I love blue.
[ vintage stove top coffee percolator - thrifted from Lifeline - bubbling away, a la Snow Falling on Cedars, filling my kitchen with the lovely aroma of fresh coffee ]
Especially with white.
[ apple puddings - like Yorkshire puddings - baked in the muffin tray for breakfast and dressed with icing sugar - recipe below ]
This quilt – finished a year after starting :-), and acknowledging that no, I could not find any more grey/blue spot for the borders and that I would just have to think a bit creatively and use something else – is imbuing the very air in the back garden with a cool soft blue.
I do so love these little houses – I’d like to live on one of those rolling hills one day.
Of course, it’s not really finished is it! Now I have to quilt it. I’ve got the batting. I’ve got the backing. But where to pin it out … hmmm ….
Okay – whilst we ponder where to pin out the quilt, how about we make some apple puddings … inspired by Mollie Katzen’s recipe here.
Breakfast Apple Puddings
large mixing bowl
beater (hand or electric)
2 tbspns butter
1 cup of full cream milk
1 cup self raising flour
pinch of salt
Heat oven to 180 degrees celsius.
Place butter in one of the muffin holes and place the muffin tin in the heated oven for a few minutes to melt the butter.
Remove from oven and using the pastry brush, swirl the melted butter around each of the muffin holes.
Wash apples, roughly chop, and grate. Put a small handful of grated apple in each of the muffin holes.
In the large mixing bowl, beat the two eggs until frothy. Add milk and flour and salt. Beat again until the batter is smooth and light.
Pour over the grated apple.
Pop in the oven and bake for 30 minutes until golden and fluffy.
Flip out of muffin tin with a butter knife, place in serving dish, dust with icing sugar and eat whilst hot and yummy!