See it. Love it. Live it.

Month: June, 2014





12oz self-raising flour

10oz caster sugar

5oz butter

3 eggs

1 lemon


Meringue frosting

2 eggs

6oz caster sugar


Sieve the self-raising flour into a large bowl.

Add the caster sugar into the same bowl.

Grate the zest of one lemon (the whole thing) and add to bowl of flour and sugar. Give it a little mix.

Add the butter. Mix together until the mixture is like a bread crumb texture with no large lumps.

Once that is done, whisk the 3 eggs in a separate bowl and then add it to the mixture. Mix together. Add small amounts of the juice of a freshly squeezed lemon until the mixture is smooth. A small amount of milk is also very good to add!

Preheat oven to 180c -200c

Pour mixture in a cake tin.

Place into oven once it has been heated up.

Ok, now for the meringue topping!

Get the whites of 2 eggs into a bowl.

Add 6oz of caster sugar on top of the egg whites.

Add a 1 or 2 teaspoons of lemon juice.

Mix the mixture until it becomes fluffy and thick. (raise the bowl above your head. If it doesn’t spill out, its perfect!)

Once the cake is baked and done-

Place the mixture over the top of the sponge, place cake back into oven until the frosting becomes a golden colour.




10oz Self raising flour
8oz of Caster sugar
4oz Butter
2 eggs
1 lemon
Sieve the self raising flour into a large bowl. Add the Caster sugar. Cut up the butter and plop it on top. Mix all together! Keep mixing until the mixture gets to a fine crummy texture.  Whisk the 2 eggs in a separate bowl and then add to mixture.  Mix together! Once it is all mixed well, add the grated skin of the lemon and slowly add small drops of the lemon juice until the mixture is smooth. (Don’t add all the juice)
Preheat oven to 180-200c
Add the cut up strawberries x
Put the mixture into a cake tin.
Place into oven!
Takes around 25-45 min’s to bake.
I always forget to time my cake when its baking, so my timing is really just a guess. Just keep an eye on it when its in the oven.
Decorate it as you wish!
I used Butter icing for my decorating and sliced up strawberries x
I  also added some of the left over lemon juice to my butter icing x
Hey presto! its complete!




A peaceful thought

a sturdy knot

a place I love to see a lot.

It has its strengths,

its beauty spots.

wide-open spaces to get lost.

Silent screams and Kissing waves,

the ocean is where my memory lays.



When darkness swallows
the suns last light,
their eyes surrender to the night.

Their Adventures take place
all around,
yet they never seem to make
a sound.

But they shall return
within time,
when the sun burns bright
with day in mind.

(Photo Taken by Aila Adair, Edited by Kelly Gilbert. My Amigos)
My Sister was studying ‘professional writing’ and had to write many poems. So one night, as she read me a couple of her ideas, I was blown away! They were pretty darn good! And it inspired me to give it a wee go.
So this is my first ever poem, for the world to see 🙂



 When you photograph people in colour you photograph their clothes. But when you photograph people in B&W, you photograph their souls! ~Ted Grant




In the photos above, the individuals had no idea I was taking their photo. Well…I don’t think they realised…I had the camera out like all the time, so I took it when they where day dreaming or distracted haha
Anyway, their facial expression, the posture of their body, it’s all real… not forced. You can see their true emotions. And capturing it in Black and White enhances it to a whole new level. Its really cool when you think about it!


can you see the difference?…


Black & White can capture something so much more…




I love photography, its my art. Its something that I love to do. I just love how I can capture memories, and make them into dreams, stories or even seem magical. Read the rest of this entry »



(family size)
125g/4 oz Margarine/butter 
50g/2 oz Caster sugar
150g/5 oz Plain flour
Teaspoon of Peanut Butter Paste/Spread  
Chocolate chips- as many as you want!
Oven temperature: Gas 4, 180c, 350 F
Cream together Margarine and sugar until mixture is light and fluffy. Work in the flour and lastly the peanut butter and chocolate chips.
Use your hands to make mixture into one big ball. Place it onto a baking try with greasy proof paper and flatten it out into one big circle.
Shove it into the oven 🙂
When the cookie is cooked, cut it into little section before it goes hard. And Presto! You got your self ‘Your Little Slice Of Heaven’.


See it.
Love it.
Live it.
Southend in Argyll and Bute, Kintyre. A beautiful picture from the top of Dunaverty Rock, taken when I went exploring with my two amigos.
Dunaverty Rock is a piece of history for Kintyre as it was where the ‘Dunaverty Castle’ once stood, where a brutal massacre of the MacDonalds clan took place in 1647 .  Better known as the Glencoe massacre.
Southend is such a beautiful area of Kintyre and is where I would love to build a home one day, when I’m a millionaire and all that 🙂 (I know…very unlikely, but a girl can dream).
Me and my two amigos sitting back, relaxing and enjoying the view
Dunaverty Rock in the distance
(Photo by Kelly Gilbert)


Oh boy…do I love food that’s good for the soul!
A wee while back before my sailing adventure I made my family a Chocolate and Orange angel cake. And by god was it tasty!!! It was like a gorgeous slice of chocolaty heaven…

16 oz Self raising flour
12 oz Caster sugar 
1 large orange
3 eggs
8 oz of Butter
Powdered Hot chocolate


Okey-dokey, lets see If I remember how I made it 🙂

Sieve the 16 0z of Self raising flour into a large bowl.
Add the caster sugar.
Mix together.
Add large table spoons of powdered hot chocolate until the mixture begins to look chocolaty…
I unfortunately cant remember how much I added to mine
Add the butter.
Mix until the mixture becomes crummy with no crazy buttery lumps.
Grate the zest of the orange and add to mixture.
Mix together.
Crack the 3 eggs in a separate bowl and whisk. Add to the mixture.
Mix together.
Squeeze the juice of the orange into a orange squeezer thing, or if you don’t have one, you can do it by hand into a bowl then sieve it to get rid of any unwanted bits.
Slowly add small amounts to the mixture. Mix together. Keep adding the juice until the mixture becomes smooth.

Presto ! you are done x
Just add the mixture to a cake tin, preheat the oven to 180 c and shove it in the oven x
if you have any left over, you can make cupcakes!