




I used to love that French crochet magazine Magic Crochet, which is no longer in print. Jam-packed with designs for doilies and table runners made in thread, with both graphic and written instructions, it featured many lovely and challenging patterns. Now, when shopping for crochet magazines at the newsstand, I’m often disappointed by the usual selection. It’s wonderful that crochet has experienced a revival, but we in North America have been taken back through all the beginner stuff in the past few years. Fortunately the market is maturing a bit and there is a rich treasure trove of inspiration to be found online from North America and beyond. Here are a few of my favourites:
What are your favourites? Do you love or loathe the Granny Square? What projects do you have on the go?
Happy crafting,
A colleague recently brought me some lobster mushrooms (thank you C.J., you rock). My husband was skeptical but he whipped up a batch of chicken and lobster mushroom alfredo with linguine. Even the kids ate it, and they’re picky.
Lobster mushrooms grow wild where we live, and I didn’t know about it until last week! Wow, do I live a sheltered life or what. In future I will be looking for them.
This week I am a hunting widow, which is not a bad thing. More time for crafts!
Anyway, in anticipation of the ELK my husband plans to bring home, here is a recipe entitled Elk Braised in Dark Ale, from EatingElk.com. I haven’t tried it yet, but hope to soon.
In the meantime I will be painting the walls of my Woman Cave (aka craft studio).
From Evernote: |
Plum Upside-Down Cake |
Plum Upside-Down Cake
Sliced plums in a butterscotch sauce top this tender cake. Spelt flour, an ancient cereal grain, gives it a nutty hint.
Published: Thursday
This article was sent from the Canadian Living Mobile App.
Ingredients:
12 oz (375 g) large firm ripe prune or purple plums (3 to 6 plums)
1/2 cup (125 mL) packed brown sugar
3 tbsp (45 mL) butter, melted
Cake:
2/3 cup (150 mL) butter, softened
1 cup (250 mL) packed brown sugar
3 eggs
1 tsp (5 mL) grated orange rind
1 tsp (5 mL) vanilla
1-1/4 cups (300 mL) all-purpose flour
1/2 cup (125 mL) spelt flour
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) cinnamon
Pinch each nutmeg and salt
2/3 cup (150 mL) milk
Preparation:
Halve and pit plums. Cut each into 6 wedges; set aside. In bowl, whisk sugar with butter until combined. Spread in greased 8-inch (2 L) square metal cake pan; decoratively cover with plums.
Cake: In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time. Beat in orange rind and vanilla.
In separate bowl, whisk together all-purpose and spelt flours, baking powder, cinnamon, nutmeg and salt. Stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon over plums, smoothing top.
Bake in 350°F (180°C) oven until golden and cake tester inserted in centre comes out clean, about 55 minutes. Let cool in pan on rack for 10 minutes.
Run knife around edges of cake; invert onto plate. Scrape any remaining syrupy base over plums. Serve warm or at room temperature.
Nutritional Info: