a little light..

With spring just round the corner, my mind is looking for new ideas and inspiration...and so i found myself at a flea market this weekend, so many treasures for me to discover and enjoy...sometimes I do need to stopped or be held back!
This little treasure did find it's way into my bag, after the vintage wine crate purchases...
But this little guy is the start of 'yeomans smock homestead' (it's being rewired as I type) I have people asking me all the time where did you get? can I buy?
Well...if I actually can bear to part with stuff - yes you can, and I'm hoping there will be a little light at the end of the tunnel that will help fill my need for a new little venture.

blue hues la la land

Morning in La la land

12 hours on a flight to arrive in LA to beautiful sunshine followed by 4 days of yummy breakfasts...it's the small things in life that make me happy, it just so happens breakfast is one of the things I miss the most, living in Italy breakfast is not high on the priority list...strange considering it's the home of the most amazing gastronomic delights.
So sunshine, breakfast, vintage finds, flea markets and dinner with amazing friends - I had fun in LA, it's definitely growing on me...

For Dad...

Our last minute easy peesy "Boxing Day" curry that was delicious...

even though we didn't have all the ingredients.

Malaysian lamb curry

2 tablespoons garam masala

1 tablespoon ground cumin

1 tablespoon black mustard seeds

1 teaspoon ground tumeric

1 kg diced lamb shoulder (not sure what we used but it was good)

60ml vegetable oil

2 medium brown onions sliced thinly

2 cloves garlic, crushed

3 dried long red chillies, chopped coarsely (I used dry chilli flakes)

2 long green chillies, chopped coarsely (didn't have these)

400 ml can coconut cream/milk

250ml beef stock

200 g sugar snap peas/green beans something green and crunchy!

½ cup loosely packed fresh coriander leaves

Combine spices in large bowl, add lamb; mix well

Heat 2 tablespoons of the oil in large saucepan; cook lamb mixture, in batches, until browned

Heat remaining oil in same pan; cook onion, garlic and chillies over low heat, stirring until onion softens

Return lamb to pan with coconut cream and stock; simmer covered, 1 hr 20 mins. Uncover, stir in peas off the heat. Serve curry sprinkled with coriander.

Enjoy x

Trying healthy starts in the morning...

...next step the gym!