Sunday, May 30, 2010
Thursday, May 27, 2010
Wednesday, May 26, 2010
Summer wind is basted up and in the machine...with a little help from Bella of course (we only just fit on the loungeroom floor).
And all three of my fur-babies are enjoying the sunshine streaming through the front door, even though it's not that warm out. Bella is at the top, Jack in the middle, and Millie (who has a really bad cold at the moment) is at the bottom.
Friday, May 21, 2010
Thursday, May 20, 2010
(not enough room on my lounge room floor, so all the blocks are a bit squashed up)
Saturday, May 15, 2010
Thursday, May 13, 2010
(apologies for the rotated photos, blogger keeps doing that even though they are the right way around on my computer).
In other, more frustrating news, my computer has a trojan...I've managed to get rid of most of it manually, but there must be something left behind as my browser gets hijacked occasionally...very annoying.
Tuesday, May 11, 2010
Bouyed by my success, I headed straight onto block 2, and it was assembled in about 30 mins. If block 1 is the only one in this quilt that is going to give me trouble, we might just be ok.
Monday, May 10, 2010
Friday, May 7, 2010
If I follow these instructions:
Thursday, May 6, 2010
125g butter, softened
155g (3/4 cup, firmly packed) brown sugar
300g (2 cups) self-raising flour
50g (1/3 cup) plain flour
1 tsp ground cinnamon
1/2 tsp ground ginger
160ml (2/3 cup) buttermilk
2 large overripe bananas, mashed
Preheat oven to 180°C. Brush an 11 x 21cm (base measurement) loaf pan with melted butter to lightly grease. Line the base and 2 opposite long sides with non-stick baking paper, allowing it to overhang slightly.
Use an electric beater to beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined.
Stir in half the combined flours, and half the cinnamon and ginger until just combined. Stir in buttermilk, remaining combined flours, cinnamon and ginger, and banana until combined. Spoon into prepared pan and smooth the surface.
Bake in preheated oven for 40 minutes or until a skewer inserted into the centre comes out clean. Remove from oven. Set aside in the pan for 5 minutes before turning onto a wire rack for 30 minutes or until cooled completely.
I used sour cream in place of the buttermilk, but it requires a little milk just to moisten it up a bit. I also found it need 55 mins in the oven, but this will probably depend on your oven. It is also meant to be iced with passionfruit icing, but I'm all out of icing sugar at the moment, so it's the "healthy" version for me!
Tuesday, May 4, 2010
There's not much else going on at the moment...I'm slowly plugging away at the Mystery BOM finishing kit, and recovering from a fantastic night at the John Mayer concert in Melbourne last night. Boy that bloke can sing!