Tarragon & Thyme

2012.01.38 My Day

2012-01-28T18:31:00.000Z

This morning did not start with an auspicious start -someone thumping on the door downstairs and by the time you get something on to cover your modesty, and get downstairs of course the culprit has scarpered. However he had poked through a delivery card for collection from the main sorting office counter! To make matters worse it wasn't even for us!

I really had not wanted to get out of bed - I was in the middle of a delicious dream and now for the life of me can't remember what it was all about. You know when you have a feeling that things were good and you can't shift it. That's the feeling I have been left with all day. I wonder if my dream will continue tonight! Needless to say once roused I could not go back to sleep so I got up. This all happened at 8 a.m.

It has been a beautiful sunny day here in Peterborough. Cold but at least the sun was out. It says something when you go outside and it is perishing and then you come back into the house which has had no heat for 24 hours and it still feels warmer in the house than outside

OH disappeared to our Pork Butchers and got 2 fillet steaks, 2 large gammon slices, 4 faggotts, 1kg chipolatas, 1kg smoked back bacon, a pork pie. The Chipolatas that we didn't use have been bagged into portions and popped into the freezer for another day

The Plumber came about 10.00 a.m and did not go until 3.00 p.m. He was getting near his wits end with trying to work out what had happened but in the end problem solved. Result one happy plumber and restored heat! .I sent him away with a jar of my homemade Seville Marmalade as a small thank you. There was all sorts of colourful language emanating from my jam store under the stairs. He was getting very cross with himself. He is Irish and he reminded me very much of the actor who plays "Mrs Brown" in Mrs Browns boys. Which always makes me roar with laughter. We are all now toasty and warm and I am chilling and just enjoying being in the moment.

Once he had gone the heating was put on pretty pronto and OH did a cooked breakfast albeit in the middle of the afternoo which was absolutely delicious.

I have been over to the veg shop. We needed a sack of potatoes so I have had a new one delivered. This time they are Cara potatoes with a note on "Trish - paid for please deliver after 4.00 p.m.". I also bought another tray of eggs, some leeks, butternut squash, swede, sweet potatoes, carrots, parsnips, a Savoy cabbage, 2kg Seville Oranges (to make Ginger Marmalade), 3kg Cooking apples. I picked up some Curly Kale from Waitrose on Friday and also some prepared runner beans from M & S.

Most of my washing has been done now all I have to do is iron it as soon as I can.

I do now at some point have to re-arrange and tidy out my jam store - which is where the gas piping and the meter were. It needed sorting anyway so I might well do that tomorrow morning when I have a bit more time to hand and when I feel more in the mood to do it, but it will be a job well done when completed.

Last night I went to my friend's house and taught her how to make a Swiss Roll, which cake mixture literally just consists of eggs, sugar and flour - no fat at all.. They are pretty easy to make. We made two Swiss Rolls and filled both and she was quite chuffed to have learnt another method of baking. The fatless sponge method is a good way of providing a quickly made cake for tea or for making a sweet flan to fill with fruit and jelly Whilst there she handed to me a little gift she had bought a while back for me, which had come about after I had told her that I learned to cook with the aid of my Mum's Be Ro booklet. My friend had given me the book and I had forgotten to bring it home with me. I have been reading it in between waiting for the gas leak to be repaired and some of the recipes are old favourites which I am looking forward to re-introducing myself to. The Be-Ro booklet is still available if you want to purchase one the link is here http://www.be-ro.com/f_about.htm

I am going to do the Marmalade cake tomorrow and probably will also make some Malt Loaf and Brack. We like tea loaves in this house as they are handy to eat with butter as quick snack with some cheese and apple.

Tomorrow we are not having a joint. It was Burns night during the week and I was out that evening and I had managed to get some Haggis earlier on in the week. So we are having that for tomorrow nights tea, with Neeps and Tatties. Its not everyone's cup of tea but we quite like it.

Right I am off to potter

Catch up later on

Pattypan

Phew we have heat

2012-01-28T15:08:00.000Z

Well what a song and dance. They knew there was a leak and could not locate it. The plumber has just gone. It has been a little bit of a devil, but all is sorted and we now have the heating on Arrgh. Phew is more like it he has had all sorts of pipe work apart in the process. However it would stem from a problem at the gas meter. A couple of years ago it was replaced and one of the British Gas engineers replaced the meter. However it would appear that instead of changing and replacing the joint that was in there he has bodged it and it has only just come to light because that is where it was leaking. The poor old plumber (he is 72) has had a heck of a game with it. But we now have the heating on and OH is cooking some egg, sausage and bacon, to be swiftly followed by a mug of tea. The best part is we have not smelt any gas in the house at all and this has only cropped up during a routine yearly maintenance review. Well alls well that ends well. I am off to get my grub.

Catch up with you all later

Pattypan

60,000 Hits

2012-01-28T15:02:00.000Z

My Index Counter tells me that 60,000 hits have been recorded since my early days of writing this little blog. I want to thank each and every one of you for continuing to support and read my humble mumblings It truly is appreciated. Please if you are a "lurker" you are more than welcome to leave a message as I love to receive them.

Thank you once again - it means a lot

Pattypan

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Fun and Games

2012-01-28T00:00:00.000Z

Sorry haven't been around much this week I have been in and out quite a bit and I am now very tired.Why is it that whenever anything is scheduled to be done work wise - something always goes wrong.

The Landlords Plumber/Gas Fitter was due to come and do the yearly check on the gas appliances in the property. We got everything ready for him and he duly came and did his bit. He tested the pressure on the gas mains and it was extremely low. He subsequently reported it to the Gas Board who came and checked the supply. They have indicated that it is something to do with the pipework in the property and so tomorrow morning instead of having my usual Saturday lie in - I am going to have to be up and ready for him to come and do the necessary repairs. This evening the gas supply has been cut off - I am not allowed to cook anything and we have no heating. It has been blooming freezing. Deep sigh.

I just hope everything is resolved tomorrow

Have just had a bit of a late supper hot crumpets with a mug of nice steaming tea. .

I am off to snuggle with my hot water bottle

Catch you soon

Frozen of Peterborough
aka Pattypan

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Sticky Marmalade Tea Loaf

2012-01-25T23:54:00.000Z

Now that I have made my marmalade what do I use it for apart from on my toast. There are several things you can do, and I am always looking for different ways of using something that I make up and for different recipes etc. This weekend I intend to make the recipe below as it will be using something up that I have to hand and also trying a new recipe that I haven't made befor; and as we are rather fond of fruit tea loaves of any kind this kind of covers several issues..The recipe is taken from a magazine scrap that I had cut out unfortunately I am not sure which one.

Ingredients

6oz butter at room temperature plus extra for greasing tins etc
4 1/2 oz marmalade of your choice
6oz light muscovado sugar
3 eggs beaten
8oz self raising flour
1/2 tsp baking powder
2 tsp ground ginger
1 tsp of mixed spice
packet of pecan halves

The recipe says to use a chunky marmalade to give extra texture (but I personally do not like chunky marmalade). It also suggests that if you use a ginger marmalade to only use 1 tsp of ground ginger to the mix.

Before starting Pre-heat your oven to 180 degrees C/350 degrees F/ Gas Mark 4

Grease a 2lb loaf tin and line with greased greaseproof paper.

Pop into a small saucepan 1 tablespoon of the marmalade.

In a separate bowl mix the remaining marmalade, buter, sugar, eggs, flour, baking powder and the spices with an electric whisk .for approximately one minute or beaet with a wooden spoon by hand for about 2 minutes. When the mixture slips off a spoon when gently shaken. Stir in three quarters of the pecan nuts.

Place the mixture into the baking tin and smooth out the top with the back of a spoon. Sporinkle with the rest of the pecans. Bake for about one hour until a skewer inserted into the centre of the loaf comes out clean. If the top starts to get too brown cover with greaseproof or foil, but only once it has risen and is set. Do not open the oven door for the first 30 minutes or so. Once cooked alllow to cool and remove the greaseproof and leave to cool on a wire rack.

Heat the pan of reserved marmalade stirring until it is smooth and no longer jelly like or set. Brush the glaze over the loaf you can add extra nuts for decoration if you wish.

Serve in slices with some butter.

Sounds scrummy and I am looking forward to trying this. Will post photos after have made at the weekend.

Nan's Stool

2012-01-25T23:26:00.000Z

When my Nan passed I asked if I could have her kitchen stool and my request was granted. It is not a particularly prepossessing piece of furniture but it is old and it does hold a lot of memories for me. Apparently originally it had a seagrass top but when the top disintegrated the eyelet holes were chopped off and a solid board seat was added with some vellum to cover it. This is now well battered and it is overdue refurbishment. The stool has barley twist legs. The wooden stain was almost none existent and it had gone white and I have started to stain it again with an eye to re-varnishing it and also putting on a soft furnishing seat. I have some rust coloured furnishing fabric, a patchwork remnant that I picked up which I think will suit the stool well. I too use this battered old stool for sitting on when I am processing fruit and vegetables for the freezer or processing my onions for pickling. I have never recovered anything like this before so it will be a strong learning curve. I have a sheet of sponge, which I intend to put some wadding and then a calico cover over and then finally the velour top and studs to finish it off. Smarten it up and make it comfy for me when I sit for prolonged periods of time processing fruit and veg.

Will have to see how we get on

Catch you soon

Pattypan

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Surprise Pressie

2012-01-23T23:58:00.000Z

Just a little something from my friend to say thank you for teaching her how to make marmalade

Cute isn't he

Tis a Flying Visit

2012-01-23T23:22:00.000Z

Its been a very busy day again at work; I was late leaving which has subsequently put me out of my stride for the rest of the evening. Never mind I sort of got there in the end!

OH had managed to resist the left overs from yesterday night's tea (although he had polished off the remnants of the stew) so we had a quick filling meal which was ready in minutes and thoroughly enjoyed the second time around, just as much as the first time. So I have made the most of what we have had and not wasted anything to boot. I am off to have a rootle in a few minutes in the freezer to see what I can liberate. There is all sorts in there, and I have plans with which to put quite a few more items in there as well. I shall invest in three chickens at least when I get paid and pop them into the freezer (I buy them fresh and then pop them into the depths of the chest freezer). They are so useful as I can bung one on the rotisserie, deep fry a chicken cut into portions use for curry, make chicken stew , make a stri fry and quite a few other meals to boot; although sometimes we do get a bit fed up of chicken. I have a rather nice rib of beef in the freezer as well which I am trying to keep in there probably until my mum comes to dinner. But I also have my eye on some more minced beef, (Chilli, Cottage Pie, lasagne, ragu, stewing steak (beef pie), beef skirt (home made Cornish style pasties), pigs liver (liver and onion casserole), sausages (for toad in the hole) chipolatas for breakfasts and also for Saturday night tea with tomatoes, chicken pieces so as to make some chicken pies and also for stir fries. Will have to see how the pennies pan out. I could also do with some more fish. I also need to make some more soup. I would like to get hold of a few pigs bellies and make my own stuffing and roll into joints for Sunday lunch. It is a particular favourite in this household.

