Hello my festive followers! I thought I would post my last post before Christmas today and spread some Yuletide Blog Love. ♡ Here is a Christmas Combo of some of my favourite posts through December , so do grab a Mince Pie with your brew and enjoy browsing through these winter warmers. 😁
Wow we are really rushing through October! Everyone has been up to some good stuff this month. So please make yourself a nice hot drink and settle down for a read of these lovely blogs. ♡
Apparently BottomlessBrunch is the New Afternoon Tea ! Kellie gives it a try. Yum. 🙂
Hurrah for Macmillan Coffee Mornings ! Not only are they a brilliant and social way to raise money for a fantastic cause, they are also pure heaven for those of us with a sweet tooth. This morning I dropped in at my friend Nicola’s Macmillan Coffee morning…and stuffed myself with cake. Nicola , who is a Queen Baker ( as well as a busy Mum of 4! ) made all these goodies. 🙂
Our hostess got some recipe inspiration from the Macmillan Coffee Morning Recipe Page, which features quite a few recipes contributed by celebrities , such as Julie Walters and Amanda Holden.
Nicola was sent a Coffee Morning Kit when she signed up to host this event, and this included table cloths, bunting & cake toppers etc, as well as ideas for fund raising games and raffles. She had such a successful morning that she raised an amazing £270!
You can host a Macmillan Coffee Morning whenever you like, and help raise funds to support people with cancer. The website is Here. 🙂
As #30dayswild draws to a close, here is what I got up to in the last few days.
Day 27 ~ Paddle In a Stream. I had been putting off getting my feet wet all through the challenge….but day 27 seemed like the perfect day to dip my toes in. Hugo encouraged me to paddle in Mearley Brook with him whilst he played his favourite game of catching stones and splashing around like a maniac. It was freezing!
Day 28 ~ Make Borage flavoured Lemonade. The Borage plant that I bought at the beginning of the month has started flowering so I looked for Borage recipes. It had to be easy of course ( I’m a terrible cook! ) and this one let me use the pretty blue flowers as well. To make Borage Lemonade all you need is:
Quarter a cup of lemon juice.
2 cups water.
2/3 tablespoons sugar.
3/4 borage leaves.
And then simply whizz all together in a blender. Decorate with the flowers. This drink was very refreshing and healthy looking. Tasted good too!
Day 29 ~ Met a few Peacocks. We had to go down the tip this evening, which was ok by me as I got to see the resident Peacocks. I’m not sure what a collective group of peacocks is called…but there are a whole family of them living at the local tip. They are noisy, beautiful and serene. It was a pleasure to see them. 🙂
Day 30 ~ Hot Hot Hot. Wow today is so hot out there. Below is the view I see every day when I’m taking Hugo down the fields. It’s quite a hazy summer’s day. My walk has made me want to paddle in the brook again and drink borage lemonade. Ha ha. 🙂
During the time it took to walk Hugo this afternoon this flower in my back yard bloomed….and got chomped. Talk about speedy!
#30dayswild this June has been a great experience..and made me notice different aspects of nature more, such as scents and sounds and textures. I will apply this to my future sightings. Just being outdoors is truly a beautiful thing. 🙂
Saturday was such a washout here….that it seemed a good idea to do a spot of baking! I had picked up a recipe card from a friends shop in Clitheroe ‘Chillimoon’ for Hazelnut Torte. The recipe uses Wharfe Valley Rapeseed Oil which Chillimoon now stocks. Apart from using a slightly to large cake tin ( my fault, not the recipes), the Torte turned out pretty well. Heres the instructions as printed on the card.
1 free range egg
100 ml clear honey
75ml ‘Wharfe Valley’ rapeseed oil
50g unsalted butter
2tbsp apple juice
100g ground hazelnuts
100g wholemeal self raising flour
Preheat oven to 160. Brush a 20cm cake tin with melted butter, to grease.
Whisk together the egg,honey, rapeseed oil, butter and apple juice in a bowl until well combined.
Add the ground hazelnuts and the flour and stir until well combined.
Transfer the cake mix to the greased tin, level the mixture out using a spatula, then put in the oven for 15-20 minutes, or until the cake has risen and is golden brown.
Remove from the tin and cool on a wire rack.
Decorate with raspberries dusted with Icing sugar and serve.
Hope you had a lovely weekend. 🙂
ps Thanks to my workmate lisa for showing me how to resize my photos. 🙂
Here’s a vintage cookery post from Cathy’s kitchen over at Red Rose Style. I love this cook book too so I think she may have inspired me to make something from it at last. Mouthwatering photography Cathy. 🙂
The Vintage Tea Party Year
is the most beautiful cookbook that I own!The recipes are framed by delicious illustrations of partying animals going about their classy soirees. All of the food looks amazing, but it also often looks rather pricey and difficult to make; the first pie requires pigeon breast, and there are instructions on how to make swans out of choux pastry! Definitely above my skill level! But when there are fox ladies drinking champagne who needs to make the actual food!
However I decided that I should give at least one recipe a go, so I leafed through and picked out the ‘Pear and Mint Chocolate Tartlets’, mainly because the instructions seemed pretty straight forward and I recognised all of the ingredients and could pick them up from Morrisons!
So the first step was to poach four peeled pears in a red wine mixture flavoured with mint, cinnamon, vanilla…
Because I am a traveller I can look down on the birds and up at the fishes. I collect moments and can venture back in time to lost worlds. I seize life and simultaneously escape it at will. Because I am a traveller I envy no man at home.