Little Gems, Watercolours And A Sneakie Peekie xxx

This is a first outing for my new Aqua Pro Markers.

What do ya think?

They are growing on me, but whether or not they will replace the bad boys re my affections remains to be seen. Only time will tell.

I thought I'd use this card for this week's Spoonful of Sugar challenge which is Little Gems. I only used 2 but they are little and they are gems so I guess it is fine lol xx

I love this little hunny bunny.

He is a Wild Rose Studios boy and he is ohhh so cute.

I wanted to do something oval-ey to follow the shape of the little eggs he is juggling so I thought I'd do a sort of Faberge egg - it has the gems after all lol xx I used a single nestie oval as the base, so it does not open, and made a stand for it.

This is the back view of the stand - it's easy peasy to make and it's just a bit different.



That delish ribbon is from Raspberry Ribbons - I so love gingham ribbon. You probably noticed :))xx


And now for a sneakie peakie ......

It's come round fast this time cos tomorrow is Willow Sketchie time.
I can tell you that this week the sketch has been done by our fabulous 'Love To Doodle' girl Sally Ann and it is an absolutely gorgeous sketch - I loved it.

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I thought I'd share a recipe with you lovely peeps tonight - make a change from the mad woman ramblings you poor souls have to put up with. I love cooking - it's probably the creative thingie, so maybe you are the same.

This recipe is for pasta with the deliciousness that is haloumi cheese - I love it. Now it isn't diet friendly but who ruddy well cares!! It's yummy and it's quick and easy. I am not good on quantities but the veg and cheese mix is enough for 2 hungry people on it’s own or 3-4 if you are having bread etc with it.


INGREDIENTS -

Pasta –which ever type you like. The original recipe uses tri-colour fusilli as it is supposed to be a red green and white sort of theme (Italian flag, no doubt) but I have made it with lots of different sorts and it is still fab!!!

Olive oil
Bunch of spring onions
1 red pepper
1 pack of haloumi cheese
Green pesto
Parmesan cheese
Handful of basil – roughly chopped


HOW TO COOK (THE ‘DAWNY’ WAY) !!

Firstly, pour a large glass of red wine (you may substitute with white if preferred). Drink about half and then begin to cook. Continue to have a good old slurp whilst cooking, as it is very thirsty work. Return to the bottle and top up the glass as required. This is very important and missing out this vital step is not recommended.

Cook the pasta as per instructions on pack. Meanwhile cut the pepper into strips and chop the spring onions roughly, keeping the white and green bits separate. Cut the haloumi into bite size pieces. I usually nick a few to much on at this point.

Open another bottle of wine

Heat some olive oil in a large pan and add the strips of peppers and the white bits of spring onions. Fry gently for about 4 minutes until beginning to colour slightly. Add about 2 tablespoons of water to the pan and continue to cook until the all the water has gone and veg is cooked. Add the chopped haloumi and the green bits of spring onions and cook for about 2 more minutes until the cheese is warm.

Drain the cooked pasta, add to the vegetables and cheese and mix together. Add the pesto – however much you like- mixing thoroughly until everything is coated and heated through. Season and serve with the basil and Parmesan on top and something nice and red (or white) to wash it down with!!!!

Do let me know if you ever try it, and have the fabbiest of evenings. I'm off for another watercolouring sesh :)))x

Hugs xxxx