Janet, Alison & myself made a start with the usual tea & cake - lemon drizzle (low fat, of course!!). Chocolate chunk cookies courtesy of Morrisons as I ran out of time!
It was made using a crazy patch pattern with scraps from people's stash and sewn together with binding strips.
Janet has been busy with some hexagons. A practice using apliquick tools with interfacing & glue, not papers. She was experimenting with thread & invisible thread using different methods for joining. Remember this for the future - it may be a table runner!!!
Janet had almost completed her tumbler blocks quilt in Martinique by Three Sisters for Moda.
It is for a class at Needle & Thread in Horsell, where she works. It might be on display on Weds evening as there is a fabric sale on in the shop from 7-9pm.
I did actually do some cutting during the day, along with eating, drinking & tea making! Chris joined us for an afternoon cuppa, along with our other Tuesday member - Berry. It was an interesting experience as Berry encountered one of my cats, Archie, on the sofa. Forgot the photo as puppy was scared & cat leapt out of open window!!
The end result, finished after everyone had gone was another charity project for the Samson Centre. These Ohio Stars are the four corner squares for a Christmas raffle quilt.
After a couple of texts from Caroline, currently enjoying the Lake District, it was time to pack up after another fun filled day, with thoughts of next week in mind......until then!
Rhubarb Fool (Delia's Complete Cookery Course)
2lb (500g) rhubarb, washed & cut into chunks
2oz (50g) caster sugar
1 teaspoon ground ginger
For the custard
8fl oz (225g) double cream
3 egg yolks
1 tablespoon caster sugar
1 teaspoon cornflour
2 drops vanilla essence
Add caster sugar & ginger to pan with rhubarb. Cover & cook gently for 15- 20 mins. Stir frequently until tender but not mushy. Drain off some of the juice if there is a lot.
To make custard bring double cream to boil. Mix cornflour, sugar, egg yolks & vanilla essence in a basin until smooth. Whisk cream into mixture & pour back into pan. Whisk whilst heating until thickened.
Mash drained rhubarb until smooth (I leave some lumps as it gives it more texture). Add cooled custard mixture, combine & pour into dishes. Cover & cool in fridge until needed.
This can also be made hot & eaten straight away.
It is lovely both ways!