What is the line in that Baz Luhurmann song? Don’t read beauty magazines?
I saved this mascara wand in the foolish hope that it would improve a mascara I’d bought but wasn’t very keen on. It didn’t, of course.
You know I’m getting serious about this 365 Simplicity with the next one…
I love this pen, it’s a Lamy Safari with an italic nib (0.5 I think). If you ever want to become sucked into the world of fountain pens, buy a Safari. They’re gorgeous, affordable and come in a wide range of very tempting colours.
This one, after years of abuse, leaks like crazy. I’ve tried having it repaired, but nothing seems to help. I also don’t use it very much, since I have two other very nice pens which have somewhat superseded it. I’ll miss it though…
In the spirit of doing things myself, I’ve been making granola for about a year.
The original recipe I had was a combination of several internet sources (heavily edited towards the nut-free bias in our family), and looks a little like this:
The recipe said to combine the dry ingredients and mix well. Then you combined the liquids, poured them over the dry ingredients and googie-d them around with your fingers.
This seemed like an awful faff to me, especially the measuring of oils and syrups and essences. Plus, it was very sweet, and I have a sneaking distrust of golden syrup (but I can’t articulate why). Honey tastes odd to me, so I didn’t want to use it exclusively.
What I wanted was something I could feel moderately good about eating every day (in terms of sugar and fat content) and that didn’t make me stick to the kitchen once a week (which is about how often we need to make it).
So I would like to unveil my new and modified granola recipe:
Season the oats to taste with spices and salt. Put sugar, water (optional liquid sugar) and vanilla in a pan and heat until syrupy. Grease roasting tin (don’t forget the sides), pour the oats in and add the sugar mixture. Googie them about until you get clusters sufficient to your requirements. Bake at 160 degrees C for about 20 minutes, stirring occasionally to ensure even browning.
Allow to cool and add dried fruit of your choice. Serve, feeling virtuous.
I’m searching for the Holy Grail…of nail files.
I hate snaggy fingernails (I have been known to use the brick wall in my old ballet studio if I was desperate), and I’ve been searching for years for the perfect nail file.
I know I like glass ones better than cardboard ones, but my favourite ones are £7 and they have a nasty habit of snapping in my bag, so I was looking for a more sturdy alternative. This was a ceramic one, which had a nice little cover, but wasn’t much in the filing department.
It’s current replacement is a pound shop glass one, which is at least less of a financial investment.
I’d say I’d keep you posted, but I can’t imagine that anyone cares about this as much as I do…
I think I am slowly beginning to understand myself.
My wish to be tidy can only be fulfilled when it involves minimum effort, and when there is a solution for all the loose ends.
My new system is just to put bulldog clips on the walls to hold everything. It’s like filing, but without that inconvenient opening and closing of drawers.