Skip to main content

Chainmaille Rings

A question was asked in the comment box if I make all my rings for chainmaille. The answer is yes, I do. There are several important reasons why I do so. The first is cost. Goldfilled wire is pretty expensive already and to buy the ready cut rings would treble the cost. The second, equally important reason is that I can make absolutely any size of ring I want and when I want it in any type and gauge of wire which takes my fancy. To be able to make them I have complete sets of knitting needles from the tiniest to the fattest, both in metric and imperial measurements. So for me it's do it yourself!

Comments

Popular posts from this blog

Happy Healthy New Year!

Now we have left Christmas and overindulgence behind and are well into the new year, which we hope will be a prosperous and healthy one for everyone.

Unfortunately many have a health challenge like diabetes which puts serious restrictions on what to eat. Good cookbooks are available that make it a lot easier to plan meals, but to re-create favourite dishes of family members takes a lot of research and experimentation!

One of those favourites in our home is pancakes with all possible variations. Today I will show you one of them: Potato pancakes originally, now called coco yam pancakes. The change was necessary because coco yam is lower on the glycaemic index than potatoes, therefore better for diabetics but just as delicious!

You will need:
1 medium sized coco yam (malanga coco)
1 small onion
1 egg
1 heaped tbsp wholemeal flour ( wholewheat )
a pinch of salt
freshly ground black pepper
about 1/2 cup water
vegetable oil for frying

Method:
Peel and finely grate the coco yam and onion in…

Baked Akara!

Akara in Yoruba and Kose in Hausa, these deep fried bean cakes are enjoyed all over Nigeria. Traditionally they are made from dried black-eyed beans or honey beans, soaked overnight and skins removed. Then they are put through a grinder with onion, salt, tatashe ( a large type of hot pepper) and maybe one or two other ingredients, depending on locality. Then oil is heated in a large basin and the mixture is dropped in by the spoonful, turned over once or twice and fried until golden brown. When done they are drained on newspaper which does take up the excess oil to a certain extent. Finally wrapped in fresh newspaper the akara are sold to the waiting customer.
For a long time I was racking my brain how to recreate the deliciousness of akara without the process of deep frying, because any food saturated with fat is an absolute taboo for anyone with heart problems, high cholesterol and/or diabetes. So a healthy version was needed, especially since beans are highly recommended for anyon…

From My Grandmother's Christmas Kitchen

The build-up to Christmas was always mysterious and magical in our house when I was little. One moment one was banished from the sitting room because secret things were happening there and next moment the kitchen was out of bounds, even though the most enticing smells were wafting through the house!

The kitchen was firmly my grandmother's domain and I will always remember all the delicious treats she prepared. One of those was " Baked Potatoes ", a most delicious little mouthful!

Not to keep you in suspense what these potatoes could possibly be, here is the recipe:

200 g shelled walnuts (or mixed nuts)
250 g icing sugar, sifted
3 egg whites, a few drops of almond essence if liked
some cocoa or grated chocolate
baking tray, buttered and dusted with flour

Grind the nuts, preferably with the pulse button, so they would not become too oily.Add the icing sugar and almond essence if using. In a separate bowl beat the egg whites until stiff. Take some of the whites and stir und…