Itbewilo Wayoha

It begins with loving what you have:

Rowan Summerlite 4ply cotton
Hook 3
1 n. 426 (Girl) 11 sq. G (Female)
1 n. 420 (Gum) 14 sq. GM (Male)
3 n. 429 (Navy) 44 sq. N (No)
1 n. 421 (Light) 10 sq. L (Seeing)
2 n. 424 (Twilight) 30 sq. T (Two lights, working together)
2 n. 433 (Jade) 26 sq. J (Joy)
3 n. 439 (Gold) 45 sq. GD (God)
3 n. 440 (Pumpkin) P (Papa, Pa-y Pa-l) joining and edging

SQUARES see Summer Cover in all colours except Pumpkin
JOINING EDGING see Summer Cover in Pumpkin

Size 180 squares in 12 x 15 rows

PATTERN (amongst other things this could be a timeline after Summer Cover (which could be 2003 – 2017) fifteen months, January 2018 to March 2019, two to three days per square, possibly)

T N N GD GD N N J T GD GM T L T T
T N N GD GD GD GD J GM GM GM GD GD GM N
T N T GD GD N GD J N N N J GM N GD
T T N GD GD N GD T GM N T L L G T
T N N GD GD N J T N GD GD L N L GD
T N N GD GD J J J GM N J N L N G
T N GD GD GD GD T J N T GM GM N G G
T N GD GD GD J J T GM T J N G J G
T N N GD GD J J J N N GM L L G N
T N N GD GD GD T GD J GD J N J G L
T N N GD GD GD J J N GD GD N G G G
T N GD T T GD J GD T J J GM L GM J

Pattern was given bottom right upwards then left in the same way

APOLOGY: please forgive my mistake, Rowan Summerlite 4ply for Girl/Female is n.426, not n.425 as was written earlier.

W 179 abcd


Sable round brushes, colours and paper:
n.8 Burnt Umber
n.1 Lapis Lazuli Genuine
Watercolour paper NOT 280gsm 38 x 28cm

Lentil Plato with Fennel, Spinach and Onion

single portion

70g Puy Lentils cooked 20min
40g toasted flaked Almonds
1 Albumen lightly whisked
30ml Sunflower Oil
250g frozen Spinach, thawed and squeezed
garlic finely chopped
90g Onion sliced and roughly chopped
nutmeg(gr) pepper(gr ground cinnamon
350g Fennel sliced medium thin, stems across, bulb longways, fronds set aside
mixed herbs
90g Philadelphia Light

PLATO (20min)
Preheated oven to 180°C
Prepared Plato by mixing together the first three ingredients
Made a small circle of the Plato in 20cm tin lined with parchment paper
Baked 20min

SPINACH (20min) ONION (20min)
In medium large frypan stirred the Onion, nutmeg and pepper into 7.5ml Sunflower Oil, also stirred the Spinach in 7.5ml Sunflower Oil and fried both 20min in all
10min before the end added the cinnamon to the Onion
7min before the end added 5ml Sunflower Oil to the pan, placed the garlic in this to blond then stirred into Spinach

FENNEL (20min)
In small frypan stirred the Fennel into 10ml Sunflower Oil and fried 20min in all
10min before the end added the fronds and mixed herbs
4min before the end in a jug with a hand blender, blended the Philadelphia, mixed herbs and a couple of pieces of Fennel, blended till smoothish and
2min before the end added to the Fennel in the pan to heat through without stirring too much

complete protein 19.9g
saturated fats 11.6g

W 178 abcd


Sable round brushes, colours and paper:
n.8 Aureolin (unused)
n.5 Indigo (unused)
n.6 Indanthrene Blue
Watercolour paper NOT 280gsm 38 x 28cm

Chico Plato with Carrots and Pak Choi

single portion

195g tinned Chickpeas
40g roasted chopped Hazelnuts
1 Albumen lightly whisked
30ml Sunflower Oil
300g Carrots cut into medium long chunks
ginger sliced into matchsticks
chilli sliced into long slivers
325g Pak Choi stems sliced across medium thin, leaves a little wider
garlic finely chopped
35g Sheep Cheese, Singleton Parlick, thinly sliced

PLATO (20min)
Preheated the oven to 190°C
Prepared the Plato by mixing together the first three ingredients
Made a circle of the Plato in a 20cm tin lined with parchment paper
Baked 20min

CARROTS (20min)
In a medium large frypan stirred the Carrots into 15ml Sunflower Oil and fried 20min in all
10min before the end added the ginger and chilli

PAK Choi (15min)
In small frypan stirred the Pak Choi stems into 10ml Sunflower Oil and fried 15min in all
7min before the end added the leaves
5min before the end added 5ml Sunflower Oil to the pan and placed the garlic in this to blond before adding to the Pak Choi

CHEESE
Added the Cheese to the pan with the Carrots for the last minute to melt and form a little crust underneath; to serve poured mostly over the Plato

complete protein 18.3g
saturated fats 11.5g

Tue 12 – Mon 18 Nov

TUE 12
Chickpeas, Hazelnuts, Albumen
Carrots, Pak Choi, garlic, ginger, chilli
Sheep Cheese semi-hard

WED 13
Lentils, Almonds, Albumen
Spinach, Fennel, Onions, nutmeg, pepper, garlic, mixed herbs
Philadelphia Light

THU 14
Chickpeas, Peanut Butter, Albumen
Asparagus, Carrots, chives, dry garlic, dry chilli, cloves
Table Cheese

FRI 15
Kidney Beans, Peanut Butter, Albumen
Fresh Greens, Fennel, Lime leaves, Lemon, Szechuan pepper, fennel seed
Sheep Cheese semi-hard

SAT 16
Lentils, Hazelnuts, Albumen
Broccoli, Carrots, nutmeg, pepper, garlic, cloves
Philadelphia Light

SUN 17
Lentils, Almonds, Albumen
Sweet potato, Tomatoes, Onion, nutmeg, pepper, cinnamon, chives
Table Cheese

MON 18
Kidney Beans, Hazelnuts, Albumen
Fresh Greens, Fennel, fenugreek, cumin, chilli, coriander, pepper, turmeric
Philadelphia Light

W 177 abcd


Sable round brushes, colours and paper:
n.3 Phthalo Turquoise
n.6 Raw Sienna
n.10 Winsor Red Deep
Watercolour paper NOT 280gsm 38 x 28cm

Lentil Plato with Courgette and Squash

single portion

70g Puy Lentils cooked 20min
40g toasted Pine Nuts
1 Albumen, lightly whisked
30ml Sunflower Oil (and 15ml already in the Squash)
325g Courgette, sliced into medium rounds
garlic chopped fine
basil roughly sliced
Squash cooked previously, peeled and cut into bite size pieces
Nutmeg(gr) pepper(gr) ground cinnamon
30g Table Cheese

PLATO (21min)
Preheated oven to 180°C
Prepared Plato by mixing first three ingredients together
Made small circle of Plato in 20cm tin lined with parchment paper
Baked 21min

COURGETTE (21min)
In medium large frypan with 10ml Sunflower Oil fried the Courgettes for 21min in all (started by searing on high heat and then lower to retain the moisture)
7min before the end added the garlic to the pan and let it blond before adding to the Courgettes
1min before the end stirred in the Basil

SQUASH (21-22min)
In small frypan with lid stirred together the previously cooked Squash, nutmeg, pepper and 15ml Sunflower Oil
Fried 21-22min in all
12min before the end added the cinnamon to the Squash and 5ml Sunflower Oil, stirred and fried
1min before the end added the Cheese to the Squash and pan to melt

complete protein 20.6g
saturated fats 12.9g