Ribh's D'Coopage

[Ribh]

Our bay likes getting pretty dramatic every now & then.
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[Ribh]

Howdy, everyone. We're up & @ it on the other side of the world.​

 

[rjohns39]

Good morning Jeannie What a beautiful sunrise

 

[Ribh]

While I am waiting on wool arriving I have been persisting with Tunisian. Hopefully this will eventually be a hand towel... but I seem to have grown extra thumbs & this has got to be a supremely awkward way of doing anything! I have no idea how I am meant to hold a hook this long.... None of the tutorials address this pressing question...

The more positive news is, having got several inches up, I can @ least now *see* what I am meant to be doing ~ which always helps. What doesn't is the girls, who are fascinated & are keen to participate. When I have to put my work down 1/2way through a row it becomes problematic if I can't remember if I was coming or going: putting stitches on or taking them off.
This is not coming naturally...

Oh & the thing is curling like nobody's business! I'm told Tunisian does that... *sigh*
It's probably me. I know my tension always tends to be a little tight.

Oh, & yesterday, while I was concentrating hard, Lottie flew over the fence & straight @ my face! I missed if she was being chased & decided she needed my refuge or if she simply decided it was time to join me. She's a good little flier when she puts her mind to it ~ which thankfully isn't all that often!​

 

[WhoDatChick]

Our bay likes getting pretty dramatic every now & then.
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View attachment 1868071

That is truly spectacular!!

 

[Ribh]

That is truly spectacular!!

I am truly blessed. The view is always *pretty* but sometimes it is just spectacular!

 

[MaryJanet]

Morning everyone

OK. WHAT is Lancashire hot pot?

It's a very old recipe, a couple hundred years old, a type of advanced pottage.

Root veg, onion, flour, stock, lamb chops (historically, would've been mutton), thyme. Layered and cooked long on a low heat. Some put Worcestershire sauce in it. My favourite recipe for it is on taste.com.au (the one without a photo) and uses potatoes and carrots as the root veg. I switch the lamb chops for diced lamb to save messy fingers

 

[Ribh]

Morning everyone

It's a very old recipe, a couple hundred years old, a type of advanced pottage.

Root veg, onion, flour, stock, lamb chops (historically, would've been mutton), thyme. Layered and cooked long on a low heat. Some put Worcestershire sauce in it. My favourite recipe for it is on taste.com.au (the one without a photo) and uses potatoes and carrots as the root veg. I switch the lamb chops for diced lamb to save messy fingers

A bit like Irish stew then? Almost a pity I don't eat meat.

 

[MaryJanet]

Yes! Irish stew but drier and layered. Lots of butter too. If shepherds pie and irish stew had a lamb, it would be Lancashire hot pot

 

[MaryJanet]

Three eggs! Sandy's is misshapen with an outcrop of calcium deposit and spots on one half. She had been working on it for a few days, so I guess that's why it's such an odd egg.

Still,