28 August 2015


23 August 2015

17 August 2015

'pilot required on board'

Relief in sight and a  change of plans, as our family discover we are able to stay on living in our humble abode. Run down yes, but oozing in character, space and light. We make the most of these features. A recent interest in vintage signal flags has seen me sew up a couple on the machine. The one pictured I designed to obscure a crack in the wall of our old 50's kitchen. I like the industrial flavour it brings to this much loved room. Loved for it's large windows, period features and space - as is true of the rest of the house. Just happy to stay here a bit longer.

Decorating aside, a kitchen just isn't a kitchen if it doesn't fulfil it's most important task, so let me present to you A sample of home baked goodness  .....an Italian Apple Cake. ( my version omits the dairy and eggs) A scrumptious treat for the whole family with a cuppa, and boy does it go fast.  

Italian Apple Cake 

Double the mixture for a larger cake if required

  • Ingredients: 
  • 1½ cups all-purpose flour* ( substitute half with almond meal )
  • 1/2 cup sugar
  • ¾ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup canola oil
  • ¼ cup water
  • 2 teaspoons almond extract
  • 1 tablespoon white or apple cider vinegar
  • 3 apples, peeled and thinly sliced
  • Sliced almonds 
  • Powdered sugar for serving


oven to 350°F......grease a 9-inch round pan and line with greased parchment paper. 

Mix the flour, sugar, baking soda, cinnamon, and salt. In a separate bowl, mix oil, water, vanilla, and vinegar. Pour wet ingredients into the dry ingredients and mix with a large spoon until just combined. 

Arrange some of the apples in a circular pattern to cover bottom of the cake pan.....add the remaining apples to the batter. Carefully Spoon the batter into the pan. Sprinkle liberally with flaked almonds.

Bake 40 to 45 minutes, 

Dust with powdered sugar and serve.

7 August 2015