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Monday, June 27, 2011
Traditional Mysore method vs. Led class method: How did you learn Ashtanga?
Matthew Sweeney has this to say about the traditional Mysore method:
"...the traditional method of learning Astanga yogasana begins with the mind as much as the body. When a complete beginner learns Suryanamaskara, he or she repeats it until it is committed to memory, that is, body memory rather than just intellectual memory. Self-practice begins with the first class. It does not really matter how well (physically) the individual does it; there should be no judgment on how it looks. Memorising the practice is vital. This is often more confronting for a beginner than physically doing it." (Sweeney, page 7)
However, Sweeney continues:
"This is not to say that this is the only way to teach Astanga yoga. It is common for many students to do led classes for the first few years as a way to become physically acclimatised. However, self practice is the most effective way for a student to remember. If beginning students are shown thirty postures in the sequence, they will only remember the first and the last posture (maybe). If they do just two postures at their own pace, they will remember them both. The slower it goes in, the deeper it penetrates." (Sweeney, page 7)
Sweeney then goes on elaborate on the rationale behind the traditional Mysore method:
"Repetition is a key aspect of learning. As the postures are committed to memory there is a corresponding level of trust in the body: you know what you are doing, you know what comes next. There is no anxiety anticipating what the next thing will be. The physical aspect begins to develop with a gradual increase of flexibility and strength as the body and mind synchronise. It is most important to focus on the process rather than the outcome." (Sweeney, page 7)
I totally feel and appreciate Sweeney's words. However, I did not learn Ashtanga by the traditional method, as much as I wish to be able to say that I did so. I started my yoga practice by doing postures from B.K.S. Iyengar's Light on Yoga. I did this Iyengar-inspired practice on my own for a couple of years, making up asana sequences on my own based on Mr. Iyengar's recommendations in Appendix I of his book. By the time I went to my first Mysore class, I was physically capable of doing almost all of the postures in the primary series (I couldn't bind on the second side in Mari D, and I had trouble rolling up in Urdhva Paschimottasana). Because the teacher in that first class was sharp-eyed enough to see this (and was kind enough to keep "feeding" me postures, as I had no idea what posture came after what posture), she didn't bother to put me through the traditional method; which meant that I ended up doing the full primary series at my very first Mysore class. Totally useless factoid: This was actually on Maui, at Nancy Gilgoff's studio. However, Nancy was away teaching a workshop, and her assistant was teaching the class that day. I wonder what Nancy would have done with me :-)
So, for better or for worse, I did not learn Ashtanga by the traditional Mysore method. After that first class, I was so embarrassed by the fact that I did not know the sequence (I also felt that I was hogging the teacher's attention, which made me feel even more embarrassed) that I immediately went to a bookstore later that day and got hold of a book on Ashtanga. I then spent a couple of hours each day over the next few days memorizing the primary series. By the third or fourth (or fifth, I can't remember exactly) day, I had the entire sequence of postures memorized.
Today, I still wonder how things would have been different if I had learnt Ashtanga the traditional way. I also understand that the larger fitness community is quite divided as to whether Ashtanga is really an appropriate form of yoga for people who are totally new to yoga. Just the other day, for instance, I came across this fitness information website that offers a general survey of the different styles of yoga out there. The author of this website suggests (in so many words) that Ashtanga may not be appropriate for beginner yogis, especially those who are inflexible and/or out of shape. When I read things like this, I often wonder if the authors know anything about the traditional Mysore method of learning Ashtanga. If they are basing their claims solely on led classes (and beginners' experiences of feeling overwhelmed and/or disoriented in such classes), then it is understandable that they would think that Ashtanga is unsuitable for beginners.
Anyway, this is an interesting topic (at least for me), and I think this is also a good time to do something I haven't done in a while: A quiz! So I'll leave you with the following questions:
(1) Did you first learn Ashtanga by the traditional Mysore method, or by going to a led class?
(2) In either case, do you wish that you had learnt Ashtanga via a different method? Why or why not?
If you feel that answering quiz questions is too personal and/or time-consuming, you can also vote! I have just started a poll on this question on the top right-hand corner of this blog. This is the first time I have ever conducted a poll on this blog, so it'll be really cool if you can participate :-) Of course, you can also answer these quiz questions (by commenting) AND vote! In fact, I personally highly recommend this; I love hearing what you have to say :-)
27 comments:
I learned by led classes, and I was taking led classes for the better part of a year before I felt like I was going to be ok in a Mysore class. I was deathly afraid of forgetting a posture-- which is funny, in retrospect, because as it turns out, it's totally appropriate for people to know nothing when they first come. I wouldn't say I wish I had learned it Mysore-style first, though, because I learned a lot of valuable things from my first, led-only teacher. And once I started Mysore-style I was ready to learn from the two teachers who were leading the Mysore program. So I think it all worked out!ReplyDelete
Great post as usual. Nice quotes from Sweeney-- you're really going to be ready for the workshop with him in a few weeks, aren't you?
Hello Ellie,ReplyDelete
it's really funny; I was actually reading your latest blog post when you were commenting here! I really like your beautiful description of what Mysore practice is about in your post. I'll probably comment on it soon :-) Yes, I think it is true that many people (including me) are afraid/embarrassed about not knowing or forgetting postures when in a sense, this is totally what Mysore classes are for! And yes, I think there is also much value in starting with led classes (my hunch, anyway, is that this is how most people in this country encountered Ashtanga), especially if you have already done other styles of yoga, and have some familiarity with asanas.
Yes, I am trying to get to know as much about Sweeney as possible from his book before I actually meet him :-)
Nice one Nobel, and I can see you are loving Matthew's book, so am I!!! :-)ReplyDelete
In answer to your questions
1) I did not DARE go to a Mysore class so I learned with DVDs until i dared... from then on it was teachers telling me when to advance, but I did all of primary from day one
2) I would not change a thing
Interesting, Claudia. I like your answer to #1 :-) ("I did not DARE go to a Mysore class so I learned with DVDs until I dared..."). Very refreshing and honest description of your experience :-)ReplyDelete
- AnonymousJune 27, 2011 at 12:49 PM
great post Nobel - very interesting for people like me who have just taken up the ashtanga practice. i agree with the above. i did originally couple of led classes, felt i could not get what i was supposed to do so i also bought a dvd and some books and did it at home until i memorised first half of the primary. then i did a course (led classes) and after that i dared to show up for my first mysore-class. i am still at the very beginning so i am not quite sure i can judge if i wished doing it any other way. IvanaReplyDelete
- AnonymousJune 27, 2011 at 1:22 PM
My first encounter with Ashtanga was a four-session'beginners' program' which took us up to Navasana. Pretty intense and totally turned me off, so I had my apprehensions of being wrung out like a towel to dry at my first Mysore class in California. It was nothing like I had expected and the slow pace of learning through the Mysore-style classes was what drew - and still draws - me in. So yes, if I could go back and learn Ashtanga all over again, I would have started with Mysore classes. I love that you can go at your own pace and even if you don't know all the postures, so what? We're all here to learn!ReplyDelete
I learned by led class. I wouldn't have had the patience to learn yoga by Mysore style. In fact, if my Ashtanga teacher weren't so good at keeping me progressing in the series before I even realized what the Ashtanga method was, I would have just kept on taking classes different teachers all over town, because Groupon (is that available in all cities?) keeps offering $30/month of unlimited yoga at various studios in my city. To try to gain deeper knowledge in yoga, I probably would have signed up for one of those 200-hour foundation teacher training courses.ReplyDelete
Thanks for sharing, Ivana. You are certainly very motivated: getting a DVD, books, and doing home practice and led classes BEFORE going to your first Mysore class! What gave you so much motivation where so many others might have just given up? Would you like to share?ReplyDelete
Yes, Savasanaaddict, I totally empathize with your first Ashtanga experience (especially given the part of the world it took place in :-)). If that had been my first yoga experience (there was a time when I was really stiff and out of shape), I probably would have simply decided that yoga is not for me, and just gone on to do something else (or nothing at all). This makes me really grateful to everybody who has taught me yoga all these years (not just Ashtanga yoga) for all the wonderful things they have shared with me.ReplyDelete
Interesting, Yyogini. Hmm... I have never heard of Groupon. I'll go google it soon :-) I suppose led classes work for certain people, particularly type A people (I'm not saying you're type A) and/or people who already have some flexibility and/or strength, and who may not have the patience to work through a traditional Mysore class right from the beginning.ReplyDelete
I learnt ashtanga first by going to a class too. Someone came to the campus where I work offering a series of yoga classes and I thought why not! And what she was teaching was ashtanga. I loved it, and when they finished, I found a shala that taught ashtanga and went there (still do). I continued in led classes for a while, too scared to go to Mysore because I was sure everyone in the Mysore class was miles ahead of me and would find my practice ridiculous!ReplyDelete
But when I finally got the courage up to go to a Mysore class, it was totally wonderful and I never went to a led class again! (Although the teacher does occasionally lead the class through sun salutes.) Even though it's a Mysore class, it just runs over a 2-hour slot, so most people start at the same time.
- AnonymousJune 27, 2011 at 8:31 PM
I was asked if I would like to try Ashtanga by my hatha yoga teacher. It was a full-blown Mysore class, with led classes only on Friday. I had to commit one month to it daily, waking at 5 to go to class at 6:30am. I did Sun salutes for a week. last pose given to me was Janu Sirsasana B.ReplyDelete
Then I stopped for a while. And landed up in this mess now. Why mess? I think I will blog about it soon.
