Sweet Vi-o-lets.

If I had known how invasive they would become, I don't think I'd ever have planted them. But they are sweet and endearing at this time of year, even as I'm ripping great clumps of them out!

I chanced upon the loveliest online shop the other day called Cottage Violets. It has the most gorgeous collection of violet inspired vintage lovelies. Do have a look!

This image is courtesy of lunagirl images.

The violets at my front gate are the first signs of approaching spring here, and a reminder that I have to get weeding, feeding and mulching.

I still rely on my winter pansies for my main purple fix!

I picked a tiny bunch of violets for the photos, and hunted for a vase tiny enough to display them.

Perfect.

I found a lovely recipe for violet jam on one of the blogs one day. Alas I cannot remember exactly who to attribute it to, but I think it might have been Soule Mama, who is a very reliable source of such lovely ideas.

Anyway, I haven't tried it, but it sounds delicious.

Violet Jam
1 packed cup violet blossoms

1 cup water

juice of 1 lemon

1/2 cup honey

pectin

Blend violets. 1/2 of the water and lemon juice. Heat remaining water and honey in a saucepan. When warm, add pectin and stir until mixed well. Add pectin/honey mix to blender. Blend again until smooth.Place in jars immediately to set. Can be frozen according to the author.

The only thing that puts me off is collecting a cup of packed violet blossoms. I'd have to take a packed lunch in red spotted hanky and be gone for the whole day!

The Mummy Recipies

Last Christmas I had a photo book made up for my daughter with all my favourite recipes in it. I called it The Mummy Recipes. Here are a few of the best ones for your enjoyment.

On a more practical note, when each of my children went flatting I gave them recipes for their favourite and easy to prepare meals. Callum has never used his, and Beat says they are "cabbage" because they make reference to cooking your mince thoroughly to avoid e-coli contamination! Obviously her ability to separate egg whites and egg yolks at a precocious age means that these add ons are unnecessary!

Sonya's Carrot Cake

2 cups finely grated carrot

2 eggs

1 cup sugar

3/4 cup oil

1 tsp vanilla

1 1/4 cups flour

2 1/2 tsp cinnamon

2 1/2 tsp mixed spice

1 tsp baking soda (sifted)

1/2 tsp salt

Grate carrots finely and put aside. Mix eggs, sugar, oil and vanilla essence until smooth.Add carrots and remaining ingredients. Mix thoroughly, but do not over-mix. Pour into a greased and lined cake tin. Cook 40 mins @ 180 deg c.

I actually double this recipe except for the spices, and double the cooking time. Makes a big round cake.

Icing.

100g cream cheese

50g melted butter

sifted icing sugar to whatever consistancy you like

1 tsp vanilla essence