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I really thought that when Dottie started school that would be it, all of a sudden everything would fall in to place, I would be reaching all my career aspirations, alongside being the perfect working parent to these two gorgeous girls (yes I am biased). But I am starting to wonder is it really possible to have it all.
Eat / Home / Recipe
Before I get started, I wanted to wish you all a Happy New Year. Personally, I am hoping that 2018 will be full of simple pleasures, less political weirdness (there really is no other word for it), good health and sunshine.
I thought I would squeeze in a quick and easy recipe post before Christmas. I will be completely honest with you, this recipe was my second attempt, the first was an absolute disaster. I was trying to remember how I made this last year and managed to create a coconut oil drenched monstrosity. Thankfully I asked my Instagram friend, and chef extraordinaire Alexandra Dudley for some advice, and she suggested I use olive oil instead, and voila, a very quick, seasonal, light and pretty delicious chestnut and chocolate cake (even if I do say so myself). And I nearly forgot, it is also gluten, dairy and virtually refined sugar free too, hurrah!
I’m afraid there aren’t many pictures of the process because I wasn’t sure I was going to share depending on how it turned out second time around. But seeing as it is so easy. I am sure you will let me off.