A Gift of Blossoms
Last week I had popped over to
Allison's place, where she was hosting her regular
Weekend Rewind.
My eye kept sliding over to some gorgeous pink blooms in the sidebar and after spending some time with Allison I found that the lure of the pink petals proved too much and I went off to explore.
This is the thing that I love about blogging, you find yourself wandering down all sorts of interesting paths and every now and then are rewarded with the most delightful gifts of serendipity.
The pink blossoms belong to
Victoria and she has created a lovely space called
Hibiscus Bloem.
I spent a long time discovering all sorts of interesting things and would encourage you to visit, if you haven't already. Victoria is a talented photographer and has a great eye when it comes to seeing beauty in the 'everyday' - this photo is one of her favourites taken in 2010, I'm sure you can see why.
You may have noticed that these blooms are now displayed in my sidebar just above my list of favourite places to visit. Thank you Victoria for this sweet gift which I will enjoy daily and which will no doubt catch the eye of many visitors to my space too. x
A Recipe Shared
Maxabella recently wrote about our blogging world being a little like a village and others of you have talked about how blogging is like having great neighbours with whom you chat over the fence. I couldn't agree more and one of the things that I enjoy is swapping quick and easy meals to create for our families.
This week on the advice of
A Farmer's Wife I made her very easy and scrumptiously delish
'Very Easy and Unauthentic Thaiesque Chicken'. To say that it was a hit is to understate it and the best part was that everything was either in the fridge, freezer, pantry or garden.
If you're looking for a perfect weekend dish, this is it! It's simple and delish [great to wash down with a chilled glass of something-something] but take a tip from the newly initiated, 2 birdseye chillis can really whack a whollop, half may have been enough!
Technology - The Enabler
Without a doubt I am a child of the technological age and not having access to my laptop or internet connection is akin to losing an elemental part of myself [I know sad...but true].
Mock or scorn me if you will but this week I have finally been able to enable our wireless modem and my world is definitely a happier place.
Choices for when and where I read, research and write have been expanded infinitesimally and I'm such a happy camper.
Margy B's Easy Peasy Totally Yummy Biscuits
My mother
[Margy B] is a baker - I am not.
But in times of desperation [three children cooped up inside due to incessant wet weather] we do things that we would never usually dream of. So it was, that on Thursday the Gifts and I had a mammoth baking session - using the following recipe which I have been enjoying since I was a little bean.
We created over a hundred mini biscuits and had the best fun doing so.
In fact, the first thing the Gifts did after greeting Cpt. V upon his return from work, was to make him sample the buttery sweet goodness of these yummies, such was their enthusiasm.
The eldest Gift was so proud of her work that she whipped out her camera and took some select photos of the mounds of bikkies ala Donna Hay and I think even she would have been pleased with.
The best thing - the recipe is so simple that the two eldest Gifts will be able to bake them independently and as they freeze really well - we should never be short of lunchbox treats [or so the theory goes!].
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Margy B's Easy Peasy Totally Yummy Biscuits
4 oz butter
1 egg
1 cup Self Raising Flour
1 cup Plain Flour
1 cup Sugar
1 tsp Vanilla
~ Cream butter and sugar
~ Mix in the egg
~ Add vanilla
~ Sift and add both flours
~ Roll into 4 - 6 balls
~ Roll out each ball between Gladwrap until the thickness that you desire
~ Cut into shapes and add toppings [we had jam drops, sprinkles, chocolate buttons, cut up jube lollies -
you could also add sultanas, chopped nuts, mini M&Ms - pretty much whatever you like!]
~ Bake on Baking Paper in a moderate oven for approximately 10 minutes [depends on your oven]
~ Allow to cool then enjoy!
~ These store well in an airtight container for about a week [if they last that long] and can be frozen by
laying between sheets of Baking Paper in an airtight container.
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You, Yes You!
To receive a note, be it in this space or sent via email is such a joy.
This week I have been blessed with a bounteous amount and I thank you sincerely for your thoughtful and insightful gifts.
Thank you also to all of you who follow along and receive the 'gifts' that I wrap up for you each week.
Enjoy your weekend and remember to pop on over to
Maxabella's to join in with other lovely Blogeristas celebrating all that they are
grateful for,