My teacher introduced Ashtanga to us by having an Ashtanga Intro class where we taught the sequence of the Primary series. As I have been doing Hatha Yoga for sometime, I found the class interesting and soon I also attended the Led class where I learned the whole Primary series.ReplyDelete
When I first started going to the Mysore class, I like the class as I could do the poses at my own pace and I could see my own progress and the advances I have made in some of the poses..:)
Great question!...I'll be interested to see how the poll comes out. I started in a led primary class...and it about killed me! I'd been doing some kind of yoga class once or twice a week for years before I started Ashtanga and there was just no comparison in intensity. I remember looking at the clock in my first experience with a led primary class and thinking "we've only been here for an hour; Im never going to make it!"...but for some reason I went back to the class. I only took this class for a few months before I moved to Miami and then found my first Mysore teacher. I do wish I learned primary in the Mysore style. I have learned intermediate that way, one pose at a time and it is such a different experience.ReplyDelete
Interestingly, I have a few students who have learned Ashtanga in my Mysore classes who have never been to a led class...and some who had never even done yoga before! Because they are used to practicing at their own pace, some of them are now nervous about trying a led class...fears about trying to "keep up with a count".
Thanks for sharing, susiegb. It's really interesting how many of us seem to have this perception that mysore is so much more advanced than led, when mysore is precisely designed with everybody (including complete beginners) in mind. I'm happy that you have discovered your love of yoga through encountering Ashtanga the way you did. Your story is very inspiring.ReplyDelete
Thanks for sharing, yoginicory. I think I understand why you feel the way you feel about the perceived mess you are in. But really, getting into a mess/rut is often a good time to move a little more slowly, and gain greater strength and a bigger perspective as a result. I will read your blog soon and comment on it.
Hello Karin,ReplyDelete
yes, I totally understand what you are saying about Mysore being a place where you can really see your own gradual progress and transformation. I also really enjoy the quiet camaraderie and sense of community that a Mysore room fosters.
Thanks for sharing, Christine. I can understand your students' fears of a led class and keeping up with the count. I wonder if they can overcome this fear by practicing at home with a led CD or DVD; maybe even Sharath's led? I'm convinced that if one can keep up with Sharath's pace (even if one falls behind here and there), one would be able to keep up with practically any other teacher's count :-)ReplyDelete
- AnonymousJune 28, 2011 at 1:38 PM
thanks Nobel - i am not very disciplined person as such but there was something about ashtanga that really clicked with me. the fact that i get up in the morning to do the practice still amazes me ;-) i just came back from my 4th mysore class and i thought about your post. i think if i could advise anyone now who wants to start with ashtanga i would probably say forget led class and do the mysore from the very start. i think when people do led classes only or start with them you pick up bad habits and cut corners if you can't keep up. when you then go to mysore class you have to re-train and get the teacher to correct. mysore class allows you to enjoy the practice more as you do it in your own pace. IvanaReplyDelete
Yes, Ivana, I think I can see how in a led class, one can be tempted to cut corners just to keep up with the rest of the class, and not take the time necessary to work on things that need work. Another related issue is that the group energy causes people to push too hard and possibly injure themselves unknowingly.ReplyDelete
I'm a few days late but just to join in...ReplyDelete
wow, how interesting that it seems everyone started with taught classes! I had kind of a funny start. I was taking classes at my local gym and wanted to do more,and just got this burning desire to go to India. So off I went to Goa to practice ashtanga, thinking that was what I was doing already (turns out it was sivananda - not sure how i made that mistake!). A few days before I left for India I googled "mysore style" and realised that I had no idea what I had let myself in for - totally in at the deep end! So my fabulous authorised teachers took the beginners in a separate session each morning, slowly teaching us sun salutations and the fundamental asanas, showing us the sequence and then asking us to go back to the beginning and do it by ourselves.Eventually over the 2 weeks people were told to join the mysore class once they were ready - I got to join it on the last day! So then I came back to London ready to join Mysore classes and learnt traditionally, pose by pose - and by coincidence my teacher gave me the last pose of primary exactly a year to the day after I first practiced with her.
I started with lunch-time led half-Primary classes and made it to a couple of "Basics" classes in the evening. Half-Primary had me dripping in sweat, with a pool around my mat, so I was afraid of full Primary. Mysore style sounded intriguing, but I travelled a good bit for work, and even when I was home, I often had to work late, meaning I often couldn't make it to evening Mysore (I am "not a morning person", so morning Mysore was a preposterous idea at the time). Since I couldn't commit to the (supposedly) required 4 days per week of Mysore, Mysore didn't seem to be an option. In one of the evening Basics classes I went to, only 1 other person turned out, and he had some experience, so the teacher showed us more of Primary beyond Navasana so we'd at least be somewhat comfortable if we wanted to show up to a full Primary class or (she hoped) to Mysore class. I think that worked. Finally, I went to a led full Primary class on Sunday of Thanksgiving weekend in 2008, and--I guess because of the holiday and it being a big travel day--only 1 other person showed up. So, we did the whole series, and the teacher made us do drop-backs. I had never tried a drop-back and didn't know it was part of the Ashtanga practice (having never been to a Mysore class). Wow--I was scared out of my mind in the first assisted drop-back, but I was totally sold. I knew I needed to do Ashtanga. I had to be away for work that following week, but as luck would have it, I'd be home for the rest of the month of December, which was to a be a slow month at work, so I knew I could commit to Mysore 4 times a week for a month. I took that week away at work to start an Ashtanga practice on my own. Having been to about a dozen led half Primary classes, I wrote down the series on a piece of paper (with the help of the Web) so I'd remember it, and I practiced a couple of times in my hotel gym. Then I came back and went to my first Mysore class. Since I was familiar with most everything up to and including Navasana and had worked with the teacher in led classes before, she let me practice without too much instruction and just observed to make sure I was doing it correctly. With the exception of accidentally skipping two poses, going right from Purvottanasana to Janu A (I went back and did those two), I got the whole thing correct, so the teacher gave me up to Supta Kurmasana on the first day, then added Garbha P. on day 2. From that point on, I learned in the "traditional" style of progressively adding poses.ReplyDelete
Hello DDMel, your story of accidentally doing Sivananda while trying to do Ashtanga is quite interesting and funny, considering how far about the two styles are. It's also very cool that your teachers taught the beginners in a separate session each morning (kind of like a "led mysore"?) before letting everyone out into the "wild wild west" of mysore practice:-) I think this is a very good way to teach beginners.ReplyDelete
Hello Frank, thanks for sharing your story. So you did drop-backs on your first led full primary class? Wow, I'm not sure if there is anybody else who can say they have done that :-) It also sounds like you have made a mighty lot of progress in just over two years--didn't you say you have now completed second series?ReplyDelete
HA! Yes: highly, highly assisted drop-backs--it took 5-6 months of (inconsistent) Mysore practice to do drop-backs on my own. Yes, I have completed 2nd Series--completed it just over a year after I started it--and am now doing a good chunk of 3rd, which I started in April. However, two caveats: 1. Shortly after I started 2nd, I was able to commit to consistent practice with a certified teacher (thanks to finding a job that actually allowed for some personal time); having daily practice with such a teacher certainly helped me to progress relatively quickly. 2. I was moved past Karandavasana earlier than many people might have been--after less than 3 months and without being able to form the full lotus to do the pose properly. I won't enumerate the possible reasons for this here, but I will say that not long after being given Karandavasana, I busted my knee and couldn't come into lotus to do the pose, so I just tried to land it in half-lotus, which was enough for my teacher to move me on after developing a certain amount of control in doing it that way. However, I wasn't able to start 3rd Series until I had a more stable Pincha and where where I could land Karandavasana every day (and by that point, my knee was healed enough that I could form the lotus for Karanda). That took about 8 more months of practice of full 2nd Series.ReplyDelete
I learned in a led class, but was fortunate enough to have a gracious teacher who showed me in several private sessions beforehand what all of the postures were and taught me how to use ujjayi breath and engage my bandas and let me borrow David Swensons Practice Manual. I practiced two days a week to start for about 8 months... this was the foundation of what would be for me a short lived regular practice of Ashtanga Yoga. I will be attending my first Mysore style class in the morning after nearly 15 years of neglecting my practice entirely.ReplyDelete
Hello! I just recently started learning Ashtanga in the traditional Mysore style. I did, however, go to one led Ashtanga class right before I started to get a good idea of what it was going to be like. I can see a huge difference between the two. Led Ashtanga is great, but after you have practiced and know what you're doing. I'm glad I'm learning traditionally because I do believe it is best for beginners! I don't have to worry about keeping up with everyone, I simply focus on my own journey, my own breath and focus internally. My yoga studio has led classes every Sunday, which is helpful and I feel I am prepared for these. They help kick things into gear a bit more. The teachers also stop you when they feel best, as to prevent from injury. Overall, the Mysore style is best for me at this point in time. :)ReplyDelete
- AnonymousDecember 19, 2017 at 12:06 AM
I started my ashtanga practice with Mysore style with KPJAYI authorized teacher. I'm glad I did. Few of my friends they went to full primary led class, and their progress is slower than mine. In the studio where I practice Mysore, we have once a month led class on every Friday morning. Usually the teacher will tell you either you can join led class or not yet(especially for beginners). Student will stop at their last given pose in Mysore and moved to the back of the room to do closing or waited until closing sequence with the group. As for my friend who went to studio and do full primary led class only, they can do all the poses in primary but not doing it correctly. It's like do all and suck at most of it. The breathing was not correct, they didn't remember the sequence, some of them hurt themselves since they will do the 2nd half of primary in led class which is the hard part in primary, bhujapidasana, supta kurmasana etc. For me, mysore is the best if you want to learn about Ashtanga. It's like private class as the posture will suit your need. If you are pregnant, recovering from injury, Mysore is definitely for you.ReplyDelete


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There are total 10 letters in Bringdowns, Starting with B and ending with S.
