Going round in circles

For the last part of my little venture into explaining my needle turn applique, I'll try to show you how I tackle those curves and round shapes. Sorry the colours are not good in this photo, all these circles were needle turned in this quilt.

First, an oval shape is done with the same method. Make sure your s.a is small, like 1/8" otherwise you'll have to cope with a lot of pleats. Turn under with the needle or damp toothpick only a stitch or two ahead, no more. In applique, your thumb that is holding the fabric is your best friend and kept close to where the stitch comes out. This gives you a lot of control.

Sometimes, I use the shaft of the toothpick near its point to roll under the s.a and smooth it out. In that case, I sort of lift the s.a up a little with the toothpick rather than just trying to shove it under with the point. The toothpick is great for smoothing out by running it backwards and forwards to smooth things out. Gentle is the way to go.

Reverse applique is no more difficult than with the piece on the top. The lavender is under the purple.

For inside curves only, clip all the way around. I use the shaft of the toothpick ahead of where I want to stitch and pull under the s.a towards me then hold it in place with my left thumb.

I don't clip outside curves, it just isn't necessary or desirable.

There is one small exception and that's when I'm doing a circle.

See where I'm making a small cut on the bias of the fabric, to the left of that cut is my starting point. This circle is 3/4" I do like the circle templates so I'm only doing it this way to show you.

The trick is to only be concerned about the next stitch, don't worry past that. Again, an 1/8" s.a.

I use the needle tip to turn only the s.a one stitch in front of me. The s.a is turned under and towards me, like I am fanning it. I've tried to show a diagram here. Remember, one stitch at a time.

Now comes the tricky bit, the last stitch or two. Don't panic, turn it under with that toothpick or needle tip and smooth it out. That cut you make at the beginning is what makes this part easier because you don't have some big pleat to try and arrange. Be gentle with those s.a's.

Whew, it's so hard trying to explain things by writing it down. I hope some of my methods have helped or encouraged you.

Must be time for chocolate. This is my attempt at playing domestic goddess today.

You just know these ingredients are going to taste good together. My little soapbox rant is how the food companies are reducing the weight of ingredients while still charging the same price. As though we don't notice! Looky here, a 250g (8oz) block of chocolate is now 200g. As if I wouldn't notice that.

No Bake Chocolate Hazelnut slice.

Delicious, special treat and full of calories. You want the recipe don't you? It freezes well, that's if it lasts.

Base

125 g (4 oz) butter

3/4 cup condensed milk

2 tablespoons golden syrup

250 g (8oz) pkt plain biscuits, finely crushed

1 cup flaked almonds

Topping

250 g (8 oz) block hazelnut chocolate.

60 g (2oz) vegetable shortening (copha is our brand)

Melt together butter, golden syrup and condensed milk in a saucepan over low heat, stirring constantly until thickened, careful it doesn't catch on the bottom of the pot.

Place biscuit crumbs and almonds into a bowl, add melted ingredients and mix well.

Press into a paper lined slice pan ( mine is about 11" x 7 1/2") Refrigerate while preparing topping.

Combine chocolate and vegetable shortening in a pot and stir over low heat until melted.

Pour chocolate mix over base and refrigerate until set.

Cut into small squares when firm.

I don't think you get golden syrup in America in which case use a couple of tablespoons of brown sugar. Gee now what to do with the rest of that second block of chocolate? I suppose you could get away with the one block. Nah!

P.S go here to see the New Zealand ad about Cadbury's chocolate. Palm oil is used in their product which is what comes from the amazon rain forests. I'm switching product after finding this out.