Thursday, 30 April 2009
Tuesday, 28 April 2009
i love this scarf for a few reasons, partly because it reminds me of green green grass. but even better than that, it is a local scarf, with very low "craft miles". see, i live within walking distance of the collingwood children's farm in melbourne. the farm is exactly that, a farm, with sheep and cows and pigs and growing things. i go there every month to the farmer's market, either walking or on my bike and when i was there last year i bought some wool. the wool comes from the sheep at the farm. they sheared the sheep, and then they gave the raw wool to the hand weavers and spinners guild, in carlton. there, it was dyed green green green, and then spun out into a lovely skein and given back to the farm to sell. i bought it last year, brought it home and started knitting.
in its whole life it hasn't travelled more than about 4km from where it grew on the sheep. i find that really special. it would seem to me to be fairly rare to be able to identify the origin of the wool you use, let alone have it move so little from where it grew (unless you have your own sheep and well done you if you do). so it makes my heart warm as well and my neck...
Monday, 27 April 2009
i can’t actually remember how but i stumbled across it, but i found pip’s bread recipe here. i have been making bread for awhile now, but unlike pip i use a bread maker to do the heavy kneading (one of the downsides of computer use – rsi – means kneading by hand is not for me). i have been experimenting with lots of different type of bread. two favourites so far have been honey and oat bread and muesli and date loaf. for the honey and oat, i am pretty lazy, and just let the bread maker do the whole thing – i put the ingredients in and press the buttons and walk away. easy as pie (well, easier actually). where as the muesli and date loaf does require a bit more effort. i only get the machine to do the kneading, and then i pop it in a proper bread tin for the second rise and bake it in the oven. but its not much harder to make.
but pip’s bread in our house it is referred to as ‘commitment bread’ because you have to commit two days to make it. you do the starter on day one, and then wait until day two before you actually make the bread. it has quickly become the ABSOLUTE favourite in our house now. i am a bit of a wholemeal bread fan though, so today i thought i would replace 1 cup of the flour with wholemeal, just to see how it goes. mmm wholemeal…i also put a bowl of water in the bottom of the oven, to make extra crunchy crusts. it turned out pretty damn good, chewy on the inside and crunchy on the outside.