Bringdowns is a scrabble word? Yes (17 Points) Bringdowns has worth 17 Scrabble points.
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Don't look at him too long, it'll freak you out.
This round's winner will receive the funniest piece of spam I've received this week, in the form of a forwarded email.
— personalized for you!!
[Congratulations to Mike, who's now two-for-two following his recent success with the weeks-unsolved debut challenge.]


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If I read about another celebrity who states, 'I'd never have anything done cosmetically' I will eat my hat. Both smug and annoying it suggests those that do are somehow lesser. Some people are blessed genetically, but why be so quick to judge those who seek a little help.
The rise in popularity of these non-invasive cosmetic procedures is not too dissimilar as getting your hair coloured, or your nails done, or getting a fake tan for a night out to cover up your blotchy pale skin. If every woman stopped colouring their hair we would all see the difference.
If people get some cosmetic assistance what's the problem? It's their body and face. I'm thinking of someone suffering from depression who's spent too many hours with a furrowed brow making them look permanently angry and wants to try Botox just to soften the lines a little. Is there anything wrong with wanting to look a bit fresher and happier?
The lines on our faces create a map of your life and it might be interesting for others to look at, but when you see your reflection every morning it's not always a pleasant sight. If filler under your eyes means they are less sunken, then it means less time putting on make up to conceal them and less people saying, 'Oh my god, you look exhausted.' When actually you are not exhausted, you just have dark circles genetically.
These treatments, which are simple, relatively affordable, fast, and now ubiquitous can make people feel better about themselves. Just ensure you go to a reputable clinic with proper certification; there are cowboys out there with accompanying horror stories.
This same celebrity was dismissive of women who undergo breast augmentation surgery. If someone goes for ginormous implants I admit they can look weird, but what about a woman who has had breast cancer and needs breast reconstruction and implants? That woman is just trying to reclaim her body ravaged by a disease. And what about women who choose to breastfeed, not for a few months, but perhaps a year or two, with each consecutive child. The toll on the breasts is often not spoken about and tacitly accepted. After breastfeeding, the breast tissue atrophies leaving empty sacks where there were once ample bosoms (not in all cases). And sometimes the nipples can droop. Are women expected to just love and embrace their bodies? How can they when, often, all we see are pert, pneumatic breasts on giant billboards?
Working in Asia, I see women who are practically half naked, in shorts, with their legs out and their hair perfected. You will not see a hairy leg in sight; laser hair removal is big business. There's massive pressure on women to look a certain way and I can see, just by scanning a room that most have bought into the beauty concept, including myself. I take care over my appearance and want to look good for my age, it's something that was drilled into me since I modelled from the age of 16. When I look at old modelling photos, I see how lighting can transform me into someone other. I know it is an illusion, but it is still intoxicating to look at and has made me understand the allure of image and surface.
On the day of the shoot I was tired but it was airbrushed away to make me look in my 20's, I was 36 at the time.
When you walk through an airport billboards are screaming at you to buy expensive products so you, too, can look like the airbrushed perfection they are selling. It's a fabricated manipulated con but the images are impossible to ignore sticking in our consciousness in a pernicious way that can make women, especially, feel wholly inadequate.
If we lived in a society were we saw a diverse range of faces and bodies: old, wrinkly, black, brown, yellow, saggy, short, tall, thin, fat, oblong, this silent quest for perfection, that many of us tacitly accept and unwittingly pursue, would not be so pronounced. There is pressure, on men and women, to look good. If you look good life will be better - that's the theory. It would be preferable if the emphasis were more on how you behave, your personality and how you treat others. Unfortunately, how you look matters - at every level of our lives, professional and personal.
But let's not be so dismissive of people who undergo such cosmetic procedures? Just don't over do it because who wants to look like a clown. Getting a small dose of help, now and then, is just fine.


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Course Title: Analyse impacts of sociological factors on clients in community work and services
Part B: Course Detail
Teaching Period: Term1 2015
Course Code: HUSO5213C
Course Title: Analyse impacts of sociological factors on clients in community work and services
School: 365T Global, Urban and Social Studies
Campus: City Campus
Program: C5331 - Diploma of Youth Work
Course Contact: Dianne Mackay
Course Contact Phone: +61 3 9925 4454
Course Contact Email: firstname.lastname@example.com
Name and Contact Details of All Other Relevant Staff
Anne Fitzpatrick
9925 0329
Monday - Friday 9 - 5 pm
Nominal Hours: 100
Regardless of the mode of delivery, represent a guide to the relative teaching time and student effort required to successfully achieve a particular competency/module. This may include not only scheduled classes or workplace visits but also the amount of effort required to undertake, evaluate and complete all assessment requirements, including any non-classroom activities.
Pre-requisites and Co-requisites
Course Description
In this course you will develop the skills and knowledge required to better understand client groups and the issues that impact on their lives. This understanding will enable you to function independently and to plan and undertake community work and associated services. You will focus on the broad social and cultural context in which work is planned and implemented in the community services industry.
National Codes, Titles, Elements and Performance Criteria
National Element Code & Title:
CHCDEV002 Analyse impacts of sociological factors on clients in community work and services
1. Identify social and cultural issues impacting on clients in Australian society
Performance Criteria:
1.1 Identify major social and cultural institutions in Australian society and their societal functions
2. Analyse impacts of social and cultural factors on clients
Performance Criteria:
2.1 Use available information to identify and analyse social and cultural factors impacting on individual clients, groups or communities
3. Monitor impact of social and cultural factors on community work and services provided to clients
Performance Criteria:
3.1 Monitor impact of work undertaken and/or services provided to clients, in line with scope of own work role and organisational policies and procedures
Learning Outcomes
On successful completion of this course you will have developed and applied the skills and knowledge required to demonstrate competency in the above elements.
Details of Learning Activities
The learning activities for this course will include the following:
- class discussions
- case study analysis
- group work
- media clips
- reading of texts
Teaching Schedule
The teaching schedule for this course is as follows:
Week 1 Sociological factors in Australian society
- Identifying social issues in Australian society
- Why study sociology?
- Social issues impacting on young people and their families
- What do people say are the causes of social issues?
- What impact does public opinion on the social issues have on young people and families who are experiencing social disadvantage?
- Impacts of social issues on the health and well being of young people and their families
- Impacts of social and cultural institutions – family, law and religion
- How does social theory explain:
- Social inequality, and
- Ways of addressing social inequality through government and economic policies
- Compare a social justice approach and an economic rationalist approach to addressing social issues
Week 2 Skills and knowledge for providing youth work services to address social issues; Evaluation of access to youth services in Victoria and strategies to evaluate service provision with young people
- Social inequality in Australia
- Poverty and unemployment – facts and impacts
- Social determinants of health
- Young people's evaluation of the issues impacting on their lives – Mission Australia report
- Attitudes to social inequality in Australia
- Impacts of social stereotypes on young people
- Youth services available to young people in Victoria for recreation and to address social issues – Building the Scaffolding – Youth Affairs Victoria and Victorian Council of Social Services
- Analyse access to services for access to young people in different parts of Victoria and the barriers faced by young people in some areas
- Skills for the youth worker to provide services, information and support
- Consulting young people about their needs and interests
- Addressing cultural diversity
- Complying with organisational policies and procedures
- Strategies for evaluating the effective needs of services with young people
- Strategies to revise services provided to young people based on feedback
- Referring young people to specialist services – skills and knowledge
- Services gaps and impacts on young people
Week 3 Identifying social and cultural issues and youth work agencies in your work placement
In this session students will undertake a research project in a computer lab to compile a community profile and availability of community services in the area where they are doing work placement
- Identify the social issues impacting on young people and their families in the local government area where you are doing placement (you can access a copy of your local government 'Health and Well Being report from the Internet)
- Identify the social issues impacting on the community by looking at demographic data available from the Australian Bureau of Statistics available on the Internet
- Identify the family structures, religion and cultural background of the community where you are doing field placement
- Identify the services provided by the community organisation where you are doing field placement
- Identify the gaps in services that address social issues by comparing the services provided by your work placement agency and the social issues identified in the community profile and the local government Well Being report
- Identify agencies in your area where young people can be referred to address the social issues that they are experiencing.
- Identify if your agency needs to develop a new program or activities for young people to addres their social issues
Learning Resources
Prescribed Texts
Other Resources
Additional resources will also be available in 'Blackboard'. A set of readings will be made available to you including journals and texts that may support you in the program.
Overview of Assessment
Assessment one
Written responses to research, reports and documentary viewed and discussed in class
Assessment two
Written responses to case study scenarios
Assessment three
Work place assessment including 240 hours of WIL placement, role play, demonstration of skills in a simulated work environment, written response to questions, work placement report, WI workplace supervisor report, and assessment by the RMIT supervisor in the workplace
Assessment four
Observation in a simulated and /or workplace environment
If you have a long term medical condition and/or disability it may be possible to negotiate to vary aspects of the learning or assessment methods. You can contact the program coordinator or the Disability Liaison Unit if you would like to find out more.
A student charter http://www.rmit.edu.au/about/studentcharter summarises your responsibilities as an RMIT student as well as those of your teachers.
Your course assessment conforms to RMIT assessment principles, regulations, policies, procedures and instructions which are available for review online:http://www1.rmit.edu.au/browse;ID=c15i3ciaq8ca
Assessment Tasks
1. Social issues in Australian society and their impact on young people and their families:
Students will respond to a case study on social issues in Australian society and identify the social issues experienced by young people and their families, the impact they have on their health and well being, and access to education and housing. Students will also analyse the impacts of social policy on families who are unemployed and families on high incomes.
