Thursday, February 23, 2012


I bought these fabrics the other day with the thought to make my daughter a quilt for her 18th birthday... she just bought herself a skateboard...and this fabric range has little girls riding scooters... I think it's cute!!

The fabrics are; of course, my favourite colourway, so making this will be fun... I have a design in to follow...

Tuesday, February 21, 2012

Welcome to My New Look....

Hey Everyone... thank you, if you are still following after I have had a change in name and in look....I thought that in 2012, I needed to change...and to freshen up my page!!!

I'm not perfect when it comes to blogs, but I love the interaction from bloggers and love the inspiration they provide.

In late 2011, my daughter and I embarked on our own design label - "Lyrebird and Lamb", a line of homecraft that uses natural fabrics, like linen and cotton, and by making funky homewares and products....

Here is a selection of some...

And "Lyrebird and Lamb Quilt Designs" is my journey, discovering and making funky quilts, loving fabrics, and just being creative!!

So join me, tag me, follow me, and see what I get up too....I hope I inspire you to be passionate about your craft!!

Wednesday, February 1, 2012

Plum & Vanilla Bean Jam!!

Okay, so who doesn't love a good easy homemade jam!! This was really easy and it tastes delicious!!

From this:

To this:


Here goes...

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!!