Well I'm back to work and feeling pretty tired, which seems ridiculous. I work part time and it involves sitting and talking to people. I suppose it is tiring having to concentrate for hours.
I have also been working on bits at home with renewed enthusiasm. I would like to get the guest room finished before Xmas but even though I am very tempted to get the paint roller out, I probably shouldn't! Sooooo frustrating.
I thought I had finished the blind, then decided it looked a bit plain. I dug out some trim which looked good when pinned on the blind so now I have to take it down again and hand sew the trim. My usual make it up as I go along usually ends up making things more complicated than it should be.
I don't use a kit for the blinds, they are very DIY but do the job.
The wood fixed to the window with velcro to stick the blind on and hooks for the cords. I don't paint the wood as you can't see it anyway.
The tapes sewn on with the cord threaded through.
I found these on a market stall which are ideal for the cords
This trim is pinned on, so now I need to to sew it on.
I was asked about the gluten free cheese scones I made the other day. The recipe is in Everyday Good Food Gluten Free recipes by BBC Books
200g/7 oz gf SR flour, add 2 tsp xanthan gum
1 tsp bicarbonate of soda
50g/2 oz cold butter, cubed
100g/4 oz cheddar grated (I use strong cheddar)
150ml/1/4 pint buttermilk ( I used ordinary milk)
1 egg beaten
Heat oven to 220c/200c fan/gas 7.
Line a baking sheet with baking parchment.
Sift the flour, bicarb and a pinch of salt in a food processor, then add the butter and blitz until it resembles breadcrumbs.
Tip the mixture into a large bowl, then stir in 85g/3 oz of the cheese. Add the milk, mixing together with a cutlery knife to form a dough.
Turn out on to a floured surface and lightly bring together quickly, then flatten the dough with your hands to 3cm/1 1/4in thickness. Using a roughly 6 cm cutter, cut out rounds of the dough, gently rolling any scraps together and re-cutting.
Put the scones on the prepared baking sheet and brush the tops with a little egg. Scatter over the remaining cheese and bake for 12 - 14 mins until golden. Eat warm.
I was also asked about the veg pie I made the other evening. I made it with gluten free pastry. 6 oz gf plain flour, 1 tsp xanthan gum added. 3 oz butter cubed, 1 egg, pinch of salt. Mix it all together in a food processor adding additional water if needed. I then wrap in cling film a put it in the fridge to 'rest' for about 30 mins.
Has anyone been watching Cat Watch? I find it fascinating to see what cats get up to.
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