Saturday, March 30, 2013
Friday, March 29, 2013
Thursday, March 28, 2013
Wednesday, March 27, 2013
Thursday, March 21, 2013
Sunday, March 10, 2013
Last week started out kinda cranky. Not that I mentioned it here of course. Generally I just take photos of happy, yummy things. I was feeling a bit shut in (literally with the kitten not allowed out yet), lonely and weird about not working. Perhaps a bit hormonal too. Okay yes quite hormonal. I realised that what I really needed was some time hanging out with other women/mums/friends. When the boys were small we had lots of social engagements each week, mainly music, play group, toy library, YMCA. When I was working last year I had lots to do and people to chat to. This year I've realised that if I'm not in paid work, then I need to make an effort so that I don't become a recluse. It would be quite easy to spend far too much time online or playing video games (!) and alone.
Pippa is a lovely friend that I met through blogging at the end of 2011. She brought her (two) machines and whipped up a dress for herself (so impressive) while I spent ages making a recorder case for #2. Pippa encouraged me to try sewing a button hole as it was definitely out of my comfort zone. I thought that I might use Velcro instead but I'm pleased that I gave it a try. My first ever buttonhole, so proud.
Friday, March 8, 2013
I've been inspired by Little Minx to make a circle garland from old picture books.
I have quite a few tatty books that I use for crafty projects. Mostly picked up from school fairs and op shops. I buy old Tintin books from the library too and use them as gift wrap.
The boys and I used the circle punch to cut out a whole heap of Noddy pictures tonight.
Thursday, March 7, 2013
Inspired by Apartment Therapy's January Cure, I've been making a few changes here and there around the house. The biggest project (which we've been saving up to do for a while) was to get our table and chairs restored. They are finally done and looking gorgeous so I have to show them off.
Here are the grotty, stained, wobbly, dinged up chairs before...
Wednesday, March 6, 2013
Tuesday, March 5, 2013
Monday, March 4, 2013
By popular demand (specifically Simone and PaisleyJade) here is a step by step how to make your own almond milk. As #2 is dairy allergic and I'm lactose intolerant I usually buy the 1L cartons of almond milk. I'm quite enjoying making my own now though. It helps that I don't have any tv work on at the moment so I can spend more time in the kitchen! When I'm working many of the domestic goddess things, like bread making, have to be put on hold. So here goes...
1 cup almonds
3 cups water
2 Tbsp honey or other sweetener (optional)
Method:Soak the almonds overnight in a jar or bowl of water. You will have left overs (good to snack on or in salads) so you can use less if you like. They swell up a bit.
Put one cup of soaked and rinsed almonds into your blender.
Add 3 cups of water and about 2 Tablespoons of honey/maple syrup. You can make it unsweetened but if you're used to the packaged stuff you'll need a bit of sweet. A pinch of stevia powder is a healthy option.
Blend blend blend! If you have a high powered blender then you can get the almonds to a very fine grainy texture. It's fine to drink like this or have on cereal. My friend happily has hers quite chunky. In regards to blenders I have an OmniBlend V blender and it's really great. We use it every day for our smoothies and it does a good job. You can see my new red food processor too! It really makes a difference having good kitchen gear, my old old one was shedding plastic bits into the hummus!
So If you want a totally smooth nut milk you're going to need a straining bag. You can buy them at a whole food store or find a cheaper (paint strainer) version on trademe. The raw food chef I learnt from swears by the paint strainer bags so that's what I bought. I've heard that you can't get them in NZ paint shops which is why I mention trademe.
Pour all of the milk in.
See how creamy it looks now?
Squeeze and squeeze until the milk is in the jug and you're left with a mostly dry bag of almond mush.