Today was my 28th birthday! 🙂
I spent the day rugged up at home (my favourite place) joyfully playing with my youngest nephew and niece! We sung songs, played with balloons, ate doughnuts and built Duplo towers!
More of my family came over this evening where we had our traditional party tea, with homemade chocolate cake, lollies, Chocolate Crackles* and yummy fresh fruit!
And because I work from home (which means that technically I’m my own boss) I gave myself the day off! I do feel slightly bad that I did, as it means that Friday’s tutorial has now been pushed back a day or two! Sorry! But today’s little breather from everything has really helped clear my head and get a few things back into perspective!
Although, I do have one very exciting thing to tell you about! Last night I finalised everything for my next Quilt-Along Series!!! Yay! It’ll be a HST Sampler, made up of nine different blocks, all at different levels of difficulty and layout. This time around I’ll be using a beautiful fabric collection from RJR Fabrics that has some of the most loveliest colours and patterns that I’ve seen in quite a while! As soon as I saw it, I knew it was the perfect one to use for the quilt! I’ll announce what the range is and the whole story behind it once I receive it! Eek!! (Although, some of you might be able to figure it out with some of the clues in the picture below!)
Here’s a sneak peak of the blocks we’ll doing…
I guess this also gives a little insight into how I design and work out all the maths for my quilts! I must always draw them out and colour them in to be able to get a true understanding and visualisation of the block/quilt I want to make! At the moment, I don’t have a date for when this will begin, but know that it’ll be very soon! (Like ‘weeks’ soon!)
I hope your day was as lovely as mine!
*PS. Curious to know what Chocolate Crackles are?? Here’s the recipe if you would like to try them! Every Aussie kid has been brought up eating these, especially at birthday parties, cake stalls, picnics and as special treats!
4 cups of Rice Bubbles
1 cup of desiccated coconut
1 cup of icing sugar (powdered sugar)
250g of Copha (a type of vegetable fat made from coconut oil)
3 tablespoons of cocoa
First, slowly melt the Copha in a saucepan over a low heat.
Meanwhile, mix together the rice bubbles, icing sugar, coconut and cocoa in a large bowl.
Carefully pour the melted Copha into the rice bubble mixture and stir until well combined.
Spoon the mixture into a cupcake tray filled with paper cases and place in the fridge until set.
Store in an air-tight container in the fridge.