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Showing posts from September, 2013

Back in the swing of sewing

I have an old sewing machine passed onto me by my sister.

There is no manual so I haven't been able to work out how to change the machine foot or progress beyond simple straight or zigzag stitches.

Today I found my machine's manual online and instantly, the veil of mystique fluttered away.

I have my sewing mojo back.

I whipped up this sweet little softie for a special birthday gift this week.

Suddenly that quilting kit stashed under my craft table doesn't seem so impossible now.

I also aced my first attempt at back stitch embroidery. How cute is that face?????

Life is good.

Pretty little rose brooch

To celebrate my spring cleaning progress, I picked up the latest issue of Homespun magazine yesterday.

Inside was the cutest pattern for crocheted rose rings.

I thought they'd be equally gorgeous as a small brooch.

I adapted the pattern slightly, using 3ply cotton for the bloom and embroidery cotton for the leaves. I was running out of green so I eliminated a couple of the leaves.

So dainty!

Makes me wonder whether people would buy them.........?

Four hens a laying

Hooray! All of our hens are finally laying!

That means 4 eggs a day!


Yesterday morning I experienced the joy that is a poached, fresh egg - literally only hours old.

So happy to be a backyard farmer.

Perfect Banana Bread {Recipe}

I like to think myself as being an organised person.

I keep bags of chopped-up ripe bananas in the freezer, ready to make banana bread and muffins on a whim.

I love this banana bread because it's the real deal - not banana cake masquerading as banana bread.

It holds its shape when sliced, toasts well and I strongly suspect it will be amazing pan fried in a little butter for a decadent Sunday breakfast…..

RECIPE: Perfect Banana Bread
A simple and easy banana bread that should be in everyone’s recipe repertoire. Adapted from Margaret Fulton’s recipe in “Margaret Fulton’s Encyclopedia of Food & Cookery”

3 ripe bananas, mashed
2 eggs, beaten well

1 cup wholemeal flour
1 cup plain flour
¾ cup sugar
1 tsp salt
1 tsp bicarbonate soda
½ cup coarsely chopped walnuts (omit if you have allergy concerns)


Preheat oven to 180C.Grease and line base of a medium loaf pan (21 x 11cm).In a large bowl, mix the bananas and eggs together.Sift over the flours and bicarb soda and add the…

Brightening up a rainy day

The sunny start to spring was short lived. Today it rained and rained. In fact, it's going to rain all weekend.

To cheer myself up I wore my red shoes. Mission accomplished.

Counting sheep bunting

I'm so proud of this gorgeous bunting I made for my sister's baby shower.

I had been working on a baby blanket but as the deadline drew nearer, I knew I'd never finish it in time.

I'd spied these cute crocheted sheep over at Pardon my Chaos and had tagged it as a future project.

A test-make proved to me that I could whip them up fast, using wool already in my stash.

I modified the pattern slightly in that I made them single sided instead of stitching two together.

I borrowed a bunting string pattern from a crochet magazine and put the two of them together.

Aren't they darling?

The perfect jelly slice {Recipe}

Since joining the Country Women's Association, I've noticed a change in my baking style.

I've turned retro.

I'm not interested in elaborate fondant covered cakes anymore.

Give me a slice of old fashioned chocolate cake or a classic iced cupcake anyday.

It's all about flavour and appreciating the cook's efforts.

This weekend I challenged myself to make the perfect jelly slice.

A packet of biscuits, melted butter, condensed milk, some gelatine and a packet of raspberry jelly crystals - the result was amazing.

Mission accomplished.

RECIPE: Perfect Jelly Slice

1 packet Arnotts Niece biscuits 170g butter, melted

1 packet raspberry jelly crystals
1 1/2 cups boiling water

1 tin condensed milk 1 tblsp + 1 tsp powdered gelatine
1/2 cup hot water

Start this recipe the day before you want to serve it. This will guarantee that the jelly has set properly.

Grease and line a slice tin (minimum depth 3cm) or a 20cm square casserole dish with baking paper. The 20cm square will g…