The temperatures have soared even higher today with  top of 45.1 (113) degrees so I did the cooking portion of the days food supplies before the sun had risen. Once all the domestic duties were complete, we headed back to the pool. THe gret thing about this weather and spending every day at the pool is watching the massive improvements in the Ankle Biters swimming. Lil MIss is due to have her first formal swimming lesson next week and is already dog paddling. Son and heir is now swimming a good 10 metres in deep water. Water that he was afraid to swim in at all a couple of weeks ago. I’m always telling the parents of my students to keep their children swimming through the holidays and this is why.

Anyway, enough gloating about the aquatic prowess of my offspring. I recently found a salad recipe that took my fancy. Today we had an adaptation of it.


Sausage, bean and pasta salad

300g spiral pasta
4 Tuscan sausages
6 roma tomatoes, quartered
1/2 cup sliced sundried toamtoes
1 cup borlotti beans, soaked overnight and cooked until tender or 1 can, drained, rinsed
large handful snow peas
1/2 red onion, sliced
200g Danish feta, crumbled
extra virgin olive oil

1. Cook pasta and drain
2. Cook sausages. Slice.
3. Combine all ingredients.
4. Toss and drizzle with extra virgin olive oil