About Me

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Hello my name is Donna. Thanks for visiting. I live in an Edwardian house in inner city Manchester, I love Baking, car booting, hunting around charity shops, and crafting.I work full time.I have two grown up children. And lots of spare time. This blog is my online diary where I can and do ramble on about my everyday life.

Wednesday, 21 March 2018

French Bread Day

Did you know? Did anybody know? French bread day. How bizarre.

Any way awe love French bread here so I think I may have to make some fresh homemade  soup when I get in from work and buy a couple of loaves of soft French bread.

 That's dinner sorted 

Tuesday, 20 March 2018

Happy International Day of Happiness

Well in honour of  International Day of Happiness I am going to try and be happy and positive all day.

This is what was done yesterday. Day 20 of the build.

Today they are getting on with building the conservatory 

Monday, 19 March 2018


I need this today as I am feeling quite down with the house looking a mess. I know it will be worth it in the end, but the end seems far away. And because I work full time I seem to spend all my free time cleaning and trying to keep on top of this dust.

This is what I was saying to Geoff yesterday. But secretly i'm fed up of it.

Chips enjoying the snow. ❤

Pudding enjoying the heat.❤

Sunday, 18 March 2018


24 year anniversary 

Today we have lived in our home for 24 years. My god I sit here and wonder where the years have gone, Our children were babies when we moved in.

I love this house most of the time. I like the feeling of space. Every room feels spacious with the high ceilings.

But at this minute it feels cold, drafty, dirty. dusty an cluttered.

This is my current view. All my plants are in here to save them choking on the dust.

I know we have to crack eggs to make an omelet, but I think we have enough now.

This is what they did yesterday. I know it doesn't look a lot but they don't stop all day long.

Steels in

Supporting wall for the steel built where the kitchen/dining room door used to be. this is now the back wall of my pantry.

Garden room wall starting to get built. Using the old war bricks.

Geoff has been snowed in as well today. We will probably strip the paper off the walls in the dining room.

Donna x

Saturday, 17 March 2018

17/03/2018. Day 18 of the build

Today this is going in

And these are being used

On this

Happy St Patricks day x

Friday, 16 March 2018

Creamy Garlic Mushroom & Herb Gnocchi

Just made this. And its so simple to make and it was really tasty.

Dinner for one

∙ Makes 3
  • 500 g Chestnut mushrooms
  • 1 handful Flat leaf parsley, fresh
  • 2 cloves Garlic
Canned goods
  • 50 g Vegetable stock
Pasta & grains
  • 500 g Gnocchi
Baking & spices
  • 1 good grinding Salt and pepper


  1. Cook the gnocchi according to the packet instructions, drain and pat dry in a clean tea towel, then fry the gnocchi in a frying pan in one tablespoon of olive oil
    until crisp and golden.
  2. While the gnocchi is frying saute the mushrooms and garlic in a large frying pan with one tablespoon of olive oil until the mushrooms are tender, seasoning well with salt and pepper.  
  3. Add some of the herbs (reserve some for decoration), the wine and stock and continue cooking gently until most of the liquid is almost gone.
  4. Add the yogurt and cream and stir well, until the sauce is warmed through. Taste for seasoning and add more if it needs it.
  5. Mix the gnocchi through the sauce and serve topped with a sprinkle of herbs. Serve with a side salad and garlic bread. It might not seem like a big portion, but it’s very filling.
  6. Enjoy
Oils & vinegars
  • 2 tbsp Olive oil
  • 250 ml Single cream
  • 3 tbsp Yogurt, plain
Beer, wine & spirits
  • 1 Slosh of white wine

Thursday, 15 March 2018

Vegetarian Tagine

We have made this in work and have to say it was lovely 

∙ Makes 6
  • 1 Aubergine, medium
  • 1 Butternut squash, small large
  • 2 Carrots, large
  • 1 400 g (14 oz) tin Chickpeas
  • 2 tsp Coriander, ground
  • 1 Courgette
  • 10 Dried apricots
  • 5 cloves Garlic
  • 1 Lemon, juice of
  • 1 small handful Mint, fresh
  • 1 Red bell pepper, large
  • 1 Red onion
  • 1 400 g (14oz) tin Tomatoes
  • 1 Yellow bell pepper, large
Canned goods
  • 2 tbsp Tomato puree
  • 400 ml Vegetable stock
  • 480 ml Vegetable stock, hot
  • 4 tbsp Harissa spread
  • 1 tbsp Honey/agave nectar
Pasta & grains
  • 300 g Couscous, dried
Baking & spices
  • 1 tsp Cinnamon, ground
  • 2 Salt and pepper
  • 1/2 tsp Turmeric
Oils & vinegars
  • 2 tbsp Olive oil
Nuts & seeds
  • 1 large handful Almonds, toasted flaked
  • 2 tsp Cumin, ground
  • Instructions

    1. To make the tagine, heat the olive oil in a large, wide pan over a medium heat; add the onion, aubergine, carrots, peppers, butternut squash and courgette. Cook, stirring regularly, for 10-15 minutes until the vegetables have started to soften and are lightly browned.
    2. Add the garlic, tomato purée, coriander, cumin, cinnamon and turmeric and cook for 2 more minutes whilst stirring.
    3. Add the harissa, honey, chopped tomatoes, vegetable stock and apricots. Give it a good stir then put the lid on the pan, turn the heat down to low and leave to cook gently for about 45 minutes to 1 hour until all of the vegetables have softened.
    4. Season to taste with salt and pepper and stir in a handful of chopped mint.
    5. To make the couscous, place the dry couscous in a large bowl; add the vegetable stock, chickpeas and harissa and give it a stir. Cover the bowl with a clean tea towel and leave for 15 minutes.
    6. Add the lemon juice to taste, some toasted flaked almonds and salt and pepper to taste.

Day 15 15.03.2018

Well its day 15 today. I finished my night shift and got home to find the builders sat outside.

They said they were laying the concrete so wouldn't be noisy.Well they woke me up I have been awake since 11:30 tossing and turning.

Yesterday they did this.

And this damage

They say they will fix it when the plasterer comes. :-(
They are having a day off tomorrow because the steel isn't ready until Saturday.

I can get on with the ironing then. 

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