A little rusty.

Hello there, how are you all?

It's been over 1 year since I've popped in and shared some goss, ranted, bragged, given, received.

What's changed?....at my house lot's and not so lot's, in blog land...lot's by the looks. Layout, stuff, spam raping my comments section lol.

I think for now, I'll just share some wee pics.

Might see you around here soon?

xxxx

Where and why?

I haven't been feeling the blog mojo of late.

numerous reasons, one being the fact that breastfeeding usually coincided with computer/ blog time.

I've popped back a few times, but just don't feel that vibe anymore? I don't see me coming back here in a hurry. Time to go exploring back into the real world. Climb inside the experience of 'things'. A little over the superficial pretend world of PC, despite it's fantastic friendships and boundless inspiration.

Big loves to all those who popped in to visit me here.

If you're feeling up to it, go climb inside this song.

xxxxx

How do YOU do it?

It's no secret in our house that I am a huge piklete fan.

I could probably eat a whole batch on my own.

Fleur shares my obsession, we often whip up a batch of these babies and a pot of tea.

Fleur likes tea

1 sugar please....

 It's funny, pikelets are one of thoses things that vary from family to family,

a bit like lasagne or gravy...you know what I'm saying?

Over the years I've tried various different recipes, but the most recent is a beauty...

Well in my opinion anyway!

They're light, fluffy & evenly brown all over.

Pikelets:

1 egg

1/4 C castor sugar

3/4 C milk

1/4 tsp baking soda

*1 C self raising flour

1Tbsp melted butter

Beat egg and sugar till fluffy ( my Mum who made amazing pikelets always said you have to "beat the shit out of the egg & sugar!") Measure the milk & add the soad to it. Wisk sifted flour gradually into your egg mix alternatly with your milk & soda mix. Beat well to combine and then lastly add your melted butter. Drop spoon fulls onto your fan and flip when bubbles appear.

* I never have self raising flour, I just use plain flour with 1 tsp of baking powder.

*I always find the first batch (pan full) of pikelets tend to be the test batch and usually burn a little untill I have the temp just right, I use an old enamel cast iron pan and don't add any more butter to the pan after that first initial batch.

Happy cooking xx

Delicious

Best ever pumpkin soup recipe here.........

Seriously...bestest....nom nom

xox

Shop update

Shop update over HERE.....

pop on over...

you know you want to....

go on!

xxx

Winner is......

The two winners of my samples giveaway are:

Mrs Knight & Rhiannon

Congratulations beautiful ladies, I'll pop your goodies in the post this week.

Everyone else, thanks so much for taking the time to enter, don't forget these samples will be available on my felt store.

Have a happy & warm week everyone!

xoxoxo

New makings & a wee giveaway.

I have a few new goodies to release into my FELT shop over the next few weeks.

I have just made a delicious batch of intensive hand cream & a beautiful rose based facial lotion for normal to dry skin. I'm also in the process of making a new range of goodie packed toners, two new cleansers, one for oily, one for dry, and a range of facial serums.

As a wee treat I'm offering two visitors a free 10ml sample of either my intensive hand cream which is fantastic for dry winter hands (also safe for eczema prone skin) or my divine facial lotion for normal to dry skin.

These 10ml pots will be available at my FELT store too for $4.00.

A great opportunity to try something new!

To enter the giveaway just leave a comment below specifying which one you would like,

(link up your e-mail if it's not already on your account)

I will draw two winners on Sunday night.

xxooxx