Work In Progress***, weekend walks and Number 2 of 52

***I have had to change the name of this post as I am getting an extraordinary amount of traffic from rather saucy web sites and searches that I would rather not encourage!!

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I took my new hat for a walk yesterday - my new hat loved it, my new hat wants to go on LOTS more walks. It wants some friends and my new hat asked me, yes, asked me to make more new hats - and I said yes! Sigh, crafting life is good......... (if not a little nutty)


Let me introduce you to my new hat.                Tadaaaaaa-a-a-a-a!!

Ooooh - I love it when I attempt something without a pattern and it works!!


Right - details:
Wool - 100% pure 'Isle of Auskerry' wool - Aran 3 ply from North Ronaldsay sheep

Measurement :    'Band' - 60 cm done in BLO (Back loop only). 'Top' - ever increasing 'disc' in single crochet of a diameter of 18cm

Amount of yarn used : Under 100gm - still have some left for another project

Cost: £6.00 from the Fossil Museum on the Isle of Orkney


Photo - me and that hat - do you know how difficult it is to take a photo of your own head?!


Hat - Very warm, snug, sporting a snow flake and on my head at this very moment.


   And me? Happy happy !!

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Any way, I know why my hat loved the walk - it just sat on my head (or Eldest's head) for over 13 km of country lanes and muddy paths, while I slipped and tripped along. Still not up to full strength I struggled a bit, but it was wonderful to be out and we finally returned to the car in the dark. Tired but a good tired.

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For Angela - 

Apple topped almond loaf cake (2)

150gm butter

150gm sugar

2 eggs - beaten

200gm plain flour

1 tspn baking powder

1 tspn almond essence

finely grated zest of 1 lemon

100mls milk

1 red eating apple - cored, in half and thinly sliced

icing sugar - for dusting

• Pre-heat the oven to 180 deg C. Beat the butter and sugar together until smooth
• Add the eggs a little at a time and stir well between each addition
• Stir in the flour, baking powder, almond essence and lemon zest. Add milk to give the cake mix a soft 'slump'
• Pour mix into a well greased loaf tin (I was given some excellent silicone baking trays - thanks Mum) and level the surface
• Arrange the apple slices over the top
• Bake in the oven for 45 - 50 minutes or until a skewer comes out clean and the cake has risen and is golden.
• Leave to cool then turn out onto a wire rack.
• Dust liberally with icing sugar and then eat!!

This cake has been made twice by Eldest and  it is very yummy - especially warm as the apple is soft and sinks into the cake............oooh delish!! 

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So, a very brief synopsis of my weekend. It has been lovely sharing with you what I've got up to - hope your weekend was good too :) xxxxxxxxxxxxxxxxxxx