I always say you don’t have to teach children things, you lead by example. When I first started Ciwot, my kids said to me, mummy we want to be the children of today, and would always want to help in our appeals. Thanks, it’s funny the things that come back to you when you start thinking about times gone by.

Oh wow, some awesome memories coming up there Claire-you obviously had a great social conscience even as a child.

Mmm these sound yummy Claire! Thanks for sharing :)

This weeks category was architecture, and the winner is Francesca! Well done, Francesca. I love the warm cosy feeling of this lamp

And my son's favourite-chocolate snowflakes: Ingredients 1 cup flour 1 teaspoon baking powder 1/4 teaspoon salt 5 tablespoons butter unsalted 6 tablespoons cocoa powder 1 cup sugar 1 teaspoon vanilla 2 large eggs 1/2 cup powdered sugar Instructions Sift flour, baking powder, and salt in the medium bowl. Set aside. In the small saucepan, melt butter over low heat and then add the cocoa powder. Blend well. Remove from heat and stir in sugar. Transfer this to the large mixing bowl. Add the vanilla, the eggs (one at a time, stirring well in between). Slowly stir in the flour mixture to the cocoa mixture. Mix well. Cover the dough with plastic wrap and chill for at least a 1/2 hour. Preheat the oven to 180c. Roll the chilled dough into 1/2 inch balls and roll in the powdered sugar.* Place the cookie balls on a parchment lined cookie sheet, 2 inches apart, and bake for 8 minutes.

Winner number 3..congratulations Ioana!!! Don't you just love the colours of this photo??

Our second weekly winner is Christine, in the category “skies” and what a wonderful sunset she managed to capture. Well done Christine!

It was VERY cool :)

This was the radio we had

Hahaha

Gosh Linda-I’ve never seen anything like it!

I am so sorry that i didnt post the rest of the photos..So hold on tight because here they come!

And thirdly a fantastic soup recipe: Pumpkin Soup Recipe From Supercook 25g-50g butter 2 onions – thinly sliced and pushed out into rings 500g pumpkin flesh 1.3 litres chicken stock ½ teaspoon salt 1 celery stick, trimmed and chopped 1 large potato, peeled and chopped 1 tablespoon lemon juice 1/8 teaspoon Tabasco sauce 1 teaspoon paprika 1 teaspoon cumin (optional) 8 fl oz double cream In a large heavy saucepan, melt the butter over moderate heat. When the foam subsides, add the onions and pumpkin and cook them , stirring occasionally, for 5-7 minutes until the onions are soft and translucent but not brown. Gradually stir in the chicken stock, salt, celery, potato, lemon juice, Tabasco and paprika (and optional cumin). Increase the heat to moderately high and bring the mixture to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer the soup for 30 to 35 minutes or until the pumpkin and vegetables are very tender. For a thin soup - Remove the pan from the heat and pour the soup through a strainer into a large mixing bowl, pressing down on the vegetable pulp with the back of a wooden spoon to extract the juices. Discard the pulp. For a thick soup - Pour the soup into a food processor (in batches if it will not all fit at once) to puree the vegetables. Stir the cream into the soup, return the soup to a saucepan and place over a moderate heat, stirring constantly for 6 minutes or until the soup is very hot, but not boiling. Remove the pan from the heat and pour the soup into a warmed soup tureen or into bowls. Serve immediately. If desired, serve croutons and grated cheese to float on top of the soup.

Thanks to Christine Keeble Watson for kicking us off, here she shares three wonderful recipes