I couldn’t believe it when Bear announced last week that he had bought me a spinning wheel AND loom!!!
Ever since I was little girl I thought it would be wonderful to spin wool and weave it into beautiful rugs and blankets, or knit it into gorgeous sweaters or cozy socks and mittens. But I never, ever thought I’d have the chance to try it.
My friend Ann has spun wool for years, so she’s going to teach me how to use the spinning wheel (yay!). Neither of us have used a loom though, so that should provide much hilarity as we attempt to figure it out. 🙂 I’ll keep you posted on our efforts!
We picked up the spinning wheel and loom from a delightful Aussie couple who sell all sorts of marvy things at the fabulous New Farm Park Markets in Brisbane.
In addition to golden honey and delicious honeycomb, they also sell gorgeous orchids that they grow on their farm.
I was thrilled when they offered to give me a tour.
I admit I was only expecting a few rows of the exotic blooms, so my jaw dropped when I saw an entire greenhouse full of them.
Can you imagine working in this environment every day? How inspiring to be surrounded by such beauty.
I couldn’t get over the range of orchid colors, from deep burgundy to lime green.
The sea of blossoms looked similar until I bent down and saw the unique details: delicately striped petals, freckled hearts, some looking like they could take flight while others were like tiny exotic tea cups.
The generosity of this couple was incredible. Not only did they give us the spinning wheel and loom we had purchased, but they filled our arms with containers of honeycomb, a bag of wool, stacks of spinning and weaving books, and a gorgeous bouquet of orchids that has been brightening up my kitchen all week.
Such dear people.
With such beauty to inspire me, I got to work and made one of our favorite comfort food recipes: Peppered Steak Pie.
I love heaps of black pepper with my beef pie, but if you don’t fancy pepper, it’s still yummy without it. The beef is slow-cooked ahead of time, so it’s tender as can be and packed with garlicky goodness.
What comfort food are you hankering for this week?
Peppered Steak Pie
1 onion, peeled and diced
3-4 potatoes, diced
3 carrots, diced
3-4 garlic cloves, peeled and sliced
salt to taste
3 Tbsp corn starch
ground black pepper to taste
Pie dough for double crust pie
- Place all ingredients except corn starch in slow cooker and cover with water.
- Cook on high 4-6 hours until meat is tender.
- Drain meat and veggies, reserving liquid. Remove peppercorns.
- Preheat oven to 375 degrees F.
- Cover meat and veggies then place broth in saucepan. Mix corn starch with 1/4 cup cold water, stirring until a smooth paste. Pour into broth, stirring constantly until incorporated. Add ground black pepper to taste (I use 1/2 to 1 tsp).
- Place saucepan over medium-high heat. Bring to a boil, stirring constantly, and let boil 1-2 minutes until thickened. Remove from heat and pour over meat/veggie mixture. Stir until coated.
- Place half pie dough into bottom of pie pan and press into place.
- Pour meat/veggie mixture into pie crust. Top with remaining dough, trim to fit, seal edges. (Use trimmings to make shapes to decorate top of pie.)
- Cut 2-3 slits in crust to let steam escape.
- Place pie in oven and bake 30-40 minutes until filling is bubbling and crust is nicely browned.
- Serve warm.