Recent Knitting

 

My Library Bag

About 10 yrs ago I re-purposed a large pair of jeans to make this very strong library bag, it's been used all the time and doesn't yet show any signs of wear. Such a tough material.

I'm not sure why by the embroidery bug bit me again recently and I grabbed this bag to use to practice on, a sampler if you will. I had some DMC Perle 5 threads left over and started stitching encouraged by a Fb group called Mindful Stitching and the sheer pleasure of adding a random and very colourful pattern. There ended being 14 different stitches used and I did improve...it took about 8 weeks altogether, just filling in the canvas and trying new techniques.

 It's very relaxing and I highly recommend giving it a go. I've also added some colour to several pairs of my own jeans...just for fun!

My Square Sausage

 Scottish Lorne Sausage or Square Sausage??

I'm weaning Joe off commercial pork products because of their unhealthiness and used the following recipe based on a link I will post in the comments.

Check the link for how to chill the meat etc

I've switched out the breadcrumbs for oats as that's what I had at hand. You'll need a food processor.

1kg/2lbs of minced pork and beef or just pork

2 cups of rolled oats

3T tomato paste, apple puree or plain water

1t coarse black pepper

2t dried herbs or 2 T chopped fresh herbs

1t nutmeg or garlic powder perhaps?

Process the oats until you have a coarse flour.

Tip into large mixing bowl

Process about 1/3 to 1/2 of the meat to get that smooth raw sausage meat texture that makes slicing easier later on 

Mix everything thoroughly with your hands and press into prepped loaf tin.

Leave overnight to firm up and then slice.

I made 17 slices today and will freeze most of it.

You can simple shallow fry the slices, BBQ them, they won't take long to cook

So no added sodium, no nitrates and we're both happy about that xx