Friday, November 6, 2009

Her Name is Reina (Rayna)

Reina (French/Spanish) means Queen.  Well there you are my little queen finally has a name.  Liss's daughter Mikaela decided this was the name for her.  It suits her I think so thanks Mikaela.  This is the other outfit I got for her when I was having a mind blank and forgetting she is a doll and doesn't really need a wardrobe full of clothes, she doesn't feel the cold and doesn't care if anyone sees her in the same outfit twice.  Oh I have a rather stunning little ball gown for her two so I must shhot her in that as well.  I do have some pics somewhere of her in a rather compromising situation, she is on the couch with a miniature bottle of Abysinth, beats me the girls bought it back from Amsterdaam.  Apparently it is a very potent alcohol drunk over there.  Anyway Reina got a bit carried away one day and over indulged and well maybe one day I'll post those pics.

I also have just recieved a new lens for my digital slr.  I got this camera from Adrian for Christmas about 2 years ago and have been too frightend and overwhelmed by all the buttons etc. to use it until recently.  Then I realised it had the most basic lens and so after checking out the prices of lenses at the camera shop, omg you'd have to sell a kidney to afford one of those, Adrian decided ebay would be the solution.  So two lenses later, big stuff up on ebay, I didn't know I had two accounts.  Long story, suffice to say I have two lenses and only one fits so the one for the cannon that doesn't fit my Pentax,(funny about that) is of no use to me.  But I still got out of it for under $100 and the lens I have that does fit is a macro and zoom so i have the best of both worlds.  Well I will have when I work out how to use the blikin thing.  I can see a stint on Youtube coming up searching for tutourials on using this lens.  Hopefully I will sort it out soon and maybe on the weekend at the beach I can get some good shots.

BBQ Prawns and Chorizo Salad
1tbs olive oil
1 lemon, rind finely grated
1 garlic clove crushed
400g medium green prawns peeled, tails intact
1 (about 180g) chorizo sausage, sliced
4 baby fennel, finely sliced
2 oranges, segmented
1/2 cup basil leaves
1/2 cup toasted walnuts chopped
80g goats feta, crumbled
3tbs your favourite creamy dressing

1.  Combine the oil, lemon rind and garlic in a large bowl.  Add the prawns and season with salt and peper. Toss to coat and stand for 10 mins
2. Heat a barbecue grill or chargrill on high.  Cook the prawns for 1-2 minutes each side or until golden and cooked through. Set aside on plate.  Cook the chorizo on the grill for a minute each side.
3.  Divide the fennel and the oranges among the serving plates.  Top with the prawns, chorizo and sprinkle with the basil walnuts and feta.  Drizzle over the dressing.

I added some corriander (cilantro) with the basil.

This is the yummiest salad ever really light and crunchy and sweet and tart just fantastic.
I took these pics with my new lens had no idea what I was doing and it shows.  Oh well I will get better, I promise.
Ok so now I am off to pack and to get ready for the big weekend away. Check you all on Sunday night.


  1. Kim, I think you did a fabulous job because it looks scrumptious, and I am not a huge lover of salads....but I am working on that. I like that little doll. cute.

  2. I don't know where Mikaela got this name from but she loves it, she will be so excited to know that you liked the name enough to christen her with it.
    I'll say nothing to her about Reina antics after a few drinks.

    PS: a good lens can cost more than the camera body. I have 4 lens but none are macro. I think I need another 3 to complete my set.


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