Afghans and the Life of a Sewing Machine

Isn’t amazing that something you have for ages is always reliable, dependable and just keeps going and going.

Like my Elna sewing machine that I bought when I was 20.   With just a few extra drops of oil it is still going strong to this day.  When I first  bought it I used to sew everything from tops to dresses to pillow cases and doonas.  After an expensive exercise of  making a dress for a friend,’s wedding, though it finally came undone, with me spending hours making a beautiful dress only to find it sagged and puckered in all the wrong places. Since then it has pretty much been relegated to cushion covers etc.  

Over the years the Elna has spent many a time in storage coming out to make covers, sew up hems of jeans and fix up split boxer shorts and torn school uniforms.  Then back it goes into the cupboard for another year.

A couple of years ago I taught my eldest son to sew for a school project and he became quite adept at sewing marble bags for his Year 7 fundraising.

Recently my youngest son came home with another school project, so out came the trusty Elna ready for another sewing lesson starting with sewing lines on fabric.  He mastered it fairly quickly and has now starting the massive  mission of sewing a raincoat, pants and bag out of garbage bags for a recycling project.  So far so good….

After supervising it is now time for a cuppa and an afghan. 

Afghan Biscuits Recipe 

from NZ Edmonds Cookbook

They are the best

200g butter, at room temperature 


1/2 cup sugar 


1 1/4 cups Edmonds, standard plain flour 


1/4 cup cocoa 


2 cups cornflakes 


Chocolate Icing (see below) 
walnuts, optional

1. Cream butter and sugar until light and fluffy.  Sift flour and cocoa. 



2. Stir into creamed mixture. Fold in cornflakes. 



3. Spoon mounds of mixture onto a greased oven tray gently pressing together. For Afghan Ice Cream Dessert, take balls of the mixture and press into discs before placing on trays. 



4. Bake at 180C for 15 minutes or until lightly browned and firm. 



5. When cold ice with chocolate icing and decorate with a walnut piece if you like.

Chocolate Icing: 
200g dark chocolate 
1/2 cup cream 
25g butter

1. Break chocolate into top of a small bowl. Add butter and cream. 



2. Set over hot water and heat, stirring constantly, unit it has melted and smooth. Alternatively, microwave on medium power for 1-2 minutes, stirring every 30 seconds. 



3. Beat until thick before using.