I’ve always been a list-maker. Whether it is to try and remember what groceries I’m buying or to keep track of Christmas presents that I’ve wrapped, I find it helpful to keep lists to help make life a little easier. And then a year or so ago, I came across The 52 Lists Project and bought the book as a gift for Hana for Christmas and fell in love with it as soon as it arrived. It sold out when I was trying to get my own copy so I decided towards the end of 2016 that 2017 would be the year I would intentionally start keeping a journal of lists. I bought a copy of The 52 Lists Project and also the 52 Lists for Happiness, so that I could spend 2017 journalling every week and feeling like I was really being in the moment, grateful for what I have. 2016 was a bit of a rollercoaster for me, so I look forward to going into 2017 with a happy, grateful heart. I’ll keep you updated on how I’m getting on and how helpful I’m finding it in working towards a more contented me.
We know we were seriously lacking in presence around here in the latter half of 2016 and for that we apologise. It didn’t start off as an intentional thing, we just got so busy offline, with Hana getting married and going on her amazing honeymoon and then me going through some personal things, that this space just took a little bit of backseat to other things. We do regret that happening, as we’ve been online for 5 and a half years now and love using this place as somewhere to go as a creative outlet, as well as a place to share some personal stuff. We’re going to be making a huge effort as we go into 2017 to make more time for creating content here, coming up with new DIY ideas, recipes and interesting articles to make this a go-to for anything inspiring we find or create. We hope you’ll stick with us, as we really do hope to bring you some amazing things in the coming year, and we hope to also expand our Etsy shop, so we’ll keep you up-to-date on that too. I’m not going to be making any big resolutions or goals for 2017 – I’m just going to let it take me where it will, but let’s make this one of the best years yet.
It’s not been long since my husband and I were in London last but as a 30th birthday surprise he bought us tickets to see Aladdin the musical which meant a welcome return to one of our favourite cities. We went the weekend before mine and Lucy’s birthday which happened to be bonfire night so we managed to take in some fireworks at Southwark park while we were there. We also visited the Natural History Museum and The London Dungeons, and had a gorgeous meal at The Savoy, with a cocktail at the American bar to start the evening.
On the day of our birthday, we spent the day at a spa, courtesy of our lovely parents, where we had a lovely time relaxing and being pampered. In the evening we shared a beautiful meal with our nearest and dearest, including our new-born nephew who came into the world only two days earlier.
We’re lucky enough to have another little niece or nephew on the way as our sister gears up to have a baby in a week or two, so a couple of weekends back we thought we would throw her a mini shower. She didn’t want any fuss, just a few friends and family together for some afternoon tea style celebrations. So that’s exactly what we did. We pulled out our favourite recipes, asked guests to bring along any goodies they wanted and assembled a gorgeous spread of food for the mum-to-be. We had a lovely afternoon and thought we’d share with you a little of what was on offer.
Recipe One: Carrot & Cinnamon Cupcakes
175g light muscovado sugar
100g wholemeal self-raising flour
100g self-raising flour
1 tsp bicarbonate of soda
2 tsp cinnamon
Zest of 1 orange
150ml sunflower oil
200g carrots, grated
Preheat your oven to 180C / 160C fan. Line a 12 hole muffin tin with cases.
In a large mixing bowl, combine the sugar, flours, bicarbonate of soda, cinnamon and orange zest.
In a separate bowl, whisk together the eggs and oil, before stirring into the dry ingredients. Also, stir in the grated carrot.
Divide the mixture between the 12 cases and bake for between 20 and 22 minutes.
Cool on a wire rack before icing.
For the cream cheese frosting
100g unsalted butter, softened
300g soft cheese
100g icing sugar, sifted
1 tsp vanilla extract
12 carrot shaped sugar decorations
Beat the butter until light and fluffy, before beating in the soft cheese, icing sugar and vanilla.
Use a piping bag and nozzle to swirl the icing on top of the cakes, then top with with decorations.
Now that you’ve had the opportunity to peruse our wedding photos, I thought it would be a good time to post the highlights video produced by Simon & Taylor of We Create. We love the moments they’ve managed to capture and think it gives a great glimpse into our special day. Nearly 4 months after the event we’re still waiting for the full video, but we’re really hoping it will arrive soon and that it will be worth the delay.