I went out to a friends in the early part of the evening and did not get back until gone 9.00 p.m. Since then I have been updating the Marmalade recipe post that I did the other day with annotations and some photographs that I promised. I made two lots of marmalade yesterday 20lb in all. I still have the lemons to go and the Clementines and some Oranges but I will see to them later on in the week.

I desperately want to do some craft work at the present, but I just don't seem to be able to settle. Its as though something is in the wind - change I can sense and feel it yet tantalisingly it has not manifested yet and as a result I am somewhat distracted away from my main focus of wanting to do and get completed quite a lot of projects already commenced. I will get there one day!

Its gone really cold here again in Peterborough. It will not be long before I go up, just have to wash my hair it is driving me nuts at the minute. I wear it long at present and am debating with myself whether to have it chopped off or not. Trouble is I have done that before and then regretted it. Jury is out at present. I will never hang myself.

Looks like it is going to be a busy week on all fronts.

Catch up with you all soon.

Take care

Pattypan

2012.01.22 My Day Conclusion

2012-01-22T22:27:00.000Z

Well tea was a success and very tasty. Went down very well indeed despite it being late. There is a scuttle full for tomorrow night as well (that is if OH doesn't pick at it during the day tomorrow - I have my suspicions that he may well tuck in and that I will have to find something else for tea). Have missed the Midwifes programme so will have to watch it on Catch up TV. Got the second batch of marmalade done and now I am shattered. Just need to wash my hair and it is time for bed.

Will upload the photos tomorrow night too tired to do it now

Take care

Pattypan

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2012.01.22 My Day Thus Far

2012-01-22T19:27:00.001Z

Its been a busy old day - the sun has been out for the best part but the wind has been rough and a little chilly again. I was up early for me on a Sunday before 9.00 a.m. and I finished cleaning the kitchen out and started making my marmalade. I have prepped two lots of Seville Oranges 4kg in all, all by hand and have enjoyed the peaceful pottering and being free to run with my own thoughts whilst I was processing my oranges. One batch of the Seville Orange Marmalade is completely done. I have 10 x 1lb jars for my efforts and it tastes wonderful. I am well chuffed with this. I have taken some photographs and wouldn't you know it the battery died half way through and we couldnt find the battery charger so I have kidnapped OH's to complete the process and will post the photographs to the Seville Orange Marmalade recipe I posted earlier on. The second batch of marmalade will have to be cooked later on. I have my roast pork on the go - yes it will be a late tea but I am hungry tonight perhaps its all the work I have been doing given me an appetite. The roast is going to be accompanied by roast potato, roast sweet potato roast parsnip, purple sprouting broccoli, cabbage, peas and carrots with mashed potato. No stuffing today think we will have more than enough to eat. Pudding if he wants it is the rest of the treacle sponge from last night with more custard.

What was left of the stew last night was supposed to have been for OH tomorrow whilst I was at work but I think he has been dipping his bread in it and I am not sure if there is any left for tomorrow.

Right I am off to finish cooking my roast.

Will try and pop by later on

Pattypan

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Be Back Soon

2012-01-22T12:33:00.000Z

Be Back Soon

Am Busy in the Kitchen

Making Marmalade

Pattypan

Syrup Sponge Pudding

2012-01-21T21:05:00.000Z

Well I made this from scratch - this is what I call real comfort food.

Plain Sponge Pudding

4oz butter or margarine
4oz sugar
2 eggs beaten
A few drops of vanilla essence
6 oz self raising flour
a little milk to mix

Half fill a steamer or a large saucepan with water and put it on to boil.

Meanwhile, grease a 1 1/2 pint pudding basin.

Then cream together the butter and sugar until very pale and very light. Add in the beaten eggs with the essence and about a tablespoon of the flour beating well after each addition. Then fold in the rest of the flour with a little milk once the eggs are incorporated until a dropping consistency is achieved.

Put 2 tablespoons of golden syrup in the bottom of the greased pudding bowl before adding the mixture.

Cover with greased greaseproof paper or foil incorporating a pleat into the greaseproof or the foil as this will allow the pudding to expand. Put in steamer and put on lid. Cook for about 1 1/2 hours.

Serve with Syrup Sauce:

4-5 tablespoons golden syrup
3 tablespoons of water
juice of half a lemon

Warm the syrup and the water in a saucepan and stir well. Simmer for 2-3 minutes then add the lemon juice.

Serve with the Syrup Pudding

AND

Home made custard

Heres how in pictures:

The made up mixture

Putting the syrup into the greased pudding bowl

Then the made up sponge mixture

Putting a pleat in the greaseproof

The strung pudding with its lid

Placed ready for cooking in the steamer

making the syrup sauce

The cooked pudding after removal of the greaseproof

The cooked Syrup Sponge after being released from the bowl

And after dribbling some of the extra syrup sauce over it

And served up ready to eat

It was absolutely delicious.

Confort food fix served for while

Catch you soon

Pattypan

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Tea for Tonight and for tomorrow

2012-01-21T16:10:00.001Z

We are having home made stew done in the slow cooker. Its bubbling away as I am writing this post. I had a small tray of stewing beef (located from the depths of the freezer), really not enough for a stew, but once padded out with dried thyme, marigold bouillon powder, parsnip, swede, carrots, parsnip, red onion, leek, white onion, dried orange peel, a tomato, white pepper, bay leaves and some pearl barley should mean that we have a filling tasty warming meal. No doubt OH will want his dumplings, but I am not that fussed with them think will give them a miss today. I am going to serve this with creamy mashed potato. This should mean that we get our five a day today.

However the naughty side has to come out - its always lurking beneath the surface and I have an inkling for a home made steamed treacle pudding served with home made custard too. I have been very cold this week and to me this means I need more substantial fuel to keep the old proverbial boiler ticking over.

Because we need the heat (I seize up if I do not keep warm as I feel the cold very badly) and because I cook (my big cooker is gas) quite a lot of money each week goes on these commodities. But then at the end of the day we feed well even when there is little money about as I am careful to put up stuff when I do have the funds available. This week I had £20 for food after paying out for the heating and because I needed milk, oil, something for dinner tomorrow, fabric conditioner, butter, and cheese (2 packs of) [£11 went on the meat and cheese alone) I haven't had money available to go to the veg shop this week, and as you all know I love my fresh veg. But this week nothing doing. Not all is lost though as I do have some fresh veg left over from the other week (I kept it in the fridge) and so that is what has been used to make the stew. I also have plenty of veg both fresh and in the freezer to take us through the week, but next week I will have to go to the veg shop and stock up. I need another sack of potatoes and two trays of eggs; and some fresh onions as the others are starting to go over (but these can be turned into onion marmalade so nothing wasted here) these there latter items might have to wait until pay day when I can do a general stock up and also get meat and other bits and bobs put up in the freezers and also supplies for the pantry and fridges

For dinner tomorrow I have bought a piece of pork for roasting, I acquired this from my local Co-op for £6 something which not only will give us a good Sunday dinner it will also keep other half going with roast pork sandwiches for the week; will also be nice cold served with bubble and squeak on Monday night for tea and if there is anything left over after that probably in a stir fry. But no doubt OH will fancy cold pork served with home made chips and pickled beetroot and chutney.

I also want to make some soups, but we will have to wait and see how we get on.

I also have some bread on the go to also accompany the stew and mop up all those juices.

N.B.

At the time of posting I still haven't started the marmalade going as I am having to have a bit of a sort around in the kitchen before I start, namely the cooker has been cleaned as it had got into a bit of a state and I have cleaned the work top down so that I can put my jars on there after sterilising to decant the marmalade into. When I start which will probably be after tea now I should be able to get at least a couple of batches done.

Catch you all soon

Pattypan

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Good morning

2012-01-21T11:48:00.000Z

Good morning from wet and windy Peterborough. The sun is out the wind is blowing (not a hooley at the moment but it is rough) there is blue sky up there and Demetri doesn't like it. He had asked to go out earlier on (all my cats have been very vocal his call sounds very prehistoric) so I obliged and when I popped my head out to see where Squeak was as well the pair of them came charging in. Demetri had been parked under the patio table his normal des res during the day if he doesn't want to come in and hasn't been elsewhere. I don't think that they are particularly keen on the wind. Demetri is now nearly asleep on his favourite cushion and Squeak is parked on the top of the settee looking out the window. Well the radiator is there so she is keeping warm. That cat is not foolish. She sleeps with me on the bed and always manages to park heself where my hot water bottle is. She has also managed to nearly scoff all Missy's breakfast as well despite already having had her own! Worse than children sometimes, but generally speaking they all muddle along well. Even Missy and Demetri seem to be coming to some sort of understanding.

Plans for the day/weekend. Well I have a lot of marmalade to make so I will be starting that at some point. I have some Clementine and a couple of batches of Seville Oranges to do as well as some lemon. So if I am up to it I am going to get stuck in and squirrel away a lot of preserves. I should have enough sugar in the pantry to get this done. But I also have my sights set in the next few weeks or more of making some Ginger Marmalade (this has Seville Oranges in so will have to make this soon) and Grapefruit marmalade and some Dried Apricot Marmalade and a Mixed Jelly Marmalade. I am going to pace myself and the funds to do this, so I get what I need in my store. I always have breakfast in the morning and in the winter months it is nice to have home made porridge or muesli followed by a couple of slices of hot buttery toast with marmalade on. I also use marmalade extensively in Bread and Butter pudding, baking as a base for a sauce and in stir fries etc. So I do get a lot of mileage out of what I put up and put away in the Put Down and the more I use the more I need to put down. Its a vicious circle.

Right upwards and onwards let the battle commence. Will report back later on. Have a good day

Pattypan

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We are having a stew for tea tonight so I have that to make as well

Making Marmalade

2012-01-21T01:44:00.000Z

Well this evening I have been teaching my friend how to make marmalade. We made two batches which equated to 10 jars of Seville Orange Marmalade. She spent just under £6 on ingredients and each jar of marmalade worked out to approximately 60 pence a jar and it tastes fab. She quickly got to grips with it and more or less did the second batch herself This is the recipe I posted earlier for Seville Orange Marmalade. And I have mine to do today when I get up that is - I have to locate jars first.

Catch up with you later today

Pattypan

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Earlier this evening

2012-01-19T23:51:00.000Z

After I eventually managed to get them round up fed, and ready for bed this is how they show their contentment. Peaceful just how I like it!

