31

I turn the big 31 tomorrow, and we had a lovely (joint effort) lunch with family today. My little sister baked her famous red velvet cake and also threw some melting moments in to the mix - the reason I am going to bed without needing dinner tonight.

The messy aftermath of the delicious barbecued ocean trout my Mum brought to the table.

A really yummy salad made my big sister (see the recipe below).

Something to finish off the festivities. After all, you're never too old for a strawberry pinata filled with Hubba Bubba and Redskins, right? I'm not sure who enjoyed it more - the two kids in attendance, or the ten adults.

I sure feel like a very lucky 31 year old. Here's the yummy salad recipe:

Bean & Asparagus Salad from the Ottonenghi cook book:

800 g mixed green (French) beans, snow peas and asparagus spears - blanched quickly in salted water and dropped in cool water to keep colour and some crunch.

Mix with remaining ingredients;

120 g whole hazelnuts roasted and chopped coarsely (remove husk)

1 garlic clove crushed

1/2 skin of an orange - fine zest strips (no white)

2 tablespoons olive oil

2 tablespoons nut oil (hazelnut ideal)

1/2 cup of chives chopped into 1 cm lengths

salt & pepper to taste

Enjoy!