Not forgetting the jewels!!

What with caravans, rhubarb and ebay, theres been little time for jewellery making, but here are some rings I've been working on for a commission using faceted black diamond beads, uncut diamonds & charms, layered to create an alternative to the traditional wedding band...

Ebay Away...

I'm a hoarder at heart and hate to say goodbye to anything precious that holds memories for me, but our little flat is bursting at the seams and I have had to sadly concede that its time to move on from all the beautiful wooden toys of the boys preschool years.

They have since discovered superheros & playmobil and it was with a heavy heart that I listed this  vintage hand painted beauty on ebay today.

All Mine!!

So, my growing caravan love couldn't be kept at bay for very long and last weekend I became the very proud owner of this little beauty.
One very careful owner since 1974, original fixtures and fittings all in perfect condition.
She is now living in a farmers field close by waiting for a little tlc and some new curtains!

The boys love her and Finch wants to leave home and live in her permanently!!
British summer, here we come...

House Envy

Loving the early 70's style of this place.
Lots of wicker, wood and greenery with some sheepskins thrown in for lux...

Rhubarb Gin & Tonic

One of my most precious childhood memories is of peering  into my grandad's pigeon coup, high up in the roof of his garage whilst my grandma was in the garden picking rhubarb. She was famous for her rhubarb crumble and the earthy, sharp, sweet smell of it boiling away always filled her kitchen.

It was only recently that I rediscovered the charms of this very british vegetable after a night of fine drinking in London's stunning art deco 'Bobbys Bar'. Their house special is a divine tasting rhubarb gin and tonic!!

I have been busy perfecting it at home and have found the perfect recipe.

Its the taste of spring and tastes (almost) as good without the gin for a 'school night' treat.

The Perfect Rhubarb G&T:

Combine 2 lbs of rhubarb, cut into 1-inch pieces with 3 cups or sugar & 3 cups of water and heat until sugar dissolves and mixture begins to boil. Turn down the heat and let it stew for  minutes or so.Strain the rhubarb (you can save it to make a crumble or eat with yoghurt & granola for breaky) reserving the syrup. 

Pour 1 1/2 ounces each of gin and rhubarb syrup over ice, add tonic water and finish with a sprig of mint.