Borrowing an idea from Soulemama.
{this moment} – A Friday ritual (Saturday here!). Â A single photo – no words – capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember.
Feel free to leave a link to your moment for others to see.
Wishing you and yours a most blessed and beautiful festive season. Â May all your hopes and dreams be realised. Â With love, Jacinta and Family.
I made this dress for Tenneille today from a cot sheet I bought recently at an op shop and an old pillowcase I had in need of a new life. Â In all my wisdom, not actually making it from a pattern, feel that it may be a bit big for her. Â Oh well, at least it will fit her for some time to come. Â The fabric covered buttons I used on the bodice are from a company called Seedling. Â They have some lovely products.
After burning the midnight oil, I think  I am finally finished making the girls gifts.  The princess, pea and her many mattresses are finished.  I think I want her all to myself!  I had lots of fun making her.  The pattern is out of the book, More Softies, published by Penguin Viking.
This is my mum’s recipe. Â Thanks mum! Â I think it makes the BEST shortbread. Â It is very simple and you can make the dough and refrigerate it or freeze it for later. Â The smell of it cooking is divine. Â Warning- you can’t stop at just one piece!
Ingredients:
290gm (10oz) Plain flour
200gm (7oz) butter, softened
120gm (4oz) icing sugar
Method:
Using a food processor or electric beaters, cream butter and icing sugar. Â Add flour and blend until well combined. Â Place shortbread dough in fridge for approximately 20mins to firm up a little. Â Remove from fridge and roll into a log approximately 5cm in diameter. Â Cut shortbread into rounds of approximately 0.5cm thick and place on lined baking tray. Â Pierce with fork for decoration if desired. Â Leave room between biscuits to allow for them to spread while baking. Â Bake in slow oven for approximately 30mins or until light golden brown. Â Remove from oven and place on cake rack to cool.
Will store well in airtight container. Â To store the dough in the fridge, wrap well in plastic wrap and use as desired. Â To store in the freezer wrap dough in cling wrap and foil. Â Will store in freezer for a couple of months. Â Just remove it well before use, so it will cut through without crumbling.
"What, we can't eat all the mixture?"
Oh yes, it’s custom around these parts for Santa to travel by fire truck to deliver all sorts of sweet things to children. Â You can’t miss him. Â They have the siren going, it’s just a guessing game as to where he might be as the sound carries in all directions in the hills. Â We missed him last year, but we were on the ball this year. Â Jairah was very excited when he heard the siren. Â Scarlett hid behind me. Â I find bright red Santa’s kind of scary, so I wasn’t suprised! Â Not the best photo’s but you will get the idea.
Just a wee bit excited!
Santa blending into the fire truck
Oh yes, some sort of sugary 'treat'
I have been using inferior Christmas stockings for the kids for too long. Â This year, with all the lovely fabric I bought at Spotlight, I just had to make new stockings. Â I drafted a pattern and this is what I came up with.
The stockings have Scarlett’s approval! Â Tenneille is staying with my mum, so she will get to see hers tomorrow. Â Jairah was excited, but then, it doesn’t take much for him to be happy, so I will take it he likes his too! Â I used a blanket to line them with and to give them a bit more oomph, so they don’t sag too much when hung.
From left to right - Tenneille's stocking, Jairah's stocking, Scarlett's stocking
I was invited out last night to celebrate a dear friend’s birthday. Â The dinner party had an Italian theme, which we all contributed a dish to. Â My contribution, Tiramisu. Â Of course, I made a double batch so I could have a try (ahem, well, ok Greg wanted to have a try too). Â We were told no presents, but I felt a block of Green & Blacks organic chocolate was in order, I mean who could say no to G&B’s.
Here is the Tiramisu recipe
Ingredients:
3 eggs, separated
4 tbsp sugar (I use raw sugar)
1 cup strong black coffee, cold
250gm mascarpone cheese
200gm sponge fingers
4 tbsps (optional) liquor of your choice (I used Amarula which is a creamy liquor) – Traditionally you can use Marsala or Vermouth if desired.
unsweetened cocoa
pinch of salt
Method:
Place egg whites and egg yolks in separate bowls. Â Place sugar in bowl with egg yolks. Â Beat until thick and creamy. Â Next, add mascarpone, a spoonful at a time, until blended. Â Set aside. Â Whisk egg whites with a pinch of salt until soft peaks form. Â Gently add beaten egg whites to the mascarpone mixture. Â Stir until just combined.
In a dish pour in coffee and liquor. Â Dip each side of sponge fingers quickly in coffee and arrange in bottom of a shallow dish. Â Add half of the mascarpone mixture. Â Repeat another layer of sponge fingers that have been dipped in the coffee mix. Â Add the rest of the mascarpone mixture and smooth over. Dust the top with cocoa powder using a sieve. Â Place in the fridge for at least 2 hours or preferably overnight, to allow the flavours to infuse.
Tiramisu
Borrowing an idea from Soulemama.
{this moment} – A Friday ritual (Saturday here!). Â A single photo – no words – capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember.
Scarlett and I decided that it would be nice to make something special for her class friends. Â We decided on hand stitched star ornaments. Â Scarlett helped me dye the calico with teabags. Â That was lots of fun. Â She chose the material for back of the stars for the boys and the girls. Â I embroidered the initial of the children onto their individual stars. Â We did one for her teacher too. Â We wrapped them up in brown paper with string and wool. Â I forgot to take a photo of them all wrapped up, oh well.
We used tea bags to dye the material
