October I got pre-occupied with making my wedding invites. In typical Libby fashion, I didn't chose a simple design, seeing as I was making it myself, but instead an invite that contained about 6 components. I love my invites, but they were a mission to make!
Then came November and it seemed like every weekend was filled, as well as being quite busy with work trying to make sure that everything is organised for year-end.
So what have I actually been up to?
The first weekend of November was my birthday weekend. Technically the Monday was was my birthday, but because I couldn't do any proper activities for my birthday during the working week I wanted to do something nice during the weekend. A fantastic opportunity came up to take a helicopter over to Waiheke to visit a couple of vineyards, so that was the perfect Birthday treat!
The next day we went out for brunch to Takapuna Beach Cafe, a favourite of mine. I got a delicious vegetable hash with bacon and poached eggs and an amazing caramel milkshake. This wasn't your standard pre-mixed kind, but instead came as a glass with caramel gelato and caramel sauce in it and I got to pour the milk over myself. It was amazing!
On the helicopter heading over to Waiheke Island
Our view from the deck at Stonyridge winery
My delicious food from the Beach Cafe
Also in November I had my Hen's party! I had my family and my bridesmaids come up from Dunedin and Christchurch to Auckland and they had planned a surprise day for me. We went to some vineyards up in Kumeu (are you noticing a common theme here?) to do some wine tasting, then came back to the city to play games and have dinner and cocktails. All in all it was a fantastic day nd so nice to have everyone together.
With my Mum & Sisters for my Hens
With two of my lovely bridesmaids
This may have been after a few wines ;)
There was a lot more that happened, but since this is a food blog, i will move on to some of the meals I have been making for myself over the past few weeks.
Breakfasts: Greek Yoghurt with Oranges, Strawberries and sugar-free muesli (left) and a Peach breakfast parfait (left)
Dinners: Cauliflower Crust Pizza with coleslaw (top-left), Sausage and vegetable tray bake (top-right), Gnocci and vegetable bake (bottom-left), Cottage Pie with grilled asparagus (bottom-right)