FINAL DAYS
Ah, a funny thing just happened. Cath and I sit together on the same big desk and for the first time today we got a chance to sit down and actually speak to eachother...its been one very busy Friday. Anyway, we both just realised that this is our last Friday in the warehouse and next week we will be all nestled into the new digs! We are getting so excited about being in the new place. This week, the painting was completed inside and out, we started moving in stock and have begun to swing into the Moving Sale with full force.
By this time next week, I will be blogging away at number 59 Doggett Street.
With so much happening with the sale and move preparations there hasnt been time for much else except getting stuck into the nitty gritty. Next week we promise to have a lot more inspiration for you.
Our painters getting stuck into the painting at number 59.
Starting on the front of the new showroom. Early next week the new signs are going to be put on...this is just the undercoat by the way...wait until you see the new colour!
Moving this huge divider was a 4 man job. It was very, very heavy as Jen found out when all 'gung-ho' she realised that this was probably one best left for the boys!
Wait until you see what the girls are going to do with dividers...it has something to do with magnificent wallpaper.....hmmmm...watch this space!
Our final Friday at the warehouse and the last time we use our electronic hoist. That hoist has got us out of some pretty sticky situations over the years, and was especially useful during the January floods this year when the girls moved every piece of furniture up on to the mezzanine.
Here, Cathie and nephew Rob bid it a bitter sweet goodbye...we wont be needing one in the new place! Yay!
MORE SALE TREASURES UNEARTHED
Over the past few weeks we have found so many treasures around the showroom...a lot of which that have been right under our noses for the whole time. This week we have brought them to the front of the showroom on a special 'Bargain Table'. My first fave (the wrought iron lantern) sold within minutes of display, so heres my second choice...an original artwork by highly regarded artist Margaret Fredericksen, looks stunning on its own, but deserves a beautiful frame....and its only $50!
Pop in this weekend and have a look through our bargain tables. We have items starting at just $1...and European fabrics for $15, silver candlesticks, candles, french inspired ceramics and much, much more!
ROAST LAMB STUFFED WITH OLIVE AND ROCKET PESTO...GREAT EASTER FARE
The rocket that I planted a couple of weeks ago has gone crazy, and my brothers olive grove in the Adelaide hills is heavily laden with fruit (cos olives are a fruit you know...which makes olive oil fruit juice I suppose?) just waiting to be picked.
This got me searching for a recipe where I could use some of this seasonal produce and I didnt have to look far. I want to cook up something really special for the family over Easter as Miss 18 turns 19 over the break. So, we are having Roast Lamb stuffed with olives (I have plenty already jarred from the farm) and Rocket pesto. Doesnt the pic look amazing? Even this kitchen slouch will be able to handle it. So, enjoy your Easter break and give this recipe a go. Let us know what you think!
Ingredients (serves 6)
- 1 bunch rocket, ends trimmed
- 1/2 cup fresh basil leaves
- 2 garlic cloves, crushed
- 1 tbs lemon rind
- 80g (1/2 cup) pitted olives, coarsely chopped
- 45g (1/4 cup) pine nuts, toasted
- 125ml (1/2 cup) extra virgin olive oil
- 2 (about 800g) lamb mini roasts, string removed
- 1 tbs olive oil
Method
- Preheat oven to 220°C. Place rocket, basil, garlic, lemon rind, olives and pine nuts in the bowl of a food processor. Process until coarsely chopped. Add extra virgin olive oil. Process until smooth.
- Place the lamb on a clean work surface and open to lie flat. Season with salt and pepper. Spread 1/3 cup of the pesto along the centre of each piece of lamb. Roll up to enclose filling. Use unwaxed white kitchen string to tie at 2cm intervals. Cover and place in the fridge for 4 hours or overnight to marinate.
- Rub lamb with half the olive oil. Heat the remaining oil in a large heavy-based frying pan over medium-high heat. Add half the lamb and cook for 10 minutes or until browned. Transfer to a roasting pan. Repeat with remaining lamb.
- Cook for 30-35 minutes for medium-rare or until cooked to your liking. Cover loosely with foil and set aside for 15 minutes to rest. Carve and serve with the remaining pesto.
RUBY REFRESHER COCKTAILWell, its that time again when the Masterchef show opens its season for another few months of cooking inspiration. On their facebook page this week, they launched the new season of the show for 2011 and had some amazing themed stalls. As usual, the drinks caught my eye and I loved the colour of these cocktails. They look fresh and inviting.
Apparently Cranberry juice contains a bucketload of Vitamin C...so this is kind of like a health drink? Nobody can say we dont provide excellent nutritional content in our cocktail recipes....lets see...theres Cranberry juice, and lime..yum...and you can garnish with more lime...perfect! Enjoy! I know we will be sipping this one with the work boots off, feet up and a little bit of Buble' on the stereo...with our eyes closed..cos we're just a weeee bit tired after this full on week. So, its a quick recharge tonight and then back into things for the weekend. We are going to have some fun as the sale wraps up! See you then!
INGREDIENTSDirections:
2/3 cup (5oz/150mL) Ocean Spray® Ruby™ Red Grapefruit Cocktail
Vodka to your liking (thats the way I like to measure it out...hehe)
6 tbsp (3oz/90mL) club soda
1 tsp (5mL) lime juice
sugar or to taste
Pour all ingredients into a glass with ice. Stir gently.
Makes 1 serving
That's it for another week...big weekend and week ahead. We are going to need our vitamins! Enjoy your weekend and be grateful for all you have. Til next week! Colette, Cathie and Jen...The Charcoal Team xxxx
