SPINNER CARD - SNEAK PEAK SHOOTING STAR

 

I haven't made Spinner cards in years but this new set from the new catalogue (out soon, honest) lends itself to one I think.  I'm not a great lover of insects - butterflies I can do and I suppose bees just about but nothing else and I really wasn't sure when I first saw this set called Shooting Star.  But.... I belong to a card swap with the Pootles team on Facebook and Mandy Barton send me her card using this set.  It just goes to show that sometimes seeing it used can inspire you.  She had used the bees on her card and I decided I quite liked the little fellows.  After all, we so desperately need bees and maybe we could use our cards to help the plight of the bees.  Just a thought!

Its a lovely day here in Hampshire today - the sun is shining which is unusual for a Bank Holiday in the UK.  Not sure how long it will last cause yesterday we had hail stones.  April weather - don't you just love it.  Hubby has gone fishing on the river Test so brown trout for tea this evening.  We get so much trout I'm always on the look out for new recipes.  If you have any - do let me know.  One of the things I used to like to make was trout pate but now I'm dairy free this is a bit more of a challenge - I could try it with Goats but not quite sure how that would work out.  Here's out rescue cat Jet being very interested in the last lot of trout hubby caught!

• 75g unsalted butter
• 170ml carton soured cream/ craime fraiche
• Juice of 1 lemon
• Salt and freshly ground black pepper
• 6 fillets (about 400g) hot smoked trout or normal trout

1. Warm the butter in a large bowl in the microwave, until just melted. Beat in the cream, lemon juice, a little salt and plenty of black pepper.
2. Roughly flake the fish straight into the bowl (checking for any bones). Mix in gently to keep some texture. Cover and chill.
3. Take out of the fridge 20 mins before serving.