piece of this delicious pie myself on more than one occasion.

I have mixed the recipe up a bit from the traditional one handed down to me, in order to remove the 1 tablespoon of flour and to add in half a grated zucchini. Gluten free purists might also like to be sure they are using gluten-free oats.

If you would like to add that flour back in then go for it- lucky you. I have included the instructions either way.

Gluten free Quiche Lorraine

Gluten free Quiche Lorraine with Oat Crust Recipe

Crust:

Mix together

1 cup rolled oats

1 cup grated cheese   (cheddar/tasty – use good quality cheese especially if using packet grated cheese.)

Press into well greased quiche dish.

In a pan  fry off

225 grams bacon diced and fried till crisp – set aside to cool a bit and

1 cup grated cheese. 

Custard/filling:

In a large basin put

4 eggs

1 tablespoon plain flour (I simply leave this out with no trouble at all.)

Stir with whisk – it will look lumpy but that’s OK.

Then add/stir in

1 ½ cups of milk (you can use cream)

¼ teaspoon salt

Freshly ground black pepper

1/8 teaspoon nutmeg

Put alternate layers of bacon pieces and grated cheese into the rolled oats and cheese crust then carefully pour the custard mixture over. I also add in the half a grated zucchini into this layering process (never leaving it on the top of course).

Bake in 190 degrees celsius oven for 30/35 minutes until the quiche has puffed slightly and the custard is lightly firm in the centre.

If you plan to use it hot straight away – allow 5-10 minutes for the quiche to ‘settle’ after removing it from the oven.

Freezes OK – but I really think it’s best eaten about ½ an hour or so after making it!!

Good to eat hot or cold.

This is a most excellent and devious dish. It is most extremely cheesy in a rather good way.

I have included photos here of the oat crust on the bottom (image 1) and the top (image two) for your enjoyment. Gluten free Quiche Lorraine with Oat Crust

Gluten free Quiche Lorraine with Oat Crust

Happy Eating.

Dani xx

Gluten free Quiche Lorraine with Oat Crust
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Traditional Australian
Serves: 4-6
Ingredients
  • Crust:
  • 1 cup rolled oats
  • 1 cup grated cheese   (cheddar/tasty – use good quality cheese especially if using packet grated cheese.)
  • 225 grams bacon diced and fried till crisp -
  • 1 cup grated cheese
  • ½ a zucchini grated (optional)
  • Custard/filling:
  • 4 eggs
  • 1 tablespoon plain flour (I simply leave this out with no trouble at all.)
  • 1 ½ cups of milk (you can use cream)
  • ¼ teaspoon salt
  • Freshly ground black pepper
  • ⅛ teaspoon nutmeg
Instructions
  1. Crust:
  2. Mix together in a bowl, one cup of rolled oats 1 cup grated cheese.
  3. Press into well greased quiche dish.
  4. In a pan  fry off 225 grams bacon diced and fried till crisp - set aside to cool a bit.
  5. Now make the filling by lightly whisking 4 eggs together and then adding in the flour if you are going to use it.
  6. Stir with whisk – it will look lumpy but that’s OK.
  7. Pour in the milk and season for taste.
  8. Put alternate layers of bacon pieces and grated cheese into the rolled oats and cheese crust then carefully pour the custard mixture over. I also add in the half a grated zucchini into this layering process (never leaving it on the top of course).
  9. Bake in 190 degrees celsius oven for 30/35 minutes until the quiche has puffed slightly and the custard is lightly firm in the centre.
  10. If you plan to use it hot straight away – allow 5-10 minutes for the quiche to ‘settle’ after removing it from the oven.

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Roasted sweet potato soup with a touch of spice. 

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Traditional Mars Bar Slice Recipe

Traditional Mars Bar Slice Recipe

I just have to put this traditional Mars Bar Slice recipe on my website, is what I decided after quite a bit of thought.

Yes, I know that everyone basically already knows how to make a mars bar slice, and that there are many and varied ways to make it including the fabulously sweet idea of covering it in chocolate as well as drenching it in mars bar.

But this recipe is mine. Rather, it belongs to my late mother-in-law and she made it so may times and has provided such detailed instructions, that it is precious to me.

Plus, I do make it at least a couple of times a year, so I will be pleased to have it sitting neatly on my website next time I want to find it.

