Friday, April 23, 2010
Giant butternut
Wednesday, April 21, 2010
Christines Agapanthas
A Big Catch
Sunday, April 18, 2010
Wild Birds
Friday, April 16, 2010
Glory Hill Farm
Friday, January 22, 2010
Big Effort
At last I have completed the motives on this canvas. Everyone is different.I used stranded cottons on a beige mono 14 size canvas. It took me about 10 months to complete them as I had to stop for a while because of a severely painful neck caused by the effects of polio mentioned in my earlier blogs.
Each motive is about 6cms square with a gap of about 1cm between each motive. Every one of them was designed by me. A lot of the designs I have used to make pin cushions in the past. I would say that I have only completed about 1/3 of the finished article as every space and outer edge has to be filled, probably using braid that will be couched on.
I will be showing the article at the next meeting of the Cape Embroiders Guild to hopefully get a lot of advice from the more experienced members. The original idea of this project was to be made into a cushion but since making it I have decided it will be framed as it really is a sampler of various types of canvas stitchers and not to be sat on!
When it has been completed I will show it again in all it's glory!
Thursday, December 10, 2009
Geese on Welsh farm
During December 2009 everything about Christmas could be watched on T V particularly food preparations. One such program reminded me of the World War 2 Christmas I spent in Wales on a small farm belonging to a brother & sister, John & Elizabeth Ellis.
Throughout the year they would raise a flock of geese, usually about 10 t0 15 from the hatchings of a pair that were kept from year to year to provide goslings to fatten for Christmas.
Goose meat is more moist and darker than turkey meat and certainly more tasty. They do have quite a good covering of fat but turn wonderfully crispy and brown when roasted. Much fat is run off into the pan some of which is used to make delicious gravy with the juices from the meat. The rest of the fat is stored in earthernware jars and used to waterproof John's boots and keep the leather supple. Wales has quite a high rainfall.
The down from the geese was put into pillow cases and sterilized in an oven, probably the brick oven where all the bread and baked apples from the orchard were cooked and no doubt the goose on Christmas Day. This wonderful pure white down was made into pillows or a 'carthen' a Welsh name for an overblanket.Much like duvets and sleeping bags of today if you are lucky enough to own a down one. They are light and comfortable to sleep under but a little hot for our South African summer climate.
Other than geese, ham was another home grown and preserved product from the farmyard. A young pig was slaughtered and divided into portions,salted, laid on flagstones (slate) in the pantry turned frequently and eventually hung in the 'shanty' where the brick oven was to continue curing. When needed a portion was cooked and usually eaten cold.
Although it was war time and rationing quite severe I was lucky to be able to indulge in these everyday feasts that included home grown vegetables, freshly baked bread and butter together with fresh milk, cream, new laid eggs from free range hens. Today this this would be called luxry food. I was fortunate but perhaps spoilt and now fussy about food today. I remember the tastes of those war time Christmases!