It was a long awaited.... long weekend for us...
Mr H~ he was up to his nose with work... kids~ looking forward to 'sleeping in' and me... no more morning and evening mad rush too... well at least for the next 2 weeks... phew...

We had list of things to do over the Easter long weekend... give kitchen and family area floor ~ a good scrub and polish, some work in the garden ...dig out here and there to make pathways and planting succulents, to grow garlics and other autumn vegetables (possible leeks..), clean the alfresco and the list goes on and on and on....

Work is still in progress... but managed to finish cleaning and polishing floor, dug out dirt for pathways...planted garlics....

With all the great plans instore and to save time... we had BBQ (again!) ... with lots of sausages and other meat too... the leftovers are great for a quick meal the next day... like Toad-in-a- Hole.

• 16 beef chipolatas sausages or BBQ sausages
• 1 large brown onion - thinly sliced
• 3 eggs
• 1 cup milk
• 3/4 plain flour
• cherry tomatoes
• rosemary leaves

Heat a large frying pan over moderate heat. Add the sausages to the pan, cooked until slightly brown and then add in the thinly sliced onion. Cook and turn the onion and sausages until brown.

Whisk the milk, plain flour and eggs in a jug until well combined. Add salt to taste.

Arrange the sausages and tomatoes in a ovenproof dish. Pour the batter over the sausages and tomatoes and sprinkle rosemary. Bake for 30 minutes or until set. Serve with salad.