Well it is nice and warm inside and it is wet and cold outside.

2012.01.18 My Day

2012-01-18T22:19:00.000Z

It is my nephew's 18th Birthday today - Happy Birthday Christopher hope you have had a lovely day! Its a big year for you young man.

I understand that he has had some friends over today for a Pizza Party but it has had to be limited to some extent as poor lad has Exams starting tomorrow (He is currently in the 6th Form studying for his A levels (in his second year). .

This afternoon:

I have been to see the Arthritis Consultant today who is very pleased with me and is quite impressed at all my efforts at retaining some kind of improvement in my health. So I am well chuffed that I am on the right path. Some of you may know that I have a disc out of alignment that had in the past couple of years more or less crippled me up. I had to have an MRSI scan to find out what was going on and they identified this last summer. As a result of that I have had to go to see the physio and from there to a Pilates back class to build up my inner core muscles, which class has now concluded but I have to keep on with the exercises I have learned as to how to keep the pain at bay by doing specific exercises and also to keep myself going. I also have to go back to the Orthotics Department for some new insoles for my shoes.

One of the conditions I have Scleroderma is very rare and not often seen. They believe mine has been triggered by the Raynaud's Syndrome and I also have Sjorgens Syndrome (where the antibodies in your system attack your own body). At the moment the Scleroderma is behaving itself and is not getting any worse which he is very pleased about (In its worst format it can cause major organ failure particularly in the lungs but also to other organs in the body; but thankfully at the moment I only have it in its minor form which is concerning, but a great relief. On a lighter note, I have been informed that I will never need Botox (not that I have ever considered it) as my skin is tightning not wrinkling! You have to laugh if not smile!

I have to have more bloods done in the next few days or so and if anything shows in the bloods and needs sorting they will call me back in to Clinic. The Consultant has told me that they can track a condition from the bloods and determine whether or not the condition will get any worse in the long term. However I do not have to go back to see him for a year and I will receive an appointment in the post about a month before the actual appointment. He has however made it clear that I will need to undergo the lung function test, heart testing and all the other testing I went through initially next year, bearing in mind I have not had any done this year; but that is a small price to pay for keeping my health stabilised. I am a great avocate of self-help wherever possible, but sometimes you do need guidance and help to help you manage conditions as it means you are controlling the condition rather than it controlling you. The frustrating thing for me was I knew I had to do something, but did not know what to do for the best.

Equally if I have any concerns with my hands i.e. if they get worse (I have Raynauds Syndrome since I was 25)where my hands specifically go blue purple and white and I lose the circulation) then equally I am at liberty to get back in touch with them.

I have had to have another injection in my leg this time as I have bursitis which is causing some tenderness in my left leg which is where the disc is out in the base of my back., but otherwise once I get the bloods out of the way it looks as though this New Year is going to be one without too much medical intervention (I hope) Phew its took some doing but at least I am getting there.

That is what I call a result.

Catch you all soon

Pattypan

Macrea Kipper Fillets!

2012-01-18T21:35:00.000Z

Tonight I got home from work and was ravenous and couldn't settle on anything to eat so rather belatedly I hit the freezer to see what I had and which took my fancy. I ended up with a bag of boil in the bag kippers and some bread and butter followed by some melon and ginger for pudding;.

That simple meal bought back many memories for me; memories that had not been ressurected for some time. This meal is one that I used to have regularly when I was growing up but which I first tried at the home of my Aunty Rene and when I went to visit it was a regular Saturday night tea, with Marks & Spencers Orange and Mint chocolate covered wafer biscuits as a treat for afters.

My Aunt lived in Wellingore Hall nr Lincoln in what were originally the kitchens and which had been converted to a flat for my Aunt and her family. My Great Aunty Kit actually bought the Hall and turned it into posh residential flats for professional people. A Beautiful building that had its own ballroom and library and had many decorated beautiful plasterwork ornate ceilings and which was filled with antiques and was a wondeful place for a 3 1/2 year old child to roam safely. The added attraction for me wasthat there were horses. Symphony & Refuge and Mella and Kitty. The Hall had its own Stables attached formed in a big square with a massive white stone mounting block in the Courtyard and hay lofts that were just holes in the floor. I remember being up in those lofts and helping to put the hay away in the summer months although for obvious reasons I was never left unattended.

The kippers we had then were . Macrae Kipper fillets. (Do you remember them?) and it quickly became one of my favourite meals. I was lucky in that my Aunty Rene used to have me to stay for a week in the summer holidays every year until I reached the age of 17; this had all started on the birth of my brother who was born at home; and I was then packed off to my Aunty's home for the first time so that my mum could get over having him and get into a routine with him without me being in the way.

Smoked kippers and melon with ginger quite sophisticated tastes for a 3 1/2 year old at the time. However, this Aunty is very responsible for introducing me to nice restaurants and good quality nice things. Her home was filled with beautiful things she had a good eye and good taste and was very generous with her time and money and I was spoiled "nicely". I loved going to stay with them.

My Aunt is no longer with us but that simple meal tonight sparked off some happy memories for me. Its funny how something so simple can be the match that lit the candle and triggered a whole host of buried memories that are so much a part of me, but tinged with a little sadness as those much loved relatives are no longer here.

Do you have any particular memories associated with food?

Catch you soon

Pattypan

2012.01.17 My Day

2012-01-17T22:57:00.000Z

Didn't get round to the marmalade tonight - too tired have spent the evening doing battle with the computer. It was dreadful earlier on kept getting timed out on everything I tried to do.

Was minus 4 when we went to work this morning and it has been blooming cold all day. Its especially cold out there at the moment. I still do not have a lot of energy and am still very tired so haven't done very much as a result. Trouble is I am itching to get on with things and am getting very impatient as I have a lot to do and I want to get on with things

Marmalade will not get done tomorrow so it looks as though it will be Thursday.

Tomorrow is my eldest nephew's 18th birthday - where has the time gone when I wasn' looking.

Didn't have much trouble getting the cats in tonight. In fact things are nice and quiet and they can be found curled up asleep in companionable silence. How long it will last for I do not know. Don't they look sweet.

Butter wouldn't melt and all that

Catch you all tomorrow take care and keep warm

Pattypan

x

Seville Orange Marmalade 1

2012-01-16T23:52:00.018Z

Traditionally in this country the preservers amongst us during the months of January to February put down Seville Orange Marmalade for the year as this is the time when the Seville Oranges are available to us. There are however different types of marmalades and they can be made throughout the year not just now. There are also different methods of making marmalades, so far I have come across at least four methods, but no doubt there are more out there. I thought it might be useful to have a go at these methods and then compare what I have made and how I have made it to see which way I prefer best.

The recipe below utilises Method 1 of making marmalade which is probably one of the easiest methods and a good place to start. This provides for a thick chunky marmalade if the peel is cut thick, but I chose to cut mine quite fine as I don't like it thick. This method consists of washing the fruit, cutting the fruit in half, squeezing out the juice, reserving the pips, slicing the peel without removing the pith into shreds - if the skins are a little too large to handle cut them down further and then shred to the required thickness but make sure your knife is extremely sharp. You then place the fruit juice the shredded peel into a large pan with the pips tied in a muslin bag. Why do you do this, the pips are a good source of pectin which helps your marmalade set. You then pour the required amount of water into your pan, bring to the boil and simmer for one to two hours until the peel is soft and disintegrates between the fingers. ( If your skin does not do this it is not ready and if you put the sugar in before the peel is ready it will lead to tough chewy shreds of marmalade). You then remove the muslin bag with your pips in squeezing any liquid retained in the bag back into the pan. Discard the bag. You can then add your sugar and stir over a low heat until the sugar dissolves, then boil rapidly until setting point is reached.

This is the recipe I am using for two batches of my Seville Orange Marmalade. The recipe comes from a St Michael Cookery Library book called Home Preserves by Jackie Burrow. This is also the recipe I taught my friend how to make the other evening.

Ingredients

3lb/1 1/2kg Seville Oranges
6 pints/3 1/2 litres of water
Juice of 2 lemons; or
1 teaspooon/ 1 x 5ml citric acid or tartaric acid
6lb /2 3/4kg sugar

Method

Wash the Oranges and remove the stalks if necessary. Pop them in the microwave for about 40 seconds to help release the juice. Cut the oranges in half, squeeze out the juice. I used three bowls for this, one for the zapped oranges, one for the juice and the third for the orange shells. This time round I used my citrus reamer but I have been known to usemy freestanding manual juicer.

Strain off the oranges through a sieve. I work the juice and fibres through the sieve using the end of a rolling pin. Scrape off any juice from the underside of the sieve also.

I have my large freestanding citrus press (acquired second hand) for this purpose as it helps flatten out the fruit shells which makes them easier to shred if hand cutting and pour into a large pan. This time round though I chose hand cutting, although a little fiddly and you do need an extremely strong sharp knife.

Tie any pips into a piece of muslin and add to the juice in the pan. Slice the orange peel and pith into thick or fine shreds then add to the pan. I also have a marmalade shredder which I haven't tried yet; will try it with one of the batches of marmalade that I intend to make.

Pour the water into the pan with the lemon or acid and bring to the boil. Reduce the heat and simmer for 1 1/2 hours or so until the peel is very soft. It should disintegrate when squeezed between the fingers if it does not it is not ready and will need a little more simmering. Do not add the sugar until this point is achieved as it will harden the peel and if not cooked enough will be well chewy. Once this point is achieved remove the muslin bag squeezing the juice back into the pan. Please Make sure that the bag of pips is secure as mine escaped and I ended up fishing them out of the cooking pan with a slotted spoon which was time consuming.

Peel when soft enough

Add the sugar and stir over a low heat until it is dissolved. Boil rapidly until setting point is achieved. I always pop a knob of butter in whilst boiling as it helps keep the scum to a minimum - if there is still scum forming add another knob of butter as the scum can spoil the effect of the preserve, alternatively you can remove this but you will possibly not get all of it and I have found that the butter method works best for me. You don't need much.

Test periodically to see if Jam has achieved its set. I use a thermometer to check that the preserve has reached temperature there is a jam marking on the side. Once this temperature is achieved I start testing. It may not always be easy to spot that the jam is set. The traditional method is to put two saucers in a fridge until they are well cold and then spoon a spot of jam on it and pop it back into the fridge. Take the jam off the boil whilst you are waiting for a test to be achieved as you can end up overboiling the preserve. After a couple of minutes take the saucer out of the fridge and push the surface of the splodge of jam with your index finger. If the preserve starts to wrinkle the preserve has achieved set. If set is not achieved keep persevering until it is. It will happen but quite frequently can take a little longer or sometimes a little less than a recipe states. There are other signs to look for when waiting for a set. I use a wooden spoon to stir the preserve but if you check the wooden spoon periodically . there will be little blobs of jelly on the back of the spoon. This is also known as the flake test. The top of the preserve in the pan can also appear "thick" when set is nearly achieved and the viscosity of the bubbles change as you get near to a set. The become more furious and frothier. If you are not sure that set has been achieved bottle the preserve and let it go cold. Check the next day and if still runny you can always return it back to a saucepan and re-boil. I usually add some extra lemon juice if this is the case or pectin extract. Some fruits have a higher pectin content than others, but oranges and lemons should be relatively straightforward.

