> m.e: May 2010

Saturday, May 29, 2010

Thank YOU

Words cannot possibly express how you have made me feel with your wonderfully sweet words, personal stories and how you made my heart feel hugged with the fact that you just listened.

I wasn't able to reply to you personally, I hope you understand, I really don't know how to ever thank you....so I guess I'll leave you with a picture....

Thank YOU

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Thursday, May 27, 2010

My Creative Space...

It has been a difficult week for me personally and I have struggled with every single day, smiling on the outside yet feeling breathless on the inside as the tears and sleepless nights seem to never end.

It has been
nine months and even though you hear that it gets easier as time goes on...well it hasn't and my heart still hurts and I wish I could make it better.

We are having a
cuppa to show support today and I hope I can get through it without too many tears.

On the upside, I have been making some brooches using Kylie's fabulous tutorial as a guide and I want to make you one, or maybe two as a way to say thanks and to make you smile.

So just leave me a hello here wherever you are, I'll leave it open for a week or so and pick a name out of the virtual mixing bowl.

After that, why don't you pop round to Kirsty's and check out some wonderfully creative girls.


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Tuesday, May 25, 2010

Easy Bread and a cuppa for a cause

If you are like me the thought of making bread seems like too big of a chore and either use the bread machine or just don't bother all together.

Well there has been alot of bread talk around of late and it is getting a little chilly here at the moment, so freshly baked bread was a must.

It is only a basic white bread recipe, but it's a good starting point and once you are confident enough you can experiment and add things to it.

Basic White Bread
from Maggie's Table
(makes 2 loaves)


  • 25g fresh or 2 1/2 teaspoons dry yeast
  • 1 teaspoon caster sugar
  • warm water
  • 1 kg unbleached baker's flour
  • 2 teaspoons sea salt
  • 45ml extra virgin olive oil
  • combine yeast, sugar and a little warm water in a bowl, dissolve and set aside for 5-10 minutes. dry yeast should become frothy when active, if it doesn't froth up, don't use it as it will not be active
  • combine flour, salt and olive oil in a bowl, add yeast and then add 600ml of warm water and mix to combine. If you have an electric mixer with a dough hook use that and set it on low for about 3 minutes.
  • turn dough onto a floured surface an knead for a further 5 minutes or until the dough feels tight and the surface appears slightly broken
  • spray the bowl with olive oil and place the dough back in it and cover loosely with plastic
  • leave in a warm place to double in size, around 35-45 minutes
  • turn dough onto floured surface and knead lightly for a few minutes, divide mixture and shape into 2 large loaves
  • spray tins with olive oil spray and sprinkle a little flour and place loaves in tins and leave in a warm place for a second rise, around 15-20 minutes

  • preheat oven at 220 C
  • put loaves in and bake for 10 minutes, reduce temperature to 180 C and bake for a further 20-25 minutes, remove bread from tins and place on oven rack and bake for a further 5-10 minutes to crisp the crusts. If you tap on the bottom of the loaf it should sound hollow.
  • turn out onto wire racks and allow to cool
If you are in Melbourne and free on Thursday, why don't you join Gina for a cuppa at Australia's biggest morning tea.

I'll be there showing support and quietly
shedding a tear...or two.

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Sunday, May 23, 2010

Colourful treasures

Hope you've had a good weekend, ours has definitely been very colourful.

We did some button sorting, some found at the op-shop, others bought new and placed in my lovely Fowler's preserving jars which I bought a while ago.

Suitcase is yet another addition to our family storage and houses the little ones newly started dress up box.

I wonder what other treasures have been found.

Hope your week is a happy and colourful one friends

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Thursday, May 20, 2010

My Creative Space...

In a bit of a mess today, baking, tea drinking, baking, more tea drinking and more baking so I can finish early and be able to join the girls tonight for a bit of craftiness and chatting.
Who am I kidding...I know it's more about the chatting.

But when you spend your days chatting with a 4 and a 2.5 yr old, any chance to hang out and chat with some adults is fabulous!

(Aidan's creative space today)

Hey, why don't you pop over to the land of creativity when you get a chance.

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Wednesday, May 19, 2010

Cherry Chocolate Cake

After watching it on Masterchef, I just had to try it, I mean, it looked sooo good.

It's not as complicated as it seems, but there are a few steps to it..and of course my favourite..lots of dishes to wash!

But from the "more please mum" and "thank you mum for making me cake" I guess they liked it.