2. Research into the social and cultural factors addressed by the community services agency where you are doing placement
Background information - Students will outline the activities and services provided to young people at the community services agency where they work and the duties undertaken in their role as a youth worker.
A research activity will be undertaken in a computer lab in class where students use demographic data provided by local government, the Australian Bureau of statistics, and other relevant community based organisations to provide a community profile to identify social issues in the community.
This will allow the student to identify service gaps provided to young people that can be addressed through referral to local community services agencies.
3. Impacts of a social justice and an economic rationalist approach to social policy that address social inequality
A group based activity will identify the social justice approach and the economic rationalist approach to social policy to address social issues impacting on young people. The impacts of these approaches in addressing social inequality experienced by people living on benefits will also be evaluated.
4. A group based activity will identify impacts of stereotypes on young people experiencing social issues
5. Access to youth services in Victoria
A group based activity to identify the impacts of funding arrangements for Community Services Organisations and education institutions across Victoria and the impacts on young people accessing services and seeking employment.
6. A work placement report on providing young people with youth work services to address social and cultural issues that includes:
Services provided by the agency where you are working as a youth worker,
Your role as a youth worker
The support, information or referral that you provided to three clients to address social and cultural issues,
Strategies to get feedback from the young person to evaluate the effectiveness of the services you provided, and
The changes you made to your service delivery as a result of feedback to meet the needs and interests of the young people,
Specialist community services agencies in the area that address social issues
Referral processes to agencies to meet the needs of young people who attend your work placement agency
Reflect on your work to determine what worked well when you provide youth services and what you could improve upon.
Assessment Matrix
The assessment matrix demonstrates alignment of assessment tasks with the relevant course. These are available from the Program Co-ordinator.
Other Information
Cover Sheet for Submissions: You must complete a submission cover sheet for every piece of submitted work, including online submissions. This signed sheet acknowledges that you are aware of the plagiarism implications.
Attendance: The major learning experience involves studio based exercises, demonstration and production. It is strongly advised that you attend all sessions in order to engage in the required learning activities, ensuring the maximum opportunity to gain the competency.
Feedback: You will receive verbal and written feedback on your work. This feedback also includes suggestions on how you can proceed to the next stage of developing your projects.Student feedback at RMIT : http://www.rmit.edu.au/browse;ID=9pp3ic9obks7 (unresolved)
Student Progress: Monitoring academic progress is an important enabling and proactive strategy to assist you to achieve your learning potential. The Student progress policy can be found at: http://www.rmit.edu.au/browse;ID=vj2g89cve4uj1 (unresolved)
Special consideration Policy (Late Submission): All assessment tasks are required to be completed to a satisfactory level. If you are unable to complete any piece of assessment by the due date, you will need to apply for an extension. Information regarding application for special consideration can be found at: http://www.rmit.edu.au/browse;ID=g43abm17hc9w (unresolved)
Academic Integrity and Plagiarism: RMIT University has a strict policy on plagiarism and academic integrity. Please refer to the website for more information on this policy go to Academic Integrity : http://www.rmit.edu.au/browse;ID=kw02ylsd8z3n (unresolved)
- A Police Check and Working with Children Check – This course requires both documents before placement can begin
Course Overview: Access Course Overview


text:
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This portfolio will keep track of my continous professional development as an educator in today's society, capturing who I am as a teacher and individual for future employers and colleagues.
Note: This process portfolio is under constant update/revisions.


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Always wanted to see the place where Jesus grew up - Nazareth Adidas Ultra Boost Grey Men's UK , Israel? It has been called the most beautiful destination in the world. Getting there is a problem? ...a cash flow problem? Why not visit Nazareth, Pennsylvania, while you await the day that you can travel to the "Old City". The warmth and friendliness of its Pennsylvania counterpart will please you.
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Article Source:
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Jeffrey DeLaurentis is already in Havana and previously worked in Bogota and at the United Nations. (AFPAdalberto Roque)
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Wednesday, June 14, 2017
"It has become very fashionable to be anti-police" says Macedo
Today, Macedo stated that "It has become very fashionable to be anti-police", and particularly in California, but we need MORE money..
It is the opinion of most people we speak to that the Calaveras County Sheriff spends way too much time harvesting crops and does NOT go after the thieves, vandals, and people who make violent threats. They WASTE our tax money!!! Cut them deep!!!
The reason people are so anti-police is because they see what cops are really doing. They see the corruption and the waste and how crimes like burglary and theft are not investigated or solved properly.
7 comments:
We have law enforcement in Calaveras. I heard its just a chase women's club for the men.
- June 14, 2017 at 1:14 PM
Maybe if we had an all female force. They are far more responsible and don't try to screw every person of the opposite sex like these men.
- June 14, 2017 at 1:23 PM
Thhat Rankie woman was up there again. I hear she drinks bad.
- June 14, 2017 at 1:34 PM
Ironic, in my opinion defunding the biggest cartel in Calaveras known as the Sheriff is the most appealing part of the ban. I've been opposed to these as$hats since 2001, when they profiled my shitty car and brown skin to pull me over and search me 8 times in one year; never finding anything since I had nothing to hide.
- June 14, 2017 at 2:00 PM
It's easy to be anti cop with this sheriff--he and Kuntz are the worst
- June 14, 2017 at 3:00 PM
Seems like you're forgetting how horrid the DA is in cal.
- June 14, 2017 at 3:02 PM
It's not about fashion, mr macedo. It's about dishonesty, dishonor, corruption of all kinds in your department with basilo..
- June 18, 2017 at 9:50 AM


text:
Not a yeasty I know BUT i hope I will be forgiven as I wanted to share it with you all....
Mainly because we all like to make complex breads etc and sometimes, especially at Xmas when we are pushed for time, its nice to have something that is quick and easy!!
And impresses the hardest MOTHER IN LAW!!!
Michelle's Marvellous Hokey pokey Trifle…..BOOZE FREE….
Before some of you all get flustered, you CAN easily adjust and add in the BOOZE!!!
Phew!!! Keep the pants on!!
Mmmmm trifle
Ok, so are we all good now????? Booze can be added!!
It is called the drunken bastard trifle because in earlier days when I would have a pre Xmas Tipple (before children and responsibility arrived!!), I could still make this while being half cut!!
Lovely… and I did used to put in HEAPS of sherry, in fact I was asked if I wanted sponge with my sherry.
Err has no fruit either…. Much too fiddly for drunken fingers….
hmm, not quite this bad but you get my drift…
VERY VERY BAD ….But its good and its lasts longer and no excess fluid leaks out as it does with fruit in it….
No yellowy bananas or soft fruit bits….
Hokey Pokey Choc is a recent addition too (Thanks Whittakers!!) used to be grated chocolate or flake, but that was when Cadbury's was in my good books!!
Now the photos in the next few weeks are not going to be the best as plumpy (my baby) has the camera in Dunedin with my lovely Brother who has taken him on holiday….
So hubby's phone camera will need to suffice….
Yum yum yum
Do the Hokey Pokey….
What will you need????
1 sponge square….or a jam roll or even a chocolate sponge roll…
I packet of raspberry jelly
1 bar of hokey pokey chocolate ,****DON'T BE MINGY LIKE ME….GET A BIG BAR!!!
Jam for spreading
1 bottle of cream
1 container of vanilla custard or make your own….
Sprinkles too if you want and even scorched almonds if you want….
yummy yum yum
Spread the sponge with jam and cut in half and place on top of each other.
Cut into small pieces and arrange nicely in a clear glass bowl or container…
Boil the jug and make the jelly with 2 cups of water.
*****IF YOU ARE USING BOOZE….use less water in the jelly….
So if you want to say put in a cup of sherry, tip it over the sponge and then make the jelly but with less water….
You can also put the sherry in with the jelly when it is cool and do it that way….I like that!!
Pour it over the sponge, covering it all…
Place in the fridge to cool and set.. I like to leave it for at least 6 hours….
So see you start the trifle before you drink ….6 hours later!!! enough said…
layer it baby!!
Anyways…take it from the fridge and pour your custard on top…
You can add in fruit if you must BUT DRAIN IT very very well.
I like to also add in grated chocolate here or scorched almonds or something yummy….
Choices are endless….
I like to poke holes with a knife all over the sponge so the custard seeps down in places too…
Then I put it back in the fridge for a while…an hour or so….
No sprinkles yet…
Whip your cream…I like to be naughty here too and add in icing sugar….
I mean if you are going to be bad, GO ALL THE WAY!!!
Then I place this on top of my trifle as is….
Next I put sprinkles or chocolate on it or both….
And then have another nip of Sherry….Well not now but I would have years ago…
If you want…
Then I place in the fridge ready to be EATEN!!!
Stollen is one of my favourite Xmas breads, in fact all breads.
Not surprising given my fondness for fruit, cherries and marzipan….
Not fond of dark rum though…a tipple of white rum, yes!!
Just gorgeous with Marzipan
The one I make has fruit that has been sitting in rum for a week or so….
It is also chocka block with fruit and cherries and my favourite, marzipan…
I have to say that I feel this years Stollen is magnificent:)
It has been sitting for ten days wrapped up, now it is ready to unleash!!
The first one, I scoffed in a few days….
You do need patience, so don't think it is a quick bread.
It is also BEST left for a week or so to 'mature'.
This is why the recipe I will give you, makes 2 big ones….One for now and one for later.
One last wee thing…..
Don't even think about it!!!
I will know and come round to your house!!
Sorry to be an arse but it makes it taste like crap and it ruins it….
You are probably thinking "food nazi" but seriously, why take the time to make this beautiful only to ruin it with something that is wrong for the bread.
You wouldn't use substandard choccy for a brownie, so NO ICING!! or make meringues with granulated instead of castor sugar.