Allow to cool slightly before pouring into home prepared jars which should be warm not boiling. Wipe them clean cover leave them to cool. When cold add lids or cellophane covers label and store.

Makes approximately 10lb/4 1/2 kg

I made two lots of this marmalade and now have 20 jars of marmalade for my store. It has achieved a lovely set and tastes yummy.

Do not panic at the yield -remember this is to last the year and there are 52 weeks in a year. On average we get through a jar of marmalade per week just with toast at breakfast without using it for anything else. It is also a good item to make as a present to give away as part of a Christmas hamper and remember marmalade is not just for spreading on toasts or croissants or scones it can make a very nice sauce to put with duck ie. home made duck a l'orange with some fress squeezed orange juice just sieve the peel out if you want a smooth sauce and can also be popped into casseroles and stir fries and you will soon go through a jar and I even have a recipe somewhere for a marmalade tea bread which is quite delicious will sort it out and post at some point for those of you looking for ideas how to use something. Quite often people cannot see the use for making jam or marmalade but once you start making your own and experimenting it has for me led to rather more jam and preserve making. It is very addictive because it is a little bit of alchemy in your own kitchen as the saying goes hubble bubble toil n trouble!

Pattypan

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Hello

2012-01-16T23:46:00.000Z

Sorry its so late but I have been out and about this evening and its perishing. It was -3 when OH took me to work today and and hasn't got much above 3 degrees today and its freezing like a good un at the moment. Will be a bit nasty in the morning if it carries on like this as it will be very slippy.

OH cooked me a nice chicken curry for tea so I didn't have to fret about finding something to eat. I then disappeared out for the early part of the evening.

Since getting back Demetri has disappeared again - what a night to disappear!. Daft blooming cat just when I wanted an early night!

I am still not firing on all cylinders decidely wonky again energy levels still not good but I have my check up with the Arthritis Consultant on Wednesday afternoon for my yearly review. My Raynauds has been playing up as well and I feel at a decidedly low ebb. I am afraid I hate it when I am low or incapacitated I don't like to whinge too much as it gets other people down and I don't mean to. I just get very frustrated as I have too much to do, too many places still to go. I don't make a good patient at the best of times. Too blooming minded! Rant over.

By the way did any of you see the new programme on BBC The Midwife - thought it was very good. Will tune in again next week - if you didn't see it try and watch it on Catch up or on BBC Catch up; very realistic and well played.

Whilst I have been typing this evening I have had company; Squeak has been cuddled close (I am not sure whether its because she wanted to be with me or the fact that she could nick some of thise little cheesy nibble biskets out of the bag at the side of me. I suspect the latter. Butter wouldn't melt and all that.

I am hoping to get some more marmalade done tomorrow night - well that's the intention in any event. Will post the recipe separately in case you would like to have a go at making some yourself. Eve my friend has decided she wants to have a go at making some on Friday evening - she has never made jam or marmalade before should be interesting.

Right I am off to Bedfordshire.

Nighty Night and make sure the bed bugs don't bite

Catch you all soon

Take care

Pattypan

x
Post script: Demetri has arrived home squawking his head off at the back gate and sounding some prehistoric monster. He does have a peculiar call compared to the other cats I have had very deep and growly. He is currently tucking into the remnants of a chicken and some biscuits. Hopefully he will now settle in the warmth for the rest of whats left of the evening/early morning.

2012.01.15 My Day

2012-01-15T18:43:00.000Z

Today hasn't gone how I was planning to utilise it and I have had to rest up as I woke up drained and headachey this morning and my get up and go had gone. Well it happens periodically all I can do is rest up and do as my body tells me and get a few early nights in to give my system time to recover. It does frustrate me - but it causes me more bother if I fight it. Things have been very busy at work and I haven't left before 5.30pm most nights (I am supposed to leave at 5.15pm) I haven't even cooked Sunday lunch today even though I was planning roast chicken and all the accoutrements, but it will not go to waste as we will have it for tea tomorrow night, probably in a curry.

But then every dark cloud has a silver lining. I have been tucked up in a warm room, reading through cookery books; listening to the TV, researching recipes and generally having a lazy day its a long time since I had one of them. We have eaten today we have had traditional fry which was very filling, not that I have a very large appetite in any event. So the marmalade will have to wait for one night during the week which will not hurt as I need to get some more sugar and some more butter. I hope to make a start on Tuesday evening

I have also been writing down recipes as I come across them, as I often end up not being able to locate them when I actually need them and I have a lot of things to use up yet. I still have a lot of fruit in the freezer which needs to be used up so I will have to get cracking in the next few weeks or so.

It was extremely cold here last night and it has been a cold dismal winter day here. Its gone really cold again tonight. The cats are all in thank goodness and Missy is with her Dad. Although for the past couple of evenings later on she has been disturbed and from a mild tempered Jack Russell she goes extremely punk with her hair all along her back standing well up in displeasure.

Will hopefully catch you all later.

Take care, keep safe wherever you are

Pattypan

Next weekend I intend to make some onion and garlic marmalade which goes down well with a cheese board, or cooked Caemembert.

Home Made Stir Fry

2012-01-14T20:39:00.000Z

We use the method of stir frying to make use of all those bits and bobs that

end up lurking in the fridge. After all this is the basis for Chinese food making the most

of what is available to them, although it does not strictly follow any Chinese recipes

We started by experimenting with flavours we knew worked and then just

played with whatever we had to hand

Getting the Pork started

We start off with blisteringly hot pan in which a small drop of cooking oil and then some sesame oil have been added

When the pan is really hot the seasoned meat together with any flavourings spicing five spice ginger syrup etc have been added and cook through until thoroughly cooked and then add a little cornflour to thicken up and create a basting sauce

Once cooked tip off any excess oil and put the cooked meat into a bowl

Rinse out the wok with some water and swill it out

losing the water - you don't need this to cook with

Put wok back on hob and get searingly hot again


Once the pan is really hot again start adding the vegetables this time using those that take the longest to cook first like carrotts and onions

I then added in brussel sprouts peeled and quartered and got them heated through also

Then added the bought stir fry pack

And got it all mixed in together

Then added the Mangetout peas

Keep the vegetables moving around the pan you want them cooked and crisp

Then we added in a sweet and sour sauce

And stir it all around again

I had some partially cooked noodles in the pantry and added in one packet of these as there is quite a lot with out adding noodles but we always serve with noodles or rice

Add the meat and stir things all around again

This is what we had for our tea tonight - home made stir fry

Are we not the lucky ones

And it tasted really good too

Pattypan

2012.01.14 My Day

2012-01-14T18:24:00.000Z

After this morning'spost I eventually fell into my usual Saturday routine. And I fell lucky at the Veg shop this morning. I bought 4 baskets of lemons £1 each (4.5 kg in weight) and 3kg Seville Oranges at £1.32 kg (yay I have my Seville Oranges - yippee - I shall buy some more next week as well), two savoy cabbages for 50 pence, some sprouting broccoli and two baskets of tomatoes at £1 a basket (2kg in weight) The veg and fruit is presented in big baskets but you bring them away in bags. I still have some veg left over from last week ( and I have started keeping things like broccoli in my fridge to give it a longer shelf life) however I also have carrots, swede, sweet potato, parsnip, broccoli and carrots as well as potatoes and onions and leeks as well as Brussels to use up yet (I bought them on the stem and keep it outside and we just go and pull a few as we want them), and so we have plenty to eat but at least this way I get to put down some serious stuff in the Put Down for this year. Unfortunately she did not have any more limes, but is going to keep me in mind if she does as I have a delightful recipe for Orange and Lime Curd that I want to have a go at.

However I would have liked to have come away with some plums, as she had some reduced to £1 a punnet that I could seriously have made use of i.e. bottling them, making jam, making plum sauce, freezing for puddings, making some prepared crumbles or tart etc. For the most part I like to take advantage of seasonal produce, but come on lets get real you have to take advantage of whatever comes your way and if there is a special offer on something and you have the money in your pocket then you would be an idiot not to take advantage. Its all about feeding the family as reasonably and cheaply as you can, but cheap doesn't have to mean inferior quality food; far from it. So from time to time I preserve items that are quite seasonally incorrect; I also don't have a set preserving season - I preserve in response as to what is available to me, but then one of the reasons why I preserve is so that I can enjoy things out of season in any event. Years ago the housewife knew that if she did not squirrel away as much as she could during the months of plenty her family would not fare so well during the leaner months. I am basically a country girl and as the saying goes "You can take the girl out of the country but you can't take the country out of the girl". And how that girl wishes she was back in the countryside! Its too noisy in the City although you do occasionally get some quiet.

What surprised me this morning is that no one had touched the lemons; is it me but I saw all sorts of possibilities stemming from the beautifully cheerful baskets of lemons. Especially when they have recently in this area been as much as 40 pence per lemon. Possibilities that I saw straight away were that I could make some more lemon curd; lemon jelly, lemon marmalade, lemon syrup/cordial, lemon chutney, lemon vinegar, freezing squeezed lemon juice into ice cube trays so that when I need lemon juice for a recipe it is to hand. If I had of had some Vodka in I could have made a supply of home made Lemoncello but that will come in due course (unfortunately my preserve fund has nil in it at the moment, but it won't have before I am finished). Lemon Drizzle Cake, lemon ice cream and lemon sorbet. Any peel can be salvaged for either making your own preserved peel or vinegar cleaner or dried to add to stews and casseroles these are just a few of the possibilities and I am sure there are many more that I have not covered. So I have a lot to do as usual! Just the depth that varies.

Tonight for tea we are having home made stir fry. I bought some prepared pork especially for stir fries last night together with a basic stir fry pack £3 in all to which I have added small bits of veg that would otherwise go to waste. Please see separate post on this.

I have also been busy pottering about looking for recipes that I quite fancy having a go at for the Seville Oranges and also for the lemons. I have decided I am going into the kitchen tomorrow like I did last week and have a serious play.

We have roast chicken for tea tomorrow.

Its gone dreadfully cold again this evening and I am fretting as Demetri has not returned. I am hoping he is not going to be very long as it is very bitter outside it woudl seem that after the milder weather this week winter has truly arrived. The frost has not lifted all day. We have been lucky in that the sun has been out but it hasn't got rid of the frost.

