Thursday, June 19, 2008
Bits and Bobs
I made this shortbread over the weekend as a gift for Lynley who lent me some of her vintage patterns so I could make cards. This is basically shortbread that I added some dutched cocoa powder to and then drizzled with white chocolate. I actually cooked the shortbread in a slice tin and then marked it into rectangles with a knife when it came out of the oven. I wasn’t in the mood for rolling and cutting, but to be honest, I think rolling and cutting gives a better result. Still, the shortbread tasted nice and I really liked the white chocolate on top.
Here are a couple of cards I made a few weeks ago – I haven’t done all that much card making lately though. Life has been a bit busy. I normally make them when I watch tv but I have been struggling to even fit in the one hour a week I watch of Brothers and Sisters. I must finish my cross stitch too!!!
Dinner last night was chicken breasts that I marinated in a mixture of ground coriander, ground cumin, cinnamon, paprika, lemon juice and honey. I then baked the breasts in the oven. We had it with baked organic pumpkin and kumara (also coated in a similar spice mix, but drizzled with maple syrup in the last 15 minutes instead of using the honey and lemon juice) and organic silverbeet. Very yummy.