X marks the Cross Stitch.

Its been a couple of decades since I last cross stitched back in school. Somehow it wasn’t as fun back then. Maybe it’s because I left most of my craft projects till the last minute and had to spend all my time finishing it the day before it had to be submitted. Fast forward 20 years and I’m better organised (marginally) and decided I was going to give it a try.

This deer pattern is simple and makes for a lovely festive decoration. I used knitting wool as that’s what I had and it took me all of 30 minutes to make. So if you are looking for a quick handmade decoration, this is it. Just make a cross stitch for every x on the pattern.

All I have to decide is where to put it. I could either hang it on our Christmas tree or stitch it on to a cushion cover. I’m going to try a snowflake pattern next. 

Say “Pear cheese”

A while back the news predicted a storm headed our way, thankfully our neighbourhood did not see much damage mostly a garden gate fallen over and a couple of tiles missing on the neighbours shed (yes I do check out the neighbouring gardens from the window upstairs – don’t we all?). Anyways, as I scope out any damage in our garden I’m aghast to see almost all the pears from our pear tree strewn on the ground. Well its the neighbours pear tree that hangs over our fence. We have a mutual understanding, I get the pears that fall in my garden and he helps himself to our plum tree that hangs over his garden. It’s a win-win situation.

So what do you do with loads of pear? – I made pear cheese. Yes, I know it sounds a bit strange but as I look up preserving recipes I come across fruit cheeses and butters among the jelly and jam recipes. This summer I tried my hand at fruit jellies, jams and chutneys and I thought a fruit cheese would be something new and interesting. And it would be a welcome addition to our cheese board.

10 pears

300 grams sugar

Juice of half a lemon

Lemon peel strips

Few drops of *pectin – Now I did not add the pectin to my recipe so it turned out a softer pasty spread. But if you want it to set firmly and be able to slice it then do add the pectin. You could add a couple of cooking apples instead as they are high in pectin.

To extract the pulp from the fruit cook the pears whole in water till soft, peel the skin and pass through a sieve. Add the sugar, lemon and lemon peel to the pot and bring it to the boil and then let it simmer. If using pectin, add it at this point. Keep cooking till it gets to the right consistency and this could take up to an hour. It will turn to a lovely dark amber color.

To check the consistency put a drop of the mixture on a cold plate and if it goes firm after a minute it is ready. Note that if you haven’t used pectin it wont firm up completely. Also note that pectin does not affect the taste whatsoever just the consistency.

Pour into sterilised jars or ramekins and let it mature for 3-4 days. Enjoy with cheese and crackers.

Dress it up with a piece of cloth and bit of string and they make a lovely gift this time of year.