I've been cooking, cleaning & looking after the baby, and hey, I've even been wearing a skirt! I think I just need to find some curlers and pop them into my hair at bed time and I'll be set!! bad pun intended..
I've been missing crafting, really missing it....
On the plus side though, I have been creative in other ways.
I've found new dances & songs to amuse bubba with, I've even taken him to his very first playgroup and even just signed him up for daycare, 1 day per week!
I've also been cooking up a storm in the kitchen - not always using recipes either!
I've been making savoury dishes for hubbys work lunches, lots of cake to cut up & pop in the freezer along with the work lunches.
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| Chicken Noodle Soup |
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| Fruit Mince Pies |
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| Bread & Butter Pudding |
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| Lil apple sponges |
I've also been preserving apricots & nectarines, we've bottled them, we've made jam & we've stewed some too. Have you ever bottle fruit, got any tips??? ..Can you use jam jars in the preserver???
Wow - you have been busy. Look at all that gorgeous food.
ReplyDeleteHi Rie, I have a super easy choc cake recipe that I use for all our cake needs. I convert it into a vanilla mix as well just by leaving out the cocoa. I will pop it up on my blog tonight for you. I will share a couple of little tips as well. So if you have a chance to pop by tomorrow it will be there. It is totally scrummy and easy, and it uses basic pantry supplies no fancy shmancy ingredients.
ReplyDeleteLove that you have been able to get some jam making done, that is my plan for Monday. Hope you can pop by for the recipe.
Cheers, Deb
a lovely time of life, most rewarding, I found.
ReplyDeleteI've got one!
ReplyDeleteMy lemon drizzle never fails, is always moist and keeps for days!
Here it is dead easy.
8oz of unsalted butter or marg creamed with 8 oz caster sugar.
Beat in 4 eggs.
Fold in 8 oz self raising flour.
Grated zest of 1 lemon.
couple of table spoons of lemon juice.
Bake at 180 c for about 25-30 mins.
take out and cool.
Make up syrup
4-5 spoons of icing sugar in a pan.
zest of another lemon and juice of 1 1/2 lemons.
heat up till all sugar has melted.
leave cake in baking tin, pierce it all over with skewer and slowly pour the syrup over till it has all been absorbed.
This will make a large cake.
Yum yum. if it last long enough for lunch boxes I'll be surprised. It never does round here!
LOts of lemon juice and zest in the key!
Good luck.x