smelling eucalypt leaves... so broad and smooth... a beautiful grey green hue... gathered on our morning exploring walk- and actually the first with him in an umbrella stroller, so light and blissful for both involved...
reading, very slowly the wondeful tales of Green Dolphin Country by Elizabeth Gouge...
drinking, somewhat lukewarm but still rather delicious and smokey blend of russian caravan tea...
laughing at reuben's unruly morning mane... and wondering about a first hair-cut... thoughts?
preparing in fabric and thread for my stall in this coming sunday's Now & Then markets - it would be so lovely to see any of you who can make it...
drawing bees... watching this wonderful, shocking, hopeful film about them... and becoming increasingly excited about the natural beekeeping workshop Alex and I will be doing in September (and following that, the hives we will be establishing!)
savouring homemade kefir, especially blended up in smoothies, crepes, pikelets and these healthy breakfast muffins...
2 1/2 cups unbleached plain flour
4 tsps baking powder
1 apple, peeled & grated
1 large carrot, peeled & grated
zest of 1 orange
60 g butter, melted
1 heaped tablespoon malted barley or honey
1 1/4 cups kefir (or 1 1/4 cups buttermilk or 3/4 milk with 1/2 cup yoghurt mixed in)
1 large egg
1 tsp vanilla
1/2 tsp cinnamon
Preheat oven to 200'c. In a large bowl whisk flour and baking powder together. next stir in grated apple, carrot and orange zest. in a separate bowl or jug whisk together kefir, melted butter, malt/honey, egg and spices. Pour met mixture into dry and stir with a fork until just combined - it will be lumpy mixture. Spoon into 12 muffin pans and bake for 15-18 minutes in the oven, rotating half way if necessary. As these are not very sweet (and perfect for little ones) you might like to add some butter and honey when eating them! They will keep for a week in an airtight container and are fine to freeze and defrost too.
Wishing you a happy Monday too