Isn’t amazing that something you have for ages is always
reliable, dependable and just keeps going and going.
Like my Elna sewing machine that I bought when I was
20. With just a few extra drops of oil
it is still going strong to this day.
When I first bought it I used to
sew everything from tops to dresses to pillow cases and doonas. After an expensive exercise of making a dress for a friend,’s wedding,
though it finally came undone, with me spending hours making a beautiful dress
only to find it sagged and puckered in all the wrong places. Since then it has
pretty much been relegated to cushion covers etc.
Over the years the Elna has spent many a time in storage
coming out to make covers, sew up hems of jeans and fix up split boxer shorts and
torn school uniforms. Then back it goes
into the cupboard for another year.
A couple of years ago I taught my eldest son to sew for a
school project and he became quite adept at sewing marble bags for his Year 7
fundraising.
Recently my youngest son came home with another school
project, so out came the trusty Elna ready for another sewing lesson starting
with sewing lines on fabric. He mastered
it fairly quickly and has now starting the massive mission of sewing a raincoat, pants and bag
out of garbage bags for a recycling project.
So far so good….
After supervising it is now time for a cuppa and an afghan.
Afghan Biscuits Recipe
from NZ Edmonds Cookbook
They are the best
200g butter, at room temperature
1/2 cup sugar
1 1/4 cups Edmonds, standard plain flour
1/4 cup cocoa
2 cups cornflakes
Chocolate Icing (see below)
walnuts, optional
1. Cream butter and sugar until
light and fluffy. Sift flour and cocoa.
2. Stir into creamed mixture.
Fold in cornflakes.
3. Spoon mounds of mixture onto a
greased oven tray gently pressing together. For Afghan Ice Cream Dessert, take
balls of the mixture and press into discs before placing on trays.
4. Bake at 180C for 15 minutes or
until lightly browned and firm.
5. When cold ice with chocolate
icing and decorate with a walnut piece if you like.
Chocolate Icing:
200g dark chocolate
1/2 cup cream
25g butter
1. Break chocolate into top of a
small bowl. Add butter and cream.
2. Set over hot water and heat, stirring
constantly, unit it has melted and smooth. Alternatively, microwave on medium power
for 1-2 minutes, stirring every 30 seconds.
3. Beat until thick before using.
