Hello lovelies!
What a strange time we are living through at the moment, so much has changed since the beginning of the year and like many of you I am trying to get into the routine of what the current ‘normal’ looks like (here’s hoping we don’t have to get used to it for too long).
My lovely wife is currently away working on location and is in lockdown at the other end of the country, but I am very thankful that one of our friends, who has been staying with us since just before lockdown, is here to keep me sane.
We have been good at taking our one walk a day and have found numerous locations for future (post-lockdown) picnics.
The weather has been lovely and warm making it perfect for spending time in the garden. This Easter Weekend we thought we would have a classy afternoon tea in the garden (disclaimer it was actually coffee, but…). I would encourage each and every one of you to take some time out of your days to have a nice mid-afternoon pick me up, if you don’t have a garden, sit by a window.
We went through a stage of collecting nice china meaning that we now have quite the collection. Hannah had previously gotten some of this Wedgwood Cuckoo china for a birthday, but her Mum and Dad kindly added another cup and saucer and some cake plates to our collection as part of our wedding present. I’m a big believer that our nice china is here to be used and shouldn’t wholly be saved for the fancy occasions, which means you will often find us sipping our tea out of these cups.
One of the great things about having a Swedish bestie is the amazing new recipes that she often digs out for us. For Easter weekend fika she decided to make Kladdkaka (Swedish Gooey Chocolate Cake). It’s super quick and easy to make. Top Tip: Add breadcrumbs around the edge of the cake tin before adding the mix – it adds a really nice crunchy texture to the edge of the cake. Ooh and we added some banana too!
Dearly Daryl 