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Welcome! I'm Sven and this is a guide to my life in Australia. Join me in discovering the do's and don'ts of living down under. Like that box of crap in the bottom of your wardrobe, there's useful stuff in here. Somewhere.

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love interviews. Hate transcriptions. 37 mins ago

Blue Peter, eat your heart out

When you’re finished, you too can have beautiful Christmas cards like this:
Christmas trees

3 comments to “Blue Peter, eat your heart out”

  1. Rocketstar
    23 November 2009 at 3:24 am

    Sven ‘live’ and in person. Good to put a voice to a face and mind. Nice cards
    Rocketstar´s last blog ..Nova: Becoming Human My ComLuv Profile

  2. josh
    23 November 2009 at 4:02 pm

    Cute cardz! Where did you get ur shirt?! I like that even more!
    josh´s last blog ..the Monday Muse of 2009! My ComLuv Profile

  3. Sven
    24 November 2009 at 11:20 am

    I aim to please, Rocket. As for the t-shirt Josh, it came from Spank a few years ago. I love it too. :)

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A printable copy of the recipe for you, just in case. This recipe brought you courtesy of Mary Berry's Country Cooking (As Seen on ITV) circa 1985 Set aside for three months, turning once daily. This batch will be ready for Christmas. (The green Stamfords bottle is mine for next year when I go back the UK.) Add the gin until the bottle is full. Put the caster sugar in the bottle on top of the sloes. Weigh out 10oz caster sugar for each bottle you are making. (Note: caster and castor sugar are the same thing.) Ensure you have enough gin to make as much liqueur as you want. Also, a freshly baked blueberry tart goes down a treat. Put them in a clean, empty bottle till it is about 2/3 full. At home, slit the sloes open part way - don't cut them in half.