It was a mission but I think it worked out great in the end. You got your pies, your jam, your jam in progress and cake. More than one family was happy and benefited from the bounty. But it was an enormous amount of work and the kitchen looked like a bomb hit it afterwards. I’m still working on getting the pie tops on neatly and I think I need to increase the flour in the pies to make the sauce thicker after they are cooked. But the pastry is amazing!!! I don’t know why I wasn’t making pastry with shortening before. Much lighter than using butter
It’s summer fruit season in BC and we have lovely friends who keep bringing us delicious mounds of fruit. I had a huge number of blueberries that turned into a massive project of jam, pies and really amazing blueberry muffin cake. The jam is particularly delicious but I need to work on getting it to set. I used a candy thermometer and added some grated lemon zest and juice of 1 lemon. My sugar/fruit ratio was 3 cups sugar to 4 cups fruit and that’s honestly pretty sweet. It set, but only just and it’s quite runny Do I have to use pecthin? The next project are amazing looking peaches for deep dish peach pies and peach cobbler.
No – it’s a lie. It’s about half the sock wool for my Christmas sock project. A bunch of Felici wool from www.knitpicks.com. I love their self-striping colourways and I love the fact that they update them regularly. my current favourite, which is sitting there waiting for me is carrot cake. I can’t wait to make that pair of socks. From this stash – I’ve done socks in everything you can see here
Yes, it’s August, yes I’m talking Christmas things. I’ve set myself a goal of 12 socks for Christmas presents for people. I’ve finished two pairs and only have ten to go. By the time I’m done I’ll have this pattern completely and thoroughly tested.