We had a few days of rain which made a lot of mud and anxiety for those building formwork for very complicated concrete pours. The scaffolding got bogged. This is going to be the bit in the extension that will make you know there was an architect involved. It's exciting and scary to watch. There's always the possibility that we might get caught up in the error side of the trial and error part of innovation. When it all comes together it's spectacular but if it goes wrong our backyard will be a concrete explosion wasteland.
There's been a whole lot of baking today (pissalidiere and raspberry frangipane tart). I'm not sure why. I think it might be my own weird way of meditating through Anzac Day. If I'd been a round during the war I would have been baking and knitting for the guys at the front instead of fighting myself. I've been thinking a lot about those guys today as I finished off Wil's crochet hat and pulled tarts out of the oven. I can't add anything that hasn't been said by so many before me. It makes me this sad. Luckily I could laugh away a little of the sadness with our household laugh machine. With 9 separate fart types and remote light sensitive trigger it never ceases to amuse.
60 stitch crochet in the round base up
37gm Cleckheaton merino bambino, 4.5mm hook
Pattern? made it up as I went along!
Frangipane tart info:
I use Stephanie Alexander's because it is miles better than the other version I've tried. Pretty much every vrsion I've ever bought in a bakery or cafe has been awful. The home made version is sublime.
Make and blind bake a shortcrust tart case (Today I took a shortcut and used frozen. Never again. It was hideous. Rather not make it at all) or little tarts if you so desire.
The frangipane is 120gms butter creamed with 150gms castor sugar, with 200gms almond meal, 2 eggs and 3 tbs brandy stirred in. Don't skip the brandy because it really makes it. You put the frangipane in the tart and bake it at 180 degrees for 25 mins.
For a plain tart, spread a bit of apricot jam over the pastry before you add the frangipane and halfway through cooking add some flaked almonds on top. My version had (frozen) raspberries scattered over the top. Stephanie also suggests poached pears, cherries or soaked dried apricots. I'm sure the possibilities are endless.