Tuesday, August 31, 2010
Monday, August 30, 2010
Sunday, August 29, 2010
Friday, August 27, 2010
And so here are the winners!!! Clear earrings - Melissa (from Kiwi land), tea rose earrings - Bespoke Letterpress Boutique, and quartz earrings - Kate W...congratulations!!! Honourable mentions to Michelle (those tea parties sound wonderful!), Polly Mae, Miss M (seriously brilliant story...these stories always end up happily ever after, you'll see), Beach Tropic, Alicia Grace, Paperklip, Polkadot Bride (I am wearing this uniform today...huzzah for uggies!)...so basically everyone. AND special congratulations to all the lovely brides! Because I love you all.
So if our lovely winners could please send me an email at firstname.lastname@example.org with your mailing address I will get your lovely treats in the post pronto!
Thanks for taking part, this was fun! And stick around for next week, there'll be some more lovely treats up for grabs. Happy weekend my sweets, enjoy the sunshine! x
* Yes. I did physie. But only until I was 8 so really I had no control over the situation. And I loved how big and curly my hair could get. And the big ribbons. And wearing lipstick. Ok so I loved it. Have you seen how pretty and frilly the leotards are??
Thursday, August 26, 2010
Wednesday, August 25, 2010
Tuesday, August 24, 2010
I happened to stumble across some of Quentin's work. Brought to you by Osborne and Little. A unique way to bring colour and imagination to any kid's bedroom.
Too bad I'm not a kid anymore (on the outside) I'd love to have some of this wallpaper around my place.
Monday, August 23, 2010
And I'm wearing it right now! Which for someone that wears almost no jewellery says something. We also purchased some beautiful Spring blooms, and although I'm quite aware that I'm at the flower markets most mornings and could purchase said blooms at half the price (shoosh!), there's something quite wonderful about buying flowers from the market. I greedily grabbed some beautiful poppies that are now sitting happily on my bedside table, new flowers open every morning in shades of lovely peach and raspberry, and Deby snavelled up the last of the pretty plum blossom (which just by the by, can be rather dangerous in a packed market. Note to self, buy flowers, go home).
I do hope you've all had a splendid weekend and were able to soak up some vitamin D! Or K. Or B? Sunshine.
Friday, August 20, 2010
Wednesday, August 18, 2010
Some pretty, whimsical drawings brought to us by the super talented Clare Owens. So clever she's even been featured in Frankie this month...3 cheers for Clare! If you're in an office feel free to commence 3 cheer-ing on the inside. Otherwise...
I've been wanting to make this all week!
Potato and Leek Soup
Preparation Time - 15 minutes, Cooking Time - 35 minutes
Ingredients (serves 4)
• 60ml (1/4 cup) olive oil
• 1 brown onion, halved, chopped
• 1 garlic clove, crushed
• 4 medium (about 700g) peeled desiree, pink eye or pontiac potatoes, cut into 2cm cubes
• 2 leeks, pale section only, washed, dried, thinly sliced
• 1.25L (5 cups) vegetable stock
• 3 thick slices day-old white bread, crusts removed, cut into 2cm cubes
• 125ml (1/2 cup) thickened cream
• Pinch of salt
• 2 tbs finely chopped fresh chives
1.Heat 1 tbs of the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3 minutes or until the onion softens. Add the potato and leek and cook, stirring, for 5 minutes or until leek softens.
2.Add the stock and bring to the boil. Reduce heat to medium and gently boil, uncovered, for 20 minutes or until potato is soft. Remove from heat and set aside for 10 minutes to cool.
3.Meanwhile, preheat oven to 180°C. Place bread in a roasting pan. Drizzle with remaining oil and toss until bread is evenly coated. Toast in preheated oven, shaking pan occasionally, for 10 minutes or until crisp. Remove croutons from oven and set aside.
4.Transfer one-third of the potato mixture to the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat in 2 more batches with the remaining potato mixture.
5.Place the soup over medium heat. Add the cream and stir to combine. Cook, stirring, for five minutes or until hot. Taste and season with salt.
6.Ladle the soup among serving bowls. Sprinkle with chives and top with croutons. And serve!
•This soup will keep in an airtight container in the fridge for up to 3 days.
recipe via taste.com.au
image via healing rosacea
Tuesday, August 17, 2010
like nothing else by day, like ghosts by night;
that suddenly above the bees is heard
to which it is reserved for God above