A Beautiful Friday
Before the lockdown, the majority of us had been used to spending the bulk of our day away from home. Now that we’re getting to spend more time at home, we’re able to really listen to each other, see, more than ever, our furry companions’ incredible little personalities, rearrange our spaces until they’re just right, then rearrange them again.
Some of us have realised that we’re actually really good at knitting and yoga isn’t that hard when you’re a first-timer, especially when you’re doing the 30 Day Yoga Challenge by Yoga with Adriene.
If you have a local health writer whose pieces you enjoy, then please share with us in the comments below.
What’s Happening at Klooftique
As Level 4 commences, we are grateful that some of our staff will be able to return to work to get started on the orders and projects that have come in during the lockdown period. We have missed the smell of leather and the distant humming of sewing machines. Monday will be a good day.
We have been fortunate enough to still be working during the lockdown and have been involved in a range of exciting projects. Projects we are excited to share with everyone once the installations are able to take place.
Keep in mind that our phone lines are fully operational and we’re available on email (email@example.com & firstname.lastname@example.org), as well as social media. We also have a full catalogue of readily-available stock, which can be delivered as soon as the Lockdown permits. You can get in touch with Justine and Katherine on the above email addresses if you’d like to see what’s available.
We would like to start including some hearty, comfort food recipes, so if you have one that you’d like to share, then kindly email us and we will feature it on our next blog post and newsletter.
For this post, we’ll be sharing Ouma Helene Brookes’ muesli rusks. She always kept these in a large container on her kitchen counter where it was easy to sneak one or two. These are delicious!
Ouma Helene Brookes’ muesli rusks recipe:
1kg Self-raising flower
750ml All Bran Flakes, crushed
375ml Corn Flakes, crushed
125ml Muesli (Preferably Nutty Crunch)
125ml Raisins (Optional)
10ml Baking Powder
500g Stork Baking Margarine
2 x Large Eggs
Pre-heat your oven to 180 degrees Celsius.
Mix all the dry ingredients together, except the sugar. Melt the margarine and add the sugar, buttermilk and eggs. Mix these together well.
Add the liquid to the dry ingredients and mix well. Prep two bread pans by spraying them with Cook and Spray so the mixture doesn’t stick to the pans. Cut the dough into twelve even-sized pieces and roll them into balls. Place six dough pieces per tray evenly.
Bake at 180 degrees Celsius for one hour. Once the rusks are out of the oven, leave them to cool in the pans. Once they’ve cooled, cut them into pieces. Place them back in the oven at 90 degrees Celsius to dry out for 4 hours, or as preferred. The longer you leave the rusks in, the dryer they will become.