So use marzipan or mandorle (almond paste) or make your own almond paste or marzipan…
Marzipan is made from the almond paste, it just has more sugar in it.
Grind them, baby!!
So without any further blathering…….and lecturing…
*******You need to soak the fruit at least a week before hand**********
500 g cake mix
1/2 cup of chopped up Glace cherries
1 cup of black rum
20 g of dried yeast.
200-300 g marzipan.
1 cup of milk warmed
1 cup of flour -(any is ok….err no wholemeal)
2 tsp sugar
4 cups of strong bakers flour
Pinch of salt
2 tbsp cinnamon
2 tsp cloves
2 eggs
100 g butter softened
soaking the fruit…
First you need to soak your fruit and cherries in the dark rum a week before hand.
Cover and place in fridge!!
Stollen sponge
Warm milk, stir in sugar and add yeast.
Mix well and leave to become frothy for 10-15 minutes.
Add in 1 cup of flour and stir well.
Cover and leave for an hour.
Drain any liquid off the soaking fruit.
Reserve liquid and pour into spongey mix after an hour.
Stollen dough….time to rest:)
Add all dry ingredients into a mixing bowl and stir through.
Beat eggs and pour into yeasty mix with excess rum liquid from fruit.
Toss fruit very lightly in a little flour and set aside.
Pour eggy yeasty mix into dry and form a dough.
Knead for 10 minutes, adding in the softened butter until smooth and combined.
Some people put their fruit in before kneading and then knead with the fruit….I don't like that.
You can ,once the dough is formed and kneaded as above, then lightly mix the fruit through, in 2-3 batches.
I usually wait until after it has risen and do it then.
Place marzipan in dough…
So once the dough (fruit or no fruit) is ready, place in a lightly oiled bowl and cover and leave for 2 hours.
Turn out dough on lightly floured board/ bench.
I will now incorporate my fruit, in 2-3 batches and then cut the dough in half.
You could make three of these instead of two as this gives you two BIG stollens.
I then lightly push dough out to form like an oval shape.
The beauty of stollen, is that it is supposed to resemble a sort of crescent BUT there is no hard and fast….
It's supposed to be mishapen etc…
roll up dough over the marzipan
I place my marzipan roll up near the edge of the dough and fold dough over it, pinching in the ends in the middle.
I then bring the edge closest to me, into the middle as well and then tweak together.
roll the dough fully…
You definitely want it to be humpy/lumpy looking.
Place the crescent-shaped loaves on a tray with baking paper.
I like to brush them with melted butter now and cover with gladwrap lightly and then a tea towel.
Leave to rise for about 90 minutes.
pre rising…
rising….full of cherries and fruit…
Preheat the oven to 180 celsius.
Gently remove gladwrap and place stollen in the oven.'
Bake for 20 minutes and then turn the stollen around so it is evenly baked.
I find that 40-45 minutes, until goldy brown, is enough…
Remove from oven and allow to cool.
When cool, dust with icing sugar.
If you are keeping one, then wrap tightly in a muslin cloth or tinfoil.
Ready to bake..
Wrapping the one for later…
dusted and ready to eat!!
See the marzipan….
Fully dusted….
This stollen recipe is an old family one, passed down through my eldest son, whose paternal family is German.
Tweaked a little for NZ conditions so to speak....
Peter Reinhart does a lovely Stollen and I found this one the other day which I will try next Xmas.
Well I will probably make a mid year one:)
It is richer and needs a good month or so prep…so be warned:)
Mmmmm. Very, very morrish.
delicious cornbread
Don't like to blow my own trumpet but this far exceeded my expectations.
I have never warmed to the idea of cornbread, even though I like corn.
This is really tasty, you could eat it alone with a nice salad.
I slightly rewarmed it today and had it as my lunch with a salsa type salad….Scrummy:)
When I was making chili the day before, I thought "Why not cornbread, to mop up all the gravy ?"
very tasty
Cornbread, which is of course the traditional accompaniment to chili.
It really did just hit the spot.
The original recipe had Chili in it as well but I left that out because my chili was quite HOT and I thought it would be chili overload………strangely enough:)
I would give it a go with the chili in the recipe when accompanying a dish that perhaps wasn't spicy and maybe needed a bit of juzzz to it.
Maybe with a nice hearty stew or casserole?
Or alone?
Gorgeous with Chili or alone
Caramelise the onions..
So what will you need?
1 can of corn kernels or 2 cobs of fresh corn.
1 onion
Salt and pepper
1 cup of polenta/ cornmeal
1 cup of flour
1 cup milk
1/2 cup of Parmesan cheese
Good slug or two of Olive oil.
Add the corn in
This is basically like a batter.
Chop up the onion and fry it gently in a fry pan with the Olive oil until golden and caramelly then add in the corn and fry for a further 5-10 minutes .
While the corn and onion is cooking, break eggs into a bowl and whisk.
Add in milk, polenta, salt and pepper, flour, and baking powder.
Mix well and place to the side.
Cornbread batter
Remove corn and onions from element and leave to cool.
Pre heat the oven to 180 Celsius.
Grease a heavy skillet pan if you have one, if not, a cake tin is fine.
I used a 20 inch cake tin but make sure it is well-greased.
I wouldn't line the tin as it will then take away the possibility of it having a crunchy bottom as well.
Pour corn mix into the batter..
Pour batter into the prepared skillet/ tin and place in the oven.
After 15 minutes, open the oven and sprinkle the cheese on the top.
Cook for 35 minutes in total until golden brown.
Remove from oven and allow to cool a little in the pan.
When cool enough to touch, remove from skillet/tin and cut into pieces and serve warm if possible.
Place in the oven
Ready to eat
Have another piece…
full now!!
Now the beauty with this recipe is that you can alter it and add to it.
I think it would be nice with capsicum in it as well and you could even make it a meal on its own with maybe spicy salami in it?
Up to you but great as versatile.
This served 6 of us .
Recipe was adapted from Chilli Cheese Cornbread in Jamie Oliver's "Jamie's America".
Bready for Rewena??
Yep, NZ Bread.
I can hear you non NZer's going 'what' ??????? What is Rewena ?
It is yeasty beasty people, a NZ bread.
We call it Maori bread or Paraoa bread.
It is made with a starter like sourdough or an Italian Biga but it is made out of Potatoes and flour………..My uncles used to make it and they used to make fried bread too but I can't remember if the fried bread was made from the rewena, I think not, I can remember a very sticky dough in the fry pan……….. and I will do that one another day.
Rewena has an almost sour tang to it because there is a fermentation period, similar to sour dough.I have heard of people keeping it like a sourdough starter but I am not 100% sure about this, I would have thought it would go rotten!! Now 2 of the recipes below have a touch of yeast and one is yeast free.
My recipe is an old family one so I am unable to share it but there is two very good recipes below that will give you similar if not exact results:)
Sorry, I can share the bread, the process and the photo's but not the recipe as its not mine to give!!
As I have said in prior posts, Dean Brettschneider, a NZ baker also makes one and his recipe is in his book "Global Baker".
http://www.kaitime.co.nz/index.php/recipes/desertsabreads/150-paraoa-parai–rewena-bread (Yeast free)
LETS LOOK ATHE PHOTOS!! Gorgeous!! and the taste……..
Start with this!!
Ready for first rise.
Ready for last rise…
Kiwi Template
Ready to eat!!
One more for luck
And you know what I am going to say now!!!
Enjoy, Enjoy, Enjoy!!or as we say in NZ , SWEET AS!!
Will start hunting down the fry bread recipe:)
Just the thing for Xmas….
Mmmm buttery, flaky brioche…Delicious!!
It is an everyday bread, well the French eat it everyday…
but I have to say I ate this everyday, I would be a porker!!
Don't get me wrong, it would be VERY VERY easy to eat this daily…
Maybe after a while I would learn moderation????
Not sure if I want to test it….
Anyway gorgeous for the festive season and as you know, its great after a few days, where you can recycle it with puddings, toast, desserts:)
Now I used the recipe here….
NZ Brioche: I have made three brioches with this recipe.
2 with chocolate and one without:)
1/2 cup of strong bread flour
2 tsp yeast
1/2 cup of warmed milk
1 tsp sugar
NB: Just reminding everyone that we don't want the yeast water/milk (any recipe) to be too hot or cold.
Too hot will kill the yeast basically and too cold will not activate it.
Lovely choccy
Lovely ChoccyWarm milk and stir in sugar
Add in yeast and flour
Cover and leave for 20 mins in a warm area (hot water cupboard) or until frothy like.
I like to use a wee bit of sugar in this (above) as it helps to activate the yeast and give it something to feed from:).
I have found it gives me a better outcome.
6 eggs beaten
3.5 cups of strong bread flour
2 tablespoons of sugar
pinch of salt
220 grams of butter
1 egg/milk beaten for egg wash
In the fridge overnight!!
Add beaten eggs to the spongy mix created above
Whisk until blended
Place flour, salt, sugar in separate bowl and mix through
Slowly add dry mix to the egg mixture, a little at a time
Rest for 10 minutes
Slowly add butter, 20-30 grams at a time
Make sure butter is distributed evenly
Dough should be very smooth and moist
Place dough in lightly oil bowl or in an oiled plastic bag and cover with gladwrap.
Leave overnight in the fridge.
Remove from fridge and shape while its cold.
Add in the chocolate at this stage!!
If the dough gets warm at any stage, return to the fridge.
Put the choccy in:)
Brioche loaf
Make sure the tins/moulds are well-greased.
Place dough in the moulds/tins, I usually fill just over half the tin/mould with dough.
Cover lightly with gladwrap that is lightly oiled.
Leave to prove for 2-3 hours or until the dough nearly fills the tins/moulds.
