Sunday, 22 February 2015


Follow Emma Bradshaw's board home on Pinterest.

As a family of hoarders our house is full of 'stuff' and it is really beginning to feel claustrophobic. I am drawing on my Pinterest inspiration boards to motivate me to have a proper spring clean once and for all and declutter for a simpler life.

I think I'm going to take it steady and aim to sort it out bit by bit, tackling one room at a time so as not to feel that it is such a massive task! I may even list some bits and bobs on here if I find anything worth selling. Please feel free to share any hints or tips that you may have or just give me the kick I need as I wasn't born with the 'tidy' gene!

Saturday, 21 February 2015


A simple, minimal Styling the Seasons post for February, using snowdrops in pots around the house. 

And we're trying to tidy up our messy house and get into a habit of putting things away!

Joining in with Styling the Seasons on Apartment Apothecary.

Friday, 20 February 2015


homemade chinese fortune cookies

To celebrate Chinese New Year yesterday we made fortune cookies and had a Chinese meal with friends. We followed this recipe and instructions and the boys made up our own fortunes that we popped inside the fortune cookies.

homemade chinese fortune cookies

Chinese new year

Chinese new year

Some of the children used chop sticks to eat their food and everyone brought a different Chinese dish to share, it was delicious! It's the year of the ram (or sheep or goat depending where you look) which is my eldest sons Chinese horoscope so it was lovely to mark the occasion with his friends that he's known since he was a tiny baby. 

Monday, 16 February 2015


Following a serious bout of winter flu in our house we're slowly getting better and are thankful that this week is half term week and an opportunity to take things a bit easy. This weekend we covered the kitchen in flour and made heart-shaped shortbread for daddy. You can just make out my new rug in the kitchen, a bargain for only £14.99 from H&M!

Monday, 9 February 2015


The boys have all been struck down with the lurgy this past week, one by one, and now grandma and grandad too. The little man spent the whole day on Saturday just dozing on my lap and now it's my turn! I hate being ill and how low it makes you feel. How the house gets so untidy so quickly and all the things I'm not getting done at work. I've just slept for 12 whole hours but am still completely exhausted.

Saturday, 31 January 2015


Stanley and I met up with our lovely friend Anna this week and her family, who provided a much needed splash of colour on a wet and cold winter day. I love Anna's coordinated bobble and gorgeous Ally Capellino backpack. It was lovely for Stanley to have children of his own age to play with, poor thing usually has to tag along behind the big boys!

Tuesday, 27 January 2015


Over Christmas we went to the cinema to see the film Paddington. I was a little hesitant as I can remember the TV series from years ago and the new version of Paddington didn't look quite right! I was however, quite wrong as the film had us captivated and we really enjoyed it, especially little Stanley who is now eager to visit a guard outside Buckingham Palace to share marmalade sandwiches with (they keep them in their busby hats didn't you know?)

So in preparation for our London visit we have been making marmalade as Paddington says "every family should have a marmalade making day." We have used a simple recipe adapted from the River Cottage Preserves Handbook.

1lb Seville oranges
2 x lemons
2lb demerara sugar
2.5 litres of water

(to make 6-7 jars)


1. Cut the fruit in half and juice the oranges, putting the juice into a preserving pan
2. Remove the pips and pith and put into a muslin and tie
3. Thinly slice the peel and add to the pan with the 2.5 litres of water, dangle the muslin bag in and leave overnight
4. The following day bring to the boil then simmer slowly until the juice has reduced by about one-third
5. Add the sugar and lemon juice, stirring until it's dissolved
6. Boil rapidly until setting point is reached (I use a jam thermometer for this) it will take about 20-25 minutes
7. Leave to cool a little and then pour into sterilised jars (I use a jam funnel for this)
8. Enjoy lavishly spread on toast or with bears who like it in sandwiches!

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