I’m not sure how other countries format their school year but here in Sydney, Australia we have 4 school terms that go for 10 weeks each. The kids have two weeks off school at the end of every 10 week term. Except for Christmas, when they have 6 weeks off school.
We are half way through our Christmas school holidays and next week we leave for 2 weeks in Hawaii! Yay!
I can’t wait! It’s been about 15 years since I was last there and I have such great memories from that trip and now I get to make new ones with my children!
My husband is excited for the opportunity to have a break and spend time with his family.
My 14 year old daughter (who couldn’t wait until January 1st so she could announce that next year she’ll be 16) can’t wait to go to Hawaii so she can get a tan her friends will be jealous of.
My 11 year old son has decided he wants to learn to surf (and befriend the penguins that are at the resort).
And my 4 year old son is just outraged we chose to go to Hawaii over Queensland, where all the theme parks are!
So I really wanted to do one last French Fridays with Dorie before we take off for a few weeks.
And as usual I picked the least practical day.
We had a great, but very late night, at an Irish/Italian wedding…
And then, to top it off, a bunch of the boys came back to our house for a sleepover.
At 10.30 that night they settled down to watch Batman so I took this opportunity to start the dough!
I was exhausted but I have to say I thoroughly enjoyed making the dough.
It felt incredibly good and satisfying.
The next morning I finished the recipe and they returned from the park having discovered new ways to ride their scooters and skateboards…
They ran inside demanding to know what smelled like croissants!
The brioche rolls were fresh out of the oven and they really did smell like freshly baked croissants.
When I pulled one apart it was incredibly soft…
And light. And fluffy. And totally delicious!
They shoved them in their mouths.
Some with jam and cream…
Others with Nutella.