I have been super busy creating printables for my new Etsy shop. Whilst it seems quite an easy thing to do, the amount of times I’ve had to go back and tweak things because when I printed them out they did not look as good as they had on the screen. Here is the link to my shop so you can see some of the things I have done. I have a few projects nearly ready to be uploaded but not quite happy with them yet.
https://www.etsy.com/uk/shop/CraftyTeenyBeeny
In the garden I have managed to complete the top garden path and clear most of the steps to the downstairs garden but with the hot weather hitting us at the end of the week decided to wait till next week to start that.
The wild flower bombs that I sprinkled over the newly dug flower bed are beginning to make an appearance and I have baked all my egg shells this week to crush and sprinkle to deter the snails, hopefully!
I also picked my elderflowers and have started to make my champagne. The recipe
Alcoholic version
Ingedients:
15 elderflower blooms
3 lemons
800g sugar
5 litres water (2 litres boiling, 3 litres cold)
1 tablespoon white wine vinegar
6 glass screw top bottles
Method:
1. Put the sugar into a large saucepan (or bucket) – it needs to be big enough to fit 5l water!
2. Add 2 litres of boiling water to dissolve the sugar and stir.
3. Then a further 3 litres of cold water to cool it down.
4. Squeeze out the lemon juice – add the juice and zest to the saucepan.
5. Add the elderflower blooms and give it a gentle stir before adding the white wine vinegar and stir again.
6. Leave for 2-3 days covered with a tea towel to ferment. Stir occasionally.
7. If there’s no sign of fermentation after 1-2 days (you should see bubbles at the surface) then you can add a champagne yeast at this point.
7. Strain through muslin into sterilised screw top bottles (easiest when done through funnels).
8. Leave a gap of 1″ at least to allow for expansion.
I am having to add champagne yeast which I just purchased off Amazon. I will update you once bottled and consumed.
One of my friends has asked my to make a Fortnight Cake for her son this coming week. I have some ideas, so photo next week.
As some of you know my profession is a dog trainer and I teach Hoopers Agility as well as basic obedience.
This week I sent my entry off to compete in my first Hoopers Agility competition, so we are off to get a bit of practice done 😂
Stepping Into Sixty and Out Of The Comfort Zone 