Colour Wheel

The blanket is almost finished.

This is one of those projects which, though different on the reverse, unusually looks just as nice. The colours are lovely, as are the textures created by the cotton and slip-stich combination.

I've just realised this one looks like a snail.

This week I received in the post some buttons that I bought on Etsy. Don't you love them?

They are from PaperFish and I found out about them from Petit Filou. The red toadstool-like ones initially appealed to me, but I couldn't pass up all of those divine colours. There are some great colour combinations to play around with:

Powder blue and dark fuschia...

...teal and orange.

Think of all the different accessories and jumpers they'll look good on. In fact, I'm starting a dress-making course next week, and have an idea in my head for a garment that could do with some polka-dot button adornment! Don't worry, this doesn't mean that I'm giving up on my knitting. Far from it; I'm just adding another string to my bow and kickstarting my memory of past sewing.

Once the blanket's finished I'm moving on to my tank top. I'm making it in Rown Felted Tweed in Rage (dark red). Looking forward to it!

Weekend Activity

This is my Birthday painting from my wonderful Dad, "Across the Moray Firth from Culein", which is on the coast not far from my parents (they live inland). We've hung it temporarily in the bedroom where there's already a hook, while we work out where it looks best. Isn't it beautiful?

Did I mention that my Mum gave me some great buttons? Here they are: 5 cats...

... and a little mouse!

Last night we had our friends round for dinner. On Friday night DH completed a butchery course at the Ginger Pig, a very upmarket butcher in Marylebone High Street, which was his Christmas present from me. He really enjoyed himself, and came back armed with lots of beef. So we thought we'd take the opportunity to offer it up for our friends.

I'm afraid I neglected to photograph the exceptional Boeuf Bourguignon with celeriac mash that he made, but here's the crab that later went on crostini that we shared around before we sat down at the table.

According to Chef DH, basically you mix crab meat with diced, de-seeded tomato, parsely, lemon juice, capers and chopped artichoke, season then serve on toasted slices of ciabatta. Bliss.

We followed up with cheese and chocolate mousse, but it was the beef that really shone last night. So yummy x