Preheat oven to 190-200 Celsius
Brush with egg wash
Bake for 20 minutes or until golden brown for the small ones and then 35-40 minutes for the larger ones.
Remove from the tins as soon as they come from the oven and cool on racks for at least 30 minutes (unless you are a greedybread person like me and scoff it within 5 mins of coming from the tins).
Ready to bake…
All baked and ready to cool…
Brioche bottom
Brioche sliced…
Mmm delicious….
With Chocolate
With oozey chocolate
Oozey loaf…
Have a bite:)
My all time favourite..Pandoro!!! Merry Xmas….
This has to be my favourite of favourites if that makes sense.
Of course, I was very greedy and made this mid year when I was on my xmas bread mid winter binge…
But fear not, I will be making again next week, i just wanted to share now:)
Golden and gorgeous!!
ha ha many, many things!! BUT nothing is as luscious as the PANDORO…..
From the Veneto region, it is the regions equivalent of the Panattone.
I had some mini ones from the supermarket in Lucca and Venice but I knew they would not be like a homemade one.
The Italian supermarkets, sell huge boxes which have Pandoro in them but I still think, can't beat homemade……
So without further ado………………….
What are we aiming for?????
I did not have a Pandoro tin though, so I used a brioche mould and a panettone mould.
I think they looked great but it was the crumb and crust that blew me away!!
See this is a deceptive bread, as it looks pretty plain………..
Ahhhh but there in lies the beauty of it.
Pandoro Kiwi style
Be warned, this does take a while, it's an all day process.
Not an all day standing round but you start in the morning, and it will be ready at night…
Lets get yeasty beasty!!
I am VERY EXCITED about this one!!
Wait till you taste it!!
What do you need?
Patience, my friends, patience……………….
This is done in 3 stages.
Stage 1 : Pre-ferment
5 teaspoons of dried yeast
1/2 cup of warm water
1 large egg
2 tbsp sugar
3/4 cup of Strong bread flour.
pre ferment Pandoro
Mix yeast into warm water along with sugar and mix until dissolved.
Sit until creamy and frothy, about 10 minutes.
Add in egg and flour and mix till smooth.
Cover tightly with gladwrap and sit for 30 minutes .
First dough stage
Stage 2: 1st Dough stage:
3 cups of strong bakers flour
3 cups of cake flour
1 tsp dried yeast
1 tbsp warm water
1/4 cup sugar
60g butter
First stage dough after rising
Mix the yeast into the warm water and allow to sit for 10 minutes until creamy.
Mix flours together and put aside 2 and 1/2 cups of the flour for this dough.
Add yeast, flour, sugar and eggs into the pre ferment, combining well.
Add the butter and make sure this is blended in well.
Cover with gladwrap again and allow to rise for 45-60 minutes.
2nd dough, ready to rise
Stage 3: Second dough:
4 large eggs
2 egg yolks
1 cup sugar
flour left from prior (3 and 1/2 cups)
1 tsp salt
2 tsps Vanilla
1 tbsp lemon zest
1/2 cup od candied citron
300g butter at RT
extra half cup flour
After 2nd rise
Add the eggs, yolks, sugar, lemon zest, vanilla and flour to the first dough and mix well.
Gradually add the butter, 25g at a time, blending well.
Toss the candied citron in flour and put in the dough, combine well.
Change to the dough hook and mix for 8 minutes on low-speed, gradually adding in extra flour in needed.
Dough, will be soft, very buttery and sticky.
Place dough in lightly oiled bowl and wrap with a towel.
Allow to rise until doubled, usually about 2-4 hours, dependant on the temperature.
After 2nd rising and shaping…
Turn out dough on lightly floured area with your hands well floured.
Lightly shape dough into a ball and place in moulds.
NB: Moulds must be very very well oiled!!
Dough should take up 2/3rds of mould.
Place moulds on a tray and cover with a tea towel and rise until almost at the top of the mould, usually 2-4 hours again.
30 minutes before this is ready, preheat oven to 200 celsius.
Ready for baking…
Place pandoro in the oven and bake for 30 minutes.
Turn down the heat to 170 celsius and bake for a further 20-25 minutes.
Allow to cool and then remove carefully from moulds.
Pandoro in the panettone mould:)
When this is cool, slice a wedge, and ENJOY, ENJOY, ENJOY!!
Absolutely divine!!
It is so light, yet rich but not overly…………
It is less buttery in taste than brioche but tastier………..
It is just heavenly!!
I like this better than Panettone
I can only dream of how gorgeous it would be at Xmas with rum flavoured mascarpone in between slices, like a xmas tree!!
Well worth the effort involved and it makes 3 good sized pandoro.
Look at the crumb!!
Gorgeousness, in all its glory!!
Can you handle it???
Recipe adapted from the wonderful Carol Field's " Italian Baker", 2 Ed, 2011.
Fou…Fou…Fougasse….Fresh from the oven…
Carrying on my crush on lovely Richard Bertinet, I decided I really should try his Fougasse as it looks so easy!!
Very yum!!
This recipe is from his first book "Dough".
It seems to be quite simplistic, but for people who have never baked bread before, he gives you delicious recipes, confidence and a full belly..
And before you know it, you are onto the complex buggers like Gubana or Panettone!!
"You are on your way baby…"
I like to call it the breaking in book…If I have a crappy baking week, I choose one of his recipes to give me a boost!!
Very fougasse!!
looking like the mask in Scream!!
This bread does though remind me of the mask in Scream.
Can you see it? Or am I mad?
Anyhow enough blathering…you will not believe how easy this recipe is!!
What will you need?
15g dried yeast
500g Strong Bakers flour
10g Salt
350 mls water..
Easy peasy dough…
Warm the water and add in the dried yeast and allow to become frothy.
Combine flour and salt and give it a mix, then add in the yeasty water and form a soft dough.
Knead for about 10 minutes until smooth and elastic.
Place in lightly oiled bowl and cover, standing for an hour.
ready to bake..
Preheat oven to 250 celsius.
Sprinkle semolina on the baking tray paper or onto the baking stone but if doing on the stone, do 5 minutes before bread goes in:)
Turn dough out on floured bench/ board.
Cut into 4 pieces .
Be very gentle and roll out or use fingertips to spread out the dough as my pictures above show.
There is no right or wrong shape really.
Then slice 4-5 cuts in the dough and pull apart.
Place on baking tray. and sprinkle with a little flour or semolina.
Open oven, give a quick mist on the walls, place the tray in the oven and shut the door.
Turn the heat to 230 celsius and bake for about 10-12 minutes or until golden brown.
Remove from oven and cool on racks.
look at it!!
ready to eat!
Someone has had a bite!!
And another…almost gone.
I will try a more complex recipe that I have, and let you know how that goes.
A wheaty one too maybe nice….maybe I could slip in the wholemeal again:)
Great bread for dips and salsa's.
The Xmas bread (but also festivals) of Lake Como.
Mataloc is also offered as a dessert………with a bit of mascarpone
This is what we want!!
This bread is chocca block with goodies and not so much butter that its too rich.
Very similar to panettone but the taste is a little different.
This bread needs a serious warning!!
Seriously addictive….
So light, yet not overly sweet, so that you can munch away and OHHHHH its all gone !!
What do you need?
The willpower of Job not to eat it all……………..by yourself…………
You will need to allow time to make this…. best start at night as it needs overnight 1st proving or at least 8-10 hours to rest.
So without further ado…
Ready for first rise…
For Pre- Ferment:
2tsp of dried yeast
Half a cup of warm water
Half a cup of Strong bakers flour
For dough:
Half a tsp of yeast
1 tbsp honey
1/4 cup of warm water
1 cup castor sugar
3 large eggs
3 cups of Strong bakers flour
2 tsp fennel( or anise) seeds
Grated zest of 2 oranges
Grated zest of 2 lemons
160g butter
chopped and flour dusted fruit and nuts
Fruit/ nut mix:
1 cup hazelnuts
1 cup pecans ( i prefer but you can use walnuts)
4 dried figs chopped
1 large cup raisins
1 tbsp flour
After first rise
Stir yeast (pre ferment) into warm water and leave 15 minutes until creamy.
Add flour and mix well, cover and let stand for an hour.
Place in mixing bowl, 2nd amount of yeast, with water and honey.
Allow to stand for 10 minutes until creamy.
Stir in the sugar and eggs, then add in pre ferment.
Add in the zest, fennel, salt and flour.
Mix the butter into dough .
Knead in mixer for 5-6 minutes until smooth but sticky.
Place in a well oiled bowl and cover with gladwrap and leave at room temperature overnight to double in volume.
Ready to add fruit and nuts
Lightly turn out dough on lightly floured area and press out the dough.
Toss fruit and nuts in flour and spread 1/3 of fruit etc on the flattened dough.
Roll up dough and flatten again, repeating the above process until all fruit and nuts are incorporated in the dough.
Allow dough to rest ten minutes in between additions of fruit and nuts.
Adding the yum!!
When all fruit is incorporated, place in well oiled mould.
I use a big casserole dish (see below) I have that happens to have tall sides!!
But I have to say that the only disadvantage to this , is that you can't hang the cake upside down to cool.
It is so light, you need to hang it to cool so it doesn't collapse in, which mine did slightly……..BUT my panettone hasn't as yet:)
Panettone moulds are good.
In fact, I could put them inside my big blue beasty as I do have paper moulds…..
But they need to be WELL GREASED!!
I will use my blue dish to make monster panettone.
Panettone papers/ moulds
Ok, back to recipe…
Cover and allow to rise for 3-4 hours until doubles in size.
Heat oven to 210 celsius and place Mataloc in the oven.
