Hello Monday

I'm a bit later getting this posted today, but here goes ....

 

HELLO to last minute preparations for Norma's arrival.
HELLO to some warmer weather.
HELLO to Norma and Caelen arriving tomorrow (they are flying as I type this).
HELLO to taking Norma to see Mum and Dad, I know they're so looking forward to seeing her.
HELLO to lots of chats and catching up.
HELLO to Alice and Megan getting to know their Great Aunt and cousin. After all, according to Alice, it's her they're coming to see ;o)
HELLO to seeing Caelen for the first time in about 8 years.
HELLO to going for breakfast with friends.

xx

Megan's first tooth

Although it's not easy to see, Megan's first tooth  (front, bottom right) has started peeping through. Her gums have been quite bumpy for a while but this week Claire felt, and then saw it for the first time.  Fortunately there have been no sleepless night or problems associated with teething - other than a lot of dribbling ;o).

xx

HELLO Monday

HELLO to an inset day for Emily on Monday, before going back to school on Tuesday.
HELLO to a quieter week this week.
HELLO to having the house to myself for the first time in ages!
HELLO to Jon going 10 Pin Bowling for team building on Tuesday evening.
HELLO to Emily and I getting our hair cut on Wednesday.
HELLO to coffee with a friend on Thursday afternoon.





Norma and Emily (taken in Oxford - June 2011)

 



HELLO to a week on Tuesday until Norma and Caelen arrive in the UK.

xx

 

Victoria Sponge

A few weeks ago I wanted to make a cake quickly and decided to try this recipe. I admit, I wasn't a huge fan of Victoria Sponge cakes as I've found them quite dry in the past but this recipe has certainly changed that opinion. It's delicious and so easy to make!  Big thank you to Mary Berry for changing my mind and for this recipe :o)

Victoria Sponge

225g (8 oz)  Butter or Marg
225g (8 oz)  Self Raising flour
225g (8 oz)  Caster Sugar
2 tsp Baking Powder
4 eggs

Lightly grease 2 x 8" sandwich tins (deep sided) and line the bases with parchment paper. Pre-heat the oven to 180C/350F/Gas Mark 4.
Put all the ingredients into a large bowl and beat for approximately 2 minutes with an electric mixer until the mixture is blended. (This can of course be beaten by hand but may take longer than 2 minutes).
Divide the mixture evenly between the two tins and level the surface with the back of a metal spoon.
Bake for about 25 minutes, until well risen and golden.
Leave the cakes in the ins for a few minutes, then run a knife around the edge of the tkns to free the sides of the cakes. Turn out on to wire racks, peel off the paper and leave to cool completely.

For the filling and topping
About 4 tablespoons of jam (strawberry or raspberry)
A little caster sugar

Choose the cake with the best top, then put the other cake top downwards on a serving plate. Spread with jam, put the other cake on top (top upwards) and sprinkle with caster sugar to serve.

Recipe taken from Mary Berry's Simple Cakes

Well worth making :o)

xx