28/11/2011 § Leave a comment
Last Saturday I fitted a cooker and a dishwasher with my husband… it took a lot longer than we thought – it always does with these things.
As we were passing through the village, we popped in to see a dear old friend who we haven’t seen in absolutely yonks.
The lovely man- Alan Kluckow, a gallery owner. He is looking well.
We saw saw some art work, a Finnish artist caught my eye – ‘Kristian Krokfors’
25/11/2011 § Leave a comment
I have been wanting a cruiser for a little while now….. first fell in love with them when I saw quite a few in California whilst travelling as a ‘dirt child’ and rode one or two very old basic ones in Costa Rica. Loved the fact that to brake – you have to cycle backwards.
Happen to come by this page of such lovely bikes. Shame about the price.
Micargi 26″Cruiser ‘The General Army’
23/11/2011 § Leave a comment
In between packing and checking on my fragile Buki bear, I made……
- 100g hazelnuts, roughly chopped
- 120g blanched almonds, roughly chopped
- 120g pistachios, roughly chopped
- 75g dried figs, roughly chopped
- 120g dried dates, roughly chopped
- 70g plain flour
- 1 tsp cinnamon
- Large pinch ground cloves
- ½ tsp nutmeg
- ½ tsp ground allspice
- ½ tsp ground coriander
- Pinch of salt
- 150g light soft brown sugar
- 100g honey
- 30g butter
- Icing sugar, to dredge
- Preheat the oven to 150°C/gas mark 2. Grease a 20cm square tin and line the bottom with non-stick baking parchment.
- Heat a frying pan until hot then toast the nuts, tossing regularly until golden. Tip into a large bowl with the fruit, flour, spices and salt and mix well.
- Melt the sugar, honey and butter in a saucepan and boil gently until the mixt ure reaches 120°C (see tip). This should take about 3-5 minutes.
- Pour the sugar mixture onto the dry ingredients and working quickly, mix well. Transfer the mixture to the prepared tin and press down evenly.
- Bake for 35 minutes then allow to cool in the tin. Turn the cake out and dredge generously with icing sugar. Cut into small squares and wrap as one gift, or divide into several smaller gifts and pack into small gift bags or boxes.
22/11/2011 § Leave a comment
Made this today – have no idea what it will be like……
I cannot wait to try it whilst I am cooking the day before and on Christmas Day…..I’m tempted to make another batch as it’s SO easy to make.
TURKISH DELIGHT VODKA:
1 litre of vodka
1 teaspoon of rose water
1 teaspoon caster sugar
100g Turkish Delight, chopped
Pour 100ml out of the vodka bottle (you can save this in the freezer for cocktails, I used a swing top bottle that looked nicer, but this is just me being posy and all the vodka fitted in nicely)
Mix the rose water and caster sugar together until the sugar dissolves, then pour into the vodka bottle using a funnel.
Wash any sugar off the Turkish Delight, then put it in the bottle. Screw on the lid and leave to stand for up to a month, swirling occasionally until the Turkish Delight dissolves.
Serve with soda water and ice, or drizzle neat over vanilla ice cream, just heavenly, I can’t wait.
I best not get sidetracked now… have got Christmas cards to write and boxes to pack….
18/11/2011 § Leave a comment
Annette Messager – an exhibition I went to see quite a while ago….
I adore this 1971-72 work. ‘Les Repos des Pensionnaires’ (translated to “Boarders at Rest”) Annette Messager clothed dozens of taxidermied sparrows in tiny knitted garments, then carefully laid them out in natural-history-museum-style display cabinets. Presented as if they are sleeping, cosy in their woollen wear.
I loved this exhibition and especially this piece.