So here it is, the simply delicious version of a Traditional Mars Bar Slice Recipe.

And no, I don’t believe adding extra chocolate to the top because you can’t improve on perfection folks.

Dani

Mars Bar Slice
 
Author:
Ingredients
  • 3 Mars Bars
  • 90grams of butter
  • 3 cups of Rice Bubbles
Instructions
  1. Place butter and mars bars in a large saucepan and melt together over very low heat.
  2. When the butter is close to being melted break up the mars bars with a spoon and start to stir a bit. Continue to "mash" and stir until it is all melted- then continue stirring until the mixture is a completely even consistency and all the same colour.
  3. Stir in the rice bubbles until it is all combined.
  4. Press it into a slice tin.
  5. Refrigerate (it sets pretty easily). Allow 1 hour minimum.
  6. Take the tin our of the fridge and allow it to come up to room temperature so that you can cut it without shattering.
  7. Keep in a jar or tin in the fridge until it is all eaten!!

Traditional Mars Bar Slice Recipe

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Overnight oats with grated apple

Overnight Oats with grated apple and blueberryOvernight oats with grated apple and blueberries

I am always looking for something different to eat for breakfast seeing as I no longer eat bread and so toast and jam is off-limits to me.

How I miss my toast and jam.

Most morning consist of the same thing, my favourite gluten-free muesli in a bowl with some extra seed and nuts added. Occasionally I will eat an egg (hello holidays) and in winter I opt for porridge.

My own homemade almond and honey muesli is also a bit of a favourite ( I added cocoa powder this time around yum!) but tends to get forgotten once the jar is empty and I get busy at term time.

So when I was offered a beautiful bowl of overnight oats with grated apple earlier in the year while camping, I was pleased to have discovered something simple, new and good.

Here is my own version of the recipe for overnight oats with grated apple. It is very easy to make although you need to leave time for the oats to soak, preferably overnight.

You will see I have jazzed my recipe up a little bit some berries and orange segments to serve. Feel free to add whatever you love or whatever happens to be in season.

Overnight oats with grated apple

Overnight oats with grated apple

2 cups of rolled oats

2 cups of milk

1 teaspoon of mixed spice

vanilla

Mix all the ingredients together in a bowl.

Cover and leave it in the fridge overnight.

In the morning, add 1 tablespoon of maple syrup and 1 freshly grated apple. Stir through.

Scatter over some toasted almonds, hazelnuts, pepitas and coconut flakes- 2 handfuls should do it.

Serve with a big dollop of yoghurt on top and some fresh fruit.

Enjoy

Notes

To make this recipe dairy free you can use almond milk or coconut milk. You might also like to purchase gluten-free oats if you are looking for a truly gf recipe.

Overnight oats with grated apple
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: Modern Australian
Serves: 4-6
Ingredients
  • 2 cups of rolled oats
  • 2 cups of milk
  • 1 teaspoon of mixed spice
  • vanilla
  • 1 tablespoon of maple syrup
  • 1 apple, grated
  • 2 generous handfuls of nuts, seeds and coconut flakes.
  • Fresh berries to serve or an orange peeled and cut into segments.
Instructions
  1. Mix all the ingredients together in a bowl.
  2. Cover and leave it in the fridge overnight.
  3. In the morning, add 1 tablespoon of maple syrup and 1 freshly grated apple. Stir through.
  4. Scatter over some toasted almonds, hazelnuts, pepitas and coconut flakes- 2 handfuls should do it.
  5. Serve with a big dollop of yoghurt on top and some fresh fruit.

 

 

Are you looking for some other great breakfast recipes?

Then how about your try one of these.

Home-made almond and honey muesli recipe.

Home-made waffles.

French toast with hazelnut coffee cream.

Dutch pancakes recipe.

Cooking with Oats

Home-made quiche recipe with an oat crust.

Home-made nut bar recipe. 

Boozy Baked Pears with Almond

Boozy Baked Pears with Almondboozy baked pears with almond

These beautiful baked pears make for a delicious brunch or dessert dish and are a great way for you to use up Australian pears that are so plentiful at the moment.

This recipe received 5 stars at my house- one from each member of the household.

Delicious and nutritious it is also very easy to make (just 6 ingredients) and the end results is really special.

