Your country needs ewe

Be part of a world record attempt – as part of the Roscommon Lamb Festival 2011, an event has been created to break the World Record attempt for the largest group of knitters in one place.
With promises of a fun day and an achievement for County Roscommon {and Ireland}, who wouldn’t? If you’d like to partake or if you know a knitaholic who will be interested, please check out their website {linkage} or find them on Facebook.
The event is taking place on Saturday the 30th of April @ 13:00 in Dr. Hype Park, Athlone Road, Roscommon. Rules {as outlined by the Guinness Book of Records} and more details found here. See you there!

Black pearl, Rotterdam

When I first saw this house and studio designed by Zecc Architects and {c/o ermerald son} I had to share. You had me at facade.



Give your guts a facial

Over the weekend I was watching The River Cottage with Hugh Fearnley-Whittingstall. They made some ‘booster bars’ {aka healthy flapjacks} and I immediately had to make this recipe the moment I saw it. These simple yet super-healthy bars will fill you until lunchtime. There can be as many ingredients as you like, or as little. I cannot stress how much you need to try this recipe.
The bars got me thinking – we’re always so concerned with our outer appearance and spend countless hours prepping, plucking, and plastering our faces. So why not give the ole guts some attention? A little scrub and a high-five while you’re down there. They’ll thank you for it. They put up with a lot of crap, afterall.
Click read more below to check out Hugh’s recipe.

250g butter
250g peanut butter {try to use non-salted}
300g brown sugar {if there’s sugar in your  peanut butter, and if you want to be really good, you can use less brown sugar. I chose to further substitute sugar with a little extra honey, as I thought this was a lot}
Squeeze of honey
Zest from 2 oranges and 2 lemons {I only used one of each, but that’s just me}
300g dried fruits, seeds, nuts – I used poppy seeds, almonds, walnuts, sesame seeds, pine nuts, sunflower seeds, dried cranberries and a bit of dried coconut. 
400g oats
Mix the sticky ingredients together in a pot with brown sugar and zest on a very low heat – all you need is to melt the butter – no simmering or boiling. Turn off heat, add the oats and nuts and stir. Heap into a large baking tin {preferably lined, since it’s tough to get out later}, and bake in the oven at 160°C for 30 minutes.

Once it’s ready, leave to sit for about 20 minutes or so until cool enough to handle, and still soft enough to cut. Cut into bars or squares and leave to cool further and harden. Eat, enjoy, and love your guts. 
Click here for a handy cooking calculator, should you prefer to measure in cups, mls, oz etc.