I’ve walked the same route for a while now (to and from daycare) but the other day I was looking for photo ops, man did I find them! Not my usual snaps, but some great textures and colour patterns. So, of course, I thought I’d share.
Ohh, ahh, look out – it’s a slide show.
I have to go for another wander, as I’ve also noticed that there’s an old petrol bowser, and a sign that advertises Fallows Shafting Services, which just seems like a sign that needs to be recorded for posterity. I know, I’m completely low brow – however we all have our moments I guess.
I have continued my card making frenzy, my fave so far is inspired by “The Sound of Music” and has an origami cat on it made from brown paper and string, and captioned “a few of my favourite things. Subtle I’m not.
I got five cookbooks the freecycling group (find more info here). I have great fun trawling the group, and sometimes come up with wins. So I took one of the books for a spin today and made Naan bread – super easy, and turned out great.
1/2 cup yoghurt
2 tbsp Sugar
1/4 c Oil, ghee or melted butter
- Mix yeast and warm water with a 1 Tbsp sugar, set aside
- Sift the flour, salt and baking powder into a bowl and make a well in the middle.
- Mix the sugar, yoghurt, eggs and oil in a bowl.
- Pour the yeast into the center of the flour, mix gently, add remaining wet ingredients and knead to form soft dough.
- Cover with damp cloth and allow the dough to stand until doubled in size. Punch down, cover and leave while you are preheating the oven (as hot as it gets).
- Divide the dough into 8 balls and allow rest for 3-4 minutes.
- Shape each ball of dough with the palms to make an oval shape.
- Bake the indian bread naan until puffed up and golden brown (about 10 mins). Serve hot.