Hello Nicabella

{image via my instagram}

There's nothing quite like flowers to bring a little happiness to my office. This gorgeous arrangement arrived this morning from two wonderful friends of mine, Jason and Cynthia.

It's the birthday that just keeps on giving... a big thank you to you both xx

happy monday

{image via here}

Hope everyone had a lovely weekend :)

Shannon and I spent ours in Sydney with Amanda and Colin and what a fun time we had! It was the last of my birthday celebrations (shame it doesn't last for three weeks every year!) and they surprised me with a huge set of copper based pots and pans - love them!

I then suprised Amanda with our very own matching black vintage bicycles...we've been wanting them for like EVER. We picked them up on Saturday from Reid Cycles in Newtown before heading home for mexican and margueritas. Delicious!

Weather permitting I'll be out and about on mine this weekend, so stay tuned for some photos :)

 

for the love of wood

A couple of weeks ago Shannon was in full 'table making' swing, trying to complete the last order bound for Sydney. I was happy to be his apprentice for the day and enjoyed learning how to mark out certain sections, carefully selecting the pieces that weren't too heavily marked with imperfections.

 

 
Hardwood really is a gorgeous timber to work with, but man is it heavy!!

happy birthday to me

Hey peeps. Don't mean to brag but am going to anyway - my weekend away was FABULOUS. Honest to goodness, I am one lucky girl :)

We arrived a little later than expected on Friday afternoon (thanks to our ever so polite but somewhat useless GPS navigator aka 'Karen') and because we'd turned around twenty minutes into the trip because someone suddenly realised they'd forgotten to pack several important items. Yes it was me (oh the shame) and yes, it may take some time to eventually live it down :)

Chateau Elan is simply gorgeous - lot's of sandstone, timber and thick green hedged gardens...and then there was our villa (dreamy sigh).

-image via Chateau Elan -

Saturday morning arrived flooded with clear blue skies - Happy Birthday to me! - and we spent most of the day on a wine tour with two other couples, Brian, Kath, Peter and Wendy. They were hilarious and even purchased a bottle of 'birthday' wine for me! It was so lovely.

The four wineries were Tulloch Wines, Pooles Rock, Calais Estate and Littles Winery and a quick stop in for some cheese tastings at the Hunter Valley Cheese Company. My favourite were these two from Tulloch Wines.

 

  Verscato and late picked Verdelho

The Verscato was not only delicious but such a pretty pink colour. Perfect for a wedding...just saying :)

Almost five hours of tastings later and feeling like a very happy but sleepy soak...I spent the afternoon napping while the honey went for a round on The Vintage Golf Course with Brian and Peter.

Sunday we mosied home via the  Hunter Valley Gardens where I bought a cute picnic blanket from a little boutique called The Twig.

Thank you S for the best birthday ever xx

P.S - another confession. Yes I did take my camera, no I did not take any photos. Yes I am cringing with self annoyance, no it will not happen again. I PROMISE (Team America fans you know what I mean).

 

30 eve

and I am SO excited for this weekend!

In about 20 minutes I'm finishing work for the day and we'll be heading to the Hunter Valley. We are staying here, at Chateau Elan. Check it out and drool along with me :)

So, in all honesty I didn't quite complete all of my thirty before 30 tasks. Meh. These are the ones I have left...

2.    Go to the cinema
3.    Organise my wardrobes
9.    Donate something to charity
11.    Make a winter-warmer soup
18.    Finish my jewelry organisers

Let's face it, 2. never stood a chance.

If I'd gotten around to 3. I'd have then had a whopping load to give to 9.

11. seemed like a wonderful solution to my dismal lunches of late, but dismal marched on.

And 18....so close, so very close. Almost done with the last of the frame sanding (oh how it pains me!) and now just waiting for a nice dry day to paint.

Hope you all have a lovely weekend xx

 

love this...

Adorable bow tie collars from The Rover Boutique.

So sweet.

sweet eats // hummingbird cake

HUMMINGBIRD CAKE
Recipe adapted from Paula Deen on Martha Stewart

INGREDIENTS

For the cake...
Nonstick vegetable spray
All-purpose flour, for pans
3 cups self-rising flour
2 cups granulated sugar
3/4 cup vegetable oil
1/2 cup finely chopped pecans
2 very ripe large bananas, finely mashed
226g crushed pineapple, with juice
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
4 large eggs, beaten

For the frosting...
905g confectioners' sugar, well sifted
450g cream cheese, room temperature
170g unsalted butter, softened
2 teaspoon pure vanilla extract
2 tablespoon milk, or more if needed
1 cup finely chopped pecans

Preheat oven to 165° C. Spray and flour two 8 inch round cake pans, tapping out excess flour, then set aside.

To make the cake...
In a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.

Divide the batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating the pans halfway through, for 30 minutes or until a skewer comes out clean.

Transfer pans to a wire rack to cool 10 minutes. Invert the cakes onto a wire rack and allow to cool completely.

To make the frosting...
In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, vanilla, and milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.

Using a serrated knife, trim tops of cakes to make level. Cut each cake round into two even layers. Place some strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate and spread with a layer of frosting. Place the second cake layer on and repeat process with the frosting. Repeat with the third cake layer and after placing the fourth and final layer, cover entire cake with remaining frosting. Smooth the frosting with a straight edge spatula.

Decorate the top with the chopped pecans. Remove the parchment paper strips and refrigerate until ready to serve.

Enjoy xx