Insanity is doing the same thing, over and over again, but expecting different results.
As you know I have been knitting two Menet cardigans for gifts whilst re-working the pattern to give an option for long sleeves. Well I finally finished them a couple of days ago, gave them a wash and then waited for the weather to brighten a little so I could take some photos. This morning, in between showers, there was a few minutes of vague brightness so I took advantage while I could. I would still have preferred it to have been a little brighter but what’s the chance of that here, I could be waiting weeks!
One Great Niece likes her colours bright and girlie. The other is too young to choose, so I chose for her. I love this turquoise. As I never go for particularly bright colours for myself, this gives me chance to knit in some different colours for a change.
Done, dusted and ready to be wrapped up. Must be one of the earliest Christmas presents I’ve ever had ready! Along with adding the instructions for the long sleeves, I have also re-worded the pattern a little and jigged things about a bit which has improved the clarity of the instructions. I will be updating the file on Ravelry this afternoon, so if you have already purchased the pattern you will receive an update. All new purchases will be sent the new updated file.
You would think that after moaning about knitting all those sleeves, I would give it a rest for a bit. Wouldn’t you? Well, my next project is a cardigan from Jared Flood called Ranger. I’ll show you pictures when I have a little progress. Guess what the pattern has you knit first? You guessed it, sleeves. Obviously, I know that you don’t have to start with them just because they are listed first, and I did think about starting with the body. But, then I considered the idea of getting them over to begin with – and ploughed straight in. So, more sleeves then!
I have also been trying out a (new to me) gluten free flour mix from Glebe Farm here in the UK. It’s a very basic mix of just rice flour, potato starch and xanthan gum. I bought some to try because although I love the mixes I use, I make all our baked goods gluten and dairy free now, for everyone in the house, not just the intolerant ones. It’s easier, and honestly, nobody really notices any difference. It’s also healthier but I won’t go into that now. So, I really need a cheaper, easier alternative for everyday baking saving the finer more expensive mixes for special bakes. Doves Farm make a really good mix which I used to use but it has a lot of corn in there, so a no go for me now. I started with a cherry cake.
English Cherry cake. Recipe converted from one of Mary Berry’s. I used a little more flour than the wheat flour equivalent in the recipe but it looked promising when it came out of the oven.
Looked even better when I cut into it, although the cherries had sunk quite a bit. The cake was light and fluffy, a little too light really which was probably why the cherries sunk. It didn’t stay around for long, which was lucky as by the next day it was just a little dry but still good with a cup of tea. There was just a hint of a crunch with the rice flour as this mix isn’t super fine but it wasn’t unpleasant and it certainly didn’t deter anyone. I even gave a piece to someone who has never eaten gluten free before and I think they thought I was having them on about it being free from.
Next up I used it for my new pastry recipe I’m working on. I wasn’t going to show you this today, but I couldn’t resist.
No matter how many different recipes I’ve tried,(and believe me I’ve tried more different recipes for pastry than one person should have to make in a lifetime) I just couldn’t get a good – ‘almost behaves and tastes like gluten’ – gluten and dairy free pastry. So in the end I decided to do some experimenting of my own. I am still perfecting it so you don’t get the full version today I’m afraid but I am so pleased with it I’m going to give you a teaser.
I plan to make some sausage rolls with this over the week-end and get the final recipe written down properly. I’ve made this twice now and both times it has behaved perfectly. It rolls out without breaking, and it bends, so no patching up cracks and NO hard edges. The batch in the photo above was so flaky that it left lots of crumbs on the plate that look like puff pastry crumbs.