If you don’t have a mortar and pestle you can use a food processor or even your knife, but there is something very pleasant about the texture that is achieved with a mortar and pestle.

Plus smashing almonds is great therapy!Australian pears

Boozy Baked Pears with Crunchy Almond Butterbaked pears with almond

Pour over the wine, throw in a cinnamon stick and bake at 180 degrees celsius  for half an hour.

Serve hot or cold with a little pouring cream, or just on their own.

Enjoy.

Boozy Baked Pears with Almond

A delicious, simple and healthy dessert of baked apples stuffed with crunchy homemade almond butter. 

Course Dessert
Cuisine Modern Australian
Keyword Baked Apples
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 serves

Ingredients

Ingredients

  • 4 big pears halved and cored
  • 1/2 cup of chopped almonds
  • 2 tablespoon of butter melted
  • 2 drops of almond extract you can use vanilla if you prefer
  • 3/4 cup of white wine

Instructions

Instructions

  1. Pour the almonds into a mortar and pestle and crush until you have a bread crumb consistency. Don't worry if there are still a few larger pieces, these will be delicious later. Alternatively you can blitz these in a blender.
  2. Mix in the butter and extract and continue to crush until you get an even paste consistency and all the butter is mixed through.
  3. Lay the pears in a baking dish and then scoop the nut mixture into the pear cavity.
  4. Pour over the wine and bake at 180 degrees celsius for half an hour.

Recipe Video

 

 

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Almond cherry cake recipe.

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21 Great Australian food bloggers creating recipes online

21 Great Australian food bloggers

recipes from Australian food bloggers

It can be difficult  to find a food blogger who is publishing beautiful  written recipes and content online that will help an inspire you as you cook in your own kitchen.

But lucky me, I have been privileged enough to meet some really wonderful, dedicated food writers and bloggers. I love reading a lot of what they write too.

So here are some of my favourite bloggers from Australia who are writing about food and creating recipes online for us all to use.

If you know of an Australian food blogger who creates recipes on their own website then let me know and I can add them to my list.

21 great Australian food bloggers to follow online.

Veggie Mama

Simple recipes and everyday tales from the homestead of a vegetarian here in Melbourne.

Lambs Ears and Honey

A food and travel blog about good food. Amanda is based in Adelaide.

Recipe Tin Eats

A food blog with hundreds of tried and tested dinner recipes that taste as good as they look.

Nagi is the Queen of Australian food blogging.

Not Quite Nigella

Restaurants, travel stories and recipes.

Lorraine has also published her own book.

Bake Play Smile

Quick and easy sweet and savoury recipes to suit every taste and budget with Lucy.

The Spice Adventuress

Rediscover the pleasure of adding a splash of spice to your life in Melbourne.

Love Swah

A Sydney food, travel and design blog by Sarah.

Chewtown

One of the first food bloggers I ever discovered, Amanda creates simple recipes with bold flavours.

Create Bake Make

Easy family and thermomix recipes with Lauren.

Bizzy Lizzy’s Good Things

Liz Posmyk shares her collection of recipes, recollections and reviews.

She also has her own book, The Barber from Budapest.

Belly Rumbles

A Sydney based culinary blog by Sarah McCleary.

Foodies Hut

Bengali cuisine and Indian cuisine with Shyamali Sinha.

Cook Republic

A cook book author and food and lifestyle photographer from Sydney.

Fig Jam and Lime Cordial

Making as much food as possible from scratch and living a “quasi sustainable” life.

The Annoyed Thyroid

Sydney based blogger Sam bakes, eats, runs explore  and look on the bright side of life.

Becs Table

Not technically food blogger but Bec does share a lot of great recipes from her Bake Club and cooking school in the South East of Melbourne.

What Katie Ate

A site relating to all things food and photography in Sydney Australia.

Katie also has her own book and writes and shoots for Delicious. What talent!

My darling lemon thyme

Writer, photographer and recipe develop Emma shares her gluten-free and vegetarian recipes as well as tips for organic gardening.

Cafe Delites.

Waist line friendly recipes that are full of flavour with Karina.

Eat My Street

Good food for a good life in Melbourne and beyond.

Dani creates recipes, posts reviews are writes about living well.

Stone Soup

Good food and simple living with Jules the food scientist in country NSW.

Jules also runs a couple of courses online and has published her own book.


