Day Two

So it's day two of my "Catch Up" week, and what have I done???? Well I am having one of THOSE DAYS!

• Dropped two kids to school

• Dropped my clean up bags to the op shop

• Dropped some items to return to a friend

• Dropped.....???? No not a child, but at times wished he would just stop..look at next point
  

• Grocery Shopping with a whinging toddler

• Put the shopping away

• Cleaned and mopped my kitchen and bathroom
  

• Hung out the washing

• Folded washing

• Soaking the lentils for our dinner

• Prayed that I had more time to pray and sit and read and reflect

• Made lots of lists of things to do for the rest of the week

• Looked longingly at my pile of sewing and wished it was higher on my list of things to do

• Trying to find a sitter for a date night with Hubby

• Being thankful for friends who share their life with me, and a toddler who consistently naps during the day
  

Boy I wish there was time in this day for a nanna nap! Welcome to my messy week!

Softie Inspiration

!

My friend has a copy of this book, which I have been eyeing off. I think these toys are uber duber CUTE, I have been playing around with some lovable fabric that I discovered and came up with this guy! Our 6 yr old loves this, and his 6 yr old friend said he wants one too. Now my question is, is it OK to give a softie to a 7 yr old boy for a birthday present? Please tell me what you think! Hubby thinks it is pretty lame for a boy, even if our boy likes it.

I Love you

Have you ever had one of those moments when one of your children says something that just makes your heart melt? Today our 4 yr old said

Mummy I just cant stop starring at you because I just love you so much! Mummy can you not stop to me too?

We love this photo too! A heart shaped chippee.

Headbands ready to go!

Today marked my first day of "Catch Up"! Because our family has been sick with one thing or another for what seems like forever, I have a list a mile long of things to do. I'm so sorry if you fall onto this list and feel like I have forgot or ignored you, I haven't.

Today I set myself the task of making a few orders of Headbands. If you would like to order one of these, they are $8 wholesale. I have made them in 3 sizes small, medium and large. Send me an email if you are interested to laura at lilyandme dot com dot au

I am so excited about a little project I have in the pipeline. I have been writing up a headband pattern kit which hopefully come together and be for sale soon. Stay tuned for more details.

What a week!

Yes us Llewellyn's have given ourselves completely to the onset of Winter and have been suffering from the Gastro bug and hubby has had the flu for the past week. We will all be back on the wagon sometime soon. For now imagine the rumbling sound of my washing machine and dryer getting through all of the kids sheets and eewwwyyy spewwwyy clothing!

Recipe of the Week

Choc Chip Coconutty Biscuits from Gluten Free Vegan

Dry ingredients:
2 cups gluten-free plain flour mix (eg. Orgran)
½ cup muesli (I used our homemade mix of buckwheat, nuts, puffed grains, seeds, etc)
½ cup chunky almond meal (or very finely chopped almonds) (leftovers from making raw treats!)
1 cup dark choc chips or other semisweet vegan choc chips… or cacao nibs!
¼ cup shredded coconut
¾ tsp salt
½ tsp baking soda

Wet ingredients:
½ cup peanut oil
½ cup (dark) agave nectar
¼ cup water
3 tsp vanilla extract

1. Preheat oven to 180°C/350°F. Line 2 baking sheets with greaseproof/parchment paper.
2. Combine dry ingredients in a large bowl, stirring together with a wire whisk.
3. Make a well in the dry ingredients, add all wet ingredients, and stir together.
4. Take roughly 1 tablespoon blobs of mix, roll into a ball & flatten into cookie shape on the paper. Smooth edges on the cookies to prevent crumbling (but only if crumbs bother you! I think crumbs are a great part of the cookie experience, ha).
5. Bake on the centre shelf of your oven for 15-20 minutes. Cool on a wire rack.
6. Store in an airtight container in the fridge (or they freeze ok, too).

Notes:
If peanut oil is too scary-fat for you – but it smells so good baking, oh boy, & makes a nice, brown coloured cookie rarer to gluten-free baking – use coconut oil instead (which would go well with the shredded coconut!), or an unscented oil like sunflower

Gluten Free Vegans/ Vegetarian

You could almost call us "Gluten Free Vegan" but we eat eggs and Dairy, so really a "Gluten Free Vegetarian". So now I have worked this, come to terms with being labelled as "one of those", I have found a few blogs that post yummy recipes that I want to try. If you have a spare minute click on the link and take a look.

http://glutenfreevegan.wordpress.com/
http://glutenfreeveganfam.blogspot.com/

My Screen Print creation!

..Just to report....I had a wonderful time last night at the screen printing class. Look what I got to make. Cath and Kristen took us through the method of silk screen printing and by the end of the 3 hrs we had all printed onto a 60cm square piece of fabric.I can't wait to get some equiptment and play around at home. (Don't look too closely, I think I was the messiest person in the class, see the blops of paint I smudged in places, oh and all around the studio too)

Recipe of the Week

Rhubarb and Apple Crumble

Thanks Mandy for this recipe!

I modified a straight apple recipe because I had rhubarb that I needed to use. The pastry was probably the best I've ever made - I shoved it in my food processor to mix and it was so quick. I had some filling left that I'm going to use on my rice porridge for breakfast I think.

