Here is Miss D modelling the latest in smocked fashion. A pair of rompers. I've had that material since... oh.. probably since I was 17 or so. I finally smocked it just before DS turned 1. I finally sewed up the garment this week! Nobody can accuse me of doing things too quickly.
Gingerbread people. One of them is for DH's lunch box. Can you guess which one? *tongue in cheek*
Strawberry Granita. Recipe below.
Serves 8 (from Delia Smith’s Summer Collection / by Delia Smith. 1993.
175g (6oz) caster sugar
570 ml (1 pint) water
3 Tablespoons lemon juice
Place a sieve over a bowl. Pour in the puree and rub through the sieve. This takes a little time but removes the small pips from the fruit making eating more pleasurable. Pour the sieved mixture into a freezer proof container (e.g. an old ice cream container), cover and put in the freezer for 2 hours.
After 2 hours the mixture should have started to freeze around the sides and base of the container. Take a large fork and mix the frozen mixture into the unfrozen, then re-cover and return to the freezer for another hour.