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.

Broccoli, Carrots, Chicory with Hake and Rice or Beano Plato

two portions, one omnivore one vegetarian

220g Hake
mixed herbs, garlic powder, chilli powder, fenugreek(gr), cumin(gr)
125g Mexican Rice eg Tilda
60ml Sunflower Oil
375g Chicory, parboiled 10min, some core removed, quartered
fennel teabags, made into about 200ml tea
250g tenderstem Broccoli, stems halved or more longways, florets halved or more, leaves whole
garlic chopped
250-300g Carrots, sliced like chunky chips
nutmeg(gr) pepper(gr) ground cinnamon
35g or 25g Sheep Cheese eg Singleton Parlick, sliced thinnish
195 tinned Chickpeas
40g roasted chopped Hazelnuts

HAKE (9min)
Preheated the frypan a minute with 15ml Sunflower Oil, placed the Hake in this to fry for about 8min in all. Covered the fish with the misture of herbs and spices, and again on the other side when turning at about 4min. Turn Hake over for the last minute to fry the seasoning on top.

CHICORY (20min) MEXICAN RICE (2-3min)
In large frypan with 20ml Sunflower Oil fried the Chicory for 20min in all. Added a little fennel tea towards the end to prevent from drying too much.
2-3min before th end added the Rice to the pan with a little splash of the Fennel Tea.

BROCCOLI(20min) CARROTS(20min)
In large frypan with 20ml Sunflower Oil placed the Broccoli stems and Carrots and fried separately for 20min in all.
15min before the end added the Broccoli florets and leaves
5min before the end added the garlic to a small amount of Oil left over to blond the garlic before adding to the Broccoli
At the end added to the Carrots 35g Cheese to the vegetarian side and 20g to the omnivore (to leave room for a Gu pud)

PLATO (20g)
preheated the oven to 189C (mark4)
Mixed together the Albumen, Hazelnuts and Beans,
placed in metal oven dish lined with parchment paper, drizzled over about 5ml Sunflower Oil and baked 20min more or less.

omnivore
Complete protein 29.5g
Saturated fats 8.3g

vegetarian
Complete protein 18.3g
Saturated fats 11.9g

Choi Sum and Fennel with Baked Hake or Chico Plato

two portions, one vegetarian one regular omnivore

120g Hake
dill, chives
180g Philadelphia Light
Wheatberries
salt and pepper
60ml Sunflower Oil
195g tinned Chickpeas
40g toasted flaked Almonds
1 Albumen, lightly whisked
500g Choi Sum, stems sliced into matchsticks, leaves wide
garlic
400g Fennel, sliced thinnish, stems and fronds across, fronds set aside, bulb longways
fennel seed and tea

Oven preheated to 180C (Mark 4)

HAKE (15min)

WHEATBERRIES (1min)

PLATO (20min)

FENNEL (20min)

CHOI SUM (15min)

omnivore:
Complete protein 30.8g
Saturated fats 10.7g

vegetarian:
Complete protein 17.5g
Saturated fats 12g

Mixed Vegetables with Beef and Rice or Beano Plato

two portions, one vegetarian, one omnivore

225g Sirloin Steak, fat removed
salt and pepper
Worcestershire Sauce
45ml Sunflower Oil
187.5g tinned Butter Beans
40g crunchy Peanut butter
1 Albumen
250g tenderstem Broccoli, stems mostly quartered longways, leaves whole, florets mostly halved
garlic finely chopped
300g Chestnut Mushrooms, stems sliced across, cap sliced medium thin
40g Table Cheese finely grated
400g red Onions, sliced thinnish
nutmeg(gr) pepper(gr) ground cinnamon
2 fennel teabags made into about 80ml tea
130g Thai microwave Rice
Soy Sauce

PLATO (20min)
Pre-heated the oven to 180C (Mark4) Stirred the Peanut butter into the Albumen and also the Butter beans. Placed into metal tin lined with parchment paper and baked 20min.

ONIONS (22min)
In large frypan with 15ml Sunflower Oil fried the Onions, nutmeg, pepper and cinnamon for 22min in all.
At the end stirred in the fennel tea.

BROCCOLI (22min) MUSHROOMS (22min)
In another large frypan divided most of 15ml Sunflower Oil between the Mushrooms and the Broccoli stems and fried 22 min in all.
18min before the end stirred the Broccoli florets and leaves into the stems.
5min before the end added the remainder of the Oil to the pan for the garlic to blond in before adding to the Broccoli.
At the end placed the Table Cheese on the Mushrooms.

BEEF (17min)
In small frypan with 15ml Sunflower Oil, fried the Beef for about 5min on each side, adding pepper to the raw side and salt to the cooked side. Removed the Beef, drizzled with Worcestershire Sauce and wrapped in foil until all ready.

RICE (1min)
Cooked Rice in microwave 1min and added Soy Sauce.

omnivore:
Complete protein 54.8g
Saturated fats 19.5g

vegetarian:
Complete protein 11.4g
Saturated fats 10g
uncompleted legume protein 32.1g

Tue 17 – Mon 23

TUE 17
Beef, Thai Rice, pepper
Butter beans, Peanut butter, Albumen
Broccoli, Mushrooms, Onions, nutmeg, pepper, cinnamon, garlic
Table Cheese

WED 18
Hake, Wheatberries, dill, Madeira
Chickpeas, Hazelnuts, Albumen
Choi Sum, Fennel, fennel seed and tea
Philadelphia Light

THU 19
Hake, Rice, garlic, mixed herbs, cumin, chilli, fenugreek
Chickpeas, Almonds, Abumen
Chicory, Broccoli, Carrots, nutmeg, pepper, cinnamon
Singleton Parlick Sheep Cheese

FRI 20
Mince, bread, garlic powder, chilli, mixed herbs, pepper
Kidney beans, Peanut butter, Albumen
Chicory, Radishes, Tomatoes, Salad, parsley, garlic
Table Cheese

SAT 21
Chicken, bread
Kidney beans, Peanut butter, Albumen
Mushrooms, Onions, Spinach, nutmeg, pepper, chilli, cumin, fenugreek
Table Cheese

SUN 22
Chicken, Noodles, cloves, star anise, cinnamon, pepper, Soy Sauce
Lentils, Almonds, Albumen
Fennel, Carrots, ginger, fennel seed and tea
Singleton parlick Sheep cheese

MON 23
Beef, Bread, pepper, Worcester Sauce
Lentils, Hazelnuts, Albumen
Spinach, Onions, garlic, pepper
Philadelphia Light

W 121 abcd


Sable round brushes, colours and paper:
n.2 Raw Umber (unused)
n.4 Indanthrene
n.6 Jadeite genuine
Watercolour paper NOT 280gsm 38 x 28cm