- Officeworks Build your own pen
- This wall hanging
- a beehive
- a new laptop
- a new iPad
- a better iphone case
- more pens
- more journals
- more dice
- more D&D books
- a laser engraver
- a 3d printer
Words to Live By
I’ve been following along with the Boho Berry journaling challenges since she started them but was never sure how I wanted to take part cause I didn’t want to add them to my bullet journal and today it hit me – why not just blog them. Seriously, why hadn’t I done that before?
So for the month of March (& hopefully beyond) I’ll be doing the challenges here on my blog. This month the theme is Lists. Yeah I know I also usually do 30 Lists in March and I’m still doing that but blogging it over at Nightwolf Scraps once a week. Check it out under my tag of #30Lists
Read more about the Boho Berry challenge here and here is this month’s prompts
Prompt 1: Things I love
Today is Shrove Tuesday or Pancake Day so I’m sharing a couple of my favourite pancake recipes with you.
When I’m in the mood for a snack pancake (or out at a show or market) I’ll have Dutch Pancakes or poffertjes. They are so delicious with lemon, icing sugar and a side or whipped butter or cream.
Word of warning though, don’t pour the batter into a small container – you will end up with a batter fountain as the yeast does it’s thing, especially when it’s warm.
I’m a thin pancake girl, much prefer them to the thicker pancakes. Much easier to roll up with yummy fillings like nutella, or strawberries, or chunks of chocolate……
anyways here’s my recipe I’ve been using for years. I can’t remember where it came from originally, no doubt one of mum’s cookbooks.
Serving suggestions – lemon and sugar, chocolate chunks, chocolate sauce, cream, nutella, strawberries
It’s been awhile since I blogged a recipe and one of the things on my list this year is to share more recipes with you all. Today’s recipe was found at What’s In The Pan and modified to suit our family and what ingredients I had on hand in the pantry.
This recipes serves 2 adults and one 7yo (The 3yo is too fussy for her own good and just ate the salad and potatoes)
Take your pork from the fridge at least 20 minutes before you season them and make sure they are fully defrosted if they have been frozen. Warm (room temperature) meat cooks more evenly than cold.
Creamy Garlic Sauce:
Mix the flour and seasoning in a large bowl or zip lock bag. Chuck your chops in the floor and coat well.
Heat your butter in a large heavy based pan over a medium high heat. I like to add a dash of olive oil so the butter doesn’t brown as quickly.
Add your pork chops and sear for about 4-5 minutes each side. Remove pork from the heat and transfer to a plate. Cover to keep warm
Creamy Garlic Sauce
We served this with salad (mostly fresh from our garden) and homemade potato wedges.