I KNOW, I KNOW....

it's been a while but I do have an excuse. I love school holidays and my kids take up an awful lot of my time when they are home. I mean I have to be chef, taxi driver, referee, craft mama extraordinaire, chief accountant (so much more to factor into my budget in the holidays) and mega cleaner. Whew!!! I'm tired just thinking of the last 2 weeks, now my babies are back at school, I'm back at work and can't wait to get some gardening and renovating done around here.

Yesterday I had a win!!!! I was looking through a second hand store when I saw the table and chairs I have wanted for a long time. I couldn't believe my luck and quickly bought them. Our old dining table is just way too big for the area we have, not to mention, completely the wrong style. I smile whenever I walk past my 'new' purchase and am seriously considering painting each chair a different colour. The fifth chair in the photo is one I have had for a long time and I think it looks awesome with the others.

I will sell off the old table as well as a few other antique pieces to an auction house in a few weeks. These pieces of furniture just don't fit into our home anymore, it will be sad to see them go but I really need some room.

Now for some new curtains........

SCHOOL HOLIDAY SNACKS #2

Lemon Jelly Slice

1/4 cup sugar
1 12 cups SR flour
1/2 cup butter, melted
1 egg white
cooking spray
TOPPING
1/2 cup sugar
2 heaped tablespoons custard powder
3/4 cup water
1/2 cup lemon juice (2-3 lemons)

Prehead oven 200 degrees. Place dry ingredients into a medium size mixing bowl. Melt butter and stir in egg white, pour into bowl mixing well. Lightly press into a slab tin that has been coated with cooking spray. Bake 15-20 minutes or until golden brown.

To make topping: Place sugar, custard powder and water in a medium saucepan, whisk until blended. Add in lemon juice, stirring constantly until mixture has boiled and is thick. Pour over base while both hot. Once cooled, cut into squares.

This recipe is a little high in sugar for my liking but good for a treat.

Recipe taken from Too Good To Be True 1 - Annette Sym