Please take care wherever you are and keep safe.

Catch up again soon

Pattypan

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Today's Meanderings

2012-01-14T17:45:00.000Z

In my earlier post today I talked about how much on average we spend on heating and electric. As a result I do have to make short cuts with other things and I shop around for bargains with fruit and veg, butter meet and cheese- I shop for the basic ingredients and then it is up to me to make something with those ingredients that mean we live well but not frivoulously. I very rarely buy pre-pared items and I don't go to supermarkets very often. When I go shopping I have to have work out what I actually need first and then buy those items as they are needed which are often items to complement what I already have. It is rare for me to go with a shopping trolley and fill it up like I did at Christmas but even then I erred on the side of caution buying items for the whole month and not just for Christmas.

I am talking good solid filling food that is not all meat. Meat has its place in this household but we eat lots of veg, I think more so than meat. We have meat free days and we have fish. We have pasta days - sometimes with meat sometimes just veg. Sometimes there is a cheese sauce sometimes it is just a tomato sauce. We have stir fries where I used whatever bits of veggies are left over in the fridge, armed with either dried noodles, or rice, stem ginger and its syrup that really peps things up and that way we don't waste bits and bobs. Sometimes we use pork,mostly it is chicken and occasionally it is beef.

We have all been spoiled over the years in that we can have exotic this or exotic that so when times are poor and you cannot always afford the expensive this or expensive that, we quite often don't fancy what we actually have got to eat which is something quite different. As I quite frequently say to my partner - there is always something good to eat in the house its about setting to and doing something with it. I am returning more and more to my good old faithul cook books, my Mrs Beetons and my Good Housekeeping books as they have some lovely ideas for things to feed and fill your family up with which feeds them simply, cheaply and is time effective i.e. you don't spend hours slaving over the kitchen sink. Alternatively if your time at home is constrained have Baking/Preparation days where you make everything and then load it into the freezer for another day. At present the Coop have an offer on for buying three chickens for £10 - you can get a lot of good meals out of that and a lot of stock and soup and perhaps chicken curry or pie. At this price you can afford to buy three chickens and then portion them up and pop them into the freezer. It is not difficult to portion a chicken up it just needs a little care and practice. I also buy chicken thighs and make a curry or stir fry out of these too Coop have had two packs for £5. Equally if I buy fresh veg that has a short shelf life and I am not going to get it used up in time I blanch and freeze it rather than waste it and then I have something there for a rainy day.

You can always pad a meal out further by serving a starter such as soup which fills you up quite nicely and is a meal in itself or make some home made fish cakes and serve on some salad or serve a pudding like apple pie and custard, crumble, bread and butter pudding.

Getting acquainted with your kitchen can save a lot of money. If you make your own cakes -its far cheaper and a lot tastier.

When my step-children were at home, they could eat you out of house and home especially when it came to a Sunday dinner. They would often go back for seconds. It was the one meal I insisted that they be present for during the week. A chicken would be padded out with home made stuffing, bread sauce, plenty of seasonal vegetables, roast potatoes, mashed potatoes, yorkshire puddings even with chicken, roast parsnips and then there was often a pudding on top of that like rhubarb crumble, or home made rice pudding. Whilst the roast was cooking I would be baking and piling goodies on top of my chest freezer to cool. As fast as they were put there the three children not the two were slipping away with this and that which had been made for pack ups.This weekly bake was to make all the cakes for their packups and use during the rest of the week.

I used to buy belly pork in and get two or three joints per belly which I used to make a home made stuffing for. This used to be roasted and served with home made apple sauce and extra stuffing. This was one of the kid's favourite meals.

At the root of me cooking are some simple choices. I actually enjoy cooking I know a lot of people do not enjoy the whole kitchen experience, but I do. I am a plain cook (although I can cook fancy). I want to keep well and part of me keeping well is eating sensibly but eating food that is tasty and that you enjoy eating. But that does not mean that I have to pay through the nose for it. Far from it I am a bit of a tight wad in that Department but there are some things that I make use of year in year out and I have been in the past unable to buy it in the quantities I required it in so I decided to deal with this problem by preserving things myself.

If you feed well you keep warm you do not fall prone to every little infection or virus that goes around. It is about making the best of what you have and making something out of a variety of ingredients that often bear no resemblance to what you started off with. It is a form of alchemy and for me cooking is sharing my love all around.

At the end of the day we may not have money a lot of the time, but we live well in that we have a roof over our heads, food in our belly and warmth to keep us warm. That really is what matters in this day and age a return to traditional values.

Catch you all soon

Pattypan

x

Good morning Brggh its Freezing

2012-01-14T11:40:00.000Z

This part of the country has woken up to its real major frost of this winter so far. I have been up for some while, but not it is 11.20 a.m. and the frost as white as white as can be is hugging everything it clinged to the night before. Looks spectacular but ooh its cold although the sun is out.

Fortunately the heating had come on so I didn't come down to a freezing house this morning. Unfortunately being meagre with the heating would literally seize me up so we do tend to have it on if I go cold. With me having Raynauds Syndrome I feel the changes in temperature before anyone else and I have found if I get too cold then I am poorly. We cannot be doing with that with me being the only one working so I have to be sensible and do everything on a On average we are using £15 electric per week and £15 to £20 with the gas, although we do go up to £25. If it is generally mild like it was earlier in the week the heating hardly goes on so we are pretty sensible about this. I have a small electric oven that we tend to use just for the two of us doing the week and I really only put the gas cooker on if I am doing a lot of cooking and baking and I can fill the oven each time. I intend to do some baking this afternoon. I have some eating apples to use up and I thought I would make some apple scone and I have a recipe for an apple cake which I would like to try. I haven't been to the shops yet either. So am off on my travels and will play catch up later.

Have a good day wherever you are

Pattypan

x

The Put Down 2012

2012-01-12T19:09:00.002Z

Well we are only second week into the New Year and already I have been playing with a find of 2kg of limes for £2. As per last year I include a list of those items I manage to get put by for this New Year. I am afraid it is looking a bit naked at the moment but no doubt it will soon fill up once I get cracking!

The Put Down 2012 - Pattypan's "Pantry"

Well here are the headings as and when I get to make an item, like last year I will add the item in as it has been made. Well that's the plan!
Bottled Fruits/Tomatoes etc

Pickles

Chutneys/Relishes

Jams

Mincemeat

Jellies

Conserves

Curds

Cheeses

Marmalades

6 Jars of Home Made Lime Jelly Marmalade
20 Jars of Home Made Seville Orange Marmalade

Cordials/Syrups

Sauces

Wines

Liqueurs

Beers

Ciders

Oils

Vinegars

Seasonings

Soup Stock

Pastes/Soup Stocks/Marinades

Candied and Crystallised Fruit/and/or in Syrup

January is the Month to....

2012-01-12T00:01:00.000Z

Take advantage of the Citrus fruits i.e. lemons, grapefruits, oranges, clementines tangerines whatever you come across. I made the lime jelly marmalade the other evening, but I have plans to make lots more goodies with these fruits. Primarily marmalades but also curds, jams and jellies and there are also a couple of chutney recipes I am keen to have a go at. You can also juice the fruit and then freeze and bring out to mix with alcohol like clementine juice with champagne makes a lovely Bucks fizz. Or home made Lemoncello. Sorbets and Ice cream. Or how about home made lemon syrup to use as a drink or dribbled over ice cream.

I am chiefly interested in Seville Oranges - but unfortunately my Veg shop does not have them in yet, although they are on the cards as quite a few people have enquired when they are having them. I love the flavour of this wonderful marmalade and slathered over home made bread or toasted for brekkie after a bowl of porridge is seriously good grub. Well its the sort of grub I grew up on and still to this day have on a regular basis. But there are lots of things you can do and lots of recipes out there. I will be posting more recipes of things I am going to have a go at in the course of the next few weeks. Are you starting your "Put Down" early this year too.

My next recipe that I intend to try will be a home made lemon syrup which is very refreshing. I have made this before although not the recipe I am going to use which is here if you want to have a go at it.

Enjoy the playing

Pattypan

x

Home Made Lemon Syrup

2012-01-12T00:00:00.000Z

I intend to have a go at this syrup over the weekend.

Ingredients:

grated rind and juice of 1 kg/2lb (about 8 lemons)
grated rind and juice of 2 oranges
1kg/2lb granulated sugar
1.2 litres/2 pints of water
2 x 15ml/ 2 tablespoons of citric acid

Method

Put the grated rinds into a large saucepan then add the sugar and water and bring to the boil slowly stirring to dissolve the sugar.

Pour the squeezed fruit juices into a large heatproof bowl or jug then pour on the boiling syrup; then stir in the citric acid. Leave to cool. Strain and then pour into prepared sterilised bottles leaving about 2.5cm/1/2 inch to 1 inch headspace in the top of the bottle. The bottles then can be processed using the heat process or by Campden solution. I prefer to hot water process the bottles rather than adding anything further to the product. Please see my post here as to how to go about it. http://tarragonnthyme.blogspot.com/2012/01/sterilising-bottles-or-jars-by-heat.html

Variations:

Substitute oranges, limes or grapefruit for the lemons and use lemons instead of the oranges

Sterilising Bottles or Jars by Heat Processing or the Campden Process

2012-01-11T23:58:00.000Z

Most of us are fairly familiar with sterilising jam jars or kilner type jars in either Milton Solution, baby sterilising tablets, boiling water, via the dishwasher, but not so many people are familiar with using a heat process or the Campden Process to preserve food in bottles or jars for longer term keeping. It is not a complicated process, you have to be patient but it does result in a longer shelf life for home preserved foods.

Heat Process

The heat process which is my preferred method is to place your chosen bottles (which have previously been sterilised by one of the methods mentioned above) and then the contents added to the jars or bottles. I feel that you cannot be too clean when you are dealing with food for long term storage. The bottles or jars are then placed on a trivet or false bottom in a deep saucepan. I have used a soft tea towel or towel to pad the jars or bottles against the direct heat and thus putting the jars at risk of breaking and leaching their contents all over the pan. Loosely fit screw tops or secure corks with string or fine wire. Fill your chosen pan with cold water to the same level that your syrup comes to in the bottle or jars (allowing for the headspace). Bring the water to simmering point 88 degrees C/190 degrees F and hold for 30 minutes. Remove the bottles and secure the tops. When cold if using corks you can seal the corks by dipping in melted paraffin wax. I do use the bottles with the metal pressure closure on as sold by Lakeland etc (the sort that are used commercially for the French fizzy lemonade for this process as well. This method works by excluding any air from the bottles which can make the food go off, removing any air by heat forms a vaccum seal which protects the bottles contents.

