Child labour



When is the right time for kids to be responsible for their own stuff?

If I never have to clear up Cappers' 'craft table' again, it will be too soon. That table, that craft, that girl... they are impossible. Little bits of all the little bits that I foolishly purchased and gave to her. All those little bits of little.

Everything ends up on that table. Everything.

I threaten to sweep the whole lot into the bin if she doesn't keep it tidy and then wish I hadn't because I have to sweep the whole lot into the bin. Later I have to get it out of the bin. It then creeps back into her room like a child in the night. All snug and cosy and randomly scattered everywhere.

I see it creeping and a little part of me sighs loudly. Then I allow it because it allows her free access to the art and craft she adores. I love giving her free expression, but I don't want to have to clean it up. Why can't she clean it up herself?

When do you think that will happen?
When will I be free?

the petal jar...


A stroll through Yaralla Estate led us to this garden bed - a pretty mix of bark, twigs, leaves, fresh and dried petals. As if some happy soul had accidentally tripped and spilt their oversized bucket of potpourri. Good thing I still had one of these jars in the boot of the car.

Meanwhile, our Internet has choked. We're back to full speed at the beginning of March which seems so far away. How did we ever survive with just dialup? I've read some lovely posts but it's via my phone so struggling to leave a decent comment. Bloggers new word verification doesn't help. Do we really need to type 12 letters to prove we're human?!
Anyway, I hope the weekend has been kind to you, friends.

Summer fruit mousse

Summer fruit mousse

For the last gluten free recipe from my mini dessert tower I bring you a pretty pink fruit mousse.

Summer fruit mousse (makes 6 jars)

Ingredients
  • 600ml double cream (heavy cream)
  • 150g strawberries
  • 150g raspberries
  • 150g cherries, pitted
  • 150g red currants
  • 4 tbsp of caster sugar ("superfine" sugar in US)
  • 2 tbsp water

What you will need

Cooking instructions
  1. Blend fruit in a blender until you have a puree
  2. In a small saucepan place blended fruit, water and sugar and heat on medium heat until fruit begins to soften and sugar has dissolved
  3. Place in cup to cool
  4. Whip double cream until soft peaks form
  5. Fold in fruit and whip until you have a firm consistency
  6. Spoon mousse into a piping bag fitted with a large round nozzle and fill jars with mousse
  7. Leave in fridge until ready to serve


Mini dessert cupcake stand

Have a sweet day!
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