I have carried on with the next stage of Dijanne Cevaal's lino cutting online course and am pleased with these two reverse image leaf prints - they look rather African to me. I must say I am completely hooked and have ordered more lino and a couple of different Jacquard colours ... this will lead to dyeing more fabric - oh no!
I think I'm quite keen to print some sort of stylised teasel from the garden next. That will be fiddly to cut - should I book a place at Accident and Emergency in advance?The ducks have been gently captured and taken to a local wildlife lake where they swam off happily on to a more appropriate expanse of water than our little back garden pond where their mother had set up home.
We miss them but seem to have acquired two guinea pigs in their place!!I've made a big batch of scones and raspberry jam from our fruit. It knocks spots off shop bought jam and is so simple:
RASPBERRY JAM
Making a few small jars of jam doesn't have to take all day or use special equipment. This recipe can be prepared in the time the scones are cooking.
Preparation time :
15 minutes
Cooking time :
20 minutes
Total time :
35 minutes
Makes: 3 x 200ml jars
Ingredients
450g raspberries450g granulated sugar
Method
1. Preheat the oven to 170°C, gas mark 3. To sterilise the jars, place 3 thoroughly clean 200ml jars on their sides in the oven for 10 minutes. Then turn off the oven, leaving the jars inside until the jam is ready to pot. Place 2-3 saucers in the freezer to chill.
2. Rinse the raspberries. Place in a pan and cook over a gentle heat for 2-3 minutes until the juices are just beginning to run.
3. Add the sugar and stir over a gentle heat for 1-2 minutes until the sugar has dissolved. Then increase the heat and bring to a vigorous boil for 5-10 minutes.
4. Remove from the heat and test the jam by dabbing a little on one of the cold saucers. Cool for a few seconds, then push the jam with your fingertip. If it wrinkles, it has reached setting point. If not, boil for a further 2 minutes then test again. When the setting point is reached, spoon the jam into the jars. Cover the surface with a disc of waxed paper and seal with a lid. Label and store in a cool dark place for up to 3 weeks.
Making a few small jars of jam doesn't have to take all day or use special equipment. This recipe can be prepared in the time the scones are cooking.
Preparation time :
15 minutes
Cooking time :
20 minutes
Total time :
35 minutes
Makes: 3 x 200ml jars
Ingredients
450g raspberries450g granulated sugar
Method
1. Preheat the oven to 170°C, gas mark 3. To sterilise the jars, place 3 thoroughly clean 200ml jars on their sides in the oven for 10 minutes. Then turn off the oven, leaving the jars inside until the jam is ready to pot. Place 2-3 saucers in the freezer to chill.
2. Rinse the raspberries. Place in a pan and cook over a gentle heat for 2-3 minutes until the juices are just beginning to run.
3. Add the sugar and stir over a gentle heat for 1-2 minutes until the sugar has dissolved. Then increase the heat and bring to a vigorous boil for 5-10 minutes.
4. Remove from the heat and test the jam by dabbing a little on one of the cold saucers. Cool for a few seconds, then push the jam with your fingertip. If it wrinkles, it has reached setting point. If not, boil for a further 2 minutes then test again. When the setting point is reached, spoon the jam into the jars. Cover the surface with a disc of waxed paper and seal with a lid. Label and store in a cool dark place for up to 3 weeks.
Isn't this hover fly amazing. He was on a Verbascum in the garden this morning. I love the lacy wings and the colourings.
