There is a huge world out there of amazingly talented women (and men) who make stunning and accurate historical clothing. I still consider myself a novice among them. From my small online encounters with them, however, they are knowledgeable, friendly and very willing to share their knowledge.
One such lady is having a give-away, so I thought I'd enter that giveaway here. Please check out her lovely blog Beauty From Ashes.
That's all for now. Have a good day!
Tuesday, January 3, 2017
Monday, January 2, 2017
Joy, Health, Love and Peace
Christmas is a crazy time of year. There are always so many things I want to get done, that not even a portion of which is possible.
I really wanted to make a traditional British Christmas Pudding for dinner, and despite the requests for Sticky Toffee Pudding (which I also made from this amazing BBC Recipe), I also made the pudding, and it turned out quite well.
I used a recipe that a friend of mine posted online, and now I don't remember where I found it:
I made several changes to it, however. I used butter instead of suet (which is trickier to find in the States), and instead of raisins & candied peel, I just used currents and dates (which I had on hand to make Sticky Toffee Pudding).
I also made another change in the steaming method. I've tied up puddings in cloth before when making the Scottish 'Clootie Dumpling' for Robert Burns night, but I always burn the cloth. So this I just steamed in a greased pudding basin covered with tin-foil, which worked beautifully.
It turned out really well. I love old-fashioned steamed puddings.
I really wanted to make a traditional British Christmas Pudding for dinner, and despite the requests for Sticky Toffee Pudding (which I also made from this amazing BBC Recipe), I also made the pudding, and it turned out quite well.
I used a recipe that a friend of mine posted online, and now I don't remember where I found it:
I made several changes to it, however. I used butter instead of suet (which is trickier to find in the States), and instead of raisins & candied peel, I just used currents and dates (which I had on hand to make Sticky Toffee Pudding).
I also made another change in the steaming method. I've tied up puddings in cloth before when making the Scottish 'Clootie Dumpling' for Robert Burns night, but I always burn the cloth. So this I just steamed in a greased pudding basin covered with tin-foil, which worked beautifully.
It turned out really well. I love old-fashioned steamed puddings.
