new zealand

Only Kindness Makes Sense. Everything Else Is Excruciating.

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Breakfast goals: freshly baked croissants and walnut sourdough from BELLBIRD Baked Goods.  Disclaimer: although the watermelon was delicious, it was TEN bucks! Holy moly, eating food-bloggy ain’t pocket-friendly! Who else is counting down to Summer?
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Godley Head desu. Processed with VSCO with c3 preset
We were freezing, our smiles are fake.
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Last week I opened the pantry in the morning to grab muesli and happened to spot this cutie pootie thing! A boiled egg holder (yes, such a thing exists) that I spontaneously bought (precisely for it’s cutie pootie aspect) during my Japan days. Take.Me.Back.Processed with VSCO with c3 preset
Pimping out my work locker *love heart eyes*Processed with VSCO with c3 presetVegan and gluten-free dessert from The Lotus Heart *more love heart eyes*

Updates

Hi dear dear friends from around the world, how are you all doing? I’m sorry I am no longer religiously blogging… Do you miss me? (hehe). I miss you, that’s for sure! Things have changed in my world. In short, I am now working as a full-time preschool teacher, soon to be starting my postgraduate diploma in Early Childhood Teaching. This means, I am busy busy (like the rest of you) working, and soon also studying (eek!). It is literally mind-blowing to look back and see how God has confirmed me in every step of my life leading to this very opportunity. I am so lucky. There is a Sufi poem which goes: ““God long ago drew a circle in the sand exactly around the spot where you are standing right now,” -this could not be more true for me (or you, for that matter). I have always adored spending time with young children, and if I may say so, I think they also like being around me. Sometimes I feel sad thinking that by going down this path I will be giving up on my writing but then I remind myself that everything in our universe is interconnected and that this too shall lead onto something. All in all, I am incredibly thankful. Of course, nervous – the job is definitely not easy, but grateful for the opportunity to grow both in my career and as a person. As for my love life (wink wink) things are going smoothly. You know, S is another reason why I’m not regularly blogging. I used to be this maniac (sometime I still am) who wanted to do absolutely everything and I had to keep reminding myself: Anisa, you can do anything but you can’t do everything! Being around S is changing me. He is an incredibly relaxed being.  I’m not going to lie, at first this drove me a little crazy – I needed him/us/me to always be doing something! Overtime though, I have come to appreciate his way of doing things. Like my brother-in-law once said, true, life is short but life can be very long also. In other words, it’s okay to unwind once (or twice) awhile (yes, this means you too!) xx
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This is funny. So, I always prefer homemade muesli (for every meal if I could actually). But here is S forcing some of his famous scrambled eggs on me. The picture above is last week and the picture below, from my time in Nashville 6 months ago. image-3-png-10
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Major touristing at Christchurch Museum.
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After a warm coffee at Sign of The Kiwi Cafe, we are not cold, we swear!
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Waiting for the food…
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My number one supporters in every single decision I have ever made. You know what I think is good parenting? Trusting. Mum and dad, I love you both with my entire being. Processed with VSCO with c3 preset
An Indian friend of ours once said Corianders is the best Indian restaurant in Christchurch, and we agree!Processed with VSCO with c2 presetBetter than a thousand days of diligent study is one day with a great teacher.
~Japanese Proverb (Sunrise at work)

We Will Love

How is it July already?!
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The best way to spend a Saturday morning in Christchurch? Utopia Ice with your lover.
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Followed by a romantic stroll through Mona Vale , of course. Processed with VSCO with c3 presetProcessed with VSCO with c3 presetProcessed with VSCO with c3 preset
Is it just me or is this the weirdest thing ever? A duck in a tree?! Now you don’t see that everyday (or do you?)
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Another angle…Processed with VSCO with c3 preset
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His and hers, Nandos.
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Soroosh’s super cool photography.
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My favourite dinner is breakfast. And my favourite person doesn’t mind (yay).
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Packed his bento like a good Japanese wifey <3

Love Is A Believing Creature

All photos by Soroosh:
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(Lake Tekapo)
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(Lake Wakatipu, Queenstown)
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Okay, this one’s by me hehe (notice the Dr. Pepper? #Merica)
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(Millenium Hotel, Queenstown)Processed with VSCO with c3 preset
(Hyde Park, Sydney)
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(Castle Hill Koala Sanctuary, Sydney)
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(City Centre, Queenstown)
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(Skyline, Queenstown)
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Celebrating our one year anniversary at Strawberry Fare, Christchurch, followed by a hilarious night at Scared Scriptless.

What Do You Treasure?

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I was SO nervous!
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Finally in Christchurch *love heart eyes*
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First stop, Black & White Coffee Cartel where a little printed sign advised us there’d be no avocado (two words which should never be together) this season. Alas, our bagels were delicious and S particularly liked the NZ bacon nomnom.
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Next, one for the bucket-list. Though rather simple, I had always dreamt of visiting the Riccarton Farmers’ Market with bae. It is truly one of my most favourite places in Christchurch.
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If tea is a hug in a cup, porridge is a cuddle in a bowl, I say. Alll better. Full tummies and grateful hearts. I got the rsf, V, and df option and S ordered the spiced apple, toffee sauce, and walnut crumble porridge.
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When S sent the above photo to his family group chat, his brother asked if that was an egg atop my porridge…Hehe nope! Just honey and yoghurt.
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Things have been pretty surreal, neither of us can actually believe S is finally here. Last night we dined at Tutto Bene. The food was good and the company even greater. We had a lovely French waitress and S mentioned the wonderful paradox of having a French waitress, working at an Italian restaurant in New Zealand serving a table of Persian, Kiwi, and American diners. How beautiful is that? Unity in diversity.
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To Be Human Is A Powerful, Profound Thing That Deserves A Lot Of Patience.

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This sweet card was made by my even sweeter five year old student. Did you lovely people have a memorable Mother’s Day? This year I decided not to make a big Facebook announcement for my mama, instead I wrote this (incase you and I aren’t Facebook friends):

I don’t want to post a generic message about how I love my mum and how lucky I am to have her (which I do and which I am) this Mother’s Day. Instead, I want to acknowledge all of my friends who either live far away from their mothers (I know from first-hand experience how hard that is) and those whose mothers are no longer with us. I wish you calmness and strength <3
Image (3)Mum’s breakfast at Untouched World – a lovely modern cafe with high-quality ingredients and a romantic fire.
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Absolutely in love with my Dr. Seuss preschool teacher uniforms because I absolutely love him! Who is/was your favourite childhood author? (A question posed to me by Soroosh the other day to which I actually replied Paul Jennings).
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Kids say write the darndest things!
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“Stained glass” butterflies made with black cardboard paper, coloured tissue paper and pipe cleaners. Super easy, are instructions needed?
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New favourite CHCH eatery! This $12 split pea soup (topped with caramelised onions) served alongside Bellbird bread and carrot butter from Gatherings was 10/10.

Do Not Be Content With Showing Friendship In Words Alone…

…let your heart burn with loving-kindness for all who may cross your path. ~’Abdu’l-Bahá

Hey lovely people! Sorry for the radio silence. I was away camping. Well, sort of – I had volunteered to cook for a Ruhi intensive camp located about 20 minutes west? I think, west of Rangiora. And though the work wasn’t easy, I felt immense joy to be there. I learnt A LOT, I felt/still feel spiritually uplifted, and the weather, the material, and the participants were all spectacular. Here are some of the not-so-artsy photo evidence:
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Moo! I mean, boo!
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First night, I made Shepherd’s Pie and steamed vegetables. In an attempt to make a substantial filling, I added diced carrots and red kidney beans to the mince. Plus, turmeric – couldn’t resist adding a Persian touch to a British dish. Image-1 (1)
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Carrot and white and red cabbage slaw with home-sprouted mung beans. I sent this pic to oosh and he said he hopes I’m feeding them something other than bird-food, too. Whatever mate.
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Happy oosh? Here, meat. Bangers and Mash. Not sure why I was on a British roll…
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Banana cake topped with Nutella or peanut butter and fresh banana slices.
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“God is the helper of those souls whose aim is to serve humanity and whose efforts are endeavors are devoted to the good and betterment of all mankind.” ~’Abdu’l-Bahá

