Here's what I sent her - look how we beautifully colour-coded our gifts, lol! You can read more about what I sent her on her post about the swap.
So, shall we take more of a peek at the Australian wonders that have winged their way to France?
Such a sweet ribbon rosette. I shall put it on one of my white blouses, I think - I really want to show this one off!
A beautiful tatted circle, now forming the backdrop for a few of my favourite buttons from the package:
So simple but sweet...
Sewing-themed charm and fabric - I can really see this making a great pincushion... or a sewing bag... or the cover for my sewing box... lots of ideas, there!
Hand-dyed embroidery threads and two lovely doileys
And finally...
j
For my second Bloggers' meet-up this summer (I am doing well), I noticed that Elizabeth Rimmer, the poet who writes such thought-provoking and authentic pieces for some of our Advent and Lent Pauses, was going to be at the Edinburgh Poetry Festival while we were visiting my dad last week. She mentioned that she'd be at the Couryard Reading one day, so I told her I'd try to happen along and hear her read there, and I made it (through the pouring rain). I enjoyed all the contributions, by published and unpublished posts (Scottish, English and Portugese) and particularly liked Elizabeth's poem about the Eclipse. You can read Elizabeth's festival write-up here.
j
It's horribly hot here ("Forte chaleur, penser à vos proches...") and we're quite busy with lovely holiday stuff - the boys' friends are constantly spending nights with us and they're alternating time between the swimming pool (yay!) and the computer (yawn), and Ben and I are finding indoor things to do (chilli jam in his case, wonderful man) and saving hot stuff, like gardening and ironing, for the early mornings. Boy, does it make a change from Edinburgh! Next post: I visited a Vide Grenier...









I concluded that food was the answer. Isn't it always? The two jars above are filled with thrifty hedgerow-gathered fruit. It wasn't all as difficult to gather as the plums photographed below!
When she got the parcel, Michela emailed me to ask for more info about English jams and jellies. The basic answer is that jams have bits of fruit in, and jellies are strained so that only the juice is turned into the final product. She emailed back with the query about jellies being used with meat. Ahh, Michela, good question! This jelly is for your bread or toast. But some jellies, made in the same way, are indeed for eating with meat. Would any commenters be prepared to explain the difference, please?






































