Do you use Freecycle?

I don’t know if you know about Freecycle or not but I can recommend it in these hard times. You can do your bit reusing your items and get something back in return – everyone wins!



Our local group tends to offer larger items and outdoor things along with a good selection of baby items.  We have offered lots of baby things that are not really suitable for the local charity shop such as little ride on cars and a baby seat.  In return we have received a swing and garage shelving.  Each group is different and it all depends on what people have to give away!

The worldwide Freecycle Network is made up of many individual groups across the globe. It’s a grassroots movement of people who are giving (and getting) stuff for free in their own towns.

Freecycle groups match people who have things they want to get rid of with people who can use them. Our goal is to keep usable items out of landfills. By using what we already have on this earth, we reduce consumerism, manufacture fewer goods, and lessen the impact on the earth. Another benefit of using Freecycle is that it encourages us to get rid of junk that we no longer need and promote community involvement in the process.

Why not have a look and see if there is a group in your area –

Banana Muffins

This is a perfect recipe for using up those Bananas going black in the fruit bowl. We made some today as it was raining again and the girls were getting bored!  Really yummy straight out of the oven.  They are even better with the chocolate chips in them!

Makes 12 standard-size or 11 large muffins

10 oz (280 g) plain flour*
1 teaspoon (5 ml) baking powder
1 teaspoon (5 ml) bicarbonate of soda
¼ teaspoon (1.2 ml) salt
8-10 fl oz (240-290 ml) ripe banana purée (about 3 medium bananas)
4 oz (110 g) fine white granulated sugar
1 egg, beaten with a fork
3 fl oz (90 ml) milk or water
3 fl oz (90 ml) vegetable oil
2-3 oz (60-85 g) walnuts or plain chocolate chips (optional)


1. Prepare muffin tins. Preheat oven to 375-400°F (190-200°C) for a conventional oven, Gas Mark 5-6.
2. In a large bowl, sift together flour, baking powder, bicarbonate of soda and salt. (Add chocolate if using.)
3. In another bowl, mash bananas thoroughly with a potato masher until puréed. Stir in sugar, beaten egg, milk/water and oil. (Add walnuts if using.)
4. Pour all of wet mixture into dry. Stir lightly just until evenly combined and no dry flour is visible. Batter should have a fairly thick dropping consistency.
5. Spoon into tins. Bake about 20 minutes until tops are lightly browned and spring back when pressed gently. Enjoy!

* With self-raising flour, omit baking powder; do not alter bicarbonate of soda.

Note for North American users: 10 oz (280 g) plain flour = 2¼ cups British plain flour. When using “all-purpose flour”, substitute 1¾ cups. Adjust liquid if necessary. 4 oz sugar = ½ cup sugar.

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