Sarah's Cards July Sketch challenge entry

This layout "Blossoming" uses Sassafras Lass' "Ellie's Tale" patterned papers and die cut journalling spots and works well with the vibrant colours. I sprayed the crochet trim with Maya Rd mist in Pink Lemonade to match the layout and layered it with ribbon from the July kit. I am working on the facing page and will put this on the blog this weekend.

Every mum needs a space where she can be herself...

In the Sunday Times Style magazine on Sunday 3rd April, Fleur Britten writes about a concept close to my heart and very appropriate as a theme for Mothers Day. Forget the chocolates and flowers, what we need is "a place where a woman who nurtures others can finally nurture herself". Hmmm.. I always thought chocolate was an easier way to nurture yourself, particularly giant chocolate buttons, but this"mum cave" is supposed to be a place to retreat and recharge, if only for a few minutes. Here we see the glamorous mum caves of Danielle Proud and Nicole Farhi, plus the start of my mum cave, in terms of the recently converted garage, now with a new floor and a long work bench to line up all my projects. Somewhere to sit and work, with storage, seating for visiting friends, a personalised feel with happy colours and textures, potential as a guest room for visitors... I feel excited by its potential already.

And even more things to share....

Some favourites from the last few days include this really funky ring worn by niece Alice (hence A) to lunch yesterday. Have requested one for Grace, Rachel and I and might be lucky to get them as Easter presents apparently. One of Alice's friends is making them so I will keep my fingers crossed.

First go so dont judge me too harshly....

Writing about yourself and your life in a style that actually makes other people want to read and follow seems a real challenge but here goes..Slightly self indulgent? This weekend I watched the first Italian instalment of "Eat, Pray, Love" with the stunningly watchable Julia Roberts in the most introspective, indulgent personal journey, with all her weaknesses and vulnerability exposed for public consumption. Brave? American? After watching that, ( which I felt was far inferior to the book by Liz Gilbert) I thought that I would give the blogging a go and see if I have anything interesting to say or should I say, "show and tell". The photos above bears no relation to this, but shows youngest gorgeous daughter Grace with her nan Norma, on Mothers Day saturday, having a great girlie time, and with her grandad, auntie and cousins at lunch on Mothering Sunday.

A great opportunity to show some craft projects and layouts, completed under considerable time and space pressure as I evolve my style and try and carve out an opportunity to play and create, while also meeting all the other demands on my time... working, teaching, managing, keeping domestic order and myself fit... the list is so demanding but at the same time a real pleasure.

Spent some time at the weekend celebrating Mothers Day in two different locations; Weston-Super mare with Mark's mum, auntie, brother and cousin and Surbiton in London with my Dad, sister and brother-in-law, daughter and nieces. Far too much good food eaten, including a delicious pea, mint and brie risotto, which should be tried at home. Recipe here with salmon, which I think would work even better! Recipe from BBC Good Food website: http://www.bbc.co.uk/food/recipes/peaandmintrisottowit_84597

Ingredients 1 tbsp olive oil ¼ onion, chopped 1 clove garlic, sliced 200g/7oz risotto rice 50ml/2fl oz white wine 300ml/10fl oz hot chicken stock 50g/1¾oz frozen peas 1 small handful fresh mint, chopped 2 tbsp double cream 25g/1oz butter salt and freshly ground black pepper 50g/1¾oz salmon fillet, cooked and flaked Preparation method Heat the oil in a large saucepan. Add the onion and garlic and fry gently for three minutes or until the ingredients have softened but not coloured. Add the rice to the saucepan and stir well for 2-3 minutes, oruntil the grains turn translucent. Add the wine to the saucepan and turn up the heat. Cook for 1-2 minutes, or until the wine has been absorbed. Gradually add the hot chicken stock to the saucepan, a ladleful at a time and stir continuously, only adding the next ladleful of stock when the rice has fully absorbed the previous ladleful. Cook until all the stock has been absorbed and the rice is slightly al dente. Add the peas, fresh mint, double cream and butter. Season with salt and freshly ground black pepper and mix well. Cover with a lid and leave to cook for 2-3 minutes. To serve, spoon the rice into a bowl and place the salmon flakes on top.