Have finally come back to earth after a lovely weekend of sewing, eating, laughing, drinking ( tea, of course!!) solving all the worlds problems, and generally having a good time. Chris had brought the complete series of Doc Martin, so we had him playing in the background all weekend. l managed to finish sewing these pinwheels. Each and every half square triangle was trimmed to size after sewing. A mammoth job in itself.
l did some cutting for the Drayton Hall quilt that l started at Ballarat. While we all acknowledge the time we spend sewing, there is an awful lot of time spent cutting before you can sew. l have cut squares from each fabric that l had pulled for this quilt.
And while l had each fabric out, l cut 2 1/2" strips from each, for a future quilt. No plans yet, l am sure something will come to mind. Certainly scrappy. Any suggestions? And yes, after all that cutting, l could see a dint in the bag. Probably cut up about 1/2 the fabric.
All the squares, neat and tidy in a container, ready to take sewing on friday.
l made these Cornish pasties for dinner last night. From scratch. And they were scrummily delicious. Fresh out of the oven, nothing better.
l have some sewing the others had to share, but its on the other camera, so will be back with that soon.
In the meantime, thanks for visiting.
For those of you who asked, here is the
Cornish Pastie recipe.
Oven temperature 220C (428F)
120 g cold butter
2 cups (250g) plain flour, sifted.
4 tbl cold water
1 egg, lightly beaten, Used to glaze pasties.
250 g lean minced beef ( l ground my own in my food processor)
1 small onion, grated
1 potato, peeled and grated
1 carrot, peeled and grated
2 tbl finely chopped parsley
1 tbl Worcestershire sauce
freshly ground black pepper
To make pastry, place flour in a large mixing bowl. Chop butter and rub into flour using fingertips till mixture resembles breadcrumbs. ( l used my food processor for this step) Mix in enough water to form a soft dough. (You may need more than 4 tbl.) Turn pastry onto a floured surface and knead lightly. Cover and refrigerate for 30 minutes.
To make filling, place meat, onion, potato, carrot, parsley, Worcestershire sauce and black pepper to taste in a bowl and mix well to combine.
Cut pastry into 6 equal pieces. Roll out each piece of pastry on a lightly floured surface, and using an upturned saucer as a guide, cut out 6 15cm rounds. Divide filling between pastry rounds. Brush edges with water and fold pastry rounds in half upwards to enclose filling.
Press edges together well to seal, then flute between finger and thumb. Place pasties on a well greased oven tray, ( l used baking paper) Brush with beaten egg, and bake for 15 minutes. Reduce temperature to 160C ( 320F) and bake for 20 minutes or until golden.