CURTAIN VALANCE -> TWO PIECE SKIRT

At some stage along the way, I bought this curtain valance (in my favourite recycled clothing shop where everything is $2).
Yesterday was a cold old day, so into the caravan I went (temporary sewing room!) and made a few things.

The valance as it was.......

I first made a simple merino underskirt.

Then attached a bottom row of valance all around.

To give me variety, I did not attach the top row to the skirt, but cut it to my waist size, then added  velcro, and it can be wrapped around the waist at will.

Mike took these photos for me!

It's not what you would call a slimming style (!!) but it is a bit flirty and fun.

It was cheap, anyway!!

MERLE AND LEW ETC

Merle and Lew, Jess and Steve, and Sam (minus Claire who was away!) came to Sunday lunch ANZAC weekend.

ABI STAYED FOR ANZAC WEEKEND

Heaths cousin Abi is on a gap year from Scotland. She is 17, the same age as Heath. They got on like a house on fire! Both are kinda relaxed, low key people, peaceful,  easy to have around -  and always found something to do.

Grandken has a flying helicopter, so he kindly allowed Heath to have a play for the weekend!

Apparently it takes SKILL to use. There is also a basket to fly it to, to pick up. Fun!

Abi and Heath....

GREEN TOMATO CHUTNEY IS A SUCCESS!

My cousins wife, Marie, gave me a kilo of lovely green tomatoes - I've always loved the thought of "Green tomato Chutney".   

I  found a Jamie Oliver files recipe (not his, but approved by him) which was so simple to make, and tasted absolutely beautiful!

Here is the recipe in case anyone wants it:

http://www.jamieoliver.com/recipes/member-recipes/My%20very%20first%20ever%20Green%20Tomato%20Chutney%20recipe./4244

My very first ever Green Tomato Chutney recipe.

Ingredients
 600g green tomatoes
1 Large onion chopped
 250g sultanas
 250g Dark brown sugar
1 tsp cayenne pepper
1 tsp Nutmeg
500 ml Malt vinegar

Method
Chop everything up, no need for a perfection, and put it in a good heavy based pan . Bring it to the boil and then turn down the heat , simmer for about an hour until reduced to a thick pulp after leave to cool for 1 hour. Spoon into sterilised jars and enjoy either after standing for a while to let flavours develop or if you want leave up to 3 months for the flavours to improve even more.