Monogram AFJ in red

Monogram AFJ in red (hand embroidered by Mary Addison)

Monogram AFJ in red (hand embroidered by Mary Addison)

Some bright red stitching is such a good idea for January. Not only is red an uplifting colour, it’s also easier to use at a time of year when light quality is poor and evenings are long. (I’ve almost given up embroidering white on white in the evening as my daylight sewing light keeps me awake at night.) This monogram celebrates the birth of a little girl this time last year and I tend to chose a strong colour for things like this in the hope that the recipient will still quite like it when she’s a teenager.

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Monogram AFJ in red (hand embroidered by Mary Addison) – rejected design

 

I sketched this design out quickly and sewing went well. I really enjoyed using the red and liked the comparative symmetry. Then I stopped and had a hard look at the letters (see 2nd photo above). What appeared fine in a sketch suddenly looked all wrong in bright red – suddenly FAJ leapt out at me which was a short step away from FAT and I thought this can’t sit on a child’s wall. I could just imagine some bright little friend coming to tea, bouncing into A’s bedroom and asking why it said FAT on her wall. Disaster.

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Monogram AFJ in red: detail (hand embroidered by Mary Addison)

 

I emailed daughters and got tactfully phrased replies. Meanwhile I was thinking that I might have to start again with a new piece of fabric because I know only too well from experience that quite often unpicking red thread leaves a definite red residue in the stitching holes which never really disappears. So… I put it to one side for a while and did something else – always a good solution.

AFJ monogram: detail  (hand embroidered by Mary Addison)

AFJ monogram: detail (hand embroidered by Mary Addison)

The next morning, more serene and resigned, I unpicked F, re-did it inside the top part of  A and covered over F’s thread holes with seed heads. I’ve lost an element of symmetry but gained a different dynamic which thank goodness now no longer spells or hints at anything.

(Go into the gallery, this page top right, if you want to compare before and after images more easily.)

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Monogram AFJ in red (hand embroidered by Mary Addison)

 

As the child was born in January, I’ve embroidered poppy heads, honesty, Japanese anemone seed heads, teasel heads, berries from an unknown shrub in the garden and snowdrops which I’ve definitely seen somewhere, though not in our garden.

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The church biscuit: 43. Unbelievable chocolate biscuits

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Unbelievable chocolate biscuits, from ‘Biscuits’ by Miranda Gore Brown (Ebury, 2012)

 

This is another recipe from Miranda Gore Browne’s Biscuit (2012, Ebury Press). Rather like crunchy macaroons, these are light and utterly delicious. They are also very quick and easy to make and though they look fragile they travel well. The next couple of weeks’ church biscuits will be very chocolatey. People often give up chocolate for Lent, so then I shall be making things like lemon polenta biscuits or custardy creams. Am I brave enough to try spicy jaffa biscuits this Saturday…possibly without the chilli. (Recipes for all these biscuits are found in the book mentioned above.)

Makes about 24 medium sized biscuits

Under the biscuits... plate from Anthropologie

Under the biscuits…
plate from Anthropologie

Ingredients

20 g finely chopped  walnuts

50 g finely chopped pecans

70 g dark chocolate (70% cocoa solids) finely chopped

35 g cocoa powder, sifted

215 g icing sugar, sifted

2 large egg whites

1/4 tsp salt (optional)

2 large egg whites

Preheat oven to 170 degrees/ 150 degrees for a fan oven/GasMark 3

Line 3 baking trays with baking parchment.

Put the nuts and chocolate into a large bowl. (I bash walnuts and pecans in a plastic bag rather than chop them.) Add icing sugar, cocoa powder  and salt (optional) and stir everything round.

Whisk the egg whites until the soft peak stage and then fold the egg whites into the dry ingredients using a metal knife.

Using 2 spoons place dollops of the mixture on baking trays, keeping them well apart.

Bake for 15-20 minutes or until dry and cracked on top.

Let them firm up on the trays for about 4 minutes and then, using a palette knife, transfer them to a wire rack to cool completely.

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