Friday, 9 January 2015

Top tip: organising large paper-pieced patterns

I'm working on quite a large patchwork design using English paper piecing. I'm usually much less organised, and cut as I go, but this time I've cut and tacked all the parts before starting to stitch them together. I'm enjoying the apparent speed; even if it's not stitching up faster than usual, it feels like it is.

Anyway, I tried starting with 3 pieces that I was sure went together, but when I was done I realised they were very similar to, but not exactly the pieces I thought they were. I needed to lay the whole thing out with each piece in its correct position. But I don't have the room to store them laid out like that, and I certainly don't want to re-position them all every time I sit down to work on it. One of the joys of English paper piecing is that you can pick it up for five minutes and get a bit done.

I came up with a brilliant trick for keeping them in their relative positions: Blu-Tack *

I stuck all the pieces to A4 sheets in sections

which I could then stack and store in my craft box.

It's been working really well. I've had to consult my map a few times, but it's not nearly as much hassle and worry as sifting through a jumbled pile of patches would have been.

* known in Denmark as Elefantsnot ("elephant's snot")

Wednesday, 7 January 2015

Gluten free drop scones

I use a measuring jug for the whole process. Once the batter is ready, it's easy to just pour it onto the pan from the jug. The exact amounts aren't very important. There's no need to oil the pan, the butter in the mix is plenty.

Melt about a dessert spoon of butter in the jug
Add gluten free flour up to about 1/2 pint mark (I use a mix with as many different gf flours as possible and some raising agent)
Add two eggs
Mix till smooth
Add some salt
Add milk gradually till you get the right consistency

animated gif showing the consistency I aim for -- quite thick

Heat the pan at medium, but don't oil it. I find these work best cooked relatively slowly.