my patch

Thursday, October 21, 2010

Lemon Slice - Abbey's Favourite!

Abbey loooves Lemon Slice.

She discovered it at the school canteen!!

I have been using this recipe

I have tweaked it a little.

I found that the biscuit base was too wet so I use a little less butter and condensed milk.

I also usually use Anzac biscuits and always add some LSA.

I think if you try this lemon slice, follow the recipe and see how it turns out for you.

Thursday, October 14, 2010

Grateful for Sharing

I am so grateful that there are like minded people out there who are willing to share so much here in 'Blog-land'. I discovered 'Blog-land' almost 12 months ago and right away I felt at home. I have learnt, laughed, and cried, and so much more here in this world, more than I can put into words - and may bore most people!!

I have become a better person for myself, my family, my home, and our planet.

I love to try new recipes and crafty things to make with my hands that benefit us, our home, or someone close to us - 'Blog-land' enables this to happen for me.

Here are some things that I have made over the past few weeks after being inspired by Blogger's that share so much...

From the vege patch I used our homegrown organic beetroot to make this delicious Chocolate Beetroot Cake from Meagans' blog - ecoMILF;

Jodie from Jellywares shared here home-made soap recipe. This is my tea-tree & oat version;

After seeing this, I just knew that I had to make one. I used this pattern as a guide to crochet myself a diary/journal/notebook cover - this one is for a Christmas present;

I need to add some embellishments to finish it to my liking.

And a second one is on the hook for an upcoming birthday present for a friend's daughter.

I am very pleased with these book covers. I will definitely post pictures of the finished products.

Thanks again to all of the wonderful sharing and creative Bloggers!

Monday, October 11, 2010

LSA

Linseed, Sunflower seeds, Almonds

I make my own LSA -

Linseed, Sunflower Seeds, & Almonds.

LSA is yum-mo - we eat it everyday.

I add LSA to just about everything and anything -

porridge, muffins, bread, smoothies, fruit, rice, vegetables, pasta, etc.

LSA has a nutty and sweet flavour.
Delicious.

It takes less than 10 minutes to make and the health benefits are fantastic!!

Here's what you do -

Into a blender add;

1&1/2 cups Linseed (flax seed)

1 cup Sunflower seeds

1/2 cup Almonds

Process in blender until it becomes a fine mixture.

Store in an airtight jar in the refrigerator.

*LSA is a good source of protein, essential fatty acids, minerals, and fibre.

Saturday, October 9, 2010

Evie's Granny Blanket Update.

Slowly but surely I am making progress.

I'm off to do a little bit more before little Evie wakes from her afternoon nap!

Friday, October 8, 2010

My next Knitting challenge

I am becoming more skilled and confidant at knitting. My skills have improved a great deal. I think my Gran would be quite proud of me and how much I have actually learnt in the past 3 years.

I'm a lapsed knitter. My Gran taught me the basics when I was a young teenager. I have always knitted basic things like scarves and easy beanies. Gran is no longer around to ask her questions or show me 'how to'. Thank goodness for books and the Internet!!

My next challenge.........I really want to learn how to use these......

I have seen some lovely cardigans knitted on circular needles. When I have some quiet time, I'm going to take a peep around the Internet and have a go!!

Thursday, October 7, 2010

Roast Beetroot Salad

Home grown organic beetroot

I made this recipe up the other day. The little ones won't eat it, but us big ones love it!!

Trim and wash beetroots. Set leaves aside.
Place beets into a pan of water and bring to the boil.
Simmer for approx 10 mins.
*I also added carrots to the water with beets.
Drain and rub skins off beets.Cut beets and carrots in half. Place into a baking tray with garlic cloves (as many as you like), a good pinch of salt, and I then add olive oil and give everything a toss and shake.
Place into pre-heated oven - 180.C - for approx 45-60 mins, depending on the cut size of the vegetables.

1 leek - sliced
10 mushrooms - chopped.
Pan fry until soft and browned.
Set aside.

Wash and finely slice beetroot leaves. Set aside.

When roasted beets, carrots, and garlic cloves are cooked and cooled, roughly chop, and add to leaves. Add leeks and mushrooms and toss/mix together. Drizzle with extra olive oil if desired.
Whallah!!!