14 April 2015

What a Hectic Week!

It's been mad, mad, mad this week. I have been chicken sitting for my neighbours, one of my llamas has been giving me sleepless nights because of a cut on his leg, my youngest daughter is still home from uni for the Easter Hols and to top it all off I had to call out the RAC when the wheel on my car started to smoke on the way to the shops on Friday!! I'm shattered from all the running around and sorting and worrying but hopefully, things will now get back to some sort of normality because I'm rapidly running out of steam. I haven't had time to do any sewing for my Etsy-shop-in-the-making, the garden is looking like a jungle again and the dreaded tussocks are back (you can read about the saga of the tussocks here and here) so, as soon as my daughter goes back to uni, I am going to have to crack-on and get things under control again ..... I hate it when the house gets out of control. On the plus side, we did nip off to Looe to visit our favourite cafe for a cream tea which, although it has changed hands, was just as nice as ever, despite it now being a cash only establishment. I'm not very good at carrying cash in my purse, I always forget to go to the bank so tend to rely on my debit card. We spotted these lovely daffodil hearts on the hill behind the cafe .... someone has obviously been busy and I think they look lovely. 

I also whipped up a batch of shortbread. I had a craving for something sweet and as I usually always have butter sugar and plain flour in the house, it's my go-to-sweet-craving-quick-fix recipe. Simple as can be and you can be eating delicious shortbread in half an hour ..... less if you don't let it cool first ..... I have to say I do like shortbread that is still a little warm :-)


125g/5oz butter
55g/2oz caster sugar, plus extra to finish
180g/6oz plain flour

Preparation method

Heat the oven to 190C/375F/Gas 5.

Beat the butter and the sugar together until smooth.

Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.

Cut into rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.

Pop in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.

I know it says beat butter and sugar but I don't do it that way. I rub the butter into the flour then stir in the sugar and press it into the cake tin but either way works just fine. It's just that I'm a bit lazy and I usually can't be bothered to unearth the hand mixer. 


  1. That is how I make shortbread, if feeling in the mood I press half the mix into the tin, add a layer of something,( mincemeat is good and so is chunky marmalade) then scatter the rest over and press down lightly. It takes a few minutes extra to cook but is worth the wait.

    1. Ohhhhh that sounds delicious, I'm definitely going to give that a go :-) x

  2. Oohh shortbread has to be my favorite treat of all time.

    1. And it's a nice quick recipe too :-) I'm all for speed when it comes to my emergency-sugar-craving sweet treats.

  3. Is that the Island View Cafe that has changed hands, next to the tennis courts? I worked there for a very hectic but enjoyable season when I first moved down to Cornwall; it was owned then by a very nice lady who lived in East Taphouse, but she sold it several years ago. I must go back for a visit very soon; nothing better than a seat at an outside table with the view out to sea.
    I hope your boy's cut leg is soon healed up and you find time (and the energy!) to get your garden straight again. There's always lots to do - but I'm enjoying seeing all the new things appearing in my new-to-me garden every day The former owners must have been very keen gardeners as every space is filled.

    1. Yes it certainly is the Island View cafe. It's definitely one of my favourites and I too love sitting outside. I take a magazine or a book and I go and relax in the sun and just watch the world go by. So relaxing :-) x