A Sneak Peek



Lazybones and Homebodies Pty Ltd

Have you ever seen something and thought "I just have to have that!"   

Well, that is exactly what I thought the very first time I saw this gorgeous Rosette quilt.  I think it is just the most beautiful, luscious, squishy piece of bedroom linen I have ever seen.

I have been in love with it ever since the first time I laid eyes on it 12 months ago.  Since then it has popped up in numerous decorating magazines and a number of beautiful blogs and each time - my heart has skipped a beat.

However at $319 it is WAY more than I could justifiably pay for a quilt - regardless of how fabulous it is.

Quilts and me do not have a good track record.   In fact, I have gone through more quilts than I care to remember.   A small rip here...a colour run there.....I (we) are very hard on quilts!   

It also doesn't help  that Mickey and Buffy have no regard whatsoever for the niceties of life.  I wish I had a $ for every time I had to literally d r r a a g g g  them off the bed!  "Get off that bed Mickey - you naughty dog!!!"    Grrr.......

Lazybones and Homebodies Pty Ltd

So, regardless of my huge case of  "quilt envy" - I had resigned myself to the fact that it was never going to happen.

That was of course, until I saw this.........

On the front cover of this month's "Home Beautiful"

Pang! (sound of arrow piercing my heart)  - there it goes again.   I just LOVE that quilt.

As a matter of fact - I just LOVE that whole bed with its gorgeous lilacs and pop of yellow.  So perfect for Spring.

So, it got me thinking.  

What if I was to make that quilt?    Then if anything did happen to it - well I wouldn't feel guilty at having spent so much buying it.    Perfect!

So that is exactly what I am doing!

At under $60 I have bought all the fabric/backing etc. and have started on this little school holiday project.

Stay tuned for my big reveal + a little tutorial I am putting together on the making of my DREAM quilt.



Something to Hum about

Now this gorgeous little creature is a hummingbird....

.......and this gorgeous little bit of delectability is Hummingbird Slice!

Interesting thought to ponder.  How did Hummingbird slice get its name?

Perhaps it might be something to do with the abundance of fruit and nuts in the recipe and the fact that a Hummingbird's diet consists of fruit, nuts and nectar?

Either way - this slice is to die for.  Another amazing Donna Hay recipe.

Now I know I said that my baking these days was going to be limited to strictly Special Occasions - well....

Kendall and her Alan leave on Friday for their trip to Ireland!     What more of an excuse do I need?

Hummingbird Slice
3/4 cup (140g) brown sugar
1/2 cup (125ml) vegetable oil
2 eggs
1/2 cup canned crushed pineapple, drained (REALLY squished until there is hardly any liquid left)
1 banana, mashed
1 cup grated carrot (about 2 carrots)
115g self raising flour, sifted
1/2 teaspoon bicarbonate of (baking) soda, sifted
1 teaspoon ground cinnamon
1/4 cup (20g) shredded coconut
1/4 cup (30g) chopped pecans (or walnuts)
passionfruit icing OR honey to serve

Preheat oven to 160 degrees C (320 degrees F).  Place the sugar, oil and eggs in a bowl and whisk to combine.  Add the pineapple, banana and carrot and mix to combine.  Add the flour, bicarb of soda, cinnamon, coconut and nuts and mix to combine.  Spoon into a lightly greased 20 x 30 cm tin lined with non-stick baking paper.  Bake for 45 minutes or until cooked when tested with a skewer.  Allow to cool in the tin.  
Ice with passionfruit icing or slice and serve with honey.

Yes, definitely something to Hum about!

Some Spring Colour

Some days it feels good to be alive!

Whilst the rest of the house slept - I was out and about making the most of the crisp tropical spring morning.   How I love the the quietness of the garden particularly as the first rays of morning appear.  A magical, glistening shimmer making everything sparkle in its way.  

I was lucky to share the moment with a couple of cheeky sunbirds who spent the time darting in and out of the fine mist of water spray coming from the hose whilst I was watering.   An early morning shower before flying off to look for some breakfast.   

Just like clockwork - these cute little orchids come into bloom the 2nd week in September.  Never fail.  I  wonder how they know just when to bloom?  Magical!

The colours from these Cordylines are just so vibrant and with the sunlight behind them - just makes the leaves look translucent.

My little window box of petunias on the front porch looks so welcoming and cheery.

And the bougainvillea is simply stunning!

How is this for a splash of colour!

Sometimes you just don't need any words...........

Ah yes....... good to be alive!

Best Carrot Cake Ever!

Okay it's true..... There's one thing I like better than making cakes - and that is eating cakes!  

Hmm.....Not good!    Where is that will-power when I need it?

In my efforts to halt this "cake-charged" middle age spread and at least have a small glimmer of a hope of fitting into my summer wardrobe -  I have decided that I my cake baking will now be limited to the following :

(1)  Special family occasions - birthdays, anniversaries, Christmas, final exam celebrations, weddings, engagements, holidays, births, arrival of tax cheque......
(2)  Morning teas - shared with friends, work colleagues, relatives I haven't seen for a long time....
(3)  Dinner Parties (which don't involve family members - not to be confused with #1)

Ah that's better.  Baking for a purpose - perfect!


So when a work colleague decided to retire recently - it was just the excuse I needed to try out this Donna Hay recipe and bake this truly scrumptious Carrot Cake with caramelised Pecan topping. 

It was (without a doubt) the BEST Carrot Cake I have ever tasted and elevated me to Carrot Cake Queen status at work! 

Carrot cake with lime icing
1 2/3 cups (250g) self raising four, sifted
1 1/2 teaspoons baking power, sifted
2 teaspoons mixed spice
1 1/2 cups (265g) brown sugar
3 eggs
1 cup (250ml) sunflower oil
3 cups (360g) grated carrot
caramelised pecans*
lime icing
1 cup (240g) cream cheese
1/2 cup (80g) icing sugar, sifted
1 tablespoons lime juice

Preheat oven to 180C.  Place four, baking powder, spice and sugar in a bowl and mix to combine.  Place the eggs and oil in a bowl and whisk to combine.  Add to the flour mixture and whisk until smooth.  Add the carrot and mix to combine.  Pour into greased ring cake tin lined with non-stick baking paper.  Bake for 30-35 minutes or until cooked when tested with a skewer.   Allow to cook in tin for 5 minutes before turning onto a rack.   To make the icing, place the cream cheese, icing sugar and lime juice in an electric mixer and beat for 5 minutes or until smooth.  Spread on cooled cake and top with nuts to serve.
* Mix 1 cup (120g) pecans, 1/2 cup (110g caster sugar) and 1 tablespoon water.   Heat in a non-stick frying pan over medium heat for 6-8 minutes (or until sugar has caramelised) stirring occasionally.

Just look at those beautiful caramely crunchy pecans - yum! 

and

that luscious lime cream cheese icing - amazing!

I definitely feel a Special Occasion coming on.......

Ah yes, start of school holidays - PERFECT!