A new skill

Although obtaining ‘a new skill’ wasn’t on my desired achievement list for 2016, I was recently inspired by a blog I came across where the author had taken up whittling.  Amongst her many projects were crochet hooks.  I just couldn’t resist the temptation to have a go.  Ken pulled a face when I told him and suggested I would cut myself.  Anyway he very kindly came up with some twigs for me to practice on and I tried to follow the instructions in the blog without much success.  I decided to resort to a YouTube tutorial which was extremely helpful and gave a list of requirements needed before you could commence your project i.e. a sharp craft knife or similar, various grades of sandpaper and of course the material you were going to whittle.

i didn’t cut myself but had aching shoulders and sore fingers from all the sanding.  I have to say it really isn’t easy to make the hook but with persevierance some sort of success can be achieved.  Of course you have to get the wood very smooth otherwise your wool will catch and snag when crocheting on your finished hook.

You may well wonder why on earth I wanted to try and whittle but the idea brought back memories of both my grandads sitting on the back step whittling.  Ken also remembers his grandad making cigarette holders from cherry wood.

Here’s a photo of my efforts:

If you would like links to the Tutorials I viewed, e-mail me at retirea[email protected] and I’ll be happy to pass them all on.

Crochet

On the subject of crochet, I really have taken to the creative possibilities and following on from the success with the blanket I made for my daughter’s Christmas gift, I recently completed a second blanket for use by Ken and I during the winter months.  Must say I was a bit ambitious with the size because it really is rather large.

I’ve acquired a pattern for an antique type throw but need to get some advice from the Crochet Group before I attempt what are termed ‘puff stitches’.  I think a lot of practice will be required.

Water Aerobics

If you don’t already pursue some exercise activity, have you thought about water aerobics?Every week I try to attend three early sessions at my local gym.  It has become so popular that there are now six classes a week.   After the class refreshments are provided and in addition to the social aspect of the group there are the health giving benefits which I think we are all looking for as the years roll by.  Some of these benefits are documented as:

•  Aqua aerobics can benefit us as we age by improving muscular development and our cardiovascular system
• Since water buoyancy supports your weight, strain on joints, back and torso is greatly reduced
• Due to increased resistance under water, it burns a great deal of calories, up to 400-500 calories/an hour taking any excess body weight off
• Long term aqua aerobics increase joint flexibility and lowers the risk of stress and anxiety

Can you spot me in this recent photo of the group?

 

Vegetarian cookery

On each of my blogs I have decided to share with you a recipe from one of my cookery books.   You certainly don’t have to be a vegetarian to enjoy these recipes, in fact it might help if  you are looking for a substitute when cutting down on the amount of meat you eat.   I know in the UK the idea of a meat free Monday is widely promoted.

SEMOLINA CHEESE FRITTERS

 

 

 

 

 

120g/4oz semolina
1 small onion
1 bay leaf and 1 clove
600ml/1 pint milk
125g/4oz grated cheese
Large tbs parsley chopped
Egg and wheatgerm to coat

Pin bay leaf to onion with clove and place in saucepan with milk. Heat until almost boiling then remove and leave to infuse for about 10 minutes. Discard onion, bay leaf and clove and re-boil milk sprinkling in semolina, being sure to stir continuously until very thick. Remove from heat and add cheese and parsley.

Turn out mixture onto a small wet dinner plate and with a knife dipped in water smooth over. Leave to become quite cold in the fridge. Cut into portions like a cake.  Coat with egg and wheatgerm or breadcrumbs and fry in hot shallow oil until crisp and golden. Alternatively bake in a hot oven for 30 minutes turning once.

If you would like to view any of my cookery books you can find them at:

www.amazon.com/author/grahamjanice

Two recipes for when you have excess quantities of cucumbers and rhubarb 

Depending on which hemasphere you reside in you may well have an abundance of certain produce.  I have far too many cumbers and loads of rhubarb.  Rhonda a companion at water aerobics passed on a recipe for rhubarb chutney which I decided to try.  Mine came out somewhat stringy but I think I should have chopped the rhubarb into smaller pieces and made shaw there were no stringy bits at the same time.  It tastes really nice so the stringiness really hasn’t spoilt it.   I also have a really unusual recipe for preserving cucumbers which I have used for years and shared many times with others.  Here are both the recipes:

RHUBARB CHUTNEY

½ kilo rhubarb chopped, 120g sultanas, 1½ cups brown sugar, 1 tsp mixed spice, 1 tsp curry powder, 2 onions chopped, 1¼ cups vinegar, 1 tbs mustard seeds, 1 tsp ground ginger.

Combine all ingredients in medium saucepan, bring to boil and simmer, stirring occasionally for about 1¼ hours or until mixture is thick (I stood the saucepan on a trivet to prevent burning).  Pour into hot sterilised jars, seal when cold.

PICKLED CUCUMBER USING THE FREEZER

This is not your typical pickle recipe and will produce a crisp sweet pickle that goes well in salads, on sandwiches or as a side. The secret to the crisp texture is the sugar, so do not reduce its content.  Of course you may have to vary the recipe depending on the amount of cucumber you wish to pickle.  

1 litre volume of cucumber, peeled and thinly sliced, 1 small onion sliced thinly, ½ tbs salt, ¾ cup sugar, ¼ cup white distilled vinegar.

Mix cucumber, onions and salt in a large bowl and cover with plastic wrap.  Set the bowl on the work top for 2 hours.  Pour into a colander and drain water from cucumber mixture.  Combine sugar and vinegar.  Stir well and pour over cucumbers.  Pack into freezer containers or zip-closure bags (ideal).  Freeze immediately.  Pickles are ready to eat in 3-4 days.  

International Women’s Day (March 8)

International Women’s Day (March 8) is a global day celebrating the social, economic, cultural and political achievements of women. The day also marks a call to action for accelerating gender parity.  If you would like ideas for celebrating the day visit the following link:

www.internationalwomensday.com 

I’ll sign off with one of Buddha’s quotes:

DO NOT DWELL IN THE PAST, DO NOT DREAM OF THE FUTURE, CONCENTRATE THE MIND ON THE PRESENT MOMENT

Janice