So there they are, 21 great Australian food bloggers to follow online.

Who is your favourite?

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The best accounts by Melbourne foodies on Instagram.

 

Best Markets in Templestowe and Beyond

The Best Markets in Templestowe and Surrounds

Markets in TemplestoweMarkets in Templestowe and surrounds.

There is nothing I enjoy more than spending my weekend wandering through a gorgeous, local Farmers Market before heading home with a basket full of produce to cook for myself and my family.

Shopping at a Farmers’ Market inspires creativity don’t you think? If you find an authentic local market then you have found the local growers, makers, bakers and creators in your community.

Well I have made it my mission to research, visit and discover as many of the best markets in Templestowe and beyond.

Templestowe is a little gem of a Suburb to live in, with great proximity to the City, its own river frontage, interesting architecture, extensive and sprawling parklands, great shopping and easy access to The Artisan Hills and stunning surrounding Countryside Continue reading

Istanbul & Beyond by Robyn Eckhardt

Thanks to a recommendation from Jonell Galloway at The Rambling Epicure, Mastering the Art of Food Writing, I received a beautiful cook book for Christmas in the form of “Istanbul & Beyond” by Robyn Eckhardt.

Filled with a great variety of traditional recipes from her travels throughout Turkey and photographed by her husband David Hagerman the book offers an insight into daily life at the table beginning in Istanbul and then travelling to the provinces beyond. Continue reading

Macelleria Richmond

Macelleria Richmond

The Butcher who cooks for you has arrived in Melbourne.

Macelleria Richmond

Chief Meatologist Peter Zaidon has taken his very successful restaurant from the shores of Bondi beach to the suburbs of Sydney and now all the way to Richmond, Melbourne.Macelleria Richmond

The idea is simple, a butcher store and restaurant where you can turn up, chose from the selection of top shelf, dry aged, Cape Grim Australian beef carefully chosen with Peter’s fine eye and then have it cooked for you on site. You can also take it home if you’d prefer.

You might like to try a beer or cider while you wait.Macelleria Richmond

The fun does not stop with the beautifully chosen beef though, you can also select from a colourful array of salads and vegetables to accompany your meat, thus also making Macelleria a favourite among a health conscious crowd.

Then there are the iconic sweet potato fries. Crunchy, sweet and salty they can be swapped for delicious thick-cut potatoe chips that are equally delicious.

The idea behind the store, owned by five friends from Sydney and Melbourne, is to serve simple, whole foods and burgers to a discerning, health conscious crowd in a simple, casual setting. Ingredients are organic or locally sourced and seasonal vegetables make an appearance throughout the year. The real star of the show, apart from Zaidan himself, is the ethically sourced dry aged Cape Grim beef. Certified grass fed and MSA graded, the beef is grown in the naturally pristine Cape Grim area of Tasmania.

Then there are the burgers. There are 14 different gourmet burgers available and all are made with 100% grass fed Cape Grim Angus beef patties, created on premises from scratch. Following along with the ethos of the whole store, the burger buns are made from 100% organic unbleached flour sweetened only with honey. Melbourne even has its own local version, a nod to the ground on which it resides. Macelleria Richmond

Macelleria is all about excellent ingredients used to make good food in a casual and modern setting. Perfect for locals looking for  a simple, healthy meal it will also be sure to appeal to the sports crowds frequenting the popular venues nearby.

The Bondi store is much loved by locals, some of whom visit multiple times a week, and I expect the Melbourne restaurant will be the same.

The details

Macelleria Richmond

87/89 Swan St

Richmond

www.macelleria.com.au

Macelleria Menu, Reviews, Photos, Location and Info - Zomato

Macelleria Richmond

Dutch Pancakes Recipe

I am pretty sure this recipe is called Dutch Pancakes.

Dutch Pancakes Recipe

I am very sure that my kids absolutely love it and have been asking for it nearly every morning.

It originally came to us via one of those supermarket magazines but I can’t for the life of me work out which one, nor can I find it again. So instead I have had to adapt from memory to come up with this rather good version.

Two things to note.

You must preheat the pan in the oven for it to work. It must be really rather hot before you throw in some butter and then pour in the batter.

It has no sugar. I think this is rather excellent. It also has a kind of naturally occurring fluffy bowl of its own by the time it is cooked which means I get to control the amount of syrup going in.

