Tuesday, August 20, 2013

Forever changing

We've been hard at work here..or at least MONT has.

The old corrugated laser-lite roof on the back deck wasn't cutting it any more. We'd get condensation dripping down and almost flooding the deck each morning and there were a couple of leaks in it so when it rained we'd have to move around so as not to get dripped on.

So...down it came

MONT put some extra battens up to help support the weight of the new roof

...and this is what we have now...

An insulated tin roof with a proper a ceiling of lining boards.

Once the cafe blind comes down it's like having another room off the dining room


Sunday, August 11, 2013

For Millie

Our young gorgeous chickens, who are still ravenous and romping around the yard eating us out of house and home, had to start earning their keep ... eventually,.

Well now they have...and here are the results..

Gorgeous aren't they? 

...and cake

Banana cake this week, two of them. One for Mont to take to "The Doon"

...and one for home

But it's these little beauties that always make me smile

So, Millie....here's a recipe for my banana cake, which includes our gorgeous googies..

Cream butter and sugar together, add eggs (I used three) one at a time and beat well in between each one
Add mashed bananas, (I used 5 for 2 cakes) If the batter curdles a little, add a teaspoon of flour
Then add flour and mix together. I used about half plain flour and half self raising flour. Maybe a cup of each

Add a teaspoon of bi-carb soda to a splash of milk and a large dollop of yogurt. mix until it doubles in froths a bit and expands, then add to the cake batter. Mix through then put into prepared baking tins and back at 160-180, depending on your oven, for about 40 minutes

I can't be any more specific than that with the quantities because I've been making this cake for as long as I can remember and I just go by "feel".

happy happy