So many wonderful comments about my blanket. you are all too lovely and kind!
In answer to a couple of questions -
Ends -when I start a new round I hold the tails along the top of my work and enclose them as I crochet. Saves an enormous amount of time.
Speed - I made a lot of the squares when my family were away camping. The rest I made in the evenings, 2 or 3 per evening. The joining and blocking I did while the children were at school. Don't forget I don't go out to work or do housework and my children are no longer little. I luxuriate in time.
Nicky was kind enough to say that she enjoyed my weekly menu page that I had a while back. It was a little tiresome to keep up so I thought the occasional random deliciousness post might fit the bill instead. What do you think?
This is tartiflette, a French dish from the Savoie region. It is potato, bacon, reblochon cheese and cream or crème fraîche. I added some wrinkly apples which turned out to be a good idea. Any cheese will work as long as it is a good melting one. We ate it with a dish of sliced tomatoes. It makes a great family supper and economical too if you use an everyday cheese.
First stew of the autumn. Beef with beer (Theakston's Old Peculiar to be precise). Lots of carrots and mushrooms in there too. Yes, my children do pick out the mushrooms, and I swipe them from their plates. We ate it with baked potatoes, the weather wasn't quite bad enough to warrant dumplings.
That object you can see hanging from a string on the right is not, as my elder son suggested, a testicle, but a bouquet garni. The correct English expression is a 'faggot of herbs'. I didn't mention this to my son as the testicle remark had already caused the dinner table conversation to degenerate.
And while we are on the subject of plums....these are Marjorie's Seedling plums found in my local farm shop. They became our weekend pudding.
Plum crumble tart from Tender Volume II by Nigel Slater. Easy peasy to make. A crumble mixture of flour, ground almonds (almonds go so well with plums), soft brown sugar and butter. Two-thirds of the crumble is pressed into a tin, not too firmly. The halved plums are placed on top and the rest of the crumble scattered over and baked. Nigel adds pinenuts to the topping. I used chopped almonds because my daughter is allergic to pinenuts. It would have been just as delicious without either nut but they did add a pleasant crunch.
Definitely one to try with other fruits. I'm thinking an apple and mincemeat version will be delicious in December.