Week 37: Getting Autumnal

Day 254 – Winter Cometh

The weather has very quickly turned Autumnal, and after yesterday’s swimming in Eastrop Park in the near-rain, the girls needed an at home day cuddled under blankets. How many days till summer?

Day 255 – Stickygram

I’ve just discovered Stickygram. It’s awesome! Instagram images turned into magnets. They’re gorgeous!

Day 256 – Roald Dahl Day

It’s Roald Dahl Day on the 13th of September, so we made BFG ears, watched the movie and started reading the book. In fact we did loads of Roald Dahl Day activities.

Day 257 – Sisters

These are the moments that fill my heart with so much love and joy. For these moments, I could keep having children over and over and over again.

Day 258 – Blessingway

A beautiful friend had an early Blessingway since they are moving house when she’s 30-something weeks pregnant. Here we are with our red thread, getting her belly painted.

259 – Play Space

It’s crazy, we’ve lived where we do for over two years, and just recently I found this corner, hidden away. A perfect playspace for running around. Love it.

Day 260 – Blackberries

Picking blackberries is just such a lovely way to spend a day. I picked so many with the girls and our friends, I came home and made blackberry pies, raw blackberry crumble, and the best blackberry jam I’ve ever tasted, if I may say so myself. They were fabulous.

mtbadge2This post is part of the Mamatography 2013 Project with Diary of a First Child and Momma Jorje.

We are taking (at least) a photo a day to keep a record of our year. Join us at any point during the year and start sharing your own daily photos!


Festival Of Food – Nutritious Nettle Soup

Welcome to the Festival of Food Carnival. In celebration of the New Year and Healthy Starts, we’re sharing recipe ideas for healthy, nourishing recipes or anything you would enjoy this time of year. Hosted by Diary of a First Child and Hybrid Rasta Mama, you’re welcome to join us next time, or if you have a previously published recipe you’d like to share, add it to the linky below.

It wont be long now till we start seeing subtle signs of spring all around us, and when that time comes, so will the brand new crop of Nettles. Yes, Stinging Nettles. They grow in abundance all around us, and are regarded as a weed, but nettles, apart from being very tasty when prepared the right way, offer a wealth of nutrition and are a super food to get you through the winter to spring season changes.

Nettles are a rich green colour, revealing their extremely high iron and chlorophyll content. It is also very high in the minerals calcium, magnesium, silicon, sulphur,

copper, chromium, zinc, cobalt, potassium and phosphorus. Nettles also contain high amounts of vitamins A, C, D, E, and K as well as riboflavin and thiamine.

Nettle soup can be your best friend in the final trimester of pregnancy as you prepare your body for birth, and need to bulk up on blood-clotting vitamin K, which also then transfers to your baby through your breastmilk.

This recipe is my favourite for Nettle Soup, so as the seasons start to change, soon, dress warmly, and take a walk with a grocery bag, a thick pair of gloves and some scissors, and pick your dinner.


Nutritious Nettle Soup

Recipe Type: Foraged, Nutrition Supplement
Author: Luschka
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 3-4
  • Nettles, about half a grocery bag full
  • 4 medium sized potatoes
  • 1 onion
  • Water, to cover
  • Tablespoon of grated ginger
  • 2 cloves garlic, crushed
  • Salt & pepper to taste
  • Olive oil
  • Cream, to taste
  1. Heat the olive oil.
  2. Add the onion, garlic, potatoes and ginger, and fry gently till the onion is translucent and the potatoes are slightly crispy.
  3. Using gloves if you’re touching the raw nettles, add the nettles to the pot and cover with water.
  4. Cook until the potatoes are softened, then blitz the mixture in a food processor or blender.
  5. Add salt and pepper to taste, and dish up.
  6. Swirl a small amount of cream into the soup to thicken it a little, and serve with fresh buttered bread for a real treat.



Please take a moment to visit the blogs of our other Festival of Food participants. The links in this list will be live by the end of the day, as participants are all in different time zones.

Stay connected! Be sure to “Like” the Festival of Food Carnival Facebook page.

Foraging for Food – Elderflower Jelly

Elderflowers are still in full bloom, but quickly coming to the end of their flowering season. High in vitamins A, B and C, Elderflower infusions are great for combating summer colds, (or any time, if you use the dried leaves). Herbalist Christine Haughton also recommends Elderflower for hayfever. Taken as a cordial every day it should reduce eye irritation and catarrh.

When picking Elderflowers, shake the head first to see if any flowers fall off. If the flowers come off from a simple shake, the plant wont make it home, so leave it and pick only those that don’t lose their flowers. Never pick more than you’ll need, and never over pick, in other words, don’t pick more than a third of the flowers off one tree.

You can make so much from Elderflowers. There are plenty recipes for champaign, wine, cordial and so on, and we’ve also used them to make fritters from. I wanted to try something slightly different though so adapted another recipe in to a simple Elderflower Jelly:


  • 4 cups water
  • 15 heads elderflower, thoroughly checked for bugs
  • 3/4 cup sugar
  • 7 teaspoons unflavored gelatin

To make:

  • Place the elderflower heads in a pot of water and bring to the boil.
  • Once boiling, remove from heat immediately to remove the elderflower heads. The water should have taken on a slight green hue. Don’t worry if a few of the flowers stay behind. They are edible and I think they make the jelly look pretty.
  • Return to the heat and add the sugar stirring till it has dissolved.
  • Add the gelatin, stirring well but quickly
  • Pour liquid in to mould and leave to set for about 8 hours
  • Serve with vanilla ice cream or fresh fruit.

Want to be featured here?

If you make these, take a photograph and email it to me at diaryofafirstchild at gmail dot com and I will add it here. Alternatively leave a link to where you’ve uploaded it!

Foraging for Food – Lime leaves stuffed with Bacon, Barley and Lentils

Lime leaves, from the tilia x europaea, fill the streets of London at the moment. These edible leaves make a great substitute for vine leaves. The leaves are best harvested in the spring, when they are still soft, and in the summer, the flowers make a refreshring drink. The tree doesn’t actually bare limes as fruit, but have a slight lime flavour without the tartness. They can be stuffed with anything you desire, really, but here’s a recipe to get you started.

Read more: Foraging for Food – Lime leaves stuffed with Bacon, Barley and Lentils