I also add chopped bananas, or cooked berries or fresh berries or nuts, depending upon what is in season.

Creamy and quite impressive, this will serve 3-4 or so people at my house.

Dutch Pancakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-4
Ingredients
  • 2 eggs
  • ½ cup  milk
  • ½ cup  plain flour, sifted
  • ½ teaspoon of vanilla essence
  • 40g butter
Instructions
  1. Preheat the oven to 220 degrees celsius and pop in a deep, ovenproof, round pan. Leave to heat through for ten minutes.
  2. Prepare the batter by mixing all the remaining wet ingredients and then gently stirring through the dry ingredients until you reach a smooth consistency, I use a hand held whisk.
  3. Open the oven door and put in the butter, it should melt straight away.
  4. As soon as it does, pour over the batter and close the oven,
  5. Leave for 12-14 minutes, depending on your oven.
  6. The sides should pop up and over as it cooks and the base should cook through.
  7. Remove from the oven, it will drop a little and this is Ok.
  8. Pop in your mixed fruit and drizzle over a little syrup.
  9. Cut into slices to serve.

I hope your family enjoys it as much as we do.

Dani.xx

Dutch Pancakes Recipe


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How to predict your future based on your breakfast.

 

Warm lentil and radish salad

Warm lentil and radish salad

I am always trying to find new ways to incorporate seeds, legumes and grains into my diet as I have never really have a lot of them in my cooking repertoire.

For nearly a year my husband and I ate a strict Mediterranean diet due to a health scare that he had. When a heart specialist recommends a certain diet you don’t really tend to mess around.

It was a very delicious and satisfying way to eat and we had to focus a lot more on eating fish and using nuts, cheese and lean protein in place of red meat. My husband did not eat ice-cream for nearly a year, but once he eventually cracked that first bowl of ice-y creaminess again, it was all over.

Years later I am still on that learning curve of eating more vegetables and adding in legumes, beans and seeds. This lentil recipe is a lovely way to do just that and came about courtesy of some garden fresh radishes from a friend. I also used the remaining radishes to make a mixed vegetable pickle with bay leaves, garlic and peppercorns. This was a direct copy of a delicious jar of pickles I bought from an Italian couple at the Park Orchards markets. Perfect on rice, pasta or in salads it would even lend a lovely tangy crunch to salads.

When the veggie patch gifts you such delicious crunchy morsels, you have to make the most of it.

The star of this salad, apart from the radish itself, is the lovely dressing with maple syrup and tamari.

Enjoy.

Warm lentil and radish salad
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 2 red radishes, trimmed and thinly-sliced
  • 10 cherry tomatoes, halved
  • 1 tablespoon tamari
  • 1 tablespoon Dijon mustard
  • Dash of maple syrup
  • ¼ teaspoon sea salt, or more to taste
  • 1 cup puy/ green lentils, cooked
  • 2-3 cups of water
  • Salt
  • 2 tablespoons extra-virgin olive oil
  • ½ a red onion, finely diced
  • 1 stick of celery
Instructions
  1. In a medium saucepan, cover the lentils with 2 inches of water and bring to a boil. Add ½ teaspoon of salt. Simmer the lentils over low heat, stirring occasionally, until tender, about 25 minutes. Drain and transfer to a bowl.
  2. Heat the olive oil in the saucepan.
  3. Add the red onion and cook over mild-moderate heat until softened, about 5 minutes. Stir in chopped celery and cook gently for another two minutes. Add the cooked lentils and remove from the heat.
  4. Finely slice your radishes and cut your cherry tomatoes in half and add the to the lentils.
  5. Mix your tamari, mustard and maple syrup to make a dressing and pour this over your lentil salad. Mix well and season to taste.

Happy Eating.

Dani xx

 

New Years Resolution. The Year of Saying Yes.

A few years ago, in the last moments of a sticky Summer evening, I decided that I needed to try something new with my life.

You see I had been spending quite a bit of my time moaning and groaning and grousing about some personal problems I was having.

There had been a lot of change going on in my life, some of it rather major and distressing including a big house move, loss of a parent and a change of community.

But one morning it occurred to me that it was time to do something new. Most years, in those lost timewarp days between Christmas and New Year, I would spend some time planning for the year ahead. That year, instead of making plans, I decided I would set myself a goal relating to how I wanted the next year to be, rather than what I wanted to do. In essence I set myself a theme.

