For the first time in it seems like ages, me and Steve got up early on Sunday morning, with the intention of calling in at a car boot sale at Ulverston, on the way to Windermere, where we were heading to pick up some much-needed Annie Sloan paint. Just as I was approaching Ulverston, I saw a sign advertising my favourite car boot sale, which I hadn't realised was on. I bought the lovely little English Bull Terrier dog there ... to think I almost missed him!
When we got back I set to with my tins of paint and started upcycling. I forgot to photograph the mirror above and the table/side cupboard below before their makeover ... just believe me, they were in a very dire state!
This is a lovely sewing chest which I upcycled a while ago ... the outside was absolutely appalling, filthy, cracked vinyl ... when you opened it, it was lined with the most beautiful, vintage fabric!
I have a fair few Vintage events coming up, so the paintbrush is always out! My evenings are spent making crochet brooches and embroidered pictures, as my stall needs stocking up for the big 'C' (spoken in a whisper) events ...
Just a quick post today, my lovelies, I promise to be back soon, but my lunch is calling ... Butternut Squash and Peanut soup ... recipe below if you'd like it ... just the ticket for days when there's a chill in the air ...
Butternut Squash & Peanut Soup
2 large Onions
1 large Butternut Squash
2 tins chopped tomatoes
(any other red, yellow, orange veg you want to add!)
Finely chopped chillis, ginger and garlic
2 chicken or veg stock cubes
Smooth Peanut Butter
Sweat the onions in olive oil until cooked, add the chillis, ginger and garlic and continue to cook for a few minutes ... then add all the rest of the ingredients (chopped or diced) and bring to the boil. Simmer for up to 40 minutes, then cool. Blend until smooth and add a dollop of peanut butter, and heat through to melt. Serve with a swirl of cream and lots of crusty bread and butter.
I've been quite loose with the quantities, but this does make a lot ... I decant it into takeaway boxes and freeze it so I have it handy in the right portion size. I haven't met anyone who doesn't like this ... you can just leave the peanut butter out if someone has a peanut allergy, and it could be added separately to individual bowls and stirred in. It's actually very versatile, curry powder can be added, it can be topped with croutons or grated cheese ... the possibilities are endless!
Oh yes, before I forget, me and Millie are a bit excited ... have booked tickets on a coach to Harrogate for the Country Living Fair at the end of November ... oooh, we're madly saving up for afternoon tea at Betty's!!
Have a lovely week, won't you?
Love, Claire xxx