A new book published

A wonderful treasury of fairy tales, published by Parragon. I illustrated Hansel & Gretel :0)

This is the illustration I pitched to them, waaaaay back this time last year,and hooray! I was selected for the job. And on the back of that job, I am now illustrating a Treasury of Nursery Rhymes AND Rumplestilstkin! I love my job, so much xxxx

Sticks and Stones may break my bones...

but 'Fruit' and 'Veg' excite me!
I have been like a child waiting for Christmas this week, eagerly anticipating the arriveal of my Seeds of Italy catalogue! And LOOK! It came today!
If you enjoy growing your own, and for some strange reason have never come across this company, then you must look them up HERE.
They do a fabulous range, and the seeds are always so reliable, growing into something vaguely resembling the picture on the front of the packet.
So, wild, crazy horse that I am, I'm going to be spending the weekend planning next years veg patch, which I'm secretly hoping, will be more shall we say...a potager?? But that's another story for another day ;0)

Another little peek...

That photo of me? Sienna took it. She's three....wow. Anyway, here's another little peek at my 'Button and the Bean' Christmas collection....in the shop soon!

Bon voyage my Aurelie!

Aurelie has found a new home!

Sneeky Peeky

Here's a quick peek at some new curiosities that I will, (with the help of my mum), be popping in the shop soon ;0)

Erica
xxx

A visitation

Well, last week went with a flash! Nanna and Grandpa Seaside came down for a week's visit and we enjoyed a magical mystery tour of Norhtamptonshire. Despite the rain we managed to fit in an outing of some sort or other everyday.
Above are some photos of the higglety pigglety vegetable garden at Kelmash Hall where I'd never been before, despite it being five minutes around the corner!
And this weeks recipe!

Poulin with Chesnuts and Chorizo

Take two poussins and brown in butter.
Pop in a casserole dish with lentils vert, chopped parsnip, shallots or baby onions, cooked peeled chestnuts, a few slices if chorizo. Season with cayenne pepper, salt and pepper.
Make a chicken stock and mix in dijon mustard and cyder vinegar and pour over the ingredients so just the tops of the poussins are sticking out.

Cook in the oven for 1-1/2 hours. Mix two teaspoons of flour with butter and some juice from the casserole and add to the pot.
Pop back in the oven for another 30 mins and serve with roasties :0)

Showcased!

I'm very flattered to have been included in this helen-limbrick.blogspot.com lovely blog!

Thanks Helen

Erica
xxx