A little bit of this and a little bit of that...

I'm still preserving and adding to the stockpile, 7 jars of pickled red cabbage, some more Ferkin Gherkins and probably more! I'm in such a pickle I can't rightly remember!

Courgette and cardomom cake, courtesy of Sue Jayne at Down to Earth

Just look at that, that slice didn't last long. If you bake, you have to try this!

And I've started knitting for my sister-in-law's baby due later in the year, had a bit of a nightmare trying to print off the pattern, don't ask! And then I needed a translator for the knitting gobbledegook! But I had help from the lovely ladies at Down To Earth, especially Shelagh who was emailing me like a mad thing in the US and Sue (coffee) for being on Facebook just when I needed her!
Pattern here

And that's been the week so far!

ETA the recipe as requested:

Quick and easy courgette and cardamom cake

Time: 1.5hrs mins
Serves: 8

Shopping list
1 large zucchini grated - then spread out on handle towel and excess moisture squeezed out.
100g caster sugar
100g butter and extra to grease baking tin
100g runny honey
3 large eggs - beaten
1 heaped tsp cardamom powder
Zest and juice of 1 limes
325g self rising flour
75g ground almonds
3 tbsp Greek yoghurt

For icing
100g icing sugar
100g cream cheese
Zest and juice of lime
75g butter - softened

For garnish
2 tbsp finely chopped pistachio nuts
Zest of 1 lime

Method

Preset oven to 180degC.
Cooking time 1 hour and around 20 minutes

Line with baking paper a large loaf tin.
Cream sugar and butter until pale, then beat in honey and eggs. Fold in ground cardamom, zest and juice of 1 lime, flour, zucchini, and almonds. Stir in yoghurt.
Pour into loaf tin and bake 1 hour and 20 minutes or until a skewer inserted into middle of cake comes out clean.

Cool cake in tin.

Beat icing sugar and remaining butter until smooth. Mix in cream cheese, and juice of lime. Ice cake then garnish with lime zest and pistachio nuts.

Enjoy!