Wednesday, 27 January 2016

lazy day links

It's a blustery week filled with exciting changes. Weather permitting, the local woods have been a wonderful place to clear my head and meet a muddy pup or two while they scrounge for the almond croissant flakes that surround the ground beneath my bench. Our lodger has moved out. It was a surprisingly weepy affair that ultimately left me in ultra nesting mode (we moved into his old room the second the final click of the door sounded. Sorry, not sorry!). We are elated! I've become queen of the flat pack, assembling a rocking chair and cot in the span of three hours (with lasagne breaks). 

On the buddy front, after a night of fasting I was poked, prodded and fed an 'orange drink' *shudder* over several hours by hospital nurses. All routine and for the greater good I suppose. He didn't mind. Dancing and entertaining me with moving lumps & thumps in my belly as I sat on the cusp of boredom, trying to read my book. Who could be bored with a dancing belly?? Although by the looks of all the other mums-to-be in that waiting area, with there head's deep in iPhone land, I'm pressed to think that I was alone in my entertainment. I hope that isn't true.

Here are some links to stifle your boredom...

Is being sober hurting my career? Something I used to ponder and can sympathise with. 

Loving our new belly baskets.

Need this tee in my life. 

Would love to try a hand at this

Koala meringues? Yes please!

Heads of State when they were all young and hunky.

Planning green space.

Living walls and a slide from floor to floor? Living in a (grown) kid's dream.

The floor plan for Frasier's flat. What a bachelor. 

Interior tales from a Mississippi home.

Wednesday, 20 January 2016

a nook for little buddy

We are in the countdown of saying goodbye to our lovely lodger of two years and opening up a new door into our little home life. A new room. A new space. An added place to call our own and a nook for little buddy. 

London life has its (spacial) challenges, but it’s nothing that we haven’t had to deal with since our little raver of a lodger joined us. I mean, if this NYC couple can do it, surely we can too.

Preparing a room for grown ups and baby has proved a welcome challenge, with vibrant primaries and washy pastels appealing to the mass of mamas out there (why god, why??). I’ve stuck to a natural palette that the three of us can happily live in. 

Here’s a sneak peak into little buddy’s nook:

organic cotton blankets for snuggling ( one & two ) / retro cot / marble and copper lamp / a throw for mama & papa/ decorative velvet fringe pillows / mocha coloured sheepskin to run our toes through / hedgehog soft glow night lamp for our little hans*/ mid century rocker for endless hours of playing 'please fall asleep'

*ps - no this is not an incite into little buddy's name. ya'll will have to wait for him to be fully cooked.

Tuesday, 19 January 2016

herby chicken and mushrooms

Mushrooms. Every sense of the word makes me cringe. So imagine my surprise when lurking the endless recipes on pinterest when I fell upon this recipe from Better Homes and Gardens and thought I’d give it a try. (I fully blame little buddy).

The end results were enough for me to adjust my vision of mushrooms ever so slightly. It was delish!

4 chicken breasts
1tbsp olive oil
1/4tsp sea salt
1/8tsp black pepper
1.5c chicken broth
2tbsp dijon mustard
2tbsp fresh rosemary*
2tbsp fresh thyme*
8oz assorted button mushrooms (sliced)
1tbsp flour
1tbsp fresh parsley*

*all herbs freshly picked from our garden, or ‘spare oom’ as I dubbed it over the spring. Whether in your garden or on your window sill, I definitely recommend planting some herbs for your culinary excursions. 

Season the chicken with olive oil, half the rosemary & thyme, sea salt & black pepper, then transfer the breasts onto a skillet over medium heat. Cook for approximately 5-7 minutes until browned on one side. Flip the chicken and brown the other side. Transfer the skillet into a preheated 180C oven until thoroughly cooked.

Whilst the chicken is cooking, in a separate pan over medium heat add your broth, dijon mustard, flour, and your remaining rosemary & thyme. Bring to a boil, stirring to ensure there are no lumps of flour in the sauce. Leave to simmer.

As a non-fan of chewy/slimy mushrooms, I find that adding the sliced mushrooms to the broth mixture a few minutes before serving ensures their tasty, fresh texture is kept.

Remove the fully cooked chicken from the oven and pour the broth mixture (with the mushrooms) into the skillet covering the chicken entirely. Listen to that sizzle!

Serve over cous cous and garnish with fresh parsley.


Thursday, 14 January 2016

another beautiful loss

Photo Credit Unkown

Alan Rickman. Another hero. Another talent. Another beautiful loss. You will be missed.

Cancer is an asshole.

Wednesday, 13 January 2016

goodbye to an icon

photo by Masayoshi Sukita

the music. the fashion. the never-ending reinvention. you have touched the heart & imagination of millions. thank you for everything.
ashes to ashes. funk to funky.

Thursday, 31 December 2015

Hello New Year

What a year. 

A trip to the cornfields of Iowa to spend time with loved ones. A new nephew and cuddles with my niece. A return to the magical island of Kefalonia, where turtles say yassou and the sea is like heaven. Surgery. Long walks through London haunts and wonderful Sundays with my T. A proposal. And after trying, and trying again, a much anticipated little buddy on the way.

2015 has laid out a lot of forks in the road. Some leading to happy destinations. Some to sad. All helping me to grow.

Here's to a BIG 2016. Where I become a mrs, a mama and continue to look forward to where life is taking me.

Happy new year to ya'll.

Thursday, 23 October 2014

Cinnamon Coated Gooey Pumpkin Muffins

I've yet to escape off to a pumpkin patch in the countryside this year, but I have managed to break into my stores of pumpkin puree! Oh those imported tins of american goodness!
Here's a quick little recipe for gooey pumpkin muffins. (To make them even more devilish, they're coated in cinnamon!)

Pumpkins and spice make everything nice.

For the Muffins:
1 3/4c flour
1/2tsp cinnamon
1/2tsp nutmeg
2tsp baking powder
1/2tsp salt
1 can pumpkin puree (approx 3/4 cup)
1/2c heavy cream
1/2c brown sugar
1/3c sunflower oil
1 egg
1tsp vanilla

For the Topping:
2tbsp cinnamon
2/3c sugar
4tbsp melted butter

In a large bowl, sift together the flour, cinnamon, nutmeg, baking powder and salt. Set aside.

In a separate large bowl, blend together the pumpkin puree, heavy cream, brown sugar, sunflower oil, egg, and vanilla until creamy.

Stir in your dry mixture until everything is combined.

Evenly spoon your batter into a lightly floured muffin tin and pop into the oven at 180C for approximately 15min (or until your little pokey-stick tells you they are cooked through!)

Cool the muffins for several minutes, then dip each muffin individually into the melted butter. Finally coat your muffins throughly in the sugary cinnamon mixture. 


Recipe adapted from here.