When there's nothing on the telly, I've taken some of my small stamps away with me, and have done some 'colouring in'.
Here are some examples of the stamps, will post them as fully made up cards when they are done.
Sunday, 28 November 2010
Here are the lovely little robins
When there's nothing on the telly, I've taken some of my small stamps away with me, and have done some 'colouring in'.
Here are some examples of the stamps, will post them as fully made up cards when they are done.
Photos of the various embroidery projects I have started over the years. For various reasons they didn't get made into anything. These are not really showing the sizes well, but the tiger is about 10" square, the lady is about 10" x 6" and the little boy about 7" x 5". I was thinking of putting the tiger onto a cushion, the others can really only be framed as pictures.
Tuesday, 16 November 2010
oops!
Reading the random post from October, I was going to find the lead for the camera. Still not found it. But spent last night sat in hotel room watching the new version of the Good Life and doing some stamping. So, if I can't find the wire I will at least try to find the SD card converter, and then I can put up all my lovely little robins etc.
There is something sooo relaxing about sitting, watching telly, with a set of watercolour pencils.
There is something sooo relaxing about sitting, watching telly, with a set of watercolour pencils.
Tuesday, 5 October 2010
Mincemeat Recipe
Cranberry Mincemeat Recipe
(no idea who I pinched this from)
Ingredients
75g/2½oz soft dark brown sugar
60ml/2fl oz ruby port
300g/10½oz cranberries
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cloves
75g/2½oz currants
75g/2½oz raisins
30g/1oz dried cranberries
1 clementine, zest and juice only
25ml/1fl oz brandy
few drops almond extract
½ tsp vanilla extract
2 tbsp honey
Method
In a large pan, dissolve the sugar in the ruby port over a gentle heat.
2. Add the cranberries and stir.
3. Add the cinnamon, ginger and cloves, currants, raisins, dried cranberries and the zest and juice of the clementine.
4. Bring to a gentle simmer and cook for 20 minutes, or until the fruit has broken down and has absorbed most of the liquid in the pan. (You may need to squish the cranberries a little with the back of a wooden spoon to incorporate them fully.)
5. Remove from the heat and allow to cool a little.
6. Add the brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste.
7. Spoon the mincemeat into sterilised jars and, once cool, store in the fridge for up to two weeks.
(no idea who I pinched this from)
Ingredients
75g/2½oz soft dark brown sugar
60ml/2fl oz ruby port
300g/10½oz cranberries
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cloves
75g/2½oz currants
75g/2½oz raisins
30g/1oz dried cranberries
1 clementine, zest and juice only
25ml/1fl oz brandy
few drops almond extract
½ tsp vanilla extract
2 tbsp honey
Method
In a large pan, dissolve the sugar in the ruby port over a gentle heat.
2. Add the cranberries and stir.
3. Add the cinnamon, ginger and cloves, currants, raisins, dried cranberries and the zest and juice of the clementine.
4. Bring to a gentle simmer and cook for 20 minutes, or until the fruit has broken down and has absorbed most of the liquid in the pan. (You may need to squish the cranberries a little with the back of a wooden spoon to incorporate them fully.)
5. Remove from the heat and allow to cool a little.
6. Add the brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste.
7. Spoon the mincemeat into sterilised jars and, once cool, store in the fridge for up to two weeks.
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