A couple of months ago I went to the annual Arts, Craft and Quilting Exhibition, a rather big do I should add. It was my good friend Leigh's birthday and being a very handy lady with a needle she jumped at the invite to attend. Leigh was most taken with the quilts and I couldn't stop her from touching nearly all that we saw (even though the signs clearly stated "do not touch"). It was exciting stuff. We simply had to thoroughly check them out; it's called admiration. I don't think the security lady saw it that way.
As for me I was going nuts at the huge wall of the prettiest aprons you ever did see. It stirred me to the extent that I considered reacquainting myself with the sewing machine. And boy has it been a while. I bought this beautiful fabric and I imagined seeing myself in a very pretty, dare I say it, "sexy" little number. I noticed many of the aprons had a "desperate housewives" kinda style and I kinda fancied one for myself.
Mmmm. On completion of the garment I thought to myself it looked a little skimpier than I'd imagined. I did after all make the larger size. Never mind.
I decided to have a little photo shoot of my creation so off I went in search of a model. As luck would have it I found this beautiful maiden with wild hair roaming in the woods and she agreed to wear it. Wasn't that lucky. Her name was Nicole.
I was really pleased with the outcome except for one thing. It looked great on beautiful maiden but I looked like a total frump in it. It was cute, skimpy, not very protective and almost french waitress kinda stuff if you know what I mean. What was I thinking? I think they call it mutton dressed as lamb. Looks like the lamb scores it. Hope you enjoy your new apron Nicole.
Everything has it's price. In exchange for the maiden's time, I promised to reward her with an afternoon treat. Considering all I had was one packet of cooking chocolate (and trying to ignore chocolate for this week), I went with the three neglected green apples (turning brown) in the fruit bowl.
I peeled them, stewed them with cinnamon, sugar and lemon and allowed them to cool. I grabbed some puff pastry from the freezer, covered the sheets till slightly thawed; cut into quarters; topped with the apple and attempted to shape them into apple turnover lookalikes. With a sharp knife I slit them, brushed generously with egg white and sprinkled well with sugar.
After bunging them in a preheated oven, twenty minutes later and hey presto they were sitting on an oven rack waiting to cool down. So easy.
They were absolutely scrumptious. Those old browning apples served their purpose and turned into the most delicious turnovers I have eaten in a long, long time. What, did I think that younger, fresher apples would have made better turnovers? Goes to show, never judge a book by it's cover. Actually this old bird just might give that apron another try. Hang on. I think I see the maiden running back into the woods, bows on her back and turnovers stashed in her pockets. It's not been my day.
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