Thank you Barbara for hosting. Beautiful photos. ????
I can now get 2-3 squares going at once. I have to single-square the last corner but the majority of the "design" has been completed by then.Ronie said:Karen I love what you are doing with the dishcloth pattern.. I love the Redheart Soft colors.. and they will make a beautiful blanket!! about how long does it take you to make a square? I have saved this pattern... I love what Ros did too... I bet that was for one of her little ones..
Tricia, someone mentioned in the Sock Madness group that when you knit 3 and a half pairs of socks you have knitted as much as a full sweater. Some day I will get around to knitting a sweater for myself. But first I am on a sock knitting craze. ????triciad19 said:I read something the other day. Socks are small in size but large in stitches. About 17,000 stitches per sock.
DeEtta, this recipe is like a great birthday present for me - thank you! ! ! I may not get a chance to make it soon, but I will eventually.Belle1 said:Seems like the last couple of weeks I've been in and out, but more OUT then in. Goodness, my head is spinning and I can't remember who posted what. All I can recall are a number of beautiful pieces, gorgeous photos (all making me wish I was there to see for myself), frustration with rodents and slugs, and a promise to provide a recipe for the pear/almond tart I made for last week's get together. So if I didn't specifically respond with praise for all the gorgeous things, please forgive me and know that I've been enjoying all the sharings. Here is the recipe that I promised. Since the published work provides the metric as well as American measurements, I thought that would be good to include here. This makes a wonderful, light tart. Yummy....
Pear & Almond Cream Tart - taken from 500 Greatest-Ever Cake Recipes, Martha Day, editor.
Note: Tart can be made with nectarines, peaches, apricots or apples.
Serves: 6
Need:
350 g/12 oz shortcrust or sweet shortcrust pastry
3 firm pears
Lemon juice
15 ml/1 tbsp peach brandy or cold water
16 ml/4 tbsp peach jam, sieved
For Filling:
90 g/3.5 oz/ generous ½ cup blanched whole almonds
50 g/2 oz/ 4 tbsp caster sugar
65 g/2.5 oz/5 tbsp butter
1 egg, plus 1 egg white
Few drops almond essence
1. Roll out pastry and use t6o line 23 cm/9in flan tin. Chill. For the filling, put the almonds and sugar in food processor or blender and pulse until finely ground but not pasty. Add the butter and process until creamy, then add the egg, egg white and almond essence and mix well.
2. Preheat a baking sheet in oven at 190°C/375°F/Gas 5. Peel the pears, halve them, remove the cores and rub with lemon juice. Put the pear halves, cut side down on a board and slice thinly crossways, keeping the slices together.
3. Pour filling into the pastry case. Slide a palette knife under one pear half and press the top to fan out the slices. Transfer to the tart, placing the fruit on the filling like spokes of a wheel.
4. Bake tart on the baking sheet for 50-55 minutes, until the filing is set and well browned. Cook on wire rack.
5. Head brandy or water with jam. Brush over the top of the hot tart to glaze. Serve at room temperature.
Sue, I fully understand how you need a vacation from your vacation. On Sunday afternoon at my sister's I actually took a nap, something I rarely do.......all that sun and fun in the waves had just exhausted me. :sm01:britgirl said:I am so totally behind with this party. We got back from the Outer Banks on Saturday and am still recovering. Feel like I am in need of a vacation to get over the last one. I did enjoy it. Can I say it was relaxing despite being busy. Had some wonderful early morning walks on the beach at sunrise with my six year old GD, Alexandra. We just talked picked up shells and just enjoyed each other's company.
Sue
Thank you, Ros. It has been a little trip down memory lane.RosD said:Thank you Barbara for hosting. Beautiful photos. ????
Thank you for the link :sm24:kaixixang said:This is posted on another topic: http://onmyneedles.wordpress.com/2011/12/07/diamond-heart-dishcloth/
!
I can barely make out one above the bottom leftmost half-rainbow in your photograph. Better in person! :sm24:Babalou said:Thanks JanetLee.
We are getting a much needed storm. I popped out on the patio to move some things from the rain blowing and caught a double rainbow. The second is not too visible.
Maybe so. Shows up good on my iPad.kaixixang said:I can barely make out one above the bottom leftmost half-rainbow in your photograph. Better in person! :sm24:
You'll enjoy it. Sorry for the belated birthday wishes, but it sounds like you had a wonderful weekend. Many, many more.KittyChris said:DeEtta, this recipe is like a great birthday present for me - thank you! ! ! I may not get a chance to make it soon, but I will eventually.
I can't imagine any bottle being worth that.Babalou said:That could be. When we tasted it, we said that is what $125 champagne tastes like. Probably at least half that in the store.
thanks Chris- I sat and worked at it pretty consistently- onto my next lot!KittyChris said:Thank you every one for the birthday wishes. I spent the weekend and half of today at my sister's place again so got to go swimming in the ocean some more. A nice hot sunny day and being in the water was a great birthday present. Then my 26 year old niece and her boyfriend came down Saturday evening. It was very nice to see them and get a box of pastries for my birthday.
Julie, that was a quick project, can't believe you are done already - and it is lovely too.
Ann too, your shawl is a beautiful color, even if it is a bit different than the picture.
I can only just make it out on my monitor.Babalou said:Maybe so. Shows up good on my iPad.