I use a baby steriliser for the process of bottling syrups as it is an ideal size for processing syrups and cordials at home. Just using the timings above and I have been very pleased with the results so far. Check out my previous post here for further explanation http://tarragonnthyme.blogspot.com/2010/06/experimentation-with-bottle-steriliser.html

For bottled fruit I use a preserving pan or deep heavy based saucepan following the manufacters instructions - I am particularly thinking of Kilner jars here. I tend to submerge the jars fully in the pan and as the jars heat up you will see bubbles rising from the jars into the pan. Once processed I leave to completely cool in the pan. The next day I check to make sure that the bottles have sealed corectly and there are no leaks. If there are leaks put the bottles back into the pan and re-process. If the seal does not take at all use up that jar or jars as quickly as possible as they will not keep.

The Americans also when they make jam, heat process the jam jars (after the jam has cooled in the jars) and their contents in this way for the same reason. You can do this with home made sauces, bottled fruit etc. to give them a longer shelf life. However different fruits have different processing times and therefore care must be taken to follow the timings given for that fruit and particular method of

The Campden Process

As I understand it Campden tablets are used in wine making for stopping a wine from working or for sterilising demijohns etc. They contain sulphur so I am not too keen on using this method as it can bleach the fruit and leave it with a slight sulphur flavour..

Simply crush 1 Campden tablet and dissolve it in 1 x 15ml/1 teaspoon warm water and then stir into 600ml/1 pint of syrup or juice before pouring into the bottle. Seal well. The juice will supposedly keep for up to six months using this method.

I would not use this method for fruit bottling at all.

I hope that this will assist you in making sure your home made goodies have a longer shelf life.

Take care and enjoy the experimenting

Pattypan

x

2012.01.08 My Day

2012-01-08T20:29:00.000Z

I was up early for me today and took advantage to type up some posts yet to come. I then started on the lime marmalade, [please see separate post]; this is dripping through the jelly net as we speak and it will get finished off tomorrow evening, but it will be later on tomorrow night as I am going out for a while tomorrow evening. It is just a matter of adding the sugar to the strained liquid and then boiling until a set is achieved and then bottling up. I have taken photos on OH's camera as still cannot locate mine and will have to download them later on. I am hoping to get about 4 or 5 jars as I did a double batch of the lime marmalade.

I have also made a bread and butter pudding from the Pannetone my brother bought me for Christmas and I have only used about one-third of the Pannetone. We haven't had that yet as we were both stuffed after the main part of our meal but will have a little later with stewed purple plums (some that I bottled during last year). [I am having mine with cinnamon sugar (again home made) OH is not too keen on cinnamon]

For our Mains we have had roast chicken, bread sauce, sage onion and sausagemeat stuffing, roast potatoes, roast parsnip, roast sweet potato with rosemary, flowering broccoli, carrots, peas and lashings of gravy (I didn't do the Yorkshire puds as I thought we had more than enough). It was very tasty.

Well I am not quite sure where the weekend has gone it seems to have gone really quickly - I am back at work again tomorrow.

Look after yourselves and keep well

Catch up soon

Pattypan

Quote for the Day

2012-01-08T11:56:00.000Z

The best and most beautiful things in the world

cannot be seen or even touched.

They must be felt with the heart.

Helen Keller

Lime Jelly Marmalade

2012-01-08T11:17:00.031Z

OH is busy in the kitchen cooking himself a full English - I am content just to have a bacon butty so whilst he is pottering in there I thought I would take the opportunity of sharing the recipe I am going to start when he has finished in there. I also have other cooking to do so I may be gone for a little while.

Ever keen to make the most of my bargain limes, (I have 2kg for £2) I have been mosying through my books and have found this recipe which I haven't made before. As OH is not particularly keen on peel or rind in his food and I love any kind of jelly anyway I thought I would give this one a try. The recipe is from Jams and Chutneys by Thane Prince ISBN 978-1-4053-2954-5. This is a very useful little preserving book if you can lay your hands on it. This should produce approximately 3lb of jelly, but the process is split into two i.e. the preparation and then then you leave to drip overnight in a jelly bag and then finish up making the preserve the next day. A nice simple little recipe.

Ingredients:

1lb 10oz /750g ripe limes
2 1/4 lb/1 kg white granulated sugar
About 4 to 5 prepared sterilised jars and lids

Method

To get maximum amount of juice out of lemons and limes I pop them in the microwave for about 30 seconds or alternatively roll the lemon or lime backwards and forwards on the counter top. When you come to squeezing the fruit this releases far more juice and that is what we are after when making any kind of preserve where you want maximum flavour. I also use a wooden hand reamer to express the juice.

Cut the limes in half and squeeze out the juice. Put aside the lime shells and the juice in separate containers.

Dealing first with the shells place these in a food processor (or you can chop finely by hand) and put in a preserving pan with 1 3/4 pints of water/1 litre of water. Bring to the biol and simmer for about 20 minutes until soft. Spoon the mixture combined with the reserved juice into a jelly bag and allow to drip overnight. Do not be tempted to squeeze or pressurise the contents through the bag as this will lead to cloudiness in the jelly which will spoil the appearance of it.

The next day when you come to make your preserve:

Pour the drained juice from your jelly bag into a clean preserving pan and add the sugar. Warm over a low heat stirring until the sugar has dissolved. Only then increase the heat and cook at a full rolling boil for about a minute. If a thick foamy scum starts to form on the marmalade add a knob of butter which will help disperse this. Alternatively skim off as much as you can as it can spoil the appearance of the preserve, using the butter got rid of most of mine. Then start testing for a set (ie place a saucer in the fridge so it gets really cold then drop a spot of the mixture onto the cold saucer put in the fridge again (and then take out about a minute later inspect the saucer and if the mixture is runny it is not ready but if a surface skin has started to form on the liquid and you push it with your finger and it wrinkles the preserve is ready for potting). I always take my preserve off the heat whilst I am testing for a set as the mixture can go over extremely quickly. When setting point is achieved pot into hot sterilised jars, seal and label.

This is just the juice from the lemons

This is the water and the chopped peel which is then boiled until the peel is tender. As a general note when marmalade making it is important not to add the sugar to marmalades containing peel until the peel is very tender. To do so makes the peel go very hard.

I haven't shown any pictures of the marmalade left to drip overnight or of boiling in the pan (this will take longer than the 1 minute stipulated in the recipe) below are some photos trying to show you how to test for a set - when some of the jam is placed on a cold chilled plate and then popped back into the fridge again and then taken out after a couple of minutes chilling if you push the surface of the jam with your index finger it should wrinkle on the surface if the set has been achieved - if not you will have to keep on boiling and testing. I used a jam thermometer to make sure that the jam had reached temperature this is useful when a set has not been achieved but you know you are not far off achieving it

I have managed to get 6 recycled coffee jars full of the lime jelly marmalade. It tastes tangy too and has come up nice and clear and not cloudy. The first of the preserves for this New Year. Should be scrummy on toast.

Pattypan

2012.01.07 My Day

2012-01-07T22:58:00.000Z

To be honest I didn't get up very early this morning - I was shattered and slept in very late for me and as a result I haven't got as much done as I wanted to but hey I've had a rest can't have it both ways.

I went to my friends last night, and she has started knitting herself a jumper - an Aran jumper and I started her off on the rib last night. She has apparently done cable before but not an Aran jumper. I cannot do cable but have done other stitches that she hasn't so it is going to be interesting how it grows and how she gets on.

I have obtained the first part of the Art of Quilting partwork magazine from the shop. I am rather taken with the sampler quilt this creates if you would like to see what I am talking about please go to the link here http://www.artofquilting.co.uk/ There are 90 issues to this partwork. I thought that this would give me time to play at home a little and get used to handling, sewing and cutting out the relevant pieces of fabric and also for me to make further sampler pieces out of fabric I already have. I love the simplicity and colour. Although I do intend to sign up for one of the patchwork courses at Art and Stitch at some point to square me up (when I have the spondoolies the average price is £25 which isn't too bad but am going to have to save up and then book myself in) .

I have the Art of Crotchet partwork the link is here http://www.theartofcrochet.com/collection and this collection will soon be complete there are 120 issues all told.

You can sign up on line for both partworks.

I have been on baby sitting duties today for Tiddles - his owner has been down to the smoke today and will not be back until later on so I have been over a couple of times to make a fuss of him and play silly beggars with him.

I then went shopping and got milk (I always keep plenty of milk in for drinks and for puddings) for the week, some large flatbread Nans (we will have home made curry for tea one night during the week. 4 bags of limes at 50pence per bag = £2 to make some lime marmalade, a cauliflower, sprouting broccoli, parsnips, carrots and some vine tomatoes. Not too much this week as I still have plenty of bits to use up from Christmas.

I also bought a chicken for roasting for dinner tomorrow, some yellow split peas for use in soup, 2 bags of sugar, 2 loaves of bread, fresh veg stir fry mix, sausages and a box of Weetabix and some Stilton cheese. I just bought bits to supplement what I already have in the house. I still have plenty of eggs and other ingredients in the house and I took some smoked bacon out of the freezer. I might make a Quiche tomorrow as well. It is always nice warmed up with a bit of side salad and a baked potato with cheese.

We have had toad in the hole for tea tonight with mashed potato, savoy cabbage, and lashings of onion gravy. I had a pack of 8 sausages but only used 4 for the toad; the other four are designated for OH to have a fried breakfast. It warmed us up as it has been dreadfully cold today it was a lovely comfort food meal done in my small rotisserie oven (obviously not using the rotisserie) which is cheaper than the gas cooker for the two of us. There is still plenty of yorkshire pudding mix left over so I will use that with the roast chicken tomorrow evening. I have the Pannetone that my brother bought me for Christmas so this is going to be used in a bread and butter pudding. I have some bottled plums so I may well serve some of these with the bread and butter pudding. Further comfort food for our Sunday dinner tomorrow especially with it being so cold.

The veg people are very good to me during the year; they are friends and I often get quite a reduction on various fresh items. They also used to look after Tyson for me and I got into the habit of giving them the odd jar of chutney or pickled onions around Christmas time. This Christmas I gave them a jar of the Parsnip, Apple and Ginger Chutney (link here http://tarragonnthyme.blogspot.com/2009/11/parsnip-apple-and-ginger-chutney.html ) [they haven't tried this yet] and also the Mango Chutney (link here http://tarragonnthyme.blogspot.com/2011/07/mango-chutney-first-version.html) . They were quite taken with the Mango Chutney apparently it has gone down well with cold meat and cheeses etc over the Christmas period. Another jar is destined for them next week.

I also intend to make some soup tomorrow. I have some onions that need using up so will do some French Onion Soup and deep freeze this for use during the week. I also intend to make some broccoli and blue cheese soup and also some carrot and coriander soup and some cream of chicken soup. If I have enough carrots left I might also make some carrot cake. I quite fancy a cooking day tomorrow but will have to see how we get on.

