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The weekend catch up…

… not including my soon to be written love note to the All Blacks – who, yes!, won the Rugby World Cup on Sunday night! I think I’m still recovering… but here is the rest of the weekend!!

Chaos Kitchen. I can’t wait to have bench space. And a pantry….

Running out of space. And the celebratory cake stencil!

Lemon Sour Cream Cake from the good old Edmonds Cookbook
recipe below for you eager beavers!

We are suckers for marketing.
Jacob and his Duff, me and my Dirty Granny Ciders (notice the crochet work?) – very nice btw!

Granny Squares. From now (top) and a couple years back (bottom). Such a difference!
And Halloween bunting!

Peabody you reckon? Jacob excited over his thrift find, Bruce being sleepy.
So, yes, a very lovely weekend. Catching up with some lovely friends, baking, thrifting, more pre-move de-cluttering and a bit of Rugby!
How was yours? 
125 g butter, softened 

2 teaspoons grated lemon rind
1 cup sugar
3 eggs
1 cup Edmonds plain baking flour
1 teaspoon Edmonds baking powder
1/2 cup sour cream
icing sugar

Beat butter, lemon rind, sugar and eggs together until light and fluffy.
Sift flour and baking powder together.
Fold sifted ingredients into egg mixture alternately with sour cream, mixing until smooth.
Pour mixture into a greased and lined 20 cm round cake tin.
Bake at 160°C for 45 minutes or until cake springs back when lightly touched.
Leave in tin for 5-10 minutes before turning out onto a cooling rack.
When cold dust with icing sugar.

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