delicious sunday.

Yesterday was so yum!!

It was the first real sign of a summer to come,bluest sky,warm,sunshine,clear water & people out & about enjoying their Sunday.

I hung out with my housemate Crispy.

We went wandering around Peregian markets,bought our weekly hourd of fresh fruit & veges.I picked up some shells & learnt from the shell man that a shell I collected from the Philippines long ago is a Tritons Trumpet Shell which is used in the Pacific as a ceremonial blow shell,cool.We drank organic iced chai whilst sitting under a big old palm along the beach & spoke copious amounts of shit.

Followed by getting lost in the Eumundi bookstore,buying myself a fresh new Moleskin art journal & then off to the Eumundi Pub for delicious eats + drinks.

Then we spent the afternoon frolicking in the gorgeous sea at Point Cartwright,before heading home to cook a feast of roast chicken + fresh veges + herbs from the back garden for dinner. 

Sunkissed,full bellies,yarns,laughing,refreshed by the sea & maybe even a bit of inspiration flooding back! SUNDAY BLISS.

HONEY GINGER JUMBLES + sunshine flowers.

I took some time out today to breathe a bit.

My life has been going around in circles of 

late & last night I came to a point

where I needed to quit.

So today I went frolicking in the sunshine 

& picked my Mama these flowers/greenery + finished cleaning & planting 
the garden courtyard at the back of our place

+ baked a trillion Honey Ginger Jumbles.

Barefoot in the sunshine picking flowers for 

my Mum + planting plants into the earth + baking 
delicious little spice infused biscuits is good for the soul.

HONEY GINGER JUMBLES

Makes

20

Ingredients

• 60g butter, chopped
• 1/2 cup honey
• 1/4 cup firmly packed brown sugar
• 1 1/2 cups plain flour
• 1/2 teaspoon bicarbonate of soda
• 1 teaspoon ground ginger
• 1/2 teaspoon mixed spice
• 1/4 teaspoon ground cloves
• 2 teaspoons milk

• Icing

• 1 eggwhite
• 1 1/2 cups pure icing sugar, sifted
• 2 teaspoons lemon juice
• Pink food colouring

Method

1. Combine butter, honey and sugar in a saucepan over medium heat. Cook, stirring, for 3 minutes or until butter has melted. Bring to the boil. Remove from heat. Set aside for 10 minutes.
2. Sift flour, bicarbonate of soda, ginger, mixed spice and cloves over butter mixture. Add milk. Stir to combine. Cover. Set aside for 1 hour or until mixture has cooled and thickened.
3. Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper. Turn dough out onto a lightly floured surface. Knead lightly. Divide dough into quarters. Roll 1 portion into a 25cm-long log shape. Cut into 5cm-long pieces. Place on prepared trays, leaving room for spreading. Using a wooden spoon, flatten each piece of dough until 5mm-thick. Repeat with remaining dough portions. Bake for 10 to 12 minutes or until light golden. Stand on tray for 10 minutes. Transfer to a wire rack to cool completely.
4. Make icing Using: a whisk, beat eggwhite in a bowl until foaming. Gradually beat in icing sugar until combined. Stir in lemon juice. Spoon half the mixture into another bowl. Tint pink with food colouring. Spread half of the biscuits with pink icing. Spread remaining biscuits with white icing. Set aside for 30 minutes or until set. Serve.

good morning,you.

faces + kites

when life gives you lemons.

At the crack of dawn today I was awake,barefoot & in my nighty + bigass knitted jumper picking lemons.

There's a lemon tree in the backyard behind my studio & it is vomiting a gigantic amount of lemons.Some friends suggested making lemon butter & because I don't like seeing things go to waste,I've been in the kitchen in the early morning making a billion jars of delicious lemon butter.

Now there are less lemons on the tree,but a billion jars of lemon butter sitting on the kitchen bench.