5 easy ways to manage your busy life

Dairy Diary 2014

5 easy ways to manage your busy life

With three children and a busy full-time job spare time is not something I have much of.

Who does though?

Everyone I know seems to run
around like a headless chicken
juggling everything that life
throws at them.

Dairy Diary 2014

So, what’s the best way to manage a busy life?

With planning  and, of course, your trusty Dairy Diary. Here are our top tips for keeping on top of things the Dairy Diary way:

  • Make a note of every family member’s appointments and events.
  • Work out a weekly routine that works for you. First write a list of everything that needs to be done and then write a list of things you would like to do. Choose a suitable day and time for your needs list and then slot in your likes where you can.
  • Before you shop, plan your evening meals in advance (the weekly recipes are fantastic inspiration for this). Write each meal in your diary and then compile your shopping list of ingredients.
  • Use your stickers to remind you of important dates, such as birthdays.
  • Keep any coupons/vouchers you collect in the pocket of your diary and make a note of them on the day you plan to use them. The pocket is also really useful for ideas lists: I have a list of ‘days out’ suggestions plus a ‘holiday ideas’ list (it’s always nice to have something to get excited about when daily life gets you down).

Summer Fête Lemon Cakle

Do you like the look of the recipe on this page?

It’s perfect for baking for community/school fêtes but is equally delicious for sharing with friends and family!

 

Summer Fête Lemon Cake

Nutritional information
Makes 16 squares
Time 1–11/4 hrs
Calories 246 Fat 10g of which
6.2g is saturated
Suitable for vegetarians
Suitable for freezers

Butter 175g (6oz), softened
Golden caster sugar 175g (6oz)
Lemon 1, finely grated zest and juice
Eggs 3 large
Self-raising flour 225g (8oz)
Baking powder 1 tsp
Fondant icing sugar 225g (8oz)
Jelly oranges and lemons, sliced to decorate

1 Preheat oven to 180ºC/Gas 4. Beat together butter, sugar, lemon zest, 1 tbsp juice, eggs, flour and baking powder using an electric mixer. Spoon into an 18cm (7in) square cake tin, greased and lined, and bake for 35-45 minutes or until firm. Leave to cool in tin for 10 minutes before turning out onto a wire rack.

2 Sift icing sugar into a bowl and gradually beat in enough lemon juice (and water, if necessary) to make a smooth thick icing. Spoon on top of cake and spread evenly with a knife.

A Dairy Dairy recipe

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