This year my husband is working right through the Christmas period so we have decided to keep things as simple as possible. Mass on Christmas Eve, a few presents for the children on Christmas morning before husband leaves for work, plenty of fresh fruit, a few special food treats, our traditional fruit punch and my husband’s clootie pudding. When husband returns home we can have our usual Christmas concert (sharing of poems, songs, plays and talents) and just enjoy being together.
The Angels of Abbey Creek book review
How long did it take you to read?
A couple of days. It was hard to put it down.
Describe your favourite part of the book?
I can’t pick a favourite part because it was all really good.
What was different about the book?
It’s hard to find a novel about a Catholic family.
What ages do you think would enjoy this book?
Probably 7 – 12 year olds
Would you recommend this book to others?
Yes, definitely! I’m reading the book again now.
I agree with everything my daughter said, it’s a terrific book and a breath of fresh air to the young Catholic reader. The book is available from Amazon, Fishpond and the Book Depository. Sue has another book “Grief, Love and Hope” about the loss of her son Thomas, which you can read more about here.
You can find out more about Sue and her unschooling family on her blog.
Woven lap blanket
Progress
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The first week of Advent
During the week my 9 year old daughter (who loves to draw but mostly within her comfort zone) did a video tutorial by Shoo Rayner for drawing a gingerbread house. Shoo has heaps of great tutorials for drawing and has a relaxed, humorous style. My daughter was reluctant to try the tutorial, so I said I was going to do it myself – pretty soon she had her drawing pad out and was immersed in the activity. Her drawing turned out better than mine! (Mine is on the left).
I wonder what Advent fun we will get up to next week?
Some favourite photos from this week
Yarnification tonight!
I have 2 items available, some wonderful Cashgora and wool fibre and some gorgeous Silk and wool fibre, both dyed in my favourite colours. I’ve dyed some extra Cashgora to spin with and it’s so lovely! What on earth is Cashgora, I hear you say? It is fibre from a goat that is a cross between a cashmere and angora goat!
If you already have your eye on something, be ready at 8pm as this is a very popular showcase š
I’ll never be good enough
Recently I was very excited to start an online photography course. It’s been great to see my photographs slowly progressing towards more professional looking images. There is a support group on Facebook for students to share their work and offer and receive support. There is just one problem.
Every day I have these magnificent images popping up in my newsfeed. They make me go “wow!” But they also make me go “I’ll never be good enough”. “I can’t do that”. “I don’t have enough talent”. “No-one notices what I do”. “Why can’t I be that good?”
Sound familiar?
But here’s the deal: The journey is as much about the journey as the destination. We may look back and shudder at our first attempts, but didn’t the professionals start out the same way? Even talents have to be developed through practice and learning.
What is “good enough” anyway? Where are the “good enough” police? In my head? Hmmm.
How about we change that “I’m never be good enough” to “I’ll do my best and see what happens”. Or perhaps “I’ll do this because I genuinely enjoy the experience and I don’t need the appraisal of anyone to validate that”. Yeh, that sounds better.
I’ll leave you with a final thought.
If you never start something, you will never finish anything.
Gossamer Dreams tonight!!
Sourdough
After the starter was activated (about 24 hours after adding water) I divided it in two to start the feeding stage. The one on the left was fed with organic white flour and filtered water. The one on the right was fed with wholemeal flour and filtered water. I wanted to divide them in case of disaster – my hope was that at least one would survive.
24 hours later they looked like they do in the picture above. Increased in size, lovely bubbly holes and a pleasant, slightly sour aroma.
After this first feeding the starter was ready to bake with. Wanting to remain on the cautious side, I decided to bake plain white loaves. Very simple ingredients – white flour, starter, salt and water.
I baked on a very warm day, so total rising time was around 6 hours, which was perfect. They turned out great!
Two days later I did my second bake. I kept the starters in the fridge in between and got them out for 2 hours before using. This time I tried overnight proving – one batch of dough in the fridge and one out on the bench top on a relatively cool night. I didn’t get as much rise (even overnight which ended up being about 14 hours total proving time!) However, the resulting bread still had a great taste and dense, springy texture.
I’m very happy to be able to add sourdough to my bread making repertoire and now plan to bake sourdough twice a week and yeasted bread once or twice a week (my 5 year old does not have the acquired taste for sourdough yet!) My starters are happily living in the fridge in between bakes and do very well after an outing and a feed.