ImageThere has been more butter/sugar/chocolate in the last 20 days, my brain can’t even deal. Self induced gluttony. But oh…what a lovely gluttony it was. Now I need kale. And a carrot juice. oh god, please someone make me a carrot juice.

Or at least a strong cup of coffee. and what the hell, one more slice of cake.

This buttermilk tea cake is not too sweet. Which is a lovely alternative to all the winter goodies we have, undoubtedly, been eating en masse. This cake is baked with apples, and honey, and jam. All good things for when you come in from the cold and your feet are frozen and all you want to do is sit and admire your lovely (yet dying) christmas tree. Go ahead, light some candles, play that weird Muppets Holiday record, make a strong cup of coffee and (what the heck) pour a little bourbon in it. 


“We ourselves must be the light to see by when all the world grows dark”. 

Though it is belated, i wish you all a Happy Christmas, Merry Hanukkah, and a Most Pleasant New Year. 


Big love,



Apple Buttermilk Tea Cake

adapted from What Katie Ate:


185g (6.5oz) butter, softened

1/2 teaspoon ground cinnamon

2/3 cup caster sugar

3 eggs

1.5 cups plain flour

1/2 teaspoon baking powder

1/2 cup milk


For the topping:

4 small green apples, peeled, halved and cored

1 teaspoon sugar

1/4 teaspoon ground cinnamon

1/4 cup jam, warmed (i used a lovely Peach/Blueberry) 

1 T. honey 


1. Preheat the oven to 160°C (320°F). Place the butter, cinnamon and sugar in the bowl of an electric mixer and beat until light and creamy.

2. Gradually add the eggs and beat well. Sift the flour and baking powder over the butter mixture, add the milk and stir until combined. Line the base of a 22cm (9 inch) spring-form tin with non-stick baking paper and spoon in the mixture.

3. To make the topping, cut a row of deep slits in each apple half and arrange over the top of the cake mixture. Combine the sugar and cinnamon and sprinkle over the apples.

4. Bake for 50 minutes. Brush the cake with warm jam and honey and return to the oven for 10 minutes or until cooked when tested with a skewer.


Knit to the 10th

The longest relationship i’ve ever had has been with a scarf i’ve been knitting since i was 14.

That means this creature:


has moved with me from all the homes in all the towns i’ve ever lived; through 10 years of my angsty, triumphant life. And the poor thing saw it all from the belly of my sock drawer. (Not so glamorous.)

This winter, i’m compelled to be a dwelling hobbyist. Mostly because it is too dark and cold in the world to do anything else. (please don’t suggest “night running”. We all know that’s not a thing)

“Now is the time to give my full attention to my long neglected friend,” (i said to 6 days ago…)

And after six days, something extraordinary happened- i developed a love for knitting. a true, deep, effectual love.

Having been a lackluster knitter for the majority of my life, I always found it difficult to focus my hands. I’d get bored easily. I would rather read or cook or waste time some other juvenile way.

But this time round, I daydream of little bright ovens and yam colored cowls. I listen to the circle static of my records and sip cream tea while resting between rows. This season is turning out to be a wonder. My first New England December and all is calm and bright, helped along by a world of lit evergreen and christmas lamps.

I’ll share with you the whole thing once it’s done. I think you’ll enjoy it.  It is a terribly unflattering shade of jade-green that was shamelessly and very enthusiastically chosen by my 14 yr. old self. But that is what i love about this long woven beast. It’s not perfect…but it’s mine.

What projects are you working on this winter? also, if anyone has knitting advice for an enthused novice, do share!

I wish you a happy wintering, darlings, and no dropped stitches




p.s. Next Week Post- FOOD! how about a recipe for pork mole? or beet tzatziki?