Archive for August, 2011

The lovely Ruth in her alladins cave shop of treats and delights in Fulham Road has now got even more goodies!  My prints! I’ll be restocking this week too with some more work. If you’re ever over at Chelsea or Parsons Green gift hunting ….she even has a pick n mix!  How cool is that!




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I like food,  I like menus, unsure I want to eat tentacles, I can only think of them in a certain Urotsukidoji I saw perhaps too young…

but hey 1.40 for a kids meal? gotta be a good deal right?

oh, and venom free you say? I’m in!

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sign at st james st

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Woah, a great band with a super new album in a wicked location, with the best photographer , like a reeeeally nice day.  This place is really near where we live and had such a great energy, Steve was fantastic and helped us loads, there was so much cool stuff there!  I love signs, my grandad was a sign writer and I’ve made some myself, it was hard to pick my favourite….

but anyhoo here we were….I’ll post when the photos and album come out!

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the mouse makes the biggest rice pudding I’ve ever seen!!!  Thanks Serene!

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SO everytime we go to Jon’s giant family’s place in the Summer, we make Stompa bread. Then last year when Gwenan and Rosanna joined we made it on the wood burning stove.  You don’t need one, it just feels fun and cosy and you can imagine what it was like to live there when the stonecutting were around.


Stompa bread has fennel and aniseed in it, its super tasty and so far we haven’t met anyone that knows it so if feel it’s only right to share this recipe!

You can toast and butter even after it’s gone off a bit (best out of the pan with butter tho)

Here’s what you need and what to do…

It translates as 1/2 litre Fil mjolk

(This is Scandinavian live runny yoghurt, all Swedes will say it doesn’t taste like anything else but if you haven’t had it before you could try natural live yoghurt mixed with proper milk to make it runny or drinking yoghurt but it shouldn’t be too sour)

1 1/2 decilitres of golden syrup

2 teaspoons of fennel seeds

2 teaspoons of aniseed

2 teaspoons of salt

2 taspoons of bicarbonate of soda

1 1/2 litres of Rye Flour

Then look at these pictures!

If you haven’t got a fancy rolling pin use  forks or spoons or other devices to make a raised pattern.  You don’t need any old for cooking, just a hot heavy pan.

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en route to Bavaria for the wedding we found this…. it certainly relieved some stress for us 🙂

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