Trip Start Oct 06, 2013
Trip End Ongoing

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Flag of New Zealand  , Canterbury Region,
Monday, November 18, 2013

We continued on our mammoth drive (comparative to our days thus far!) down to Christchurch. No time for photos.  We did stop for a coffee at Waikuku Beach - a beautiful long beach, the sand was hot and plenty of people in the water.  Must visit here again at some stage.

Stunning countryside around Cheviot - the Waikato on steroids.  And Waipara with grape vines as far as you can see was mesmerising.

Once in Christcchurch we stocked up on fruit and veges and met up with Gracie at her place in Lincoln.  So special to see her again and have lots of hugs.  Her flat in Lincoln is really lovely and she had tidied up her room especially for us - so that we could actually get in the door I think.  Gracie had organised to borrow a bike from her friend Sara, so we picked that up and hit the road again.  Foof doesn't have to work again until Saturday afternoon, so we have kidnapped her until then.

Tonight we have got as far as Ealing which is between Ashburton and Geraldine.  We think we would like to get to Lake Tekapo tomorrow.  Quality time with our girl - hopefully some cycling and hiking in this beautiful Canterbury countryside.

Hamish is on night shifts at the moment, and when he heard that we were in this neck of the woods he managed to stop off in his Fonterra tanker and catch up with us for ten minutes!  Such an unexpected bonus.  He looks fantastic and, as always, is happy. Not too sure about the Movember growth though.  He is the only man I know that can lift me right off the ground in a massive bear hug and not even flinch!

A very happy Mummy tonight.


Salad ingredients:

2 smoked chicken breasts, sliced
1 fresh mango (preferably Australian), diced
1 avocado
Large handful of roasted cashews
Chopped coriander
1 packet crispy noodles

1/2 cup mayonnaise
1/4 cup natural yoghurt
1 teaspoon curry powder
2 tablespoons sweet chilli sauce
1 clove garlic, crushed

Gently combine all your salad ingredients in a large bowl and fold through the mayonnaise.
Serve on some salad greens with a crusty bread.
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