Tasting -
marshmallow slice (as seen above) and cupcakes from Sherbet, my new favourite cafe!

Hearing -
Brilliant local band, The Preytells and the new Sloan EP Hit and Run. I have a bit of a thing for the pop rock you see.

I also have a bit of a thing for deadly handsome, charismatic crooners. Meet Dan Sultan. And listen to the track Goddess Love. And then swoon.

Smelling -
My tomato plants which are currently sprouting nice fat green striped tomatoes. Which the nice fat green caterpillars love to munch on unfortunately.

Seeing
Travel brochures, hotel reviews and confirmation emails that we are off to Kuala Lumpur and Langkawi next year!

Feeling
Anxious about Christmas shopping. Not my own, but everyone else’s. My store relies on a good christmas period to make it though the quiet times. We need to get a LOT busier. And the last of my tee shirt orders from Slow Loris, FluffyCo and Squidfire need to arrive pronto!

I first met Amber at a zine launch we hosted in the shop. I’d heard of her, she has a band and writes poetry and performed at Cottonmouth and seemed to hang with that intimidatingly smart crowd that scare me because you know, they’re all creative and intelligent and young and I don’t feel any of those things most of the time. But Amber is friendly and warm and charismatic and I wish I was more like that and agreeing to be in her project gives me a little taste of that world.

She came to our house last night and took photos of us and I was nervous and awkward and I probably looked like shit but I don’t mind so much. I have to learn to let go of the fear of embarrassment, of feeling too self conscious and just enjoy more opportunities that come my way. Right? Right.

To a cocktail shaker filled with ice, add
3 TBS gin
1 chunk fresh watermelon
1 tbsp cucumber peeled and diced
1 TBS lime juice
1 TBS ginger syrup
Shake and strain into a glass filled with ice and garnish with slices of watermelon and cucumber

Ginger Syrup recipe -
bring to the boil 1 cup raw sugar, 1/2 cup water and sliced fresh ginger (about 3cm piece).
Simmer a few minutes and then strain and cool.

This syrup also makes fantastic ginger beer!

These three are some of my favourites, although to be honest, I took at least 15 shots this morning.

This knitting needle case was a great gift from an Aunt who knows I collected bakelite things. Love the pink!

A big old cake container. I also have a set matching cannisters. But they’re maybe only my third favourite set. Okay, I may have too many vintage cannisters.

I bought a set of vintage Vegas change cups years ago. They’re all really gorgeous but I’ve never been able to come up with a single useful thing to do with them.

tasting
We had an inside picnic today, say hello to cheese, cheese and more cheese.

seeing
I’ve had my eye on the postie, hoping today is the day he brings me this dress in a knee length version. Can’t wait to wear it!

feeling
A bit like a kid again. The boy is away until Sunday and my little sis is staying with me. Sisters are fabulous house guests. Lots of laughter and fun and snacks and tea and TV and good times.

smelling
Uh oh! I’m so naughty. I bought some new perfume. I am absolutely drawn to fragrances with an opoponax base and I picked up some Eau Lente by Diptyque without even trying it first. It’s quite spicy to me, it’s all clove and curry spices. Not as sweet as some of my other opoponax favourites like Imperial Opoponax from Les Neriedes. But it’s quite lovely and definitely a keeper.

We got up early today but later than usual. We had coffee and an egg and sausage sandwich before delivering him to the airport to go to a conference.

I came home and made a dress, of sorts, before coming to work in my shop this afternoon. I’m kinda clock watching today, I just want to go back home and curl up on the couch in my jammies.

There’s a half finished patchwork cushion on the sewing side, half hemmed jeans on the floor and more art supplies than you can poke a paintbrush at to the right of screen. It’s not a huge room but it is getting smaller.

I am more than pleased to have moved in with my sweetheart but I am lucky to have a room of my own in our house.

hearing
Neko Case and Yo la Tengo, both are touring early next year and I am so excited!
tasting
rack of lamb with a shallot and grain mustard gravy. Special birthday dinner.
seeing
spring blossoming all over my front yard

feeling
happy that my sweet, sweet significant other was born today, some years ago.

smelling
home made buns with caraway seeds

Five Senses Friday is from Abby Try Again. Yay.

Granola seems like such an American word, especially when it seems as though muesli would suffice just as well. Except I don’t necessarily think it does. Granola is crunchy, sweet, baked and golden. Muesli is chewy, dense and errs on the side of virtue. Muesli gets soaked in juice and yoghurt to become bircher, granola gets more fats and sugars to become snack bars. Even though I’ve settled on this animal fat-free version as my standard, I’m under no illusion that this delicious breakfast is healthy. Sure it’s full of the goodness of grains and nuts and fibre. But there’s a lot of sugar too.

Some notes. I use rolled spelt because I can get it easily and I love the flavour. I’ve also used rolled rye and barley too. If you can’t get or don’t want to use these other grains, just use all oats. You could go the other way and use no oats if that floats your boat.

Golden syrup is an Australian and British thing. You can use maple syrup or honey instead and I think any viscous sweetener would work. Different flavours of course, but the texture’s the thing. I like the flavour of golden syrup, it’s a smooth, deep caramel sweetness that lets the flavour of the ingredients shine. I think maple takes over.

THE Granola

2 cups oats
1 cup rolled spelt
1 cup coconut flakes
3/4 cup pistachios
3/4 cup flaked almonds
3/4 cup pumkin seeds
1/4 cup sunflower seeds
1/4 cup sesame seeds
1/2 cup brown sugar
1/2 tsp salt
1 tsp cinnamon

3/4 cup golden syrup
1/2 cup olive oil

1/2 cup dried cranberries
1/2 cup chopped dried apricots

Combine dry ingredients and mix well. Then add the maple syrup and olive oil and mix through the dry mix until it’s all combined. The best way to do this is with your hands and YES, they will get all sticky and covered in the mix.

Evenly spread mixture out onto baking trays in a layer about 1cm thick. You’ll probably need three trays to do this.

Bake at 150 C for about 30 minutes. After 15 minutes, toss the granola on the tray and re-arrange oven so everything bakes evenly. Oats will be golden when it’s ready.

Cool on the tray, stirring after 10 minutes or so to prevent it all sticking together.

this is a lovely looking shop and it’s making me want to rearrange my own shop with a bunch of new, brightly coloured furniture. And double the square footage of the place so I can fit it all in!