Allergic to Work!

Healing Broth

Holidays are over and the first working week has almost come to an end and yep! I’m sick!

I’ve had a shitty week! Have been feeling ‘not quite right’ all week and today I woke up with a sore throat, burning eyes and a pounding head…so I’m home in bed.

Maybe I’m allergic to work!

It could also be that last weekend I was exposed to many people who wanted to hug and kiss hello and then proceeded to tell me that they have been sick all week with the flu/cold etc…why do people do that? I never do that to people!

Many people at work have also returned sick – they should have stayed home! So what if it’s the beginning of a new term and doesn’t look good if you take sick days after a two week holiday – if you’re sick, you’re sick – stay home and don’t bring your nasties near me!

Being the considerate person I am, have stayed home and kept my germs away from the girls in my office. They would have killed me if I had come to work today – especially Ann – she sends ‘glad you stayed away with your germs’ messages and then remembers to add ‘feel better soon.’

As I have very little appetite I put my handsome man to work on making my favourite broth thingy for lunch. He’s never made it before so I had to shout instructions from the couch. I think it frustrated him a little as the minute I was done slurping it down, he found a reason to head out to the DIY store to get himself ready for a job he has to do on Monday…”just sleep babe…don’t talk…love you” Like I can’t see through that! In other words “you have pissed me off with all your instructions and I’m going to check out some manly stuff now like a sledge hammer and a drill!”

He did quite a good job actually (with the broth thingy)


chicken stock

shao hsing wine

fish sauce

chilli oil

sesame oil

crushed garlic


lime juice

fresh coriander and Vietnamese mint

Spring onions


Gently saute garlic and ginger in chilli and sesame oils, add chicken stock, shao hsing wine, fish sause and lime juice. Simmer for a while to develop the flavours and add coriander, Vietnamese mint and spring onions.

I haven’t added quantities as you can add more or less of what you like. Needless to say I added lots of everything, especially chilli oil and garlic. When I’m not sick I add chicken or prawns (or both), bean shoots, noodles, lemongrass but I just needed the broth today.

It makes your nose run and if it gets caught in your throat, it makes you cough but I love it!

Here’s to feeling better!


Pino Gris! My Prawn Balls are on Fire!

Deep Fried Prawn Balls

Yesterday I went to the Yarra Valley to visit a few wineries with my school teacher girlie friends. No, it’s not enough that we see each other every working day, we actually have other things in common…specifically….wine and food!

It was a stunning day in Melbourne…warm and sunny…just the perfect day for visiting wineries. Tasted lots of wine and I really was all in a tizzy…so much to buy. We bought some lovely wine and ate some wonderful food at Domain Chandon (didn’t do the wine tasting there…charging $5…blah!…but we ate lunch there and the pork belly was wonderful as was the view!

My great holiday continued today, as I spent the day with my bff…we have been friends since the age of 12 and as we are considerably older than that now, it’s safe to say that bff means just that for us…we’ve known each other longer than we haven’t known each other…I adore her dearly and we only live a street away from each other so we do see each other quite regularly but we never seem to connect over the holidays…except for these ones!

Last night I dreamt about the episode in one of Nigellas’ series where she made prawn cakes/balls for her friend that comes to visit and as I knew my best friend was coming over so we could spend the morning meat shopping, I knew that I needed to buy some great prawns and make these prawn balls for my bestie!

Seriously, the noises she made whilst eating them would have made my neighbours believe that we were more than ‘just friends’ and that my handsome man either had something to worry about, or was indeed, the luckiest man alive!

Being the great friend she is, she brought around some crisp, chilled Pino Gris and we ate these prawn balls, with a homemade very chilli aioli (spicy man!) with lime and vietnamese mint and downed that bottle…all this at around 11:30 am…hot outside in Melbourne today…just so happy to be on holidays and loving life. It’s absolutely true that I am a much nicer person to be around when I’m on holidays 🙂


  • 1 x glove of garlic
  • two spring onions
  • 250g of raw prawns
  • 50g flour
  • Chinese Cooking Wine
  • Sesame Oil (just a splash)
  • Vietnamese Mint (chopped)
  • Coriander (chopped)
  • veg oil for frying
  • lime quarters for garnish


  1. Into a food processor put the Garlic and roughly chopped spring onions, vietnamese mint and coriander and blitz.
  2. Add prawns and flour with a splosh of Chinese Cooking Wine and Sesame Oil, and blitz again.
  3. Leave to rest in fridge for at least 10 minutes before deep fat frying.
  4. Fry until golden brown. Enjoy.
  5. Serve with chilli and lime aioli and fresh Vietnamese Mint