30.11.12

New York, New York

Dear Laura,

A couple of weekends ago R and I went to a very dear friends wedding in New York. It was lovely to spend the weekend in the city but the most amazing thing was the view we had from our hotel. We stumbled into our hotel room late and tired from the journey to be greeted with this panorama.
In the morning the view didn't disappoint  I opened the curtains and there it was again, in all its glory.
I am a sucker for the 1920s and the Chrysler building remains my favourite building of all time, it is so beautiful in the skyline.
Our trip only really consisted of going to the wedding and a nice 8 mile trot around New York, trying to see as much as we could in as little time as possible.


The New York Public Library above and some delicious falafel below. 
Lots of love

Annie

25.11.12

Thanksgiving Knitting

Dear Laura,

I feel some explanation is needed for this item I knitted over thanksgiving. You see I was looking for a small project, one that would be satisfying but also one that can be done whilst chatting and watching the hubby and his dad cook. This is not where the explanation is needed. I am, you see, a grown women, however I do own a toy lamb, I have no children as you know so I really have no excuse but I like my lamb, and sometimes I think he gets a little cold. Inspired by the wonderful prints, and cushions and t-towels and all sorts designed by Mary Kilvert, I couldn't resist but knit my lamb a jumper. It all felt a little Wallace and Gromit, especially when figuring out how to maximise the use of 5 needles for two arm holes. But the project was done before dinner and now my lamb is nice and warm for the winter.





It is the first jumper I have ever made and is bringing me some confidence to take the leap and try one for me. Maybe not this style though.

Lots of love 
Annie

22.11.12

Happy Thanksgiving!

Dear Laura,
Today is thanksgiving, hooray. This year I am very much looking forward to a bit of sewing, 
some knitting, 
some delicious food 
and trying to capture the cat for a stroke. 
This year I am especially thankful for the rest and the chance to slow down and enjoy the beautiful autumn sunshine and scenery.

Happy Thanksgiving

Lots of love

Annie

19.11.12

on top of the world

Dear Annie,






There's nothing quite like blowing the cobwebs away!

Love from,

Laura

11.11.12

Sunday afternoon: the beach

Dear Annie,










Sunday afternoon. The beach. Warm sunshine and perfect light.

A flock of seagulls. Blue skies and happy boys.


Love from,

Laura

4.11.12

bonfire night parkin {recipe}


Dear Annie, 








As of course you know, 5th November is Guy Fawkes Night here in the UK. This year, we wrapped up in copious layers, donned our wellies and took the boys to the local fireworks display.

On this day of the year, my Yorkshire blood comes to the fore and I take the opportunity to make some traditional Yorkshire bonfire night fare. Before we had children, I used to make treacle toffee, which we carried to the bonfire in paper bags. This year, with the boys in mind, I made toffee apples.

Parkin is the other essential sweet bonfire night treat: a dark and densely sticky kind of gingerbread made with oatmeal. For this, I use my Granny Tiger's recipe. She was the truest of Yorkshirewomen and one of the most important women in my life. Much missed within the family since she died last year, it feels soothing and comforting to bake from her recipes. There is something so precious about a recipe which has been handed down the generations. I love to think of kitchen after kitchen being filled with the same rich gingery aroma.

Parkin
5oz dark treacle
5oz golden syrup
5oz lard
4oz margarine
5oz sugar
8oz flour
8oz oatmeal
2 heaped teaspoons ground ginger
2 teaspoons bicarbonate of soda
1/4 pint of warm milk

Mix the syrup, treacle, margarine and lard over a low heat until melted (I tend to use butter rather than margarine as that is what I keep in the house but if the idea of using lard spooks you, you could use 5oz butter and 4oz margarine.)
Mix the dry ingredients in a bowl.
Add the milk and dry ingredients to the pan.
Pour into a lined tin (I use a rectangular baking tray, about 20cms by 30 cms and 5 cms deep) and bake for about 40 minutes at gas mark 3. (I use a fan oven at 150 c)

Parkin should be made two or three days before you want to eat it and kept in an airtight tin to soften and mellow. Ideally, it should be stored uncut until it is time to eat it, if you happen to have a tin big enough.

Love from, 

Laura

The Soldiers Go Marching

Dear Laura,

I have suddenly found the need for more bags / gadget cosies, hooray! I got this soldier material from the V&A. They were suggesting I use it as wrapping paper, which was odd, I loved the soldiers in their buzzbys and have been dying to use the fabric for ages. I lined the bag with some maroon cord which gives the bag lots of strength.






The gadget in question is my photo printer, which I love so much. I use it far more than I thought I would. Now I know it is safe and sound protected by 100s of soldiers.

Lots of love

Annie



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