Monday, November 20, 2006
It was lovely and warm yesterday, although it gets a little too hot in my shed especially as my sewing machine is directly under one of the skylights. I am still waiting on the concrete slab so I have had some interesting visitors.... a pair of scurrying blue tongue lizards, and yes it is mating season for reptiles at the moment- everyone asked me if I got a photos- but I wasn't going to get that close!
I made this 13"x13" sample yesterday, dh says it looks too much like aboriginal art, although that was really a long way from what I was thinking when I made it.I was thinking of another x stitch variation. Perhaps the colours add to the sense- but they are my favourites! I was thinking about mark making- crosses, strokes with a brush and then the cross for marking the place and of crossing pathways between different peoples, hence the two different lines of symbols. I suppose I can play around with it some more, but first I need to get some more white fabric from the suppliers, I have none left.
We have been having fresh lettuce out of the garden- it's just so much nicer that way! And it is artichoke season again. Vegetables are so expensive that I have been trying to be more inventive with the artichokes and use them as a vegetable rather than as a tasty appetiser. So last night I made Baked Artichokes with cherry tomatoes. They were yummy! You prepare the artichokes by pulling off the hard outer leaves and cut across the tip of the remaining leaves, quarter them and then pull out the chokes, and leave to sit in water with lemon juice. Meanwhile you heat up some olive oil and fry the artichokes with the lid on the pan for about five minutes and then add some sliced garlic and fresh herbs ( I used thyme and parsley from the garden, it's still a bit early for basil), fry only for a little bit longer. Then you place this mixture into a smallish baking dish with fresh cherry tomatoes and some more sliced garlic and I really put in a handful of herbs and some lemon juice ( or a wee bit of water) bake in a slow oven for about 40 minutes and presto! I think it would taste good tossed with pasta as well!