Wednesday, December 19, 2012
Tuesday, December 18, 2012
Monday, October 8, 2012
Tuesday, September 11, 2012
Wednesday, September 5, 2012
so I am joining with those that have linked with Freshly Pieced...
A bit of hand-stitching with Leanne Beasley.... "Vignette In Stitches"
Some hand-piecing, I'm making my first hexagon quilt...
"Apples For Jam" Quilt is finally at the quilter's, and the binding is cut, ready to apply...
"Swoon" by Camille Roskelley, finished and ready to take to the quilter's...loving this one!!
And the first two blocks of The Fat Quarter Shop's, Block of the Month Quilt, made and ready for the next one... featuring the fabric, "Vintage Modern" by Bonnie and Camille.
Wednesday, August 29, 2012
Saturday, August 18, 2012
Monday, July 2, 2012
Tuesday, May 15, 2012
I'll post a photo when I start!!
Sunday, May 13, 2012
Monday, April 23, 2012
Afternoon tea was shared by all... and everyone brought cupcakes to share...
Every guest received a basket of goodies to take home...
My beautiful daughter, Nastassja and my cheeky son, Shaun...
My other daughter Hannah, isn't she gorgeous....
The Bridal Party...
Some of my handiwork...the buttonholes for the boys...
The cheeky bride and her new husband Joseph!!
Thursday, February 23, 2012
Tuesday, February 21, 2012
Wednesday, February 1, 2012
Preparation Time: 15 minutes
Cooking Time: 1 1/2 hours approx
Quantity: 2 litres (8 cups)
2kg blood plums, quartered, stones removed, you can leave the skins on!
2 cups water
80ml (1/3 cup) fresh lemon juice
1.35kg (6 cups) sugar
2 vanilla beans, cut and stripped of paste or 2 teaspoons of vanilla bean paste
1 pkt (50g) Jamsetta
1. Combine plums and water in large saucepan and bring to the boil over high heat.
Reduce heat to medium-low and simmer, uncovered, for 1 hour.
2. Add the lemon juice and sugar to the pan and stir, without boiling, until the sugar dissolves. Increase heat to medium-high and bring to the boil. Boil, uncovered, stirring occasionally, for 30-40 minutes. At the 30 minute mark, sprinkle the Jamsetta over jam and mix in. Boil for a further 5-10 minutes, before testing jam (see note).
3. Ladle the jam immediately into 8 clean 250ml (1-cup) jars and seal. Invert the jars for 2 minutes then turn upright and set aside to cool. Label and date the jars before storing.
This jam will keep, unopened, in a cool, dark place for up to 12 months. Once opened, keep in the fridge for up to 8 weeks. To test if jam is ready to bottle, place 1 tablespoon of jam on a cold saucer in freezer for 1-2 minutes. Remove jam from freezer, tip plate sideways and if the jam runs and forms wrinkles, it is ready!!