Sunday 29 March 2020


If someone had told me a year ago that I'd be staying in to sew plague masks I'd have thought they were tripping on something very potent ... but here we are a year down the line, and it's impossible to buy masks just about anywhere.

One of my besties sent me this link for an internet how-to instruct-able. The pattern is easy. I used old clothes - recycling/ upcycling is the newest, hottest look for Spring/ Summer 2020 - and a snip of garden wire to shape the bridge of the nose. For comedy value I highlighted the messiness of my top-stitching with a contrasting thread!

Anyway the link for how-to do it is here:

How to make a face mask

All the best for now,

Bonny x

Wednesday 25 March 2020

Jam Muffins, Rationing and Teatime Rituals ...

These days I'm constantly obsessing about our food stocks, and making things last as long as I can possibly s-t-r-e-t-c-h them out for. At the same time I'm craving comfort foods: things like bacon and barley soup or fish chowder with freshly made bread and lashings of creamy butter.

At the same time it's comforting to follow familiar rituals like afternoon teatime. Normally, when Emi gets in from school, we have a cup of tea together. Sometimes I make fluffy pancakes and other times I make muffins or cookies. He's not going to school at the moment, but it's reassuring to observe the old rituals - like milky tea with freshly baked muffins. It's not much, but it's something to remind us that this lock-down will pass, and normality will return. One day. Soon.

The hand of fortune has provided me with a healthy surplus of black-currant jam. Long story short: I kept making jam with my black currant crop because I didn't want to waste them and I couldn't come up with a better alternative. People seemed to have preferred my raspberry jam - which is long since history and a happy memory, so I find myself left with multiple pots of the other stuff. And in a bid to make use of everything in my larder I've come up with a recipe for 6 jam muffins: that's just about enough for the three of us at tea time. My thinking is that having something fresh from the oven every day is better than a big box of muffins that have lost their sparkle spread over several days. In my little world on lock-down that's what passes for economy of scale.

So, anyway, that's my philosophy, and here's my recipe if you'd like to give them a go:

Tuesday 24 March 2020

Reasons to be cheerful ... eggshell seed-plugs

The sun is shining and my seedlings are looking amazing ...

I'd read about recycling egg shells as seed-plugs, and I've discovered that they work well for water-greedy youngster such as sweet pea and honeywort. All you need to do is carefully crack the egg - close to the top, pour it out (using it as food, of course) and wash out the shell. I leave them to dry out on the kitchen windowsill where they get bleached clean by the solar flare of the sun through the glass. After a day or two, they're good to go.

Gently fill them with seed compost, plant your seed, and let nature take its course.

This year I've raised all my sweet-pea seedlings in egg shells and then replanted them on when their roots were getting too compressed. Potting on is fairly simple as you just peel away the egg shell and plant them into their new home. Simples!

Here's to hope and fresh green shoots.


Bonny x