Bake for ten minutes and reduce heat to 190 celsius and cook for another 45-60 minutes.
Remove from the mould and allow to cool on rack or try the hanging method above.
Lovely and golden
As soon as you are able….
Enjoy, Enjoy, Enjoy!!
A lick of mascarpone ?
Have a wedge (or two)
Dont be shy now!!
See the zest and the plump raisins………..
Big bite!
Recipe Adapted from Carol Field's "The Italian Baker", 2 Ed, 2011.
Gubana…Friuli Venezia Festival Bread
Now this beauty LOOKS complex but I promise it's not.
A little time is needed but you can come and go in between , so are you ready?
Jam packed with fruit, nuts, rum and spices, it is delicious.
A wonderful combination of bread dough spiked with liquers….Not too buttery and yet still moist with a gorgeous flaky like crust.
It sort of looks like a pie but when you slice it, it's surely a bread!!
Keeps like a dream,I am on day 4 and it's still good and I am not toasting it yet:)
Not a greedyboy concoction, as they don't like nuts but more for me to eat.
Definitely a greedygirl bread!!
Just like a snail but MUCH more delicious:)
So lets stop waffling and let's get YEASTY!
A bit of patience to make it, as there is 3 stages but you know what they say!!
Patience is a virtue….
Stage one:
2 tablespoons of dried yeast
3/4 cup warmed milk
1 cup of Strong bakers flour.
Stage one sponge
Stir the yeast and sugar into the warmed milk and leave to become frothy.
Usually 10 minutes does the trick!
Stir in the flour and cover tightly and leave for an hour.
2 yolks
1 cup of sugar
1/4 cup of milk
4 cups of Strong bakers flour
Zest of 2-3 lemons
3 tsp of vanilla essence/ extract
150g softened butter.
Dough all elasticy…
Add the eggs , yolks, sugar and milk to the yeasty beasty mix and stir well.
Add in flour, 1 cup at a time.
Stir in the salt, lemon zest, vanilla and a little more milk if needed.
Combine well and knead for about 5 minutes.
Place dough in well oiled bowl.
Cut up the butter(as below) and place on top of the dough, slightly pressing into the dough.
Cover and allow to rise for 3 hours in a warm place.
I usually always use the hot water cupboard in winter.
Place the butter on top
Now its gets VERY interesting!
2 cups of chopped hazelnuts
1 cup chopped walnuts
1 cup of chopped almonds
1 & 1/2 cups of cookie, cake or sweet bread crumbs
1 cup of raisins
1/2 cup of apricot jam
zest of one lemon
2 tsp of cocoa powder
2 tsp cinnamon
4 tbsp of sherry/ Marsala or similar
2 tbsp grappa
4 tbsp of rum
2 tbsp of amaretto
1 tsp of cherry liqueur
Fruity, nutty mix
Combine all the fruit, zest, nuts, jam, crumbs, liqueur and alcohols in a bowl and mix well.
On a lightly floured board/ area, work the butter into the dough and knead for 2-3 minutes to get a nice consistency.
On the lightly floured board, cut the dough into two pieces.
Roll dough to about 35cm by 20 cms rectangular.
Beat the egg with a little milk and brush on the rolled out dough.
Spread the fruity mix on the rolled out dough (see below).
Dough already to go…
Roll up the dough
Then from the longest width, roll up the dough tightly as you would a Chelsea bun .
You should then have a big long log of dough.
I did one bread in a cake tin to help retain the shape and one free on a baking tray.
The one on the baking tray was not less formed than the cake tin one.
So grease a cake tin well if you use it.
I lightly egged the inner side of the log that I would roll up to help it stick.
Roll the log up like a snail, pinching the ends in and place in a tin or on a tray.
In the cake tin or….
or not……..freestyle!!
Cover bread with tea towels and place in warm area to rise for 2-3 hours until puffy but not quite doubled.
Preheat the oven to 200 celsius.
Lightly poke a few holes in the bread with a skewer to let air escape as we don't want pockets of air.
Lightly egg wash the bread when its ready and pop into the oven.
Bake for 25 minutes on 200 celsius and then reduce heat to 170 for a final 25 minutes until golden brown.
Remove from the oven and cool on racks.
When cool or at least sliceable….have a piece and ENJOY, ENJOY, ENJOY!!
M mmm ready
Freestyle cooling …
Have a slice:)
Love the spiral…
But you might cry and these are simply soooooooo yum, words escape me.
I have been twiddling round with sweet doughs and Chelsea bun typey things for years..
This is my favourite…
As you can imagine, these went…
Seriously, I turn around and GONE!!
Caramely swirly
This is why Hubby and I resort to hiding food.
This is shameful but those greedyboys, just suck it all in and then its gone…
Russian fudge, 2 batches, gone in a day…I had to put some in a container and hide it in the veg drawer for hubby…
Often I say to Hubby, "Come and get some now before I call the boys"..
He hesitates and by the time he comes…Gone!!
Get some before they all go!!
Oooooh , Love these, so soft and yummy and cinnamony:)
Sorry….10g dried yeast
1/2 cup of castor sugar
1 cup of warmed milk
Pinch of salt.
4 cups of Strong baking flour
160 g softened butter.
Sweet sweet sweet Dough ….
For the filling:
200g softened butter
1 & 1/2 cups of brown sugar or light muscovado
3 big tsp of cinnamon
1 sprinkle of cloves
Pinch of Nutmeg.
Buttery sugary filling…bad!! but sooo good
Now there is some more options with this recipe but I will tell you at the end as I didn't do them today….
But the words more caramel , come into it!!
Take your milk and warm it and add in the sugar and make sure it is dissolved, then add in yeast and stir well.
Stand 10-15 minutes until frothy, then add in the beaten eggs.
Combine all dry ingredients in a bowl and mix through, then add in the yeasty egg mix and form a soft dough.
Knead for a few minutes then add in the butter.
Mix butter through well and knead for about 5-7 minutes until well combined and elastically.
Place in lightly oiled bowl, cover and stand for 2 hours.
Ready to roll…
While you are waiting, mix all your filling ingredients together, blending well and then stand aside.
Turn dough out on bench/board and roll out into a large rectangle.
I think for this one I did 25cms width by 50 odd cm long.
You can do a bit more of a bit less but don't make the dough too thick.
Place filling on the dough and spread out, leaving a 2cm gap on the edges of the length.
Rolling out
Spread that filling!!
See the slight edging???
Option of putting some raisins in….
Start from the edging closest to you and start to roll, as tight as you can, taking care though not to squish out the filling:)
Roll right up and then lightly dampen edges with butter or a little milk and join seams together and turn seam side down.
I usually let it rest for about 10-15 minutes now…
Rolling, Rolling, Rolling
All rolled and resting…
When cut….
Into the pan….
Swirly Swirly yum yum
Now I like to cut 12-15 rolls in total. I am not going to tell you i measure my rolls as I don't.
If you want to be anal, you can be but I do it by looking and it works pretty well.
So cut the rolls, work quickly, and place in the dish, don't handle the dough too much.
I use an old black roasting dish that is about 30cms by 20cms i think…
Well greased, I usually put in 12, that I find gives them ample room to grow:)
But you could do 15 rolls but I find they are not as high that way….But no right and wrong here.
I now leave them for 90-120 minutes dependant on room temperature.
Usually 90 minutes is enough…by then the greedyboys are moaning for me to hurry up!!
About 30 minutes before end of time, preheat the oven to 180 celsius.
See the size difference!! ready to bake
When time is up, brush the dough lightly with a milk wash….still using Bobbi's brush I am too!!
Place in the oven and bake for 35 minutes until very brown.
While they are baking, I like to make a little sugar syrup of 1/4 cup water and 1/4 cup of sugar and bring to gentle simmer.
As soon as the buns come out, I brush them with this.
You don't have to do this but it adds a little gloss if you are not then adding a white drippy icing later, which I am not today:)
Mmmm all ready…
Yummy yummy
Remove and allow to cool in the tin.
These easily pull apart when you want to eat them…
Best eaten warm….Alone i think
But with some cream if really bad or when cool with butter as my shameful husband does!!!
Now you can make a drippy white icing ( icing sugar, milk and a wee bit of butter) and I drip it all over the buns, if you want to.
The other option is to make a caramel sauce and pour it over the buns as soon as they come out of the oven….Very caramely ooey gooey then:)
You can also add in fruit at the stage where you saw me put on the raisins…grated apple is nice!!
So a few choices to think about…
But don't forget……
Lovely side view
Very tasty….http://greedybread.wordpress.com/2012/12/06/you-better-not-laugh-ooooey-gooey-cinnamon-swirly-buns/
And just in case you are really bored….here is my Chelsea bun recipe…


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He's either playing with planes, trains, and automobiles,
or watching a movie with one of his best friends,with messes scattered all around them.
Interesting pose for Captain America. I ain't judging.
Hello, Alex.
My favorite inspiration for wall art is Land of Nod. I find extra special pieces for his walls at local thrift stores. They're always unique.
Gotta love his famous mood swings.
Cardboard cut into letters and wrapped in yarn (I used these for his at-home 2 y/o pictures - see below).
Anything he paints is a masterpiece, even if it's on cardboard.
The puzzle was placed together by my grandparents, and my grandfather made the frame.
I know, you're all like, "Where's your daughter's decor?" Well, she likes to massively decorate her floor quite often; we'll eventually get around to that.
Sharing this post with Sugar and Dots. C.R.A.F.T.


