Let me introduce

Fun fact, I ride a bike.
Terrifying truth, I named my bike.
Truth I swear!
Her name is Bikington. Original don’t tell me.
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Before this year I didn’t cycle but now I find myself a huge advocate of it. It has given me amazing freedom and (dare I even say it) it’s definitely made me fitter in the process! Win win right, like having a bus pass and a gym membership in one!

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A bike with no front wheel is so sad. Not for long a quick trip to pur favourite bike shop (keep pedaling, Manchester) and we can roll again!!!
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Sometimes we even go in field trips! Holla for the train.
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Even my daily commute seems more beautiful, it makes you slow down and smell the roses something we could all do with doing once in a while.

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What was she wearing!

Sharing is caring and I care so ima gonna share what I was wearing today for a lunch date with a friend.

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My amigo Donna and lunch at Fyg, Tib street.

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Dress from primark, shoes from topshop, time turner (yes I said time turner) the best birthday present ever from my little brother.

Stickey Toffee Muffins

Baking at 11.30pm is a ok in my book. And these little beauties were quite truly splendid despite the later hour of their birth. MMM

From BBC good food (http://www.bbcgoodfood.com/recipes/4257/sticky-toffee-pudding)

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100g dried chopped dates

125ml black tea (medium strength)

pinch bicarbonate of soda

45g butter

90g self raising flour

pinch each cinnamon, ginger and a grating of nutmeg

90g caster sugar

1 egg

  1. Put the dates and tea in a saucepan together and gently warm for around 5 mins before removing and stirring in the bicarb (fizzing like a volcano) 
  2. Cream butter and sugar before adding the other ingredients and beating to a thick batter. 
  3. Add the date and tea mix and stir to combine. 
  4. Bake in fairy bun cases for 12-15mins at 180C or until a skewer inserted comes out clean. 
  5. Allow to cool on a wire rack while you make the best bit, toffee sauce . . . 

100g light muscovado sugar

100g butter

142ml double cream

  1. Heat everything together in a saucepan over a low heat giving the occasional stir.
  2. Cook until the sugar has all dissolved and the sauce coats the back of a spoon.

Plonk sauce over cake and eat. Really really good.