It was going to be my year of saying yes.

What this meant was that I was going to change a little bit of what was going on in my life.

Instead of saying “I can’t,” “It won’t work,” “I know I should, but I really don’t want to,” “I guess you are probably right” “if that’s what you think I should do.” Etc

I was going to start saying

“Yes, if I want to do it I will.” And alongside this

“No, if I don’t want to do it I won’t.”

Somehow, from somewhere I just had this epiphany that this was the best way forward for me.

It became known (in my head alone) as the year of saying yes.

It was awesome.

I had spent a really long time trying to make other people happy. A lot of the time I would do things because I thought that is what the other person wanted me to do. Most of the time they probably really did not care. All of the time it was not really up to them to decide what was right for me anyway.

So I set off on my brand new adventure at a roaring pace.

I already knew that doing new things had a magical way of opening up new opportunities. I also already knew that engaging in pleasant activities is good for the soul and the heart and the head.

I decided to keep track of what I was doing as part of a gratitude journal because I also knew that gratefulness increases happiness and this time around I was determined to say yes to happiness whenever it decided to pay me a visit.

Welcome home happy-Ness. Pull up a chair, pop your feet up and just lounge around until you need to head off again.

And so I did some elaborate-ish things (in my mind anyway). I met new people and I tried new things and I went to places that I once would have left for other people. I reached out and I tried my hand and I danced along and I painted my lips too red and wore bright clothes that made me smile in my toes.

Some people were not very happy for me, they didn’t exactly scowl or growl but they didn’t exactly cheer me on either. But I decided to let them go this time because I was cheering and it sounded rad. Plus I was learning to say “no. Not “no” to what other people wanted, but “no” to putting what other people wanted first.

My year of saying yes then led to the year of “just keep going.”

You know how women these days can have it all? Meaning of course, not that we can have everything, rather that we can have a few very specific things. A job, a family and a pair of skinny jeans and a up-do that makes you look 1.4 years younger.

Well after my year of saying yes, I stumbled swiftly into my year of saying “this is all a little bit too much. And so although one morning  I had woken up to the awesome epiphany of the year of saying yes, 12 months later my new theme was this, “the year of just keep going.”

Not very inspiring hey?

But let me whisper a little phrase in your ear that some of you will understand.

That just happened to be year when my youngest child was in kindergarten.

Imma gonna let that sink in.

Kindergarten.

Remember the kinder year?

All that free time just to yourself, except when you are picking up and dropping off and picking up again. Oh yeah and wiping noses and putting cream on rashes and pouring panadol because no one is sick more than a four year old child in kindergarten. It is good for them, I know. They develop immunity and you develop an eye twitch that goes off everytime someone new in your family starts coughing. Again.

So I was entering my final year as a kinder Mum, at the same time as I was working a two day a week, fairly intense job and still Mumming to my crew. Plus the year of yes had created me some excellent opportunities in my creative life so that I was able to pour every spare waking moment into my website.

So here are some things that my year of yes taught me

  • saying yes opens up a lot of new opportunities, so make sure you are saying it to the right things.
  • Throw a lot of mud as only some of it will stick.
  • Saying no can be hard work.
  • Happiness does not determine future happiness.
  • Being unhappy is human and fine and it will keep you honest.
  •  Persistence is important.
  • Sadness and happiness are not mutually exclusive.

My year of saying yes was actually one of the saddest years of my life.

I lost a very special, beautiful, important person in my life and I missed her every day and I still think about her most days. This also reminded of the other saddest year of my life when I lost my own Dad and how losing two parents makes you feel a little lonelier because you are a little more lonely when you don’t have your parents by your side.

But being sad is not separate to being happy in a weird way that you have to live to understand.

Somehow there is room in me for both.

So the year of saying yes, which was also the year of second sadness, led to the year of just keep going, which is also the year of making room for both.

In case you are wondering, the year of “having it all” is yet to occur because frankly, I think it is a load of doo doo.

What do you think?

Do you pick a theme for your new year or do you just chose a word?

Have you had a year of just keep on going? And do you think that sadness and happiness are separate or have you learned to make room for big bouts of both of them, like I had to do?

Dani xx