Use The Power Of Intent To Clear A Path For Yourself

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As you may have heard, NZ received a lot of rain as of late. My prayers and sympathetic thoughts to those whose lives were greatly affected. Fortunately for us, our household just further glimmered. My parents and I spent even more time than usual together and I made “healthy” French toast for them. It’s actually very simple! For the three of us, I soaked 6 pieces of gluten free bread in a beaten mixture of 3 free-ranges, 1 cup of unsweetened almond milk, and 1 tsp cinnamon, then fried them in a hot pan with a little coconut oil until nice and golden. Last, I topped them with fresh fruit, honey, and plain yoghurt (not pictured). Image-1 (1)
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Never enough herbs in a Persian woman’s garden.
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Can you see what I see? On the last day of term, we made an Easter egg hunt for the little munchkins. Image (12)Image (13)
And… one for the big munchkin who really shouldn’t be having one in the first place.
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Another day, another green smoothie. These are also super easy to make. Simply blitz together in a high-powered blender: 2 frozen bananas (frozen bananas make your smoothies colder and creamier), 2 large handfuls of spinach (stalks and all), a big dollop of natural yoghurt, 1 cup unsweetened almond milk, and 1 tsp cinnamon. Top with favourites.
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I found out the hard way that jandals were not appropriate wear for yesterday’s Saturday Farmers’ Market. As I walked into a muddy puddle and splashed gunk all over myself, I overheard a father telling his little girl not to worry about getting dirty as she, in her pink gumboots, was appropriately dressed – I couldn’t help but take his comment as a personal dig to my existence.
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Giant delicious organic apple from the organic apple people at the Saturday Farmers’ Market (sorry I don’t know your company name). Image (8)
For as long as I have been coming to Sumner, I have been in mad-love with that itsy bitsy yellow house bursting with character. I sent this photo to Soroosh expressing this, and he replies: “I like the modern house next to it.” BLAH Image (1)
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Almost finished writing back to my Japanese students ^.^
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Mojgan joon, I wish you were here to accompany me on my walking adventures. Alas, I think of you always – the coming Autumn leaves further remind me of my unforgettable time with your beautiful family in beautiful Nashville. Image-1 (6)
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Last but not least, a picture sent to me by my dear mentor and friend. AKA Soroosh’s father. Guys, I am so impressed and inspired by him. Rick is a man of so many talents. But most of all, he is joyful, he is understanding, and he is compassionate. Also, big-ups for food-presentation and food-photography, and your recently written article HERE.

To Be Creative Means To Be In Love With Life

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Stewed Black Boy Peaches are one of my most favorite foods and they’re truly perfect for crumble.

Filling:
10-12 Black Boy Peaches, peeled and chopped random
1 tsp cinnamon
1 tbsp pure vanilla essence
2 tbsp runny honey

Crumble:
1 cup gluten-free jumbo oats
1/4 cup of buckwheat flour
1/2 cup of chopped raw nuts of choice
1/2 cup of raw seeds of choice
1 tbsp cinnamon
a pinch of each ginger powder, nutmeg and cardamom
1/3 cup of pure maple syrup or runny honey
1/3 cup of melted coconut oil

Preheat oven to 180 degrees Celcius.

Place the filling ingredients in a pan with 2 tablespoons of water and cook on medium heat with the lid on. Once the peaches have softened remove the lid to allow the liquid to reduce – we want a fairly thick consistency – I believe the secret to a crunchy crumble is a relatively “dry” filling so that’s what we’re aiming for.

Once ready, transfer the peach mixture to a deep oven-proof dish.

In a large bowl, combine all crumble ingredients together until nice and sticky then assemble on top of stewed peaches.

Bake for 15 minutes or until golden and crunchy. Enjoy!
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A super easy rainy day craft idea for little monsters featuring the fatal potato (far left).
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Clever little zine I came across on my lunch-break at work.
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Happiness is picking up your library requested books! Thanks for the book suggestion Rick, already LOVING Deep Work. Image-1
Oh my sister and I were so naughty today. We went to Le Panier Boulangerie !
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Another kids fun activity idea: we made wands from felt pipe cleaners and used detergent to blow bubbles.
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Yummy healthy snack idea. Raw chocolate energy balls. Recipe HERE.
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Do you know what this is? Check out my new Savvy Tokyo article HERE to find out more.