52 weeks of happy: 37 and 38/52

Arachnophobes beware, there is a picture of a spider at the end (but it is small and pretty).

IMG_8269Babykins can peel a carrot! We cook together almost every day and he’s watched me do it lots of times so I’m very pleased to know, that at the age of two years and nine months, he can do it himself.

IMG_8279Dropped scones. We’ve had them twice recently. They are so quick, easy and comforting. Cooking and eating them makes me feel good and for some reason I associate them with autumn. They have also saved my bacon when the children have been squabbling – make up a quick batch of these, sit them at the table and hey presto – 10 minutes peace and quiet.

IMG_8287Crochet: I have been trying really hard to make lots of my hanging decorations. I am going to take the plunge and sell some at a small, local craft fair. I love the colours in these. This is an ‘in progress’ photo. Now they are all stitched together with a few beads between each heart and look even prettier. I wonder what colour choices other people would like.
IMG_8261Sunlight coming through the ruby red of my steeping damson gin. It should probably be in a dark place but where’s the joy in that? I just love looking at it as the colour seeps out, bit by bit each day.

IMG_3548We went on a family bike ride on Saturday with Son Number One’s scout group. Son Number One was off like a shot with his friends, but The Middle Miss found it a lot harder. I was amazed at how hard she worked to complete all 17 miles. It was a very proud moment when she crossed the finish line.

IMG_3595These pretty little stripy spiders define the season – late summer, early autumn. There are so many of them about at the moment and when the sun shines low through their delicate but superbly strong silk is a thing of beauty.

Quick comforting treats for Cold Days

I had a phase of making these dropped scones a few weeks back. They are very quick, very yummy and a bit like the little scotch pancakes you can buy in supermarkets. The main downside is that you have to keep small children well away from the making stage because it gets HOT! I must confess that this is not my own recipe, it is lifted from the Be-Ro Book (every home should have one – if you follow the link, you will find our how to order one). However, it must be such an old and generic recipe that I don’t feel too guilty about reproducing it here. Dropped Scones

100g (4oz) Self Raising flour

pinch of salt

50g (2oz) caster sugar

1 egg

milk to mix, approximately 4 tablespoons

Optional extras: – few drops of lemon essence – handful of dried fruit

1.Mix the flour, salt and sugar in a basin, add the egg and gradually beat in the milk to make a thick batter

2. Add any of the optional extras if you fancy them and mix well

3. Bake a few at a time (not too many they don’t take long) by dropping spoonfuls of the mixture on a hot, well-greased, heavy based frying pan or a ‘girdle’ if you’ve got one (not the Playtex 18 hour kind your granny used to wear). The Be-Ro book says the pan should be heated “until a little water sprinkled on the surface skips about in balls, evaporating.”

4. Cook until the underside is golden and there are little holes forming on top (see above) – it should only take a minute or two and you should be able to lift it with a palette knife or spatula. You should also see it rise slightly as it cooks.

5. Turn over and cook the other side.

6. Let them cool slightly and then eat, with or without butter.