Eat Ham.

In true Christmas spirit... We will all probably be eating ham (and turkey) for the next week.

It's not beginning to look a lot like Christmas.

I have only ever had a christmas of hot weather, unfortunately I have never experienced a "White Christmas". 

Yet this year, the weather has been really weird. Usually by the first week of December, the temperature is already in the 30s, but this year, especially today on Christmas Eve, it has only reached 30 or so. 

I am so used to sitting at the Christmas table, on a forty degree day, eating a roast dinner, trying to position myself as close to the fan as possible, but I guess that this year it won't be as hot. Is that good or not??

Freaky weather. Kind of nice. 

It's currently twenty-eight degrees with thirty-two percent humidity. Tomorrow is forecast to be a maximum, but knowing Christmas, we will probably have a freak heat wave and it'll be something like 42. Oh god, I hope not!

Merry Christmas, enjoy roast dinners, presents, and the music. 

Elizabeth, x

Very Gatsby.

The Ralph Lauren Spring Summer 2012 Collection is reminding me very much of F Scott Fitzgerald's The Great Gatsby.

from Vogue Portugal September 2011

from Vogue Portugal September 2011

from Vogue Portugal September 2011

Ralph Lauren Spring Summer 2012 Collection via Vogue

Oscar de la Renta Spring Summer 2012 Collection

I'm loving the Oscar de la Renta Spring Summer 2012 Runway. The COLOURS! The patterns, shapes, shoes - everything.

Found via Vogue's Oscar de la Renta Collection Review.

Red Velvet Cake Recipe

This Red Velvet Cake Recipe found at The Art of Afternoon Tea looks delicious.
P.S. The picture was done by Alexandra Nea, the author of The Art of Afternoon Tea.

A slice of Christmas fun sits on a 1940's Shelley 'Versaille' side plate.    Image Original by Alexandra Nea.

The perfect alternative to fruit cake this silly season, a red velvet cake screams Christmas cheer. Excellent to serve for those with a penchant for creamy sweetness over dried fruit.

 Ingredients – cake

100g softened butter
1 1/2 cups caster sugar
2 eggs
1 tsp vanilla extract
2 tbsp red food colouring
3 tbsp cocoa
2 1/2 cups plain flour
1 cup buttermilk
1 tbsp white vinegar
1 tsp bicarbonate of soda

Ingredients – icing

180g cream cheese
70 softened butter
1 tsp vanilla extract
1 3/4 cups icing sugar – sifted


Preheat oven to 180C. Grease and line 2x 22cm round cake tins. In a large bowl beat the butter, sugar, eggs and vanilla.
In a small bowl make a paste with the red colouring and the cocoa then beat into the butter mixture.
Sift in the flour then add the buttermilk and stir to combine.In a small bowl mix the vinegar and soda then stir through the batter.
Beat all ingredients together for 2-3min. Divide batter evenly into prepared tins and bake for 25-30min, alternating the placement of the pans in the oven after 15min.
Remove from the oven and cool for 10min then turn out onto wire racks to cool completely.
To make the icing beat the cream cheese, butter, sugar and vanilla in a medium sized bowl for 3-4 min.
Using a bread knife, carefully slice the domed top off one of the cakes creating a level top for easy stacking.
Place the leveled cake on a plate and spread with 1/4 of the icing. Top with the other cake and spread the top and sides with the remaining icing.

Store away from direct sunlight and in a cool place to avoid melting the icing.

Garden Inspiration