New Zealand is a small country, similar in size to Great Britain or Japan. With a population of only four million people, it’s also gloriously uncrowded.
It is made up of two main islands and numerous smaller ones. Around three-quarters of the population lives on the North Island, which is also home to the capital, Wellington.
Milky way over New Zealand mountains
Agriculture is the economic mainstay, but manufacturing and tourism are important. Visitors are drawn to the glacier-carved mountains, lakes, beaches, and thermal springs. Because of the islands’ geographical isolation, much of the flora and fauna are unique to the country.
Windswept Trees in the Brute Slope Point, New Zealand
Wanaka river from above. New Zealand
One of my babies taking a watermelon bath tab. The chichens had lot of fun eating this fruit afterwards!
SATURDAY SUNDAY, who cares?! Any day is a good day to love a cat!
Gardening in summer 2019
It’s June! summer has arrived and it’s almost time for many of us to harvest our first squash, beans and tomatoes!
I have worked very diligently on my compost for the last 12 months to make sure that it would be perfect for my vegetable garden project this summer.
Now I have pumpkins, tomatoes, squash, peaches, berries, and nore, swiss chard and more veggies and fruits growing divinely and profusely.
Skinless, boneless chicken thighs are meatier, quicker to cook, and surprisingly healthier than you might think. They’re also budget friendly and less expensive than breasts. It definitely saves you money and adds a delicious flavor to your meal.
Chicken thighs are the most delicious alternative. Marinate them so they can soak up flavor, grill for a smoky crispness, or coat in crumbs and pan fry for a lighter “fried” chicken.
1 1/2 lb. yellow new potatoes (about 25)
Kosher salt and pepper
4 medium chicken thighs
2 tsp. Dijon mustard
2 tbsp. olive oil
2 tbsp. white wine vinegar
1 tbsp. prepared horseradish
2 scallions, finely chopped
1 tbsp. tarragon, chopped
2 small radishes, thinly sliced
1/4 c. flat-leaf parsley, chopped
- Place potatoes in a large pot. Add enough cold water to cover, then bring to a boil. Add 1 tsp salt, reduce heat, and simmer until tender, 12 to 15 minutes. Drain and run under cold water to cool.
- While potatoes are cooking, season chicken with ¼ tsp each salt and pepper and place in a large, heavy skillet, skin side down. Brush with mustard and place a piece of foil on top. Place a second skillet on top of chicken and put heavy cans in skillet (the contents won’t cook) to weigh it down (this will flatten chicken so it cooks up evenly and extra-crisp). Cook on medium until skin is deep brown, 10 to 12 minutes. Flip chicken and cook, uncovered, until cooked through, 2 to 3 minutes more.
- In a large bowl, whisk together oil, vinegar, and horseradish; stir in scallions and tarragon. Halve potatoes (or quarter if large); toss with vinaigrette, then radishes.
- Fold parsley into potato salad and serve with chicken.
Spring 2019 is around the corner, and it is time to start looking out for the newest clothing styles to wear this year.
For this spring oversized hats will be in:
“If you so much as glanced at your Instagram feed last summer, you no doubt spotted a Jacquemus La Bomba hat. Now entirely synonymous with SS18, it seems brands are vying for similar cult status next season by producing their own delicious incarnations that we already can’t get enough of.
Spotted at: Rejina Pyo (left), Xiao Li (centre), Yuhan Wang/East (right), Ryan Lo and Simone Rocha”
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Springs brings flowers, wonderful garden smells, the orchard full of apples, peaches and limes. Spring is happiness, dancing with the stars at night, jumping in the swimming pool at midnight. Yes, spring has my soul flying all over the beauty of the flowers, with the bees and the yellow butterflies. Spring after all. prepares me for a fantastic and energeric summer!