Slowly Moving Forward.

 In my last post I left you hanging. There was no photo of my crochet work in progress and the possibility of spending a little more time with my sewing machine.

Ha! Well, the ugly crochet blanket is now finished... and there is still no photo. Sorry... not sorry!

∘◦❀◦∘

So, with one piece of handwork completed, what next? Something that has been whispering to me recently is my Down in the Garden stitcheries. I have seven and a half of the nine blocks completed, so I really just need one final push. Out they came this afternoon, and a little progress was made.

Did I spend Sunday afternoon and evening at the sewing machine? Nope! The Eye Spy quilt is still a collection of individual blocks spread across the design floor. I did, with Janice's help, finally decide on a border though.

Thanks Janice. It's nice to have a friend who helps. 

There is no red fabric left for borders, I had to piece together the last few strips just to have enough for the blocks. So, the plan now is to add a polka dot border and use the same fabric for the binding... whenever I eventually get it all sewn together!

∘◦❀◦∘

Of course, there has also been time for baking. My feijoa trees are still dropping fruit, so I've made several batches of feijoa slice since returning home from the Isle of Man.

Feijoa Slice

Base and Topping

220g butter, softened.

1 cup granulated sweetener (or your preferred equivalent)

1½ cups almond flour

1/2 cup coconut flour

2 teaspoon baking powder

Pinch of salt

1/2 cup desiccated coconut.

1 teaspoon vanilla extract.

Filling 

1 cup slice feijoa pulp.

1/2 teaspoon cinnamon.

1 tablespoon brown sugar or substitute. (Optional).

For the topping

Reserve one-third of the base mixture and stir in an extra 1/2 cup of coconut. 

Method

Preheat the oven to 180°C.

Line a slice tin (approximately 20 x 20cm) with baking paper.

Mix together the melted butter, sweetener, and vanilla.

Stir in the almond flour, coconut flour, baking powder, salt and coconut until well combined.

Press two-thirds of the mixture firmly into the prepared tin.

Mix the extra coconut into the remaining 1/3 and set aside in the fridge.

Bake the base for 15 minutes until the edges are starting to turn golden. 

It won't be set yet, that's ok.

While the base is cooking prepare your fruit. 

Stir in the cinnamon and sugar if using.

Spread the feijoa mixture evenly over the still warm base. 

It will sink in a little. That's ok. 

Crumble the reserved dough over the top, large or fine, your choice.

Reduce the oven temp to 160 C. Bake for 40 - 45 minutes, or until lightly golden.

Allow to cool completely before slicing.

It seems to me that this recipe could easily be adapted for other fruits too. I'm keen to try it with Black Boy peaches, as I have some in the freezer in just the right-sized portions, and perhaps raspberries as well.

∘◦❀◦∘

As you know, Tony and I started a jigsaw puzzle soon after Christmas, but no progress has been made on that one. It's a warplane, and I really feel like it's Tony's puzzle rather than mine. I'm happy to help, but I don't want to take over.

I also set Miss Charmaine up with a 300-piece puzzle back in March, I think. She has struggled with it though, so recently asked if I would finish it for her. I had fun picking away at it over the last couple of days, and today, while waiting for the oven, I popped the last dozen pieces into place.

It really wasn't that difficult. Maybe this image just isn't her thing. Time to look around for something she might prefer.

∘◦❀◦∘

I've still got two more days off work, which feels like a luxury. Whether I spend them sewing, stitching, baking or simply catching up on jobs remains to be seen. Whatever happens, I'll keep myself busy... and hopefully have something a little more exciting to show you next time!