scatterpig

best. cookies. ever. from cosmicpluto

This past week and a half I have spent a serious portion of each day thinking about biscuits, cake, and bread – I definitely have to bake this weekend, and the winner at the moment is biscuits. As for the type and flavour, it’s a three way tie between macadamia and white chocolate (one of the best flavour combinations ever), pumpkin and chocolate, and my current favourite oat and date… mmmm

Fremdwort [fremt'voart]: n, (German) foreign, or strange word used to impress peers, adversaries, or potential mates

Had a great laugh with this website this morning, if you can pronounce them how can you go with words like entschlossene Herzenswunscherfüllungsarbeit (determined heart’s desire granting work), and Stolzbefleckte Schadenreue (pride-bespeckled damage remorse).

the greenhouse effect from penwren

How lovely to have this room in your house. I imagine it coming from the side of the kitchen (the front of a kitchen should always be reserved for a big deck :) ) where you could always see your plants, fresh herbs, lots of flowers and interesting ferns.

I’ll definitely be making this next summer – I can almost taste it now with some nice gin and sparkling water :) *sigh* that’s one of the bad things about reading blogs from the northern hemisphere, I have serious summer envy.

Ingredients

• 20 elderflower heads
• 1.8 kilos sugar
• 1.2 litres water
• 2 unwaxed lemons
• 75g citric acid

Steps

1. Carefully shake each flower head to remove any insects and put them in a large bowl (one with a pouring lip would be ideal)
2. Put the sugar & water into a saucepan and bring to the boil, stirring until the sugar has completely dissolved
3. Peel the lemons and add this zest to the bowl of elderflowers
4. Slice the zested lemons and also add these to the bowl
5. Pour the boiling sugar syrup into the bowl and stir in the citric acid
6. Cover with a cloth / tea towel and leave at room temperature for 24 hours
7. Strain the cordial through a fine sieve or muslin and pour into sterilised glass or plastic bottles.

Dilute the cordial approximately 1:4 with sparkling mineral water – or try adding a dash to gin, vodka or champagne!

Recipe courtesy of The H is for Home Harbinger

It was the annual Coffee & Chocolate Affair at the Portside Wharf Boutique Markets today :) It was a lovely morning meeting lots of designers and checking out their work, drooling over beautiful looking chocolate and finding a new favourite necklace.

mmmmmmm

Pear and the Awkward Orchestra

Necklace from hot toffee