Ever since Instagram has arrived, Blogging has taken a back seat, apart from being the perfect place to post Renovation stories. But I'm determined to keep this digital diary semi updated, as I love looking back later at the highlights of life. 

So here are a few things that have been happening lately - like over the last part of this year!  Quick fire version because I haven't done this in a long while! 

Puzzle mania... and also discovering that good quality puzzles can be held up! 

Mega McDonald's family meal to celebrate a family birthday. 

Captain Haddock aka Archi arrived, our daughter's Blue Tongue Lizard. 

We had the best season hosting church in our home and other homes throughout our city. 

Mykah bought his first car! 

We got to see many of our gorgeous friends and family finally after being separated for so long with covid lockdowns! 

The annual Oscar watch party happened... And boy, what a watch it was. Wow. Just got to say, big shout out to Coda taking out so many awards! Such a great film. 

Wedding snaps with Symon - he officiated a wedding recently, so I had to grab some photos while we were dressed up. 
Just some photos of our four cats. Just for fun. 

We also had a murder mystery party to celebrate Monique's birthday earlier in the year! It was so much fun. 

Mother's Day celebrations! I got the privilege of talking to these amazing girls on Mother's Day as they shared their stories. There were a lot of tears and laughs! You can watch it here. 

What do you make when you have a heap of chai syrup to use up and it's a holiday to remember Queen Elizabeth II, so you're in the mood to make a fancy cake? 

I found a recipe online here and have adapted it to make my own aromatic, spicy chai cake and it turned out delicious! 

Recipe below - enjoy! 

1/4 - 1/2 cup chai syrup

300g butter

2 cups caster sugar

6 eggs

2 cups self raising flour 

1tsp ground cinnamon

1 tsp ground cardamom

1/4 tsp ground ginger

1/4 tsp ground ginger

250g cream cheese, softened

150g butter, softened

1/4 cup brown sugar

4 cups icing sugar (sifted) 

2 tsp ground ginger

1/2 tsp ground cinnamon

Preheat oven to 170°C and grease and line two 22cm cake tins. 

Measure out 1/2 cup chair syrup (or 1/4 cup and make up to half cup with water. If you don't have chai syrup, soak chai teabags in 1/2 cup of boiling water and set aside to cool. 

Beat the butter and sugar until thick and pale, then add the eggs, one at a time, beating well. Sift in the flour and spices and mix well to combine.

Add the chai syrup (or cooled chai tea with tea bag removed) to the batter, beating constantly. 

Divide the batter evenly between pans, spreading to even the surface, then bake for 45-50 mins until golden and a skewer inserted comes out clean. 

Cool cakes then turn out onto a wire rack to cool completely. 

Beat the cream cheese, butter, brown sugar and icing sugar until smooth. Add ginger and cinnamon and beat to combine.

Ice cake and dust with ginger or cinnamon before serving. 

Enjoy! 

Today one of the sweetest people left this earth 💛

Love you always June Nan xoxo