On Friday evening Chris offered to cook. I explained that I had the ingredients for a couple of new recipes. He stated that if I explained what he needed to to he was sure he’d be able to do it. I downloaded and printed the recipes and explained some of the terminology. With eyes like saucers he said that he thought it would take until at least midnight.
I suggested that he helped me to cook them. Thus together we made roasted aubergine and chickpea curry with rice and onion bhajis with coriander dip. The dip had a mighty kick, it seems that if you blend chillies it intensifies the flavour. Luckily there was some leftover natural yoghurt so we had that with it as well. Here in Brittany I don’t know of any curry houses so sometimes getting the real flavour is great.
Over recent years I have heard of Tunisian crochet but not known how it worked beyond having a different hook to a standard one. About a week ago I was sent an invite to an online course for this weekend. I signed up. On Saturday the link hadn’t appeared so I began to such the internet. After a while I found a number of on line tutorials. Before long I had watched some and chained up my first project. It is a cowl and therefore very simple. However I think I could fairly quickly move on to something more complex. I have done about two-thirds of it. I have also made progress with my cardigan that I’m making with the artisan yarn.
Tunisian crochet has also answered a family mystery. My husband used to say that his Nan knitted with one needle going backwards and forwards without turning. I had tried to explain that that wasn’t possible. I don’t think he believed me. I think she must have been doing Tunisian crochet, which is very much a cross between the two skills. I wish I’d known years ago and could have talked to her about it.
So now I’m off to knit. I hope that you all have a good evening. Until tomorrow…
Tales from the Sheshed France 
Your meal looked so colourful and I bet it was delicious. Cooking together can be so much fun. It made me chuckle when I read your post tonight as Dean is sat opposite me preparing hearts for me to cook tomorrow stuffed for tea. I was brought up on things like that and from time to time I bring them into my family meals too. Surprisingly all my children love them in a rich gravy, slow cooked but they are a bit out of fashion now ! You might well say, thank goodness ! Hahaha
I am very interested in your Tunisian crochet as I’ve also seen some videos but as a complete novice I will let you tell me how it goes. Your yarn is very pretty.
I hope you have a cosy and restful evening. X
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My mouth watered at the thought of heart. When my children were young in the 80s I used to do a cheap, mid-week roast with roast lamb heart. One of my childrens favourite meals until they knew what they were eating 😂. Another favourite was chicken heart soup/stew – so tasty! Thanks for the memory!
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I so glad to have reminded you!
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You and another reader have mentioned hearts in the last two days! How funny! As for Tunisian crochet, I think being able to knit seems to help with understanding how it works.
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I LOVE that wool Zenna – what a great looking piece!
Curry looks delicious! As someone who can only tolerate mild spice I laughed at the idea of blended chilli 🌶. A quarter of a red, left whole, so it can be retrieved after cooking is about my limit 😂
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You wouldn’t last 5 minutes in our house! There was the occasion when we were out to dinner, when I accidentally ate a whole bird’s eye chilli that was a bit hot! Chris said he watched me turn red from the chest up!🤣🤣
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