strange

http://www.metacafe.com/watch/197013/the_humming_bird_card/

This makes me smile

These are nice....

This makes me smile...http://www.youtube.com/watch?v=VQ3d3KigPQM

shoots and leaves

today I did this for no reason at all ...oh, i know...its a happy new allotment card...and it will bring lots of new growth ..xx

The Allotment

Spent my first hour up on the allotment this afternoon, while Andrew went to pick up Lola from nursery. Needs alot of work...!!

wow

today i got a letter in the post, it was not very interesting ...but inside the envelope was this amazing pattern..

Is this the shoot house??

Firstly what were you doing up at 2.29am posting blogs!!!

Secondly ..was looking at this gorgeous house and realised it was the one you did your shoot in..I think..it is so nice, I love this chair...

http://bkids.typepad.com/knockknock/2009/03/its-virginia-from-roddyginger.html

this is from that company that you saw on the print and pattern blog...australian company..when we go away i am going to do lots of sticking and making

Lola's first pony ride

the only two pictures i took all weekend...how rubbish..

Monday Morning

Lola's new bird-cutter...for very tiny biscuits!

Ranunculus...my new favourite bloom.

Jamie's amazing plum and almond tart recipe
(his pic not mine i'm afraid!)
This is so delicious and very very easy to make....

350g blanched whole almonds• 300g unsalted butter• 300g caster sugar• 3 whole free-range or organic eggs• 1 handful whole pistachio nuts, shelled• 500g shortcrust pastry• 6-7 plums, halved and destoned• 3 tablespoons vanilla sugar

Line a 28cm loose-bottomed flan tin with the pastry and bake it blind.
In a food processor, blitz the whole almonds to a fine powder and put into a bowl. Then blitz the butter and sugar until light and creamy. Add this to the almonds with the lightly beaten eggs and fold in until completely mixed and nice and smooth. Stir in the pistachio nuts, then place in the fridge to firm up slightly. Once the mixture has chilled, pour it into your tart case about three-quarters full. You don’t want to overfill it otherwise it will spill over the edge when you add the plums.Toss the plums in the vanilla sugar, let them sit for 10 minutes, then push them into the tart mixture. Bake the tart on a tray at 180°C for about 1 hour, or until the almond mix has become firm and golden on the outside but is still soft in the middle.
Allow to cool for about ½ an hour and serve with ice cream or crème fraîche

AMAZING!

my bathroom is lilac....but i love it