Sprinkle

Since my first purchase of Agent Provocateur underwear in the sale, I have become slightly obsessed. This Sprinkle set has caught my eye and once I've saved enough money, it will be mine! Penny jar at the ready. . .

What a weekend

I had a pretty tough week last week; it was self-inflicted from my previous stupidly over-the-top weekend so don't feel any pity for me. In order to complete my recovery, this weekend had to be quiet and calm and self-indulgent.

It really bloody was. Best weekend of my life. That was probably an over-statement - I'm still basking in the well-being and relaxation of it all.

Bubble bath, with a glass of wine, a mug of chocolatey horlicks (after the wine, not at the same time) and singing along to Disney's Greatest Hits on Friday night. Followed by sofa-lounging, TV-watching and food gorging daytime on Saturday. More eating and TV watching on Saturday night with Helmand. Then the piste-de-resistance of the weekend: Sunday brunch with Polly and Katie and a casual stroll around Regents Park.

Two days of complete recuperating bliss.

Welcome Back. To Misery.

My housemate has been sunning herself in Goa for the last two weeks - lucky cow - while me and my other housemate have been braving the arctic temperatures of London. The childish delight I got when it started snowing lasted an evening (I was very cosy at home watching Titanic). As soon as I had to walk anywhere, tempers got a bit frayed. Probably an understatement.

You know it's too cold when you get brain freeze from breathing.

In order to make sure the return to England wasn't too traumatic, Raspberry and Coconut cupcakes were made. They taste just like coconut ice. Goooooooood.

cakes...

225g caster sugar
225g softened unsalted butter
4 eggs
210g self raising flour
25g cornflour
1tsp baking powder
150g crushed fresh raspberries

icing...

500g icing sugar
150g softened unsalted butter
60g coconut milk
75g desiccated coconut
1tsp vanilla essence
Raspberries to decorate

1. Preheat oven to 180°C and fill two cupcake trays with cases
2. Beat caster sugar and butter together until pale and fluffy, then add eggs, self raising flour, cornflour and baking powder. Finally swirl the crushed raspberries into the mix with a marbling effect.
3. Bake in the centre of the oven for about 20 minutes or until raised, and a metal skewer comes out clean.
4. For the icing, beat the icing sugar and butter together. Add the coconut milk and vanilla essence, then fold in the desiccated coconut. Either top the cakes with a palette knife or a piping bag and top with a raspberry.

Clapham and Hoxton

Hoxton Street Monster Supplies

Happened upon this shop by chance, but so glad I did. Weird and wonderful jars full of gunge and goo. My favourite was an empty jar labelled 'fresh farts'. Immature? Or the Best. Thing. Ever.

Visit the website here.