Fabric, faffing and lunchbox fillers
Van is in Melbourne for a couple of days this week, and she and I met up at Patchwork on Central Park first thing yesterday morning after I dropped Amelia at preschool. Van had never been there and was keen to pick up some cute fabric so it was the perfect way to start our day of crafting. While I was there I was able to see some samples of Denise Schmidt’s new range in real life and I was more than impressed. I thought I might end up being a little disappointed after all the hype but the colours are so perfect and the fabric is beautifully soft. Lynn gave me a little left over sample to bring home (thanks Lynn!) and I have it sitting on my desk here like a little piece of precious gold.
I am looking forward to getting some in the near future as the oranges and pinks are just about perfect to go in the baby’s room.
Unfortunatley the rest of my crafting day was a little less succesful. While Van knuckled down and started producing new toy prototypes in calico, I faffed about, flicked through toy pattern books and couldn’t find any focus at all. I can see how she gets so much done, she doesn’t dither, or procrastinate – she just leaps in and goes for it. Something to keep in mind.
On the home-front; This afternoon I made a batch of Mum’s Anzac Biscuits because they are easy, Amelia will eat them for snack time at Kinder and they are relatively healthy. I’m a few days late to make this a truly topical piece of writing, but apparently these biscuits were originally made by women in Australia and New Zealand to send over to troops fighting in World War I and were designed to withstand a long and arduous naval voyage, so they will no doubt survive a day in a preschooler’s lunchbox. Mum has added various seeds and goodies to her recipe, making it a little different from the basic rolled oats and coconut version, but it’s truly delicious.
Jan’s Anzac Biscuits
Makes about 20 small biscuits
1 cup of rolled oats
1 cup of plain flour
1/4 cup of brown sugar
1 cup of shredded coconut
2 tablespoons of golden syrup
125 g butter
1 tablespoon of boiling water
1/2 teaspoon of bicarb soda
Any or all of:
1/4 cup of flaked almonds*
1/4 cup of sunflower seeds*
1/4 cup of pumpkin seeds
1/4 cup of chopped dried apricots*
1/4 cup of chopped dried dates
Mix oats, flour, sugar, coconut and any of the optional extras in a bowl. Melt butter and golden syrup over a low heat then add to the dry mix along with the bicarb soda and boiling water. Mix and spoon small flattened mounds onto a tray. Bake in a oven at 150¬∞c for 20 minutes. Leave to cool.
* the optional extras which I included