Tuesday, 22 April 2014

Autumn Harvest

 
I used up one of the pieces of brown paper in the pile of rubbish from yesterday and went the easy way of making some home made wrapping paper from it. I had in mind to keep things with an Autumn theme and going that way I picked some grape leaves and used those to print with. The paper didn't look very exciting, so I cut out a leaf shape from a sponge and used that as a stamp. Still it looked lacking in 'something'. Finally I used a stamp set Autumn Harvest from clear stamps TPC studio and using black stazon on ink I stamped the acorns randomly and lastly added one of the quotes from the set. I'll use the other piece of brown paper in the same way but with a different look, stay tuned.
 
 
"Every one must take time to sit and watch the leaves turn."
-Elizabeth Lawrence.
 
Home hints:
Line your bread basket with a napkin, just to add that extra splash of colour. It will also keep the bread warm when ready to serve.
 
 
I've been preparing for my next embroidered kitchen set and have this dishcloth almost finished to be included in the set. I'm hoping to make a Days of the Week set with fruits as a theme.
 
I've also came across my stash of vintage photographs, while thinking about ideas for paintings. I think this couple looks rather dashing and may inspire something of an idea for a folky sort of art, maybe similar to Henry and Esther.
 
 
"Autumn is a second spring, where every leaf's a flower."
-Albert Camus.
Cooking for the freezer:
Pumpkin Soup
Ingredients:
 
750g butternut or Queensland Blue pumpkin
2 large onions
250g potatoes
5 cups chicken stock
1 cup milk
Salt and pepper
Sour cream
Nutmeg
Method:
 
Cut the peeled pumpkin into small pieces and cook in the chicken stock with the prepared and chopped onions and potatoes. Simmer gently for 25 minutes or until vegetables are tender. Push through a sieve and cool quickly, then package into airtight plastic containers leaving headspace. Seal, label and freeze.
 
To serve: Thaw gently over a low heat, bring to the boil, add milk, salt and pepper and reheat gently. Serve in bowls with a spoonful of sour cream sprinkled with freshly grated nutmeg.
 
Serves 6


 
100 percent snow white cotton tea towels, washed and drying on the line. Getting ready for the embroidery I will do on them.
 
Have a good day or evening doing whatever it is you are doing!
 

1 comment:

  1. Shiralee, white tea towels won't stay white long around here. LOL! Love what you did with the paper. Very nice.

    ReplyDelete

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