So, my friend Pat Sloan asked me a little while ago to try out these diamond edge rulers. The idea is that the rulers have a diamond carbide coating along one edge that sharpens your blade as you cut, how cool is that?
I tried out two sizes of ruler. They're easy to use and once you get used to the scratchy noise as you cut, they do sharpen your blades. They also have a coating on the back that stops the ruler from slipping. You will find the rulers in loads of different sizes including the two I got, 6 1/2" square and 6 1/2" x 12 1/2", in loads of quilt shops (including in Australia) and in Joanns in the USA.
So to keep the Hop rolling along and have some fun, Pat asked all the bloggers to answer the following questions.
If I looked in your fridge, what would I find?
At the moment, depressing things like celery and radishes because I am on a diet. Also tempting things that I am not allowed to eat, like chocolate frosting and full fat yoghurt, and always a lot of leftovers, because I have two teenage boys and they need to be fed wether I am dieting or not!
What is your favourite TV show of all time and why?
For sure The West Wing. It has everything I love. History,clever writing, brilliant acting, wonderful staging, humor, tragedy, and Rob Lowe. I have all seven seasons on DVD and I must have watched them all through at least 10 times. Barlet for President!
mmm. Hello Rob.
If Hollywood made a movie of your life, who would you want to play you?
Meg Ryan, but Meg Ryan in French Kiss, not Meg Ryan with the long hair. I love that haircut she's got. And then maybe they could have Kevin Kline play Damian, even though he looks nothing like him. If you have never seen French Kiss, it is worth watching just to hear Meg Ryan say, "You people make my ass twitch" in a pretend French accent.
And now to the giveaway!!
Want to try out a Sullivan's Edge Ruler?
Just answer one of the questions above by leaving a comment on THIS POST and I will pick a winner on Friday, September 30 - that's US time for all you Aussies, we get an extra half a day :)
Make sure and check out what all the other bloggers have to say, and visit their lovely blogs as the hop progresses.
Monday - Pat Sloan http://blog.patsloan.com/
Tuesday - Rachael PS I Quilt
Alison Cluck Cluck Sew
Wednesday- Erin One Piece at a Time
Victoria Bumble Beans
Thursday- Liz and Beth Lizzie B Creative
Friday- Dawn Spring Water Designs
Emily Carolina Patchworks
Everyone on the hop is sharing their favourite recipes, and so I thought I would give you a good old Aussie one to try out.
Australia Day Pavlova
A Pavlova is a meringue based dessert named after the Russian dancer Anna Pavlova on her visit to Australia in the 1920's. It's an Aussie tradition and one I always make on Australia Day - although my family never needs an excuse to eat it.
Ingredients (serves 6)
6 (59g) eggs, separated
1 1/4 cups (270g) caster sugar
2 tsp cornflour
1 tsp white vinegar
1/2 tsp vanilla extract
300ml thickened cream
2 tbs icing sugar, sifted
Finely sliced rind and juice of 1 lime
2 bananas, thinly sliced
3 kiwifruit, peeled, thinly sliced
Pulp of 2-3 passionfruit
Preheat oven to 120°C (248F). Line an oven tray with foil. Brush with melted butter and dust with cornflour, shaking off excess. Mark a 24cm-diameter circle on foil.
Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still "gritty" with sugar, continue to whisk until sugar dissolves.
Add cornflour, vinegar and vanilla and whisk until just combined. Spoon meringue onto the foil, using the marked circle as a guide. Smooth sides and top of pavlova. Use a small spatula to forms little peaks around edge of pavlova.
Bake in oven for 11/2 hours or until pavlova is dry to the touch. Turn off oven. Leave pavlova in oven
with the door ajar to cool completely. Don't open the oven door all the way or your pav will collapse. When completely cold, transfer to serving plate or store in an airtight container until required.
Use an electric mixer to whisk the cream and icing sugar in a medium bowl until firm peaks form. Spoon cream onto the top of pavlova.
You can use any fruit you like (it's particularly good with strawberries and raspberries), but this mixture is my favourite. Pour lime juice into a ceramic or glass bowl. Add banana slices and toss to coat with juice. Drain. Decorate pavlova with banana, kiwifruit, passionfruit and lime rind.
* Disclaimer - Pavlovas are not on my diet.