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A few years ago, I designed and made a series of aprons for my friends, done in bold blues, purples and pinks. Psychadelic colouring . . . → Read More: Loving the new iStockphoto library on Domestic Divas]]> Hair rollers have never looked so sexy. Irons have never been wielded with such wild abandon. These homemakers are rocking, with or without mother’s little helpers.

Check out the iStockphoto lightbox on Domestic Divas.

A few years ago, I designed and made a series of aprons for my friends, done in bold blues, purples and pinks. Psychadelic colouring for the kitchen (with the added bonus that bright colours hide cooking spills). I have it on good authority these nifty little numbers might have worked a treat in the bedroom, too.

Might be time to pull out that pattern again!

My mother used to make this pie, and I remember the smell of almonds toasting the oven growing up. Of course, she was such a health nut . . . → Read More: Peaches are in season – time for pie!]]> Peaches are in season at the moment in Australia, and while they’re under $3 per kilo, it’s a great time to make one of my favourites – almond peachy pie.

My mother used to make this pie, and I remember the smell of almonds toasting the oven growing up. Of course, she was such a health nut that she used light sour cream and light cream in the recipe. I prefer the full-fat version, and having a smaller piece.

Being unable to find the recipe in her cookbooks (she may have just been going from memory towards the end), I stumbled over this little gem from Recipe Joint. It was the closest taste I could find to mum’s old recipe. Although I used fresh peaches instead of tinned, and used some orange juice in the cream topping.

Preparation time: 20 minutes

Cooking time: 40 minutes

Serves: 6

Ingredients for “Almond Peachy Pie”

CRUST

185 gm blanched Almonds

1 cup Coconut (Aussie cup is 250 mls)

1/4 cup Sugar (see above)

60 gm Butter

FILLING

1 cup Sour Cream

1 pinch Salt

3/4 cup Icing Sugar

1 teaspoon Orange Juice

1 teaspoon grated Orange rind

1 teaspoon Vanilla

1 (822 gm) can sliced Peaches

3/4 cup Cream

Method of cooking “Almond Peachy Pie”

Blend almonds in food processor. Stir in coconut and sugar. Rub butter into mixture. Reserve 2 tablespoons of this mixture for topping. Press the remaining crumbs onto the base and sides of a greased 23cm flan tin. Bake in a moderately hot oven for 15 minutes or until golden brown. Cool. Place the reserved crumbs into a small pan and stir over a low heat until golden brown. This takes about 4 minutes. Combine sour cream, salt, 1/2 a cup of the sifted icing sugar, juice, rind, and vanilla. Pour into the prepared pie shell. Arrange the well drained peaches decoratively over the top of the filling. Lightly whip the cream and remaining sifted icing sugar. Spoon or pipe around the edge of the pie. Sprinkle with the toasted crumbs and then refrigerate before serving.

Maybe it’s that the sun feels . . . → Read More: Colour in the Caribbean]]> I don’t know how these women do it. White western women are preoccupied with dressing in black, head-to-toe, all the time. Apparently, it’s some theory about being slimming and minimising lines. Well, after just arriving home from a trip to Barbados, I say – pooh to that. Bring on the colour.

Maybe it’s that the sun feels brighter, the sand feels whiter or the ocean feels bluer, but all colours in Barbados feel stronger and more vibrant.

From fashions to the colour of houses (pictured is a chattel house from the island), colour is saturated, and exciting, and everywhere.

I’ve picked up some bright fabrics from Barbados and will soon be converting them into a range of travel goods – stay tuned for details.

In the meantime, I’m going to be culling the black from my own wardrobe, in admiration of my Bajan sisters.