A few highlights of the past few days:
Incredible weather;
end of exams;
books, movies, walks;
two new tops;
a new kitchen almirah;
making jam and other desserts with Virat;
long chat with a friend who finds meditation and removing T.V. out of her life useful;
Oh, and these..
One of Inder’s friend got us these straight from his farm. I am looking forward to visit his farm one day.
Virat and me created a few terrariums in some used bottle and glasses. In the coming week we have plans to make more in some big pots. 
If you happen to visit our otherwise dull lane around this time or let’s say any time of the year you certainly can’t pass by my neighbors’ yard without noticing their lovely yard bursting with roses. In their small little space they have more than 50 potted roses (I am not sure, if their backyard have more). Each day, on my walk to Virat school bus stand I look at the flowers fondly. Their scent and their fresh new look gives my day a perfect start. 
A big jar of oats has been sitting on my kitchen counter for long; and nobody in the house is willing to eat them the usual way. So I sat down at the computer to search for some different recipes. After checking various granola and cakes recipe my hearts sets on this.
Oats, Amaranth and Cranberry Cookies
Recipe adapted by Taste
Ingredients
- Butter, at room temperature – 150 gms
- Palm sugar – 1 cup
- Egg – 1
- Vanilla essence – 2 tsp
- Amaranth flour – 1 cup
- Oats – 2 cups
- Baking powder – ½ tsp
- Dried Cranberry – ½ cup
- Cocoa nibs – 2 tbsp
Method
Preheat the oven at 180 degree C. Beat the butter and sugar in a bowl until pale and creamy. Add egg and Vanilla essence and beat well. In another bowl sift the flour and baking powder. Fold in the cocoa nibs , oats and cranberries. Finally mix the dry ingredients into the wet. Roll tablespoon of the mixture into ball. Place on lined tray. Bake for 15 – 20 minutes or until light golden. Transfer on a wire rack to cool completely.
bakingflavours 