Red: Lunar New Year.

Lion Dance at a dinner,
http://rubytuesdaytoo.blogspot.co.nz/

Thursday Challenge: Lots

We often travel west from Auckland to Muraiwai beach to see the gannet colony. Australasian Gannets migrate from the north to nest in dense colonies on small islands and jutting cliffs with most being in the North Island of New Zealand.

In 1979 the Auckland Regional Council (then ARA) established the Takapu Refuge with the help of the Royal Forest and Bird Protection Society.

Gannets come in early spring. The males usually arriving first. After breeding and once the chicks have fledged and left the nest, they fly north. The mature adult birds tend to be sedentary, only fishing over inshore sea close in to the coast.

One sad story about the cruelty of nature, the old and the laggards are left to die while the rest fly off back to the north. Once, we went in April, and there were dying birds and carcases. Even the realistic me felt a lump in my throat.

There are two other mainland colonies at Cape Kidnappers and Farewell Spit at the top of the South Island.

http://www.spunwithtears.com/thursday.html
 http://www.spunwithtears.com/thursday.html

"LOTS" (A great quantity of anything...)

Next Week: SWEET (Candies, Sugar Bowls, Cakes, Treats, Honey,...)

Friday flowers

http://floralfridayfoto.blogspot.com/

FSO: Love is in the air

http://annsnowchin.blogspot.co.nz/2016/02/fso-love-is-in-air.html

When I saw this couple,

I realise this is the epiphany of what love is.

In the lovely park of Western Springs,

the sun was shining,

He was in a scooter

and she, sitting on the bench with a walking frame.

They epitomized what love is all about.

They were even older than the Beatles' when I am 64

When I'm Sixty Four (64)
~ The Beatles

When I get older losing my hair,
Many years from now.
Will you still be sending me a valentine
Birthday greetings bottle of wine.

If I'd been out till quarter to three
Would you lock the door,
Will you still need me, will you still feed me,
When I'm sixty-four.

You'll be older too,
And if you say the word,
I could stay with you.

I could be handy, mending a fuse
When your lights have gone.
You can knit a sweater by the fireside
Sunday mornings go for a ride.

Doing the garden, digging the weeds,
Who could ask for more.
Will you still need me, will you still feed me,
When I'm sixty-four.

Every summer we can rent a cottage,
In the Isle of Wight, if it's not too dear
We shall scrimp and save
Grandchildren on your knee
Vera, Chuck & Dave

Send me a postcard, drop me a line,
Stating point of view
Indicate precisely what you mean to say
Yours sincerely, wasting away

Give me your answer, fill in a form
Mine for evermore
Will you still need me, will you still feed me,
When I'm sixty-four.

Celebrity Chef Michael Van de Elzen & Weet-Bix Create A Better Brekkie By Fleur Revell 03 February 2016

Star chef Michael Van de Elzen is on a mission to make breakfast a more exciting time of day. Co-host of the TVNZ series Kiwi Living, Michael has teamed up with Weet-Bix to inspire Kiwi families to eat a Better Brekkie. Busy running his Auckland restaurant Boy and Bird, filming TV shows and writing cookbooks, Michael knows how it can often seem as if there isn’t time for breakfast. But he’s learnt the hard way that starting the day on a cup of black coffee doesn’t pay off. “In my profession I work very long shifts,” he explains. “It takes its toll on you and I notice I do get cranky if I don’t eat breakfast.” Michael’s secret weapon? “I keep a pack of Weet-Bix at work and my go-to breakfast is three Weet-Bix with frozen blackberries that have been roasted in the oven for five minutes then left to soak in their juices overnight. It’s absolutely my favourite thing.” Growing up on a farm in West Auckland, there was always something tasty for Michael’s breakfast. His mother would make pancakes or her special fried eggs with a thin slice of gouda cheese on top. “Breakfast was a big thing in the Van de Elzen family,” he recalls. “We’d sit down together at the table and there would be lots of bread, fruit, cheese and always some Weet-Bix.” Now a Dad himself, Michael has continued the tradition of an interesting, tasty breakfast for his daughters Hazel (5) and Ivy (3) “They get bored eating the same thing every single morning so the key is to keep changing it. I’m always looking for new ideas to fill the childrens’ breakfast bowls. The girls love Weet-Bix covered in hot milk with just a touch of cocoa powder on it - they think that’s a real treat. In summer we have smoothies made with banana, almond milk, cocoa powder and dates. For an on-the-go breakfast I crumble up some Weet-Bix to put in there too.” Working with Weet-Bix on fresh ideas for wholesome and nutritious Better Brekkies, even Michael has been surprised at how versatile an ingredient the long-time breakfast favourite can be. “It makes a great, nutritious base and from there it’s so easy to build in the flavour.” From a breakfast trifle and a wake-up shake, to Weet-Bix bircher muesli, porridge and pancakes, through his Better Brekkie recipes Michael has brought a chef’s flair to the first meal of the day. But his recipes are still quick, simple and family friendly. “I want Kiwi children to wake up every morning and say, ‘Wow what’s it going to be today’.” says the TV chef. For more information on the Better Brekkie see www.weetbix.co.nz/the-better-brekkie-programme/ Weet-Bix Wake-Up Shake (Serves 2) With all the goodness of bananas, dates and Weet-Bix, the Weet-Bix Wake-Up Shake delivers a source of iron and fibre. INGREDIENTS •    2 Weet-Bix wheat biscuits •    300ml So Good Almond Milk •    1 banana •    4 dates •    1 tsp cocoa powder •    1 tbsp chia seeds METHOD 1.    Place the Weet-Bix into a blender with the So Good Almond Milk and let soak for a minute to soften. 2.    Add the rest of the ingredients and blend until smooth. Weet-Bix Breakfast Trifle (Serves 4) Try Weet-Bix Breakfast Trifle for a treat that delivers fibre and fruit – while being just a little indulgent INGREDIENTS •    1 cup frozen blueberries •    1 cup unsweetened yogurt •    4 Gluten Free Weet-Bix wheat biscuits •    ½ cup toasted pecans METHOD 3.    Using a small saucepan, heat the blueberries and reduce for a couple minutes until thick. 4.    Take a glass (approximately 270ml) and start to layer your trifle, starting with ½ crushed Weet-Bix followed by a spoonful of yogurt, then the blueberry mix and pecans. Repeating once again. 5.    Finishing with a layer of the crushed pecan nuts. Sit for a few minutes to allow the Weet-Bix to soften before eating. Written on behalf of Sanitarium by Impact PR

From the Mt Albert Baptist eNews.

The International Street Food Festival was a wonderful success. Thank you to all who supported the event by giving (time, effort, food, money) towards our missions partners and our International Pastor. Lots of people mixed and mingled, all the food was eaten and plenty of money was raised and we will give you the figure shortly. It was great to see unity in such a diverse community as we have at Mt Albert Baptist.

My pastor's wife asked if she could use this photo,(which I haven't seen) because it was a beautiful photo and it represents the diversity of our church. Kiri was born in Canada, and I was in university in Canada. 

red: slack line

slack line.
http://rubytuesdaytoo.blogspot.co.nz/