After I made my cinnamon cookies I decided the same effect would look good with something savoury. I made oregano shortbread as it is the one herb I have in abundance. And the leaves are big enough to work with. Use whatever herb takes your fancy, and what you have growing in your garden.
A while back, Jim wrote about time confetti. This, together with watching people who never leave their phones alone has prompted today’s blog post. I am very disciplined when it comes to connected devices. I have assigned the important people in my life their own ringtones. If I get a message after Dave gets home, and it is not from my mother or one of the kids, I do not rush to look at it. I also made a choice not to get social media notifications. No matter what is going on in the virtual world, it is not as important as what is happening right now. And all of that can wait as far as I am concerned. I do however get notifications from the airlines which has meant a lot of pinging took place this year.
Today’s inspirational recipe from Lavender and Lime ♥ Oregano Shortbread ♥ #LavenderAndLime Click To Tweet
I also chose not to get work emails on my iPad. During the year, my laptop stays at work. I only bring it home when we are on leave. Late afternoon I log into the webmail server and see what has been happening in the office in my absence. But mostly, the emails don’t need my immediate attention. I get my personal emails on my iPad and very seldom reply to those straight away either. I try and not let the device rule my life. My leisure time is meant to be spent relaxing. I like to watch TV in my down time. And of course I read. My phone is on silent from 9pm every night until 7am the following morning. These small things mean that I live in the moment, paying attention to what is going on around me. And I enjoy what I do without the added stress of the phone.
Click on the links for conversions and notes.
- 180 g flour, sifted
- 70 g salted butter, cubed
- 1 egg, lightly beaten
- 45 mls olive oil
- 5 sprigs oregano, leaves picked
- Place the flour and butter into a mixing bowl and rub the butter into the flour until it resembles bread crumbs
- Place the egg and olive oil into a small mixing bowl and whisk to combine
- Pour into the flour and use a knife to mix it in until a dough starts to form
- Bring the dough together by hand then tip out onto cling film
- Roll into a ball, wrap in the cling film and set aside to rest for an hour
- Roll the dough out between two sheets of baking paper, to 4mm thick then refrigerate for 10 minutes
- Cut 5cm rounds out of the dough and place onto a baking tray, rerolling the dough as necessary until it is all used up
- Place three leaves on each round and then cover the tray with cling film
- Refrigerate while you heat the oven to 190° Celsius
- Remove the baking tray from the fridge and place into the oven for 15 minutes to bake
- Remove from the oven and transfer the shortbreads to a wire rack to cool completely
Inspiration published on Lavender and Lime December 25:
Wishing all of you that celebrate, a blessed Christmas. Today we will be enjoying a summertime lunch with friends and family.