Monthly Archives: October 2015

Is it really?

Coconut oil – the new wonder substance

“The health benefits of coconut oil include hair care, skin care, stress relief, cholesterol level maintenance, weight loss, boosted immune system, proper digestion and regulated metabolism. It also provides relief from kidney problems, heart diseases, high blood pressure, diabetes, HIV, and cancer, while helping to improve dental quality and bone strength.”

Sounds wonderful. But, does it mean I’d have…

  • Silky soft curls.
  • Skin like a baby.
  • Not a care in the world.
  • Cholesterol level of below 4 point whatever the Docs are all shouting about.
  • A figure like a pubescent teenager.
  • A super duper immune system.
  • I’d be able to gorge on cream, milk and butter? (even typing that sentence makes my tummy heave!)
  • Gold star metabolism.
  • Heart problems & high blood pressure would return to normal in a flash!
  • I would never suffer from kidney problems, , diabetes, HIV, and cancer.
  • Mind you it claims only to help improve dental quality and bone strength. *

“The fatty acids and breakdown products in coconut oil can kill harmful pathogens, potentially helping to prevent infections.” **

What? It has not discovered a cure for the common cold or annual flu virus yet?

Have you noticed any Doctor prescribing it for patients? If it was that good, we would all be super healthy and in no need of doctors ❗

Think I will give it a miss so!

A glass of wine with friends and a good old giggle are the only cure I need in life, they dull the aches and pains, warm the cockles of my heart and turn the wrinkles laughter lines upwards ↑↑↑↑↑↑↑↑ 


Big sun

** I added the red colour to the text for emphasis.

Art with my needle – my latest creation.

It has been a long time and I have almost forgotten how to go about this. Was it one step at a time? Well perhaps yes, but in this case it was one stitch at a time… from an idea racing round in my head. No pattern!

So what elements did I need… a chunky cardigan with a high collar and a pocket for my phone. Could I do that all in one piece?

Today at Parlour Yarns

Today at Parlour Yarns

That much yes, but the sleeves would have to be separate,

The top piece , all worked as one includes the pockets the shawl collar the two fronts and the back. the sleeves were worked separately. Next was the fun part – fitting all the jigsaw pieces together. Testing it on my dress form, lining the pockets and sewing the pieces together.

I wanted buttons down the front with tab closures. Did you notice the difference in the last two photos in the gallery? Four tabs were in place when I left home, but two of them went AWOL!

I found them when I came home from Parlour Yarns, they were lying on the pavement enjoying the sunshine, I nearly drove over them! Note to self:- tighten the buttonholes.

sunbathing tabs.

sunbathing tabs.

Next I wondered how to use up the last two skeins of the yarn…

using the left overs

using the left overs

I have enough for a beret and it is almost finished!

I love my Tuesday mornings, kindred spirits working away, sharing knowledge, fun and laughter!


Food Monday – Butternut Squash & Rhubarb Soup

Another recipe from my big cook-up. I had some cooked rhubarb and went searching for a different way to use it. I found a recipe for butternut squash & rhubarb soup. It sounded interesting but called for a pressure cooker to cook the squash and the onion…. I had ideas of my own.

Butternut Squash & Rhubarb Soup
Preheat the oven to 200°C

1.25 kg butternut squash, peeled, de-seeded and cut in chunks
2 tablespoon of vegetable oil
Good pinch of ground coriander
Good pinch of nutmeg
Salt and black pepper
A dash of white wine
1 ¾ pints of chicken stock
½ jar of my onion marmalade (see Food Monday for last week)
8 ozs of rhubarb
1 tbsp caster sugar
1 tablespoon of chopped coriander.

In a large bowl place the oil, coriander, nutmeg, salt & black pepper,
and white wine and stir. Add the butternut squash chunks and toss to coat in the oil mixture. Spread in a single layer on a baking tray and roast in the preheated oven for 25 minutes or until golden and soft. Remove from the oven and allow to cool slightly.

While the squash is roasting, wipe and cut the rhubarb into chunks, place in an oven proof dish with 1 tablespoon of caster sugar, cover and cook on the lowest oven shelf for about 10 minutes. When cooked remove from the oven, stir to break down the chunks, cover and leave in the dish to cool slightly.

When the butternut squash is cooked transfer to a large saucepan. Add the onion marmalade and the chicken stock, stir and cook on high for about 10 minutes. Remove from the heat allow to cool before liquidising in a blender. Add the pureed rhubarb and 1 tablespoon of chopped coriander. Season to taste.

Food Monday – Grannymar’s Onion Jam/Marmalade.

As I have told you, I had a busy few weeks cooking and preparing food for my freezer prior to my eye surgery. This recipe is a variation of my original one and prepared in typical mammy fashion: Have an idea of what you want to cook, select ingredients you have in the fridge or pantry and go for it!

Grannymar’s Onion Jam/Marmalade.

1 kilo peeled, quartered and finely sliced onions*
3 tablespoons olive oil.
4 tablespoons runny honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
4 tablespoons Vermouth or white wine

* I had three red (Spanish) onions, one brown and a bag of shallots. Next time, I will bung the peeled onions in a blender a pulse a few times – it will save time slicing & chopping!

Heat oil in a deep pan over moderate heat, add onions and stir well. I also place a disc of greaseproof paper over the onions in the saucepan lightly pressed down as it helps them sweat and soften. Replace lid and cook gently for 10 minutes. Remove the lid and greaseproof paper, if the onions are not all soft, give them a stir and replace the greaseproof and the lid and cook for another few minutes. DO Not allow to burn.
Add the remaining ingredients, stir, reduce heat to low, cover and cook for another 30 minutes. Stir from time to time to prevent sticking.

Remove the lid and cook for a further 20 minutes, stirring regularly.

While the onions are working their magic, wash the jars and lids and place them on their sides in a preheated oven 150°C for at least 10 minutes.

Carefully remove the jars and fill with the warm onions, cover & seal. Allow to cool before storing.

Elly loved it and a jar was almost emptied before she went home. Now don’t eat all of it before next week, as we need some for my next Food Monday recipe!

A monkey-wrench

In reply to my comment:

I am trying to break my self-imposed boundries and finally set some words on the page of my own blog… hopefully inspiration will flow over the next few days.’

Col suggested: ‘Usually a combination of oil and a monkey-wrench will untighten jammed outlets. 🙂

Well let me see…………….

I found the the oil, the monkey-wrench AND some inspiration.

Tools for inspiration!

Tools for inspiration!

It will have to wait until tomorrow, I have some dusting to do!

Where did I put my duster

Where did I put my duster

UPDATE: I have broken my silence, changed the header and fixed my contact page!