Let There Be Light

Don't you just love the lighter nights? This is my bedroom window view at approx 7pm this evening.....

The children played out all day in the sunshine.

I have had a particularly good charity shop week with this bevy of beauties...

.....not one, not two, not three but TWELVE whole balls of Rowan cotton tape for the princely sum of 

99 pence! And doesn't the colour match up nicely with the pink hued blocks of my quilt?

And there's more....

...this serving spoon was languishing at the back of the bric a brac shelf and was all forlorn and tarnished. It is, I think, hallmarked solid silver and whilst a little battered has polished up rather well. It is perfect for little dainty cakes....

...now all I need is Lady Bracknell for tea. (£2.95 by the way.)

And the best for last......

...a vintage 1930's ish fireplace surround with original mirror (it's not cracked, that is my garage roof reflection.) Perfect for our 1937 built home. It needs a bit of a polish but is largely in good nick. The legs are my Dad's who kindly helped me collect it in a cattle trailer!
The great thing about this is it didn't cost me a penny. I got it from Freecycle. Check it out if you like getting stuff for free and helping the planet at the same time.

Finally a free recipe from Lancashire Living magazine. I made it today and it is very tasty, Hot Cross Buns and Butter Pudding.

Serves 4-6

Ingredients...

4 hot cross buns

50gm/2 oz butter

125gm/4 oz chopped apricots (I used raisins)

50gm/2oz soft brown sugar

3 eggs beaten

275ml/10 fl oz milk

200gm/7 oz greek yoghurt

Method.

Preheat oven 180 degrees C / gas mark 4

Slice buns into thick vertical slices and butter.

Grease ovenproof dish and overlap bun slices on bottom.

Scatter fruit.

Whisk eggs, milk, sugar and yoghurt together. 

Pour over bread and fruit.

Place dish in a large roasting tin and half fill with boiling water.

Bake for 30-40 mins till custard just set.

I would probably use less fruit next time as there is already some in the buns. It was good and a nice dish for Easter I think. It is a lighter alternative to my fave B&B Pud from the River Cottage cookbook which is sublime but not one for the cholesterol police!