Yippeee!! I finally found my skull cap!
I stumbled across the loveliest vintage store in Prospect. It is everything I want from a vintage shop:
Loads of 50's, nicely priced, classy decor, glass cabinets full of hats and accessories and a delightful range of shoes. This beauty set me back $18. It originally had netting over it but was very shabby and almost completely covered all the gorgeous detail.
So off it came. I love it!
Earrings $10 from a wicked vintage shop on the way to Melbourne. Top from Rewind Fashions in Glenelg, $5. Its full of holes (other than the ones that are meant to be there) and the sleeves constantly fall off my shoulders but I still like it.
Here is my latest. She is from Northern India and her eyes had me captivated.
I'm pretty pleased with this one. OooOoOoooo... and I sold the Masai girl painting! Yay!
As requested... Lemon and pistachio biscuits.
Pre-heat oven to 180. In electric mixer place 200g almond meal, 1/4 cup rice flour, 1 cup caster sugar, 1 large tbsp lemon zest and 2 egg whites. Buzz for 2 minutes.
Roll mixture into balls and place on lined baking tray. Squoosh them down using 3 fingers (2 is not enough, 4 is way too many. I hope you get my monty python reference?!))
Bake for 12-15 minutes or until golden.
Once cooled mix approx 1 cup (you may need more) icing sugar with enough lemon juice to make thick icing. Whack a blob on the cookies and top with chopped pistachio's, approx 1/4 cup.
You should only do about 4 cookies at a time as the icing still needs to be wet when you put the nuts on top so that they stick on.
On tasting these I'm sure your mum will feel that being gluten intolerant is not all that bad after all :)
To be had with tea of course xo