I haven't found the camera yet. Very frustrating

The cats are comfy Demetri is sprawled on the floor well warm and fed and Squeak is cuddled up on a cushion on the settee. Missy is with OH upstairs cuddled up to the radiator. Its cold out again tonight. Please keep snug, warm and safe wherever you are.

Catch you soon

Pattypan

x

Qutoe for the Day

2012-01-07T10:54:00.000Z

*****************************************

ATTITUDE CHANGES EVERYTHING

(Or Should that be CATTITUDE)

******************************************

Fabric Fix

2012-01-07T00:07:00.000Z

Today courtesy of my friend Alison I was whisked away for an hour of pure bliss to Art and Stitch a City and Guilds Design and Craft Patchwork and Quilting Centre which is based at 33 Aston Business Park, Shrewsbury Avenue, Peterborough PE2 7BF. Its a long time since I have been to a proper craft shop and been inspired to have a go and my fingers definitely were itching to have a go; I was in fabric heaven and although not able to afford very much today I am going to save up and have a go at a proper quilt in due course. Its long been on my to do list and this is a new year and I need a new challenge. I have made my mind up that at some point I am going to get to grips with this wonderful craft. The range of colours and the themed fabrics really cheered me up such a wonderful choice and large square packs, small square packs, jelly rolls together with bales and bales of fabric. I wanted to look at it, feel it and bring loads of it home with me. It really was a great pick me up. I came away with two fat quarters one in a christmassy red and the other a purpley blue.

This wonderful find of a centre can be contacted on 01733 230898 or on their website www.artandstitch.co.uk and they offer day courses from 10.00 am to 4.00 p.m. from £25 per person.

I definitely will be going back - the ladies were so friendly and helpful.

Thanks Alison I really enjoyed my time with you today and I look forward to seeing your finished quilt with the fabric you purchased today in due course. I love your choice of fabric.

Catch you all soon

Take care

Pattypan

x

The Dining Room

2012-01-05T22:43:00.000Z

As you all know Just before Christmas I was working on the dining room in an effort to reclaim the room which we subsequently did and we managed to have our Christmas Dinner and Boxing Day Dinners in there. However I do have some work to do still in there, quite a bit> I need OH to put up a curtain track in the window so that I can put curtains up to help keep the room warm and to stop the neighbours peering in. I have some curtains that my mum made and then passed on to me which were the ideal colour match for the room they are a copper coloured stripe. My room is a bright orangey yellow but the wallpaper does have this rusty colour in it. I unpicked the hem, on the curtains, but they are still not long enough for the window and I am scratching my head as to whether to add some more to the bottom - I have another set of shorter curtains in this fabric or whether I should go for a total contrast.

Generally speaking, in the past when I have a few pennies to spare and see something either new or second hand then I often buy them and put them up; I often have themes or ideas in mind when I do so and then when I am ready to do something I have already acquired what I need or have revamped something specifically to fit in with what I need. I just want the house to be nice and warm. We had to completely re-position some of the items in the room in any event as I have a large chest freezer that was originally under the window and since a new radiator was put in earlier on in the year when the new gas boiler was installed it no longer fits where it used to. Ideally I would like a separate shed in the garden in which to place both freezers so that I have more room in the dining room to move about. (I have an eight seater pine farmhouse table, with 6 chairs and two carvers, two 6ft Welsh Dressers, a Corner Welsh Dresser a pine dresser top, a chest of drawers which holds my extensive CD collection, and the two large freezers) so it is a bit of a tight squeeze,

.If any of you have any ideas as to what I can do with the curtains I would love to hear from you as it may well be that you may come up with something that I haven't thought of. Would love to hear from you.

Pattypan

x

Foodie Secret

2012-01-05T20:03:00.001Z

I have a confession to make I have a foodie secret. I am partial to Birds Eye Chicken Dippers and when they are on offer I will buy a few boxes in and pop them in the freezer and we normally have them cooked served with lashings of sweet chilli sauce.

Tonight however I have done things rather differently. I had some tortillas in the pantry and some salad I have therefore cooked the dippers in the oven, warmed through the tortillas and then added salad to the pancake together with the chicken dippers, salad cream and chilli sauce. Wrapped them up (we have had two each) and they have gone down a treat

For pudding we have had some Honeydew melon served in large wedges and then sprinkled with sugar and a little ginger. Has gone down very nicely thank you very much.

Do you have any foodie secrets - go on tell.

Catch you soon

Pattypan

xx

There's a Hooley Blowing

2012-01-04T23:48:00.000Z

I thought yesterday was bad - we had dark skies and torrential rain with a very hurly burley blustering day. The rain cleared and we had blue skies from about 2.00 p.m. and then the wind howled all night. It was quieter this morning although got a little rough again and we thought the worst of it was over, but it has started with a vengence again this evening.

Earlier in the evening I was out and about with friends and the crescendo of the wind howling has increased whilst we have all been together. Some friends have travelled some distance so I do hope that they have got home safely.

I have been meditating since I got home - I have a lot on my mind at the moment and to try and regain focus on what is important I meditate. Sometimes just listening to music - other times using guided Meditations. This evening I have listened to a guided mediation in an effort to calm myself and make sense of what I want to realise. I have had an incense stick burning as well as a candle and have meditated by the light of the candle. The cats have been with me both sprawled very interested in proceedings although not too keen on the vanilla incense. They are both nodding as I speak both warm and comfortably sprawled.

The wind has got worse whilst I meditated and its time I made my way up the stairs - I have my hottie bottle to prepare to keep me warm overnight, but it seems this night's lullaby is not to be something soothing like Brahms but a hooley in full swing - I hope I get some sleep as I am in need of it - I have had a splitting headache for the best part of the day and all I really need is some peace and quiet.

I do hope that wherever you are if there is a hooley blowing that you will keep safe - please take care

Pattypan

x

I just had to Play

2012-01-02T11:03:00.000Z

As I have mentioned in previous posts I have had the fidgets the past few days and not really able to settle to anything. I came across the Christmas cards that I have taken down and in the spirit of waste not want not, I have started converting some of them into gift tags in readiness for next Christmas and some for using my own Christmas cards. Quite a few of my relatives make their own cards and a beautiful job they do of them too. I only hope I can create something as lovely. My only concern at having a go this early on in the New Year is that I will put everything somewhere safe and then not be able to find them. (Unfortunately I seem to do this on a regular basis) I think I am going to need a large polybox to stop that happening so will have to look out for one in the next few weeks or so.

I can hear some of you say oh no, not already, but due to my experiences this past year I thought that if I did a little and often on the craft front at least that way on I am going to have the pleasure of playing and creating and having some things put by prepared in readiness with next to little incurred by way of outlay. It is also in the earlier months in the year that I have more time available to me, so rather than waste it I am starting how I mean to go on. I also hope to do some more beadwork tree decorations, heirlooms in the making and possibly get one or two simple beaded presents made. Well that's the plan anyway.

Specifically I have come across a lot of craft projects on line, including some felt garlands, Scandinavian type decorations and little bits and pieces that I want to have a go at. I have plenty of materials in the back bedroom. Bearing in mind that I had intended to have a major couple of craft days whilst I was off before Christmas for creating which did not materialise due to one reason or another I plan to put up what I can where I can. Its actually the crafting, creating and the playing which I get the most enjoyment out of as I love things to look nice and their best.

Well at least I have made the proverbial start - the rest is now in the hands of the future.

Catch you soon

Pattypan

x

2012.01.01 My Day

2012-01-01T23:05:00.000Z

It has been a relatively lazy day for a change today. I did indeed see the New Year in quietly by myself, with the company of my cats and then disappeared to bed around 1.00 a.m. after checking my lottery results. Two numbers not bad I normally manage to miss the lot. Needless to say as a result of the late night or should I say early morning I was not that early getting up. It has been nice to do nothing, but read, catch up on programmes I have missed during the past couple of weeks, reading, plotting and planning a time for gentleness and dreaming. I am always chasing rainbows. A time for quiet thoughts a introspection - the no mans land between dream world and manifestation.

OH has been on his computer and I have generally pottered as I pleased a great luxury time to release some creativity I just wish I got more days like this rather than at the coalface with the pick axe figuratively speaking. Ah well everything has its place and time.

This evening has seen me indulging in pure fantasy watching Harry Potter and the Half Blood Prince - I thought I had seen this one but it turns out I hadn't and I have thoroughly enjoyed every moment of it. Sometimes the drift and escape into fantasy does you good, takes you away from things and helps you come to terms with reality and dealing with dealing with the minutaie of day to day. It takes you out of yourself.

I have another day off tomorrow - I am hoping to get the sewing machine out and have a play about - hasn't quite happened yet but its on the cards so at some point it will happen. The creative juices are bubbling to the surface again.

Hope your day has been as brilliant as mine

Take care wherever you are

Catch you soon

Pattypan

x

Love

2011-12-31T18:26:00.000Z

LoveA very good friend of mine posted this on Facebook. I subscribe to this sentiment absolutely. This is what I wish for everyone in the New Year

http://www.youtube.com/watch?v=fOJzKMZCdCA&feature=share

Pattypan x

2011 Round Up

2011-12-31T18:10:00.000Z

Another year of my life seems to have passed in a flurry a lot of things have happened, many of them not the way that I wanted them to at all, but they have happened all the same. They have taken me in a slightly different direction and stretched my wings, made me a very much stronger person. Although inside at times I have been shouting and kicking out all the way. This year has made me more aware of my own strengths and weaknesses a year for getting to know myself that bit better. At the end of the day though each of us has to deal with things as they arise, one at a time until sorted to the best of our own ability. People have come and gone, new people have come in to my orbit and life goes on - no matter what. A year where a lot of underground spade work has gone in, making firm foundations for what is yet to come. Not an easy year, for anyone a very steep learning curve in many respects a challenge, something to work at. But despite these challenges and difficulties it has made me at least appreciate what I do have all the more and where I can to help other people help themselves. Like teaching my friend to feed herself on a low budget and still make things like her own Christmas cake and Christmas pudding, both of which were a huge success.

From having too much choice, my choices are now much more straight cut - and have to be based on what is needed first rather than what I would like. One has to be sensible at the end of the day. It comes down to practical choices.

There have been sad and funny moments too all are part of this rich tapestry of life, but from mid-night tonight it is time to say good bye to this past year and to say hello to the new. A crisp clean page, ready to be written.

Here's wishing you everything you would wish for yourselves and your loved ones. May this new year bring in more kindness, more tolerance and less waste. Thank you for all your support during the past year.

