Friday afternoon at Bealtaine and despite the rain work between showers has contiued throughout the day. I hung this plaque on the kitchen door earlier, a present from a friend. It’s simple, colourful and evokes a sense of what lies beyond the door…the pantry!
Talking of which…there’s several demijohns of wine waiting to be bottled and laid down in here!
Knitted a scarf recently and was thinking about the edging…and after considerable searching around in the craft boxes stashed under beds and other forgetful places, I found these wooden beads, which I’ve threaded onto the edges of the scarf with wool and a big darning needle!
A big and bold arrangement in the vase on the mantlepiece in the sitting room, using some quickly cut pieces from the upper garden…just two varieties here! Simple is best and looks fab!
- 12 ozs SR Flour
- 6 ozs Margarine
- 4 ozs caster sugar
- 2 free-range eggs
- home made Rhubarb Jam
- Organic oats
- Weigh all the ingredients.
- Put all ingredients into the mixer.
- Add eggs
- Add a little buttermilk
- Line a cake tray, add half of the mix.
- Dollop jam on top and add remaining mix.
- Sprinkle with oats and demerara sugar.
Bake at 190 c for about 20 minutes or so.