For someone who takes one hell of a lot of photos, I am seriously terrible at organising them. Every overarching list I have written since I got my first digital camera 9 years ago has featured ‘organise photos’ somewhere on it. I’ve even gotten shockingly bad editing them and uploading them here, I have folders on my Mac from February waiting to be shared!
I’ve had a play with creating photo collages before as I think they’re a really fun way of blogging social photos (seen here and here) but I was particularly inspired by Cupcakes and Cashmere’s weekend round up, I love how she incorporated text as it’s a playful way to remind yourself of details when you look back. I think they would make really great pages in a photo book (I love the Petersik Family Yearbooks, they’re so full of colour and warmth, I’ve been wanting to make my own for years now).
So that’s my photo challenge for the year, to make (and print) 2012 and 2013 albums, I’ve been looking at Blurb, does anyone have any recommendations of which company to use? To kick this mid year resolution off here are some fun photobooth pictures from the beautiful wedding of Niall and Victoria last month, and I’ll be sharing a few more photos later this week.
From new resolutions to old, one of the intentions I set myself at New Years was to make better food choices, and making my own bread was high up on the list of priorities. I made these rolls at the first sign of sunshine to go with some homemade burgers, and they were so delicious that I’ve not baked a loaf since. There are light and fluffy, with a hint of sesame from the seeds on top coming through with every bite. I’ve only made white rolls so far but I’m planning on experimenting with wholemeal flours in the future. The recipe makes 10 rolls which is perfect for lunches for the week and they freeze well. You only need about half an egg to glaze so I freeze the other half for the next week.
from Fabulous Baker Brothers
500g White Bread Flour
5g Fast Action Yeast
1 tbsp Caster Sugar
25g Lard Softened
100ml Lukewarm Water
200ml Lukewarm Milk
1 egg beaten (I usually only use about half)
Sesame seeds to top.
Mix the yeast into the tepid water.
Add that with the rest of the ingredients into your mixer, with a dough hook on and mix for 10 minutes.
Alternatively mix the ingredients together in a bowl then turn out onto a floured work surface and knead for 10 minutes until soft and elasticy.
Take the dough out of the bowl and rub olive oil round it, return the dough, cover with a teatowel and leave in a warm area to rise for an hour.
Split the roll into 10 sections and roll into balls, then flatten.
Place the rolls evenly spaced (I leave a couple of inches between each roll) onto a lined baking sheet.
Cover with clingfilm and return to the warm area for half an hour to rise.
Brush the rolls with egg and sprinkle with sesame seeds, recover the rolls and leave them in a warm place to rise for another 15 minutes.
Preheat the oven to 180C.
Bake the rolls on the middle shelf for 10-15 minutes.
Remove from the oven when browned all over, serve when cool.