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.

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!


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!!!

Sometimes we even go in field trips! Holla for the train.

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.

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.


My amigo Donna and lunch at Fyg, Tib street.





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)


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.