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If you're planning a Nashville Bach Bash, you're sure to have a weekend full of flirty fun and sassy shenanigans. At the end of the night or, you know, early in the morning you'll need a place to crash and get a few hours of beauty rest before you and the ladies go back at it for another day packed full of activities. Hotels are easy booking, but rooms in prime locations for a decent price can be slim pickings. There's always something happening in Music City, and just like you and your crew, everyone's excited to be here! Even without the problem of pricing and location, if you have more than 4-6 in your party how are you all going to stay together in the hotel? Adjoining rooms? Maybe. But running back and forth from room to room doesn't seem like much fun OR very time efficient when you're all getting dolled up to go out on the town. Let's be honest, everyone has to approve of every little sequin on your dress or it just isn't going to work!
So if hotels pose all of these difficulties, what is your other option? Luckily, this is the South and "We gon' make it work," tends to be a pretty standard motto around these parts. If hotels aren't for you, Nashville and so many other cities have adopted AirBnB. You can choose your humble abode based on location, price, number of guests or a combination of the three! However, this is a big town and there are lots of options! To help narrow your search we've listed some of our favorite options for you below!
It's just the bride and her main girls. You're looking for some nights out on the town, brilliant shopping and decadent meals. At the end of the night, it's about a glass of wine and sharing your most cherished memories. This one bed, one bath penthouse is perfect for a smaller group. It's no more than 10 minutes from all of Nashville's hotspots and you'll end the night staring off into the Nashville skyline. Reasonably priced, great location and top -notch amenities make this sophisticated penthouse perfect for your intimate affair.
".... Turn your TV off, break that boom box out." Thanks Sam Hunt. I believe we will, in this gorgeous 4 bedroom home up for grabs! You and your girls will have the entire house to yourselves starting at $220 a night! (divide that by 10.. yeah) This home is no more than 10 minutes from hopping downtown Nashvegas, so grab an uber and make the most of Music City while you're here!
This remodeled, vintage home sits on Music Row near all of Nashville's hottest music venues. It's on the steep end price wise, but it is afterall a mansion. With a big group this could be an ideal place to powder your nose and prepare for the ball (or you know, the honky tonks). It boasts 10 bedrooms and 8 bathrooms all with queen and king sized beds. Four sofa beds expand the sleeping arrangements to the common areas if need be. If the gang's all here, you can't pass up this gorgeous leap into the South's past while within walking distance from its present.
Affordable accommodations for big groups that offer easy access to the incredible Five Points area and Downtown can be hard to come by. However, we're in love with this AirBnB listing! It boasts a gourmet kitchen, 6 rooms (and space to comfortably sleep 15 guests), cable and a BBQ/Outdoor lounging area. The proximity to all of Nashville's sights and sounds can't be beat starting at just $660 a night if you have this large of a group.
Visit airbnb.com to see more!
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June 2018


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Assimilating can be the hardest part of travel.
The easiest is growing accustomed to new food. Face it, you have to eat. Much easier when the food is cheaper and tastes delicious. Travelling is the perfect outlet if you love food. If you love to eat and on a budget, you need to know the local delights. Lisbon was recently surveyed as the 72nd most expensive city in the world. Compared to other capital cities in Western Europe, food here is cheap. How yummy can cheap food be? Lisbon is home to more than a handful of mouthwatering grub spots. Whether its breakfast, lunch, or dinner, you can find an almost free, or free spot to munch. Lisboetas eat endlessly. Walking these hills will make anyone ravenous.
Two or three small meals during the day and a moderately portioned dinner.
An average daily allowance for a local would be something like this: Breakfast- Coffee or Tea and a pastry of sort, Lunch- Bread with chorizo, Snack- Tremoços (individual yellow beans, eaten like Japanese edamame), Dinner- Bacalhau with potatoes and wine. This plethora of food would bring you to a grand sum of around 5 euros per day. It's mind boggling to see such a low price, compared to spending 10 euros a plate at a restaurant. One of my favorite cheap and tasty local spots is Frutalmeidas. A fruit and salad-fusion cafe. Sounds crazy. Well, now with two locations in Lisbon, this once ma and pa joint has expanded to include their grandsons and the food is G double O, D, GOOD. The speciality of Frutalmeidas is the Portuguese delicacy known as 'pasteis de massa tenra.' Known to non-Portuguese as the satisfying; beefpattie, or empanada. In Portugal it is refined and eloquently rendered. Watch out McDonalds this health conscious cafe has its own version of the 1€ menu. Choose from a variety of 6 different cold and fresh juices. Ranging from 1,20 to 1,50 a glass.
Soups, pastries (sweet, meat or veggie) and salads average 1.10, 1.20, & 3.00€ respectively. The most expensive thing on their menu is dessert. At Frutalmeidas they make homemade strawberry 'short'cake, 3.20€ for a monster slice. You can find Frutalemeidas #2 behind the Sheraton near the Picoes metro station, or it's 1st and chic locale on Avenida de Roma º45.
Another cheap spot is Cafeteria Italiana, on Rua Dona Filipa de Vilhena, use the Saldanha red line metro exit and cross the garden 'Arco do Cego'. At this tiny cafe, beer is .50cents and a Rissol de Leitão (pig in a blanket) is 1€. If you don't think those eats are cheap enough, how about free food? Yes, free. Food sovereignty is the idea behind Jantar Popular. Issues of sustainable eateries and social awareness at this dinner, make it a concept ahead of its time. A vegan establishment, run by volunteers.
Jantar Popular (Popular Dinner) offers guests the opportunity to cook, clean, or serve for their dinner or just eat and take part in the banter for 3€. No worries here if you forgot your wallet. Every Thursday of the week, (except in August) bring your culinary skills, your love for veggies, and some political rhetoric to this new Lisbon legend. Check the GAIA.org website for the Jantares Populares weekly location. Almost everyone falls in love with Lisbon. If it is food you like, this is surely the place to have a fork handy. Don't be shy, eat like a local, cheap. The old saying says, the best things in life are free. The cynic's say, nothing is ever free.
In Lisbon, almost everything is always almost free. The good stuff, anyways. By JT


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I have my first LOTV Design Collection make for September to show you all. I made a hanging decoration for a change. I covered an mdf blankwith some pretty paper from LOTV, stamped an LOTV sentiment on it and added a few embellies. Easy peasy and quite effective if I do say so myself.
Friday, 4 September 2015
LOTV Design Collective September make
I have my first LOTV Design Collection make for September to show you all. I made a hanging decoration for a change. I covered an mdf blankwith some pretty paper from LOTV, stamped an LOTV sentiment on it and added a few embellies. Easy peasy and quite effective if I do say so myself.
30 comments:
Hi Donna...I hope you are well. Love your beautiful heart decoration...such pretty colours and a lovely sentiment. Debbie xReplyDelete
Donna, this is a gorgeous project. Such a clever design idea and it looks beautiful.ReplyDelete
This is really pretty Donna xReplyDelete
This is gorgeous Donna, so pretty.ReplyDelete
Lorraine x
Fabulous Donna.xxReplyDelete
So pretty hun, what a fabulous use of those lovely papers - gorgeous, and I love your flowers! Hugs xxReplyDelete
Beautiful Donna love the sentiment,ReplyDelete
Hugs Julie xxx
Love this, just gorgeous,fab design.xxxReplyDelete
A very pretty wall hanging Donna, such a lovely sentiment and gorgeous flowers too.ReplyDelete
its very nice
enjoy your weekend
This is so pretty Donna, such a lovely sentiment.ReplyDelete
a beautiful heart, love the pastel coloursReplyDelete
Fabulous hanging decoration!! Love the sentiment and the sweet flowers!ReplyDelete
Donna this is gorgeous, love this awesome colouring and sentiment used...♥ReplyDelete
{The Journey Is The Start aNNie my personal blog}
Stunning project Donna. Have a great weekend!ReplyDelete
Very, very, very pretty, Liz xReplyDelete
Wow Donna this is stunning it is just so pretty. Hugs JackieReplyDelete
This is gorgeous Donna and would look lovely gracing any wall.ReplyDelete
This is stunning Donna, I love the the sentiment and all your detailing is so pretty.ReplyDelete
Sue xx
Hello Donna,ReplyDelete
Beautful heart.Love the sentiment.Have a nice weekend.
Hugs,Sylvia x
Love it!!!ReplyDelete
Such pretty embellies.
Have a wonderful weekend.
Debs xx
Gorgeous project, so pretty :o)ReplyDelete
Jackie xx
This is way more than effective...it;s absolutely gorgeous! The pastel shades and pretty flowers are so lovely with that quote :-)ReplyDelete
Big hugs, Kat xx
This is so pretty Donna, I love the colours and flowers too!ReplyDelete
Enjoy the rest of the weekend hun :)
Hi Donna, what a stunning make! Love it!ReplyDelete
Hugs Lynsey x
This is a fabulous project Donna and love the quote.ReplyDelete
x catherine
This is simply stunning sweetie perfect in every way, hugs Pops xReplyDelete
Beautiful heart project Donna the sentiment is truly wonderful the flowers look so pretty I love it.ReplyDelete
lorraine x
Beautiful work Donna. Love the colours you've chosen. xxReplyDelete
Thank You for taking the time to leave me a comment, I really do appreciate it and love to read every single one.
Donna x


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Complementary Relationship
When you partner with Living Business, you gain another 'leg' to your existing relationships with advisors. Your advisors will support you working with us because we value their work, we like staying in touch, and they can be confident of our quality of work. We focus on making sure your business data has integrity and your systems are running efficiently. You are then free to work effectively with your accountant and financial advisors on EOY compliance, business advisory and strategic decision making.


text: Duncan #1 Posted September 9, 2017 Hello, Is anyone able to identify this lapel badge at all? I have a vague idea that it might be Bavarian - based on the blue ribbon, and it came with some German and Austrian medals I bought - bur I really don't have a clue! Regards, Duncan. Share this post Link to post Share on other sites