Cherry Chocolate Cake
(makes a 23cm cake)
(adapted from gourmet traveller magazine)
  • 150g dark chocolate
  • 150g butter, softened
  • 150g caster sugar
  • 6 eggs, separated
  • 150g self raising flour
  • 250ml cream
Cherry Compote
  • 1 1/2 cups caster sugar
  • 500g pitted cherries
  • 3 teaspoons cornflour
  • 150g dark chocolate
  • 130ml cream
  • to make cherry compote, combine sugar and 2 cups of water in a saucepan cook over medium heat until sugar is dissolved
  • bring to the boil, add cherries and allow to boil again, reduce heat and simmer for about 5 minutes
  • preheat oven to 170C, grease and line a 23 cm spring form cake tin
  • to make cake, melt chocolate in a bowl over simmering water, allow to cool slightly
  • beat butter and sugar until pale and creamy, add egg yolks one at a time, beating well after each one
  • fold in melted chocolate, then slowly add and fold in sifted flour
  • whisk egg whites until soft peaks, gently fold through chocolate mix
  • pour into tin and bake for about 35-40 minutes, check with skewer
  • to finish off cherry compote, drain juice from cherries in a bowl, putting 200ml in a small saucepan. Mix cornflour with a couple of tablespoons of the juice to make a paste. Add reserved juice and cherries and place over low heat and allow to boil and thicken (about 5 minutes). allow to cool
  • to make ganache, place chocolate and cream in a bowl over a saucepan of simmering water and stir to combine, remove from heat
  • to make cream, whisk cream and 2 tablespoons caster sugar until stiff peaks form, add a few tablespoons of the drained cherry juice and whisk just until combined
  • assembly, halve cake, drizzle base with a few tablespoons of drained cherry juice, spread with cream and spoon over cherry compote
  • sandwich cake together then drizzle a few more tablespoons of the cherry juice on top of cake, then pour ganache over and decorate with chocolate
Thank you for stopping by and for your sweet comments, I may not visit for a few days as our internet connection has been maxed out...ooops, but put the kettle on, I'll pop by soon!

Happy day to you and happy festivities to a loverly friend

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Sunday, May 16, 2010


Walk in the park

New thrift shop shoes

Golden books from tip shop, library bag made by me for Amelie using this tutorial

More flea market finds over

Baking supplies bag made for a 5yr old's party today

Hope your day is fabulous

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Thursday, May 13, 2010

My Creative Space...

I have been reading about what to do with fabric scraps lately and thought this idea was fabulous and easy and a great gift for little girls.

All you need are fabric scraps, beads, buttons, bobby pins and a glue gun and voila.

Have fun, some exciting stuff going on here.

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Sunday, May 9, 2010

Lemon Cake for Mum

Hope you've had a good day, thank you for your sweet, sweet words.

We had lunch at mum's and I baked her a fluffy Lemon Cake...I think she liked it as well as her framed embroidery.
I showed her all your sweet comments...she was speechless...
thank you

Lemon Cake

(makes two 20cm cakes)

print me

  • 225g butter, softened
  • 4 eggs
  • 225g caster sugar
  • 225g self raising flour
  • 1 1/2 teaspoons baking powder
  • 25g cornflour
  • grated zest and juice of 2 lemons

  • preheat oven to 180 C/160 C (fan), grease and line two 20cm tins with baking paper
  • beat butter and sugar with an electric mixer until pale and fluffy
  • sift dry ingredients in a bowl
  • add eggs to butter mixture one at a time and beat well after each addition
  • add dry ingredients and beat until combined and then add juice and zest and only beat until combined
  • divide mixture evenly between the two tins, bake for about 25 minutes or until slightly golden and tested with a skewer
  • remove from oven and allow to cool in tins for about 5 minutes
  • transfer to a wire rack, allow to cool and ice with a lemon butter cream icing
Lemon Butter Cream

  • 150g butter softened
  • grated zest and juice of 1 large lemon
  • 500g icing mixture

  • beat butter, lemon juice, zest and half the icing mixture until fluffy
  • gradually keep adding icing mixture, tasting as you go, it may not need it all
  • continue beating until fluffy and creamy
  • ice and sandwich cakes together, ice top of cake and decorate
Enjoy your week

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Happy day to YOU ♥

Hope it's filled with hugs and sloppy kisses alllll day long!

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Friday, May 7, 2010

Ta daaaaaa ♥

After your amazing words of encouragement and a little bit of guidance I sat on the couch after the little ones went to bed tissue box on one side (bad cold) the heater on and finished it off.

And you know what...it was so much fun to do and I enjoyed the whole process.

Hope my mum likes it, Amelie saw it this morning and loves it(isn't the hair hilarious!)

Have a happy Friday friends, hope it's an exciting one, I'm baking cakes today

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Thursday, May 6, 2010

My Creative Space...

After some great advice I am determined to get this done in time for Mother's Day as a gift to my mum.

It's a drawing by my 4 yr old which I hope to embroider and frame...fingers crossed I finish by Sunday.

I wonder what everyone who isn't at the Stitches & Craft Show is up to, let's pop round to Kirsty's and see.

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