We have just enjoyed 4 days with Nana and Whitney. We were so lucky to spend some time with them as Nana flew all the way back from America to pick up Whitney from Melbourne. They spent a bit of time in Sydney and Melbourne and then came to stay with us. It was really nice having enough room in our house for them to stay comfortably with us too.
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Make It Perfect
We are loving our large, secluded front yard. I wish Oscar would go out and play by himself, but he is always asking, “Mummy outside?” “Mummy kick football?” “Mummy run around tree” – and we have had some fun times kicking the football to each other and playing chasies around the trees. I’m not nearly as fun as Daddy when it comes to outdoor running around activities, but a two year old doesn’t tell him Mum that she is unco and he loves the way she kicks a football!
I find a berry-picking boy. Yes that is right, we have raspberries in our garden. They are a little worse for wear, not being watered for the last few months, but we managed to pick a few last week and have been watering them since so hopefully they will produce us some more juicy fruit for summer. When we took the berries inside I sat them on the bench and went about doing some things, when I came back into the kitchen I found Oscar sitting on the kitchen floor having a delicious feast!
A christmas gift favourtie…
Shortbread Stars with Lemon Glaze
2 cups plain flour
2 Tbs rice flour
200g butter
1/3 cup icing sugar
1 tsp grated lemon rind
2 Tbs lemon juice
silver cachous
Lemon Glaze
1 cup pure icing sugar
2 Tbs lemon juice, strained
yellow food colouring
Preheat oven to 180 degrees celcuis. Line two biscuit trays with baking paper.
Place flours, butter and sugar in food processor bowl. Using pulse action, press button for 30 seconds or until mixture is fine and crumbly. Add rind and juice; process 20 seconds until mixture forms a dough.
Turn out only a lightly floured surface and knead 20 seconds or until smooth. Roll out to 7mm thickness; cut out 6cm star shapes. Bake 15 minutes. Transfer to wire rack to cool.
To make Lemon Glaze: Place icing sugar and lemon juice in heatproof bowl over pan of hot water; stir until smooth. Dip biscuits face down in glaze, drain excess. Dip toothpick or skewer into food colouring and draw lines into icing before it sets. Decorate centre with silver cachou.
I told you that when I make something and it works and I like it that I can’t help making more!
Some more fabric christmas tress – these went to our christmas enrichment activity last night. We had to take a homemade gift to give away.
Some more sweet little girl skirts for some special little girls for christmas…