Hmmm, your enthusiasm for the Barbie sheet is a little disturbing ;-) If it's still there next week I'll snaffle it and we'll see what happens ... no promises though!
Anyway, I finally finished Lucy's mini quilt and I know she's received it so I can put up some pictures both of that one and of the one I sent to Rachel, my official swap partner.
This was Rachel's, with lots of little embroidered creatures, and photographed on a horribly dull day:
And it evolved into this one for Lucy, photographed in the sun. I was happy with Rachel's but I must admit I had trouble sending Lucy's away - it was a very cheerful point in my living room for a while!
My little bees and butterflies seemed very happy whizzing about and I was rather pleased with myself that I managed a good few French knots.
It's been a hot and humid start to the summer, and on days like this the nicest thing I can find to eat is this:
Coffee granita (with apologies to Gordon Ramsay)
This is not meant to have the smooth texture of ice cream or sorbet, so you shouldn't use an ice cream maker.
2 cardamom pods
500ml cooled strong coffee - I use an espresso machine but filter would probably work too. I might draw the line at Nescafe though.
Heat sugar and water slowly until sugar is dissolved. Remove from heat. Lightly crush cardamom pods and leave to infuse in syrup until cool. Remove pods.
Add cooled coffee to syrup. Chill until cold, then pour into a freezer proof container.
Freeze 2-3 hours, then stir with a fork to break up ice crystals. Return to freezer and repeat the stirring twice more until frozen.
This is where I differ from Gordon, because I usually give up and go to bed before the final stirring, and I also keep it in the freezer for longer than the recommended day or two. You end up with a big block of coffee ice, but you can scrape off a refreshing little cupful with the tines of a fork and eat it quickly before it melts!