Tanya Peasgood

May 29

Photo: Two tiny teddy bears

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These should be familiar to the people I used to work with at Europcar as they sat on my desk for years. I still have the present I was given by a friend - a framed picture of them on a model motorbike that someone else had in the office!

They are two hand made teddy bears from Fairy Land Bears in St Ives, Cornwall. Both are limited editions - there’s 2 of the wizard and 3 of the fairy in existence.

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May 25

Photos: Farewell to Great Linford

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Pictures taken by the canal and walking through the park today. Moving out tomorrow…

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May 22

Photo: a present for me, from me

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Bought today as a “I’m starting a new job” treat. It’s a peridot & diamond ring that was less than half price in a local jewellers. Peridot is officially my birthstone and I’ve started to like it more in recent years as its a really vibrant lime green.

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May 12

Photos: Willen Lake and the Peace Pagoda

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May 08

Photo: Bourton-on-the-Water

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Taken on the 5th of May in the Cotswolds. It was actually a nice, sunny, morning which is pretty rare at the moment.

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Apr 25

@itzaggatii like mini rum babas but soaked in limoncello - that little jar contains 8 shots of it :)

Image
via Tweetbot for iOS

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Apr 23

Cookie Recipes

Here’s a couple of recipes from my mum’s collection. The peanut butter cookies are fabulous!

Tollhouse Cookies 

Makes 24

 

Ingredients

 

Method

  1. Preheat oven to 180C / 350F / Gas Mark 4
  2. Grease 2 baking sheets
  3. With an electric mixer cream butter & sugar until mixture is light & fluffy
  4. In another bowl mix egg & vanilla, then gradually beat in butter mixture. Sift into this the flour, bicarb, and salt. Stir to blend
  5. Add chocolate & nuts. Mix to combine thoroughly
  6. Place heaped teaspoonfls of the dough 5cm/2in apart on the baking sheets. Bake for 10-15mins until lightly coloured.
  7. Transfer to a wire rack to cool

 

Peanut Butter Cookies

Makes 24

 

Ingredients

 

Method

  1. With an electric mixer cream butter & sugar until mixture is light & fluffy
  2. In another bowl mix egg & vanilla, then gradually beat in butter mixture
  3. Stir in the peanut butter and blend thoroughly
  4. Sift in the flour, bicarbonate, and salt and stir together
  5. Chill for at least 30 minutes until firm
  6. Preheat the oven to 180C / 350F / Gas Mark 4
  7. Grease 2 baking sheets
  8. Spoon out rounded teaspoonfuls of the dough and roll into balls
  9. Place the balls on the prepared bakings sheets and press flat into circles with a fork making a criss-cross pattern on the top
  10. Bake for 12-15 minutes until lightly coloured
  11. Transfer to a wire rack to cool.

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Apr 14

Photos: Corfe Castle in Dorset

Visited Corfe Castle - a ruined castle managed by the National Trust in Dorset - on Easter Saturday. It was an overcast day which added to the beauty of the place with grey skies contrasting with the stone.

It’s a great place to visit if you like photography or painting as there are so many fantastic angles and views. Also I think it’s brilliant if you have kids as they can happily climb up walls and through windows without any restrictions or barriers. (All very Famous Five which is appropriate as it was partly the inspiration for the castle on Kirrin Island)

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Apr 08

Photo: Brownsea Island

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Apr 04

Photo: The Grotto - Stowe Landscape Garden

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I visited the National Trust property - Stowe Landscape Garden -  in Buckinghamshire on the opening weekend of their new entrance to the property. It’s a fabulous garden full of meandering paths, temples, and monuments - all designed to create stunning views. The walk around the estate is great - about 3 miles and fairly easy going.

They’ve always had a secret grotto that wasn’t accessible as it was being renovated - it’s now open and lit by candle lanterns. This is the view from the grotto down the stream showing how everything is designed to frame a perfect view

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