My last post was a month ago. It isn’t because I haven’t done anything but my motivation is lacking. I have been reading posts but not doing any myself. So her is a long overview of what I have been up to. There might be some more posts about a few things if I feel up to it.
First up back in July I went down to Melbourne and caught up with some friends to see the stage show 9-5. It was great but the the sound wasn’t quite right.
Over the next 2 days I attended the Melbourne Quilt & Craft fair. It was wonderful and I did a bit of cash damage.
A little while later, when hubby returned from his around Australia trip, we headed back to the Macedon Ranges for a weeks break together. We caught up with a great friend and enjoyed the day together. We had lunch at The Top of the Range Cafe, a very special place for us, did the tourist walk through Kyneton and did a drive by of the filming and building sites in Gisborne for the the tv show THE BLOCK.
I then spent a sewing day with the Gisborne group but forgot to get a photo. I do miss those Mondays. The week had come to an end and the locals came out by our cabin to say good bye. They were very happy grazing in the morning while we packed up our car and headed home.
On the sewing front I have done very little. I have been working on placemats for charity. We make them for Sun Assist to give to meals on wheels recipients at Christmas time. We have now made about 60 but would like another 100 by end of November. I am not sure we will end up with that many though. The girls are getting a bit burnt out. I haven’t got a photo of them all but here are some in progress.
Ingredients
- 200 g plain flour
- 2 tablespoon dry ginger
- 1/2 teaspoon baking soda (bicarb)
- 115 g Butter
- 115 g castor sugar
- 30 g golden syrup
- 250 g uncrystallised ginger diced
Preparation steps
- Preheat oven to 170 deg
- Place 200 g plain flour, 2 tablespoon dry ginger and 1/2 teaspoon baking soda (bicarb) in bowl and mix
- Set aside.
- Cream together 115 g castor sugar & 115 g Butter then add 30 g golden syrup and mix.
- Add 150g - 250g uncrystallised ginger diced (to your liking)
- Add flour mix. Beat until mixed.
- Roll teaspoon of mix into a ball and flatten with your hand. Bake in 170' preheated oven for 12-15 minutes. I check mine from about 14 minutes so they don’t burn and they turn out hard and crunchy. Cookies will harden on cooling.