You are currently browsing the monthly archive for January 2013.

As I’ve mentioned before, I have an extremely talented mother, especially when it comes to sewing. She tried to get me involved as a kid and even bought me a sewing machine. Unfortunately, I was a complete tomboy and didn’t show much interest.

Over the years as an adult I’ve tried to teach myself to sew with limited success which I’ve come to realise has at least in part been due to bad tools. For a long time I was trying to sew with an ancient second hand machine that insisted on swallowing my fabric and knotting up my thread. No wonder I found it so frustrating and couldn’t finish a project!

Last year I bought a new machine and really started to apply myself to learning to do things properly. I began with some trial and error, supplemented with expert tuition (long distance hand-holding): Skype calls to my mommy in South Africa when things went wrong. What a relief to have a machine that didn’t gobble up all my fabric!

In the past, I found it so discouraging being unable to finish a project but now that I’m able to produce something cute that puts a smile on my little girl’s face, its actually quite addictive!

I’ll post some of my recent projects shortly, watch this space…

 

 

This recipe makes delicious, chewy centered chocolate chip cookies that R absolutely loved. They definitely satisfy the chocolate craving but have a few healthy goodies in them to counteract the naughty stuff…

Dry ingredients

  • 2/3 cup flour
  • 1/8 tsp salt
  • 1/4 tsp baking soda
  • 1/3 cup chocolate chips
  • 2 tbs brown sugar
  • Up to 2 tbs raw sugar

Wet ingredients

  • 1/2 tsp vanilla extract
  • 1 tbsp veg oil
  • 3 tbsp milk
  • (optional) 1/4 cup LSA mix (ground linseeds, sunflower seeds & almonds)
  • 1/4 cup quick oats
  • Extra milk as needed

Preheat the oven to 200 degrees C. Mix dry ingredients together and then add wet ingredients. Add spoonfuls of dough to greased or lined cookie sheets leaving space for the cookies to spread as they rise quite a bit. Bake for approximately 15 – 20 minutes or until lightly golden and the cookies are firm to the touch. Allow to cool on the cookie sheet for 5 min and then transfer to a wire rack. Avoid eating them all in one sitting and make sure they are stored out of your toddler’s reach (mine stole quite a few while I wasn’t looking). Enjoy!

So, I’ve neglected my blog. What started out as a perfectly understandable short break while we moved interstate and then took a long trip back to South Africa turned into almost a year long ‘holiday’ from updates.

It took a long time to settle into our new routine in Brisbane and by the time we did I’d fallen out of the habit of thinking about updating the blog. As the months passed, it got harder and harder to get back into it.

Well, finally I’m going to bite the bullet (again) and post something since I’d like to put up a new recipe…