I have to own to liking the snow. Not only for its beauty but for the silence it brings to our street. No cars or buses bustling through. Just a soft, white silence that encourages you to batten down the hatches and cancel all external escapades. I realise I’m blessed that I don’t work and that Mr S can work from home. Especially in view of the accidents that are littering the roads around us (no injuries, thankfully).
I had planned for Button to visit with her Grandma today. I was off to the gym. Instead she is spreading toys across the whole ground floor of the house. I have done small, homely things that are not taxing in any way shape or form, but contribute to upcoming activities and unfinished objects.
Firstly, I’ve ordered a handmade curtain pole for the patio doors in the kitchen. Pete at Siddington Smithy has so far been a delight to buy from. If his pole is as lovely I’m going to be delighted. It should be here within the next week, so we shall see.
Secondly, I ordered Brittany dpns from Rian at Fibre + Clay.
I love this little shop and a trip here, accompanied by coffee and cake at the Courtyard Coffee House is a perfect way to while away a few hours. I decided to see if they could post out some needles to me, and they couldn’t have been more helpful. The needles are on their way today. Marvellous. I need these for the sleeves of the Lucy cardigan and can’t wait to get on and get it finished.
“Chores” done there was only one thing left for a girl to do:If you think the date and oat cookies look at tad “wholesome”, don’t be fooled. They are soft and chewy and divinely delicious. Mr S thinks he should work from home more often! If you feel the urge to bake today, try these. It’s so easy to whip up a batch and they’ll be perfect with tea and knitting this afternoon.
That’s my plan, anyway!
Date and Oat Cookies
3/4 cup packed soft brown sugar
2/3 cup plain flour
3/4 teaspoon baking soda
1.1/2 cups oats (I prefer Jordan’s Organic or Scotts’ Porage Oats – both are nice and chunky)
1/2 teaspoon of salt
1 egg – lightly beaten (I always use large)
1 teaspoon vanilla extract
1 cup of pitted dates – chopped into small pieces
Preheat the oven to 180 degrees. Melt the butter in a saucepan. Remove from the heat and add the sugar. Stir until smooth. Put all the dry ingredients into a mixing bowl and stir to combine. Add the butter mixture to the dry ingredients and mix well. Now add the egg and vanilla and stir until all ingredients are well mixed and there are no dry bits left. Spoon the mixture onto a greased or lined baking sheet and bake for 12 minutes until golden.
Try and leave to cool before scoffing the lot!
(Recipe adapted from Cooking Light)