The Crafting Mojo Is Back

With all that has happened this year, I haven't even looked at my fabric stash once. It was just too depressing, so I just buried that subject somewhere, but I always knew that one day I would start again. And voila, I am happy to report that the crafting mojo is back - in fact I have spent the last couple of days scouring the internet and discovering various incredible blogs of fabulously crafty people. More of that next week.

I always had the idea of making an advent calendar for the little man and I doubt I'll have the time to start and finish it this year, but it will definitely be a project for the next year. So far I have found a few that I like, now all I have to do is decide which one to go for.

I love this design, very simple but relatively easy (ha ha I'll probably regret saying that ...). It's from Lina at Linaloo.

This one is probably even easier, all instructions here from the ever inspirational Martha at Martha Stewart.

And last but not least, I also love the idea of these tins on a baking tray, from TyAnne at inspiremecrafts.


Decisions, decisions ...!

Stew Good

Temperatures have started to drop a little here, mind you it is still sunny and about 18-20 degrees during the day so not too bad. But we're a far cry from this:

I'm a big fan of throw-together-what's-in-the-cupboard and this quick stew is perfect for this time of the year.

Chorizo and Chickpea Stew

(this serves about 3-4 people)

600 g Chorizo, sliced into halves
1 large onion, chopped
2 garlic cloves, chopped
good handful of dried herbs (oregano etc) or fresh thyme, whatever you have to hand
1 can of chopped tomatoes
Boiling water
Vegetable stock powder
Half a head of Savoy cabbage, sliced
2 cans of chickpeas, drained
Salt and pepper

• Heat a heavy pan and fry the chorizos for about 10 minutes. Stir regularly as you don't want to burn them. You don't need to add any oil as the chorizo will give off its lovely paprika-coloured oil
• Remove chorizo, gently fry onion and garlic
• Add dried herbs
• Return chorizo to the pot and fry for 5 minutes
• Add chopped tomatoes. Fill the empty can twice with boiling water from the kettle and add to the pot.
• Sprinkle the vegetable stock powder over it, let it boil for about 7-8 minutes
• Add the savoy cabbage, let boil for about 5 minutes.
• Add the chickpeas, stir well and simmer for about 15-20 minutes.

This is best preapred in advance and eaten later in theday or even better the next day. Serve with crusty bread and a nice glass of Rioja.