Pumpkin Asparagus Frittata

Last Sunday we began our day like most Sunday’s, with a HUGE breakfast. The remainder of the day was then spent working and grazing.

Hubby wasn’t spending the day relaxing as he would have preferred, the yard needed to “clearing” in preparation for winter. Nothing says fun quite like the dismantling of a trampoline, lol!

For something a tad different to go with our bread and gooey cheese as a reward when all that required doing was done, I made this Pumpkin Asparagus Frittata. Let me say, it did NOT disappoint (even if the photography did)!

Pumpkin Asparagus Frittata

  • Servings: 4
  • Time: 1-1/2 hours
  • Difficulty: medium
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Pumpkin Asparagus Frittata

500g Butternut Squash, cut into 1″ cubes
Virgin Oil to drizzle
Salt and Pepper
2 tbls unsalted butter
1 garlic clove, finely chopped
2 leeks (pale part only), halved lengthways, thinly sliced
10 eggs
1 bunch chives, finely chopped
1 bunch thin asparagus, woody ends trimmed,
blanched or steamed for 1-2 minutes
120g goats cheese (approximately)

Preheat oven to 400F.

Place pumpkin on a baking tray. Drizzle with oil, season and roast until slightly tender. Reduce oven to 350F.

Heat the butter in a deep, 25cm oven-proof frying-pan over medium-high heat. Add garlic and leek, cook, stirring, for 3 minutes or until softened not colored.

Remove the pan from the heat, then remove two-thirds of the leek mixture and set aside. Spread the remaining leek over the base of the pan.

Lightly beat eggs in a bowl, then stir in chives, salt and pepper. Layer pumpkin and asparagus in the pan, scatter with the reserved leek, then crumble over the cheese.

Pour over the egg mixture, then transfer the pan to the oven and cook the frittata for 35-40 minutes until golden and cooked through.

Stand for 10 minutes. Slice and serve warm.

It must have been good as Hubby wasn’t even through his first piece when he made a request to keep some for lunch the following day. That’s as good as saying… “mum, how much longer?”

Inkin’ it Up!


Tattoos are one of those things I have a love-hate relationship with. This is some “ink” a friend of mine recently had added. The entire process I found amazing.

Fresh Ink - noice!

The thought of ink being drilled into my body for the rest of eternity worries me.

Not from a safety perspective at all but the mere fact I like to change the color of my walls every few years whilst moving everything around. If I choose to have ink, it’s there FOREVER - no take backs. Well, no easy, CHEAP ones at any rate, lol!

Hubby on the other hand has absolutely NO qualms with them hence is continually asking me about mine and… “mum, how much longer?”

Pier Pressure


What a wonderful story it would be if I said having purchased a book at our local charity shop, this old negative fell out and on scanning it into my computer, this is the photograph it revealed. How fabulous would that be?!

Vancouver Docks

Certainly sounds a tad more exciting than saying after the most horrific experience with American customs in Vancouver, having finally boarded our ship bound for Alaska, we sat exhausted on our cabin balcony scoffing our complimentary champagne and strawberries.

As we “debriefed” from our ordeal, vowing to write letters of complaint to all concerned (yet to be written mind you), I couldn’t help but notice this dock beside our ship – was it something that was once important but now lay neglected, or was it something needed so often there was no time to make things “pretty”?

Whichever the answer I can’t help but wonder as to its strength, durability and really… “mum, how much longer?”

Taking Stock


I’ve said it before and I’m sure I’ll say it again but I’ve really come to adore the beautiful flowers of the Stock.

Taking Stock of the Buds

And don’t even get me started on their perfume. It’s so gloriously subtle that neither my allergies nor aversion to strong smells are incited.

As to when I’ll have another bunch however… “mum, how much longer?”

Sunlight in the Mist


Shafts of light directed onto the earth from the heavens above when the rest of the sky appears dark and gloomy, I always find wondrous.

Sunlight in the Mist

The leaves, albeit briefly, incandescent in the afternoon light absolutely breath-taking.

To look away for even a moment can have you missing something astonishing and leave you asking about the next time and… “mum, how much longer?”

Pumpkin Bread


This was one of those recipes that had even Master Thirteen coming back for more; no longer afraid that by eating Pumpkin Bread he’d be turned into some sort of vegetable freak!

Pumpkin Bread

  • Servings: 24
  • Time: 1½ hours
  • Difficulty: medium
  • Print

Pumpkin Bread with Spread and Cheese

3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
2 cups pumpkin puree
2 tsp ground ginger
2 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground cloves
½ cups all-purpose flour
2 tsp baking soda
1½ tsp salt
1 tsp baking powder

1 cup (moderately) crushed pecans
2 tbls white sugar

Preheat oven to 350F. Lightly grease two 9×5 inch loaf pans.

Combine sugar, oil and eggs – beat until smooth. Add water, beating until well blended.

Stir in pumpkin, ginger, allspice, cinnamon and cloves.

In a medium bowl, combine flour, soda, salt and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.

Sprinkle crushed pecans on top of bread batters, gently pushing them into the batter ensuring they are secure. Sprinkle with sugar.

Bake in oven until skewer comes out clean; approximately 1 hour.

Eat as is, warm with butter or I highly recommend for something a little special, try some Chipotle Peach Spread with gooey Gorgonzola cheese. Tasty!

This is one of those delights that has you asking… “mum, how much longer?”