Food swap day planning

I've decided on the day for the food swap (March 25, three weeks away) and I've started making plans. The invites are sent (virtually) and I've begun the difficult task of making a list of what to make... So many options! This is the perfect opportunity to try out some new recipes. I often get overwhelmed with too many cookies or too much bread when I bake (good problem to have), a food swap allows you to have a little bit of everything. I can't wait to try what the other swappers bring too. It's a little bit like the best country fete/fair but everything is free!

So far, my list looks something like this:
pesto - my summer basil needs a trim
mini pies - there's some tasty apricots down at the green grocer
biscuits - too many options, but maybe these from 101 Cookbooks
jams - I have some rhubarb and vanilla bean jam I made earlier
salted caramel sauce - this looks amazing!


I better not get carried away though... What would you bring to a food swap?

House vs Home

I spent this weekend clearing out, de-cluttering and organising our house with my partner, Andy. It was desperately needed, I only wish I'd taken before photos so I could do a comparison. We've lived in five different places since moving in together ten years ago (six if you count our stint in Dublin for 6 months) and it has turned us into water-treaders. When you move a lot (and also rent), it's easy to get into the trap of not really putting down roots. All of our previous rentals have really just been houses, this current place is the first I'd call a home. It's a big difference that, house vs. home. And it's taken about five years living in the one place to realise. 

I finally arranged a little space for myself to call a craft corner, setting up my sewing machine instead of leaving it neglected in the linen closet. That feels positive in itself. I wish we'd done this years ago but it's better late than never. Definitely another reminder of the importance to 'grow where you are planted'.

I made banana bread to provide sustenance for the weekend's work. A very tasty, cinnamon-y loaf that's firm enough for toasting under the grill. And perfect for the sudden rainy cold snap we're having.

Banana Bread

adapted from a recipe in Things on Toast by Tonia George

200g self raising flour

125g brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

pinch salt

50g butter, melted

60ml milk

1 egg, beaten

3 very ripe lady finger bananas, mashed

Preheat the oven to 180degC. Grease a loaf tin (mine was 14cm x 20 cm). Mix the wet ingredients in a bowl. Mix the dry ingredients in another bowl. Add the wet ingredients to the dry and mix to get rid of floury pockets. Don't over mix, it will be lumpy. Bake 30-35 mins or until a skewer inserted in the centre comes out clean. Allow to cool in the tin 10 mins. Fantastic toasted with butter!