Last Sunday was my last day at work before the change over of new doctors. It's been six months of adjusting to the pace of a busy department, large personalities and breaking points . It's also been a year of friendships, team work, growth (both personally and academically) and the greatest of lessons from the littlest of characters.

I am both happy and sad to see it finish.

That gorgeous sun and heat and (now) the welcomed cool of rain today has been making the transition a whole lot easier and tucking into this sweet number today sure played its part too. This recipe is fuss-free, so simple to put together and easily one of my favorite summer desserts to date. A keeper for sure.

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Strawberries with Balsamic Vinegar

(recipe from Ina Garten)


4 pints (8 cups) fresh strawberries, sliced thick

5 tablespoons balsamic vinegar (use the best you have)

2 tablespoons sugar

1/4 teaspoon freshly ground black pepper

2 pints vanilla ice cream, for serving

Freshly grated lemon zest, for serving

Thirty minutes to an hour before serving: combine the strawberries, balsamic vinegar, sugar, and pepper in a bowl.

Set aside at room temperature.

Place a serving of the strawberries in a bowl with ice cream on top.

Dust lightly with lemon zest. (The best part!)


*image via! 

Emerald Isle

Grace posted a quote this morning and it immediately took me back to this evening from many moons ago with Katie Sanderson.  Where we spent the better part of five hours going through course after course of delicious bites, took a misty walk through the Hunting Brook forest and returned to candlelight and dessert in the dark.  It was a magical evening.

And one that began a complete love affair for all this sweet island has to offer.  

"St. Patrick's Day is an enchanted time- a day to begin transforming winter's dreams into summer's magic"  Adrienne Cook


Happy St. Patrick's Day sweet friends!  

Simple meals

Enter the most non-fussy, adaptable to your own liking, baked eggs recipe.  A good quality beefy tomato is a must.


Slice the top of the tomato.
Remove the inner contents with a spoon.
Drizzle with olive oil and balsamic vinaigrette.
Roast tomato in oven at 180-200ºC for about 20 minutes.
Remove from oven and crack an egg inside the tomato.
Top with whatever your heart desires (basil, cheese, etc)
Roast for a further 7-8 minutes or until the egg is done to your liking.
Season and top with more of your favourite accompaniments.