Thistle embroidered jacket

Should anyone look through my gallery of pictures posted on this blog, they would think that I loved embroidering cushions above all other things, which is curious because when I stop and play around with the idea, I come to the conclusion that cushions are one of the things that lend themselves least well to hand embroidery. It is true that cushions offer a nice flat area that is easy to design for – perhaps too easy as many cushion designs tend to the bland and repetitive. But, having embroidered a cushion by hand, I find that I end up hoping the recipient will treat it carefully and won’t actually sit on it too much, which is really rather a useless hope for something supposed to aid comfort like a cushion. As the utilitarian in me recoils at having a cushion you have to look at and not use, so I have solved my dilemma by deciding just not to think about it any more once the embroidered item has left may hands. However, I have to admit that the cushion I have kept for myself is whisked off the bed at night and placed on an ottoman. It is also true that, being made of natural fibres, they wash perfectly well as I said here. Hmm.

Thistle embroidered jacket: silk and embroidery cotton on cotton velvet

Now, what I really love embroidering is clothes and in particular I have a fondness for jackets. Contrary to my thoughts on cushions, I would wear embroidered jackets as much as possible, with skirts and boots, over summer dresses with sandals – but I  think they look especially good with jeans. There’s something about the inherent contrast of everyday denim and fabrics like silk and velvet that quietly speak their own beauty. Perhaps a whole outfit in silk or velvet is overwhelming and should be kept for very special occasions but half and half  hints of luxury and indulgence without smothering you. I say would, because for reasons too mundane and boring to mention, I obviously don’t. I also don’t have the time to embroider all the jackets whose designs splash about in my head because … I am too busy embroidering cushions, and possibly monograms, both of which make excellent presents. So, there we go, just another of life’s little conundrums.

Thistle embroidered jacket: detail of front

The jacket is made from peacock blue velvet, is edged in turquoise indian silk and lined in yellow lining silk.

Thistle embroidered jacket: back detail

All embroidery is in Güttermann buttonhole silk with the exception of the deep pink which is embroidery cotton. The beads are turquoise bugle beads. I used to use the Güttermann silk a lot but at some point it changed, becoming of a looser twist and thinner and now I don’t enjoy using the new thread as much. 

No one seems to know why bugle beads are so-called.

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The church biscuit, a Sunday quest: 6. Thumbprint cookies

 I am never completely happy calling what I think to be a biscuit a cookie but if the recipe I’m using calls it a cookie, I feel I have to go along with it. Perhaps some day Stephen Fry on QI will enlighten me, just as he did on the difference between biscuit and cake. (A biscuit softens with age; cake hardens and dries out with age.) I no longer have complete trust in QI since Fry declared that oranges do not go orange when ripe on the tree and then the next week in Rome, in November, there were orange oranges hanging on trees all over the city. But, with biscuits and cake, what he says sound right.

Thumbprint cookies with raspberry curd

This recipe is adapted from the recipe of the same name in 1001 cupcakes, cookies and other tempting treats, ed. Susanna Tee (pub. Parragon Books, 2009).  I have reduced the plain flour by 2 ounces and substituted 2 ounces of ground almonds. This is the resulting recipe.

Ingredients

c.115 g/4 ounces unsalted butter, cubed

c.125 g/ 4 1/2 ounces caster sugar

1 large egg, separated

1 teasp. vanilla extract

c.115 g/4 ounces plain flour

c.90 g/3 ounces ground almonds

raspberry curd

I work in ounces; 1 ounce = 28 g

Preheat the oven to 180 degrees C/160 degrees C (Fan oven)/350 degrees F/Gas Mark 4.

Line 2 large baking sheets with baking paper.

Put the butter and 100g/3 1/2 ounces of the sugar in a large bowl and beat until light and fluffy. Add the egg yolk and the vanilla extract and beat well. Add the sifted flour and 2 ounces of the ground almonds and mix in.

Mix the remaining sugar and ground almonds on a flat dish. Lightly whisk the egg white in a separate bowl. Roll walnut sized pieces of  dough into balls, then dip each ball into the whisked egg white and roll it in the almond sugar. Place the ball on the baking tray and press a finger to make an indentation into each cookie.

Bake in a pre-heated oven fo 10 minutes. Take the trays out of the oven and press down the indentation once more before filling it  with a small dab of jam or curd. Return to the oven and bake for another 10 minutes or so until the cookies are golden brown. Remove from the oven and cool on a wire rack.

These biscuits were very successful and everyone at church enjoyed them. I used some Raspberry Curd (from The National Trust, a Christmas present) and this was so good that it prompted people to think they would make their own. I’ve had lemon and orange curd before but have never thought of making curd from other fruits.

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