Endings and Beginnings

borrowed shirt // handmade necklace // charlotte russe (dress) skirt // thrifted loafters

Today was wonderful. I am finally done with school and spent the extra time that I had thrift shopping and swimming. (Unfortunately, my arms are super sun burned and really painful). I still have not found that I am sad about graduating, leaving and starting new at college. I wanted to feel a difference when I walked out of school this morning but I still feel just like I did when I walked into school for the first time in the fall. Maybe it will hit me at commencement but for now everything will just happen at the same pace.

 On Chloe and my thrifting escapades I found a lot of really great stuff. I love finding good stuff.

earrings ($0.25) // necklace ($0.75) // bows (9 for $1.50)
but these ended up being free

shoes ($4.00)

various fabrics ($4.50)

All in all, I say it was a pretty productive trip for the thrift store we visited. Especially because its been a while since they restocked.

And finally to end my day, I made myself a wonderful dinner.

 balsamic chickpeas, deviled eggs and tomatoes with feta.

Lemon Cake

Ingredients:

8 tablespoons butter, 3 eggs, 1 1/4 cups sugar, 1 1/2 cups flour, 3 1/2 teaspoon baking powder,

1 teaspoon salt, rind of 1 lemon, juice of 1 lemon, 1/2 cup milk

preheat oven to 355 F. grease and line the base of a deep cake pan with baking paper. 

beat butter, rind and sugar in a bowl until creamy and fluffy. add eggs one at a time beating after each addition. sift flour, baking powder and salt over the egg mixture. add juice and beat for a few seconds. add milk and beat until well combined. pour into prepared tin. tap the tin to settle the batter. bake in preheated oven for 50-60 minutes until golden and cooked through.

Earl Grey and Poppy Seed Muffins

Earl Grey and Poppy Seed Muffins

recipe taken from Rapsberri Cupcakes

4 earl grey tea bags

1 cup of milk

2 1/2 cups of flour

3 1/2 teaspoons of baking powder

1 teaspoon of salt

3/4 cup of sugar

9 tablespoons of butter

2 eggs (lightly whisked)

Preheat oven to 350°F and line a 12-hole muffin/cupcake tin with liners or folded squares of baking paper. Warm the milk until it is nearly boiling in a small saucepan, then add tea bags set aside to infuse and cool. Place sifted flour, baking powder, salt, sugar and poppy seeds in a large mixing bowl and stir to combine. Add milk mixture, butter and eggs and use a whisk to gently combine until smooth. Spoon mixture into the prepared tin and bake for 20 to 25 minutes or until a skewer inserted into the centre of a muffin comes out clean. Try your best not to over-bake them as it will dry them out.