So home sick right now.

Being surrounded by Mr Public and their best friends doesn’t half make you miss your best friends.

Is their a cure for loneliness?

My bath-time dilemma.

Feet in / knees out Knees in / feet out

I hate being too tall for the bath…. But I love the iDry that let’s me take my phone in with me.

Summer Blackberry Sponge Tart

A moist fruity sponge inside a pastry shell, perfect served warm with Ice Cream. This recipe is super easy and requires very little baking skill.

I had been wild Blackberry picking and had a freezer full of berries waiting for the perfect recipe to use them with… this was what I came up with, I hope you enjoy.

Ingredients 

180g Butter

125g Plain Flour

150g Self Raising Flour

150g Caster Sugar

2 Large Eggs

1 Pot (125g) Of Forest Fruit Yogurt

80g frozen Blackberries

2 Ice Cubes

1 Pinch Of Salt

Equipment 

1 Loose Bottom Flan Tin

Grease Proof Paper

Cling Film

Baking Beans 

Mixing bowl

Spoons

Baking Tray

Sieve

The Pastry Shell

1. Set the oven to 200ºc. 
2. Cut 55g of chilled butter into cubes, rub with the plain flour  and salt until it looks like bread crumbs (if it becomes sticky put in the freezer for 5 minutes to cool it down).
3. whilst blending the flour and Butter, melt the ice cubes in a cup. Once the cubes are melted add to the mixture and briefly mix with your hand until the mixture starts to ball together.
4. Knead a couple of times to form a dough (really important: do not over knead or the pastry will be tough).
5. Wrap in Cling film and refrigerate for 1/2 an hour.
6. Roll out the chilled pastry using a very small amount of flour to stop it sticking, Line the flan tin with the pastry and press into the sides (do not trim the pastry excess).
7. prick the base a couple of times with a fork, line with grease proof paper and fill the case with baking beans (if you don’t have any use dry rice). 
8. Bake for 15 minutes.
9. Remove the baking beans and grease proof paper, bake for a further 5 minutes to crisp up the base, then remove from the oven.

The sponge Filling

1. Lower the temperature of the oven to 160º.
2. Mix the caster sugar, the remaining butter and the eggs together to form a smooth mixture.
3. Beat in the pot of yogurt.
4. Sieve the self raising flour into the mixture and stir until it is completely blended.
5. Pour the sponge mixture into the pastry case.
6. Arrange the frozen Blackberries on the top of the sponge, evenly spaced. 
7. Place into the oven (place the flan tin onto a baking tray incase the mixture overflows) and bake for 20 minutes, the top should be golden brown and springy in the middle.
8. Cool for 10 minutes then trim the excess pastry off the edges, remove from the tin and serve whilst still warm (although it still tastes just as good when cold).

Sitting on a packed train going to a place you love. Your favourite song comes on your iPod and you suddenly burst into uncontrollable tears.

I haven’t felt this happy in months and it’s a horrible feeling realising I should be this happy everyday…. But no matter what, I’m not.

Day 2: what I wore

Yes I really did wear all of these today, I went shopping. 

Pink Dress - Primark  (I bought this)

Black Coat - Primark £10 in the sale (bought this)

White dress - Primark, made me look dumpy and was too short

Blue playsuit - Primark, They don’t make these long enough for me (hello camel toe)

Mustard Dress - Primark, A little too short but i might go back and get this soon

Pink stripe dress - H&M (bought this about 5 years ago and I love it)

Day 1: Self portrait

(Source: five-foot-one)

Anti-Riot * operation Cup Of Tea

If you oppose the barbaric Riots in London, stay indoors, sit back, have a nice cup of tea and wait for this madness to blow over.

http://www.facebook.com/event.php?eid=261568193854371

Miss Diana, my beautiful lomo camera