Tuesday, August 3, 2010

52MMMC - Part 2

Two posts ago I mentioned this challenge.

I’ve made a few more slow-cooker dishes, back on July 7th. So here are some photo’s to tempt you!!

A Moroccan Beef with Kumara and Sultana’s. It had a cinnamon stick cooking in it also, which you can see on the top.



Plus for dessert Chocolate self-saucing pudding.



Three weeks ago I had family over for Sunday lunch. I prepared some of the meal on Saturday, but on Sunday had the dessert cooking in the slow-cooker, while we were all at church. The dessert was Blackberry cobbler….all very yummy, once again!!!

+ - + - + - + - +

While away a couple of weeks ago with my daughter, I visited Janine Smith's shop Colour Down Under. She has a cross-stitch class for newbies, and anyone else that wants to join in, on Wednesday mornings. I took a friends two eldest daughter’s along, while my daughter stayed with my friend and her other girls.

The group are working on a biscornu. A free pattern, Traditional Bulgarian Motif, which is quite simple and lovely in all sorts of colourways. Here is my version of it.










12. Make a biscornu. Completed July 26th.

















13. Learning tatting.

4 comments:

  1. Those meals look wonderful. When you mentioned the blackberry cobbler my mouth began to water! I love it!

    Your cross-stitchery is just gorgeous. I really love the biscornu? Never heard of that before.

    Blessings to you!

    ReplyDelete
  2. The cross-stitch is gorgeous, but what on earth is a biscornu? Is that something like a pincushion? And good luck with the tatting. I got a sterling silver tatting shuttle engraved with my name on it from my mother-in-law over 20 years ago. She was a master tatter. I tried to learn, I really did, but it always went to knots instead. Sigh. Very frustrating! I'm usually pretty good at this sort of thing too, but not tatting. Maybe someday I'll figure it out.

    Good luck!
    Susan in Texas

    ReplyDelete
  3. What a beautiful cross stitch!

    ReplyDelete
  4. This pin cushion is really sweet. What lovely work you do.

    ReplyDelete