PASTRY CRUST MAKES TWO CRUSTS
1 1/2 cups gluten-free flour (I used orgran)
1/3 cup cornflour
1/2 cup sugar
1 teaspoon xanthan gum
100g butter, cut into pieces
1 large egg
1 tablespoon vanilla extract

RHUBARB AND APPLE FILLING
4 medium apples
7 stalks of Rhubarb
1/2 cup currants
1 cup water
1/2 cup sugar
1 teaspoon ground cinnamon
6 whole cloves


CRUMBLE TOPPING
1/2 cup light brown sugar
1/2 cup gluten-free flour
1/2 teaspoon ground cinnamon
30g butter, chilled & cut into small pieces

Directions

***Pastry Crust Instructions***.
In a mixing bowl stir together the flour, xanthan gum and cornflour.
Then add the sugar, butter, egg and vanilla and mix until combined.
Remove dough from bowl and knead and fold on a surface dusted with GF flour until well combined.
Divide into two pieces and wrap in plastic wrap, place one in the refrigerator to chill and place the other in the freezer for later use.
Go ahead and make Apple Filling while the Pastry Crust is chilling.

After approx 20 minutes, remove dough from refrigerator and roll into a ball.
Using a rolling pin, roll the dough out on a lightly GF floured surface until it is the thickness of a normal pie crust.
Place crust in a 9 inch glass pie dish that is lightly sprayed with non stick spray.
Using a fork poke a bunch of holes in the sides and bottom of the crust.

***Rhubarb and Apple Filling Instructions***.
In a large saucepan, add apples, rhubarb, currants, sugar, cinnamon, cloves and water.
Cook, stirring occasionally on a medium heat for about 20 minutes.

***Crumble Topping Instructions***.
In small bowl mix together brown sugar, GF flour and cinnamon.
Next mix in the chilled butter and cut it in with a fork or other tool until you have a course crumbly mixture.

***Assembling your Pie***.
Preheat oven to 180°C.
Spoon rhubarb and apple into your pie crust.
Sprinkle your Crumble Topping all over the top (use it all).
Bake for approximately 35 minutes, topping will be lightly browned and filling will be bubbly.
Let it cool for about 10 minutes before you serve.

Screen Printing at Prints Charming

I'm soooooo excited. My mothers day present this year is a screen printing class tomorrow at Prints Charming. Click on their image below to go to their site to look at their beautiful designed fabric. I can't wait!

Happy Mothers Day

To my mum

To my Grandma

To Joan my mother-in-law

You are all so special to us in many ways.

Love from Rob, Laura and kiddies.

Some Hair Clip Tutorials

3 weeks to go till the close of the Hair Clip Swap !!!!
It's not too late to join look at this post to join the fun.

I wanted to share some Clip tutorials to help you on your way. Click on the image to go to the tutorial.

Emily's from Paper Seed
Simone's from craftevolution

Cheryl from Lenny d VinciI will be emailing those who have already joined with their swap partners details this week for you to get a head start. Don't forget to take a photo so I can display them here.

Birthday's and Mothers Day

This week has been full of friends and family birthday's and mother's day tomorrow. I wanted to show you some of what I have made this week for gifts.

This is a pencil case / pouch made from re-cycled coffee bag and lined with cotton fabric. Also pictured is a mini button bouquet. I have seen these a few times mainly on Etsy like this one here , but was really inspired by my new friend Cath's which I saw sitting on her kitchen window this week. Now as far as wedding bouquet's go I am a traditionalist and enjoyed the real thing at our wedding but I do really like these, even just as a centerpiece in your lounge.

Caramel Parfait Glace with Salted Peanut Caramel and Milk Chocolate Mousse

Don't you just want to eat this? I might try the caramel by itself!! Click on the image to follow through to the Masterchef website and you will find the recipe.

Finki Design Challenge - May

Jay over at Finki just announced her topic for May!!!!! If you want to take part wander over there for a peek. This months is!!!

27: Indigenous Australia


I am thinking two things right now, if I get the chance to make something, which would be inspired by the colours from professional indigenous artists and kids art projects.

Like this one from Art Projects for Kids

Recipe of the Week

This recipe is adapted from Taste.com

We cooked this recipe this week, I actually just put everything in the slow cooker and left on high for 5 hrs, then put it through the blender. It was delicious!

Ingredients

• 1 tablespoon olive oil
• 1 brown onion, chopped
• 2 garlic cloves, crushed
• 3 teaspoons curry powder
• 1.2kg orange sweet potato, peeled, cut into 2cm cubes
• 4 to 5 cups chicken stock(gluten free)
  
• 1 large granny smith apple, peeled, grated
• 1/2 cup Carnation Light and Creamy Evaporated Milk - use the Coconut flavoured one if you prefer, toasted gluten free bread, to serve

Method

1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook for 4 to 5 minutes or until tender. Add curry powder. Cook, stirring, for 1 minute or until aromatic.

2. Add sweet potato, 4 cups stock and apple to curry mixture. Stir to combine. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 30 minutes or until sweet potato is tender. Remove from heat. Stand for 5 minutes.

3. Using a food processor or hand blender, puree soup, in batches, until smooth. Return soup to saucepan over low heat. Stir in coconut cream. Heat for 8 to 10 minutes or until hot (do not allow to boil). Add more stock if soup is too thick. Season with pepper. Serve with toasted bread.

Staedtler Fimo

I have been waiting for just the right moment to buy some Staedtler Fimo to make something for someone. At my favorite crafting shop "Riot Art and Craft" in Burwood they stock lots of different colors and the pieces to assemble necklaces etc. Because Mothers Day is this coming Sunday and I have had the day at home I decided to give it a go with 4 yr old, to make a gift for Granny, Nanna and Grandma.

If you have never used this stuff before, it is like modelling clay for grown-ups and you can make some amazing creations with it. Just type Fimo into Google and look at some that I found.



Jon Anderson Owls

You can find many different jewelery creations here like this above.

And we made these today!!!



Now between myself and 4 yr old we had heaps of fun, except for the 30 mins waiting for them to bake in the oven. And we are looking forward to giving them as a gift this Sunday. Hopefully Granny, Nanna and Grandma don't look here and spoil the surprise.