nowathome is one year old !!


I cannot believe that this blog started a year ago!

I have met so many wonderful bloggers from around the world and would like to thank you all for your wonderful support and for following this blog!






Cee’s Oddball Photo Challenge: Week 18

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Travel theme: World Cups

Look at all those cups and not a football in sight!

Cups from South Africa
Cup of coffee from France
Vintage cups from America

Join in the fun : Ailsa’s challenge



Light and dark, tall and short, happy and sad — this week, share a shot that captures a contrast.


 Weekly Photo Challenge


Floral Friday : Ornamental Kale

Ornamental cabbage and kale are in the same species,Brassica oleracea, as edible cabbages and kale. They are the result of hybridizing.IMG_3327

By cross pollination, botanists were able to hybridize the many colors and textures of Flowering or Ornamental Kale and Cabbages that we grow today.

These annual plants are very showy, and come in a variety of colors, ranging from white to pinks, purples or reds.These plants can be grown indoors in a large pot. However, the length of time that they will last in the home will vary, depending on the temperature. A brightly lighted, cool room, is the best location. Kale and Ornamental cabbage plants prefer cool weather. IMG_3328Although Kale plants may be set out in the spring and allowed to grow through the summer, the best time to plant them is in the early fall. Ornamental Cabbage and kale should be planted in a sunny location in a moderately moist, rich soil.

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A Photo a Week Challenge: Wildlife




nancy merrill photography


One Word Photo Challenge: Gold

photo 1photo 2




Nola Roots Texas Heart


Cee’s Fun Foto Challenge: Straight Lines

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Sago Pudding

200 ml  sago
750 ml milk
pinch salt
125 ml  sugar

50 ml apricot jam
3 eggs, separated
1 teaspoon vanilla essence
30 ml butter
cinnamon stickIMG_3506

Oven: 160 deg Celsius.
Grease a large pudding dish lightly.
Heat milk to nearly boiling, then add sago, salt, and cinnamon.IMG_3508
Simmer over very low heat until sago is transparent. Remove the cinnamon stick.
Add the 1/2 cup sugar, butter and vanilla, and stir in well. Remove from heat.
Separate the eggs, and whisk the yolks. Add yolks to the sago mixture, whisk or mix through well, and pour the mixture into the prepared oven dish.IMG_3512
Put blobs of the apricot jam all over the pudding mixture.IMG_3514

Whisk the egg whites until stiff, and add  1/2 cup sugar slowly, whisking until incorporated.

Spread this meringue over the sago pudding.IMG_3515

Bake in the preheated oven for about 20 – 25 minutes, until set, and the meringue is light brown on top.

Serve hot, warm or cold.