I love when a spot of happiness emerges from the chaos that is home. Today it is the middle of our kitchen table. A vase filled with fragrant Wintersweet, a homemade candle and an enamel bowl of polyanthus.
Yesterday's spot was the couch where I had a very special skype appointment. Putting a little bit of time into getting water in a nice carafe, a favourite glass and as many blankets as I might need made all the difference.
I hope you find a nice sunny spot to bask in today!
Even though the colours I use may look as though I have blindly chosen them from a bag full of yarn, I am actually very fussy about my choices. And if I get a 'not quite right' combination, it can drive me up the wall. I found my self in this situation last night, feeling that the red was a bit too sharp for the blanket. After a while of humphing, I decided that rather than tear back all of the rounds until I reached the 'splinter', I would soften it by working over the 2 rounds with a pale green pompom trim (from here-although I slightly modified the pattern so that it would sit flat).
I am sooooo happy with it and now feel that I should do a few more pompom rounds. It kind of reminds me of a chenille bedspread. It makes me wonder what other mistakes in my life I can cover with pompoms....
Archie had to do some cooking for his class last night so decided to make coconut ice. The recipe called for copha which is a hydrogenated vegetable fat... something I really didn't want to buy. So we thought we would try using coconut oil instead. Oh my giddy aunt - it was so much better that I thought we should share the recipe!
Archie's Coconut Slice (adapted from Stephanie Alexander's 'The Cook's Companion'
130 grams coconut oil
250 grams dessicated coconut
500 grams icing sugar
a few drops of vanilla extract
2 egg whites
a few drops of natural food colouring
Melt the coconut oil and then mix with the dessicated coconut, icing sugar, vanilla extract and egg whites. Divide the mixture in half and mix the natural food colouring through one batch. Spread one half in a 20x20cm square cake tin then spread the other half on top. Refrigerate until cold and then cut into pieces. TRY NOT TO EAT TOO MUCH!!!