May 2012 be a wonderful year

Take care

Pattypan

Richard Corrigan on Hunger

2011-12-30T20:08:00.001Z

I have just watched this programme on TV on an investigation into food poverty in this country. It has been quite revealing as it is far more widespread than we think even with people who hold full time jobs but who are on a low wage and it is very much a case of there but for the grace of god go I. In other words that could be me or you - just the wrong turn of the dice and the card tower comes tumbling down. Food prices are also going up and this is all part and parcel of the waste cycle or the supermarkets insisting on a specific sized shaped apple s, parsnips etc. Come on get real, different foods are meant to be different in size etc not meant to conform. Food is meant to be eaten not sat on the dresser and admired! What struck me most is that the supermarkets and the public in general are wasting so much food. Its like Hugh's fish fight - chucking back food into the sea because they have their quota and wasting a commodity because it doesn't fit. The Government took their time to respond to the programme makers and then it really did not take any kind of responsibility Why is so much being wasted why not use it to feed those on the streets the soup kitchens or families on the breadline. Why isn't common sense coming into play here if something is being thrown away and is still good and would be of benefit - why destroy it why not use it for the greater good. Our resources will only last so long its time to stop the rot and stop the waste happening. During the war years you were fined if you were found to be wasting food. Like with Hugh's Fish Fight register your complaints to the supermarkets and the government. There is no excuse for waste of food of any kind and if the public vote with their feet perhaps something might get done.

If you get the opportunity to watch this programme then please do it is a bit of an eye opener .I saw this on Current TV this evening.

Here is the link to the internet where you should be able to access the programme:

http://current.com/groups/videos/93576223_richard-corrigan-on-hunger.htm

Makes you think - could be me

Pattypan

Quote for the Day

2011-12-30T19:36:00.000Z

WASTE NOT

WANT NOT

Restlessness and what to do next

2011-12-30T18:23:00.000Z

I have two deep freezers a large 13 cft chest freezer and a large upright, which houses the stuff I use on a regular basis and they are well due an overhaul. Besides after all the hard work up to Christmas and then the ahh period where I flopped afterwards, I am now starting to feel a tad guilty because of my inactivity! This afternoon I have been browsing some of my numerous cookery books and its no good I have to get busy busy busy there is so much to do so much to try and different methods of preserving food to explore.

Over the coming weeks, I have made my mind up that the the large chest freezer is going to be investigated and some goodies made. I have lost track of what is quite in there, I know that there are lots of cherries, apples, gooseberries, strawberries etc and I have some smoked salmon in there so that will make some nice Sunday breakfasts with scrambled egg. A new year is fast approaching and there will be new produce to come and I want to have room in there to store some extras for making a batch of this and that later on in the year. I am primarily thinking here Seville Oranges. I intend to make a good scuttle full of this marmalade to last the year, but I also want some extras just in case I run out. I am shall we say erring on the side of caution and in any event I tend to make a little bit more each year no matter what. I quite frequently pop prepared fruit into the freezer if I haven't got much time to process stuff and then drag it out when I have. That way you don't waste anything and if perchance you leave some fruit in there for longer than you should have there is always the option of having a go at making your own home-made wine! There is usually a solution somewhere along the line, its just that sometimes its not always apparent on first lookings.

The beauty of having a deep freeze/freezers is that you can have to hand most things you need to hand and if you keep it pretty well stocked it can save you money if you buy when there are offers on and store things down so that in times when things are not so plentiful you can in effect live out of the freezer, together with a well stocked pantry. I must say that I do tend to freeze most of the items myself from fresh rather than necessarily buying frozen although they do have their place. I don't go shopping very often. Most weeks although not every week I get fresh veg and about once a month we go to the butcher to stock up on special offers. The first time that we went shopping was on the Thursday before Christmas, and then I wasn't just stocking up for Christmas but buying things that would last for the month as well. We only spent about £100 and that included some cider and ginger beer. I don't use just one supermarket either I shop around and choose what I buy very carefully especially since the price of things has hiked up so much. I would rather buy basic ingredients such as bread flour, yeast, eggs, potatoes, bacon, onions, milk, cheese, plain flour, sr flour, fruit, coconut, rice, pasta etc and then make things from the basics as I have found that buying things already made runs away with what money is available. Making it yourself often does give you a lot extra for the money, but if there is too much rather than waste it - either freeze it down if you can or do swapsies with another member of the family - take it in turns make the money go further - share the love of cooking.

For instance we do not like margarine spreads but prefer proper butter on our bread. Butter really has hiked up in price recently but I have found that buying my butter from Waitrose recently has worked out cheaper. A 500g block for £2.19 (which works out at £1.09 per 250g) where for a 250g block we have recently been paying about £1.70 just recently, although there have been offers on buy two x 250g blocks for £3. The butter does at this time of year does go solid as my kitchen gets so cold, but 20 secs in the microwave soon softens it up ready for use.

Right am off to do some more browsing and there are some recipes I want to commit to my recipe book which involves handwriting. Hope you are all keeping well.

Take care and catch up soon

Pattypan

Things to do

2011-12-28T00:11:00.000Z

I hope you all had a merry Christmas with your loved ones. We have had a quiet Christmas here at Pattypans pad, but I still have an awful lot to do. OH and I decided not to buy each other a present; but to spend the money available to us on food - that was our Christmas present to each other.

I am due back to work tomorrow after a very few extremely busy but enjoyable days over Christmas. I have billing to do tomorrow. I am back for two days and then off on Friday and Monday going back to work on the 3 January. Today has been the first time available to me to do as I pleased and I have had a very lazy day where sometimes I have found myself dribbling on the setee having "nodded off" and then woken up with a crick in the neck. I have also been planning and plotting, watching River Cottage repeats and nosing through my recipe books as well as my diary making an aide memoire and check list as well as plotting pertinent items to make at specific times such as the Christmas cake and Christmas puddings and home made Mincemeat, cider, beer, stout and lager.

I had had all sorts of plans to do this and that in readiness for Christmas, but unfortunately time and the lack of funds at a pertinent time got the better of me and I had to ditch the plans and go with the flow. But then by making mistakes is how we learn. However this coming year will be different I am very determined about that. I intend to set up if and when I have a few pounds spare an account purely for taking advantage of preserving foods when they are in season whether that entails a walk through the hedgerows or a trip to a fruit farm and also for buying kilner jars, jam jars and cordial/sauce bottles. At the minute I intend to do a lot more bottling than I have in previous years. Unusually, this year I also did not prepare a few things which have become household staples which also do double duty as a small Christmas present to a friend. I do not intend to repeat the mistake of not making these in the future I am particularly speaking about making crab apple jelly and apple chutney which everyone seems to love. One thing I would say is that when the fruit is in season if you do not have time to process it into jam or chutneys freeze it down and then make it when you have more time rather than miss out completely.

I am particularly keen to have a go at curing bacon and making my own sausages for which I will require meat and sausage casings - hence the idea of the preserving fund so that I can eventually have a play, but I want to do some more research on this first before dipping in the proverbial toe.

I intend also to have the sewing machine out on Friday. I bought the first batch of fleece material to make an inner curtain for the front door to keep draughts out and to make the house more cozy. It has taken me a while to save up as I needed 2 1/2 metres of fabric per door - it cost me £13 for just one door. I also intend to buy more fabric in the next few weeks or so to do the same for the back door. It should not take me long to do but now the dining room table is clear (yes you heard right) I am going to make the most of it.

I also need to make some ironing board covers, and some throws for the front room sofas - I have been collecting furnishing fabrics in set colours, like golds and reds and intend to do some patchwork style throws out of them. I have a lot of fabric upstairs begging to be used so I need to get a wriggle on and get cracking. The only thing I will need to buy is the backing fabric and the wadding/batting. I may have to pay a visit to Dunhelm to see if they have anything suitable like an appropriately coloured cotton sheet. I also need to get back to the rest of the UFO's and the blankets and throws and get the items completed. I have been very unsettled of late and not able to settle.

I had also hoped for a crafting day with my friend during the period I was off work - which for one reason or another did not happen. So we are going to start early and have crafting days through the year to make bits and bobs in readiness for next Christmas

I have mentioned that I have taught my friend how to cook in recent months. She made her first ever Christmas cake and Christmas pudding under my guidance. I am pleased to say that the cake turned out very well indeed. It was a recipe I had never made before, but which has turned out to be delicious and is a cake I will make myself in the future, not necessarily as a Christmas cake but it was delicious. Unusually you put chunks of marzipan into the mix. I also helped her make a "round" Christmas pudding which smells absolutely gorgeous although she has not road tested this yet. I am used to making Christmas puddings but this was the first time that I had made a "round one".

Will catch up later

Hope everyone is keeping well and that you have enjoyed the holidays

Take care

Pattypan

Merry Christmas everybody

2011-12-25T15:03:00.000Z

Is it only a few hours ago I actually stuffed the Turkey. Since then we have gone on to have a delicious lunch and now I am feeling slightly overstuffed myself . Eyes bigger than belly syndrome.

Just to wish you all a merry christmas wherever you may be family, (those no longer with us) friends, long standing friends and those friends who we have lost touch with for one reason or another (but who are not forgotten) and to everyone who reads my blog. I hope your celebration is a good one.

Catch you all later

Pattypan

x

Home Made Eclairs

2011-12-18T21:42:00.000Z

As part of my cooking repertoire I have a very deep based Eclair Pan which makes 8 Eclairs, which I sourced from Lakeland. I have had it a while and as OH is very partial to these little delicacies I have decided I am going to make him some for part of the Christmas baking. This is the recipe on the back of the cardboard sleeve which I am going to have a go at. I

Ingredients for the Choux Pastry

125ml of water
50g of butter
60g of plain flour
2 eggs beaten

For the icing

50g of dark chocolate or chocolate of your choice
1 tsp of butter
2 tablespoons of water
85g of icing sugar

For the filling

300ml double cream
3 drops vanilla extract
2 tso caster sugar
Optional fruit like oranges, strawberries, raspberries

To make

Pour the water into a medium saucepan and add the butter. Place the pan over a medium heat and once the butter has melted turn up the heat abd bring to the boilt. Add the flour and take the pan off the heat.

Stir briskly until the flour has blended with the liquid and the mixture leaves the sides of the pan and makes a soft ball. Do not over beat as this will result in a heavy pastry. Preheat the oven to gas mark 6 200 degrees C

Leave the mixture to cool slightly and when it is warm to the touch start to beat in the eggs a tablespoon at a time. Beat well between each addition. For the best results use an electric mixer. When you have added both the eggs the pastry should take on a glossy sheen and have a soft dropping consistency.

Spoon the paste into the eclair pan cups or place in a piping bag with a plain nozzle and then pipe into the tin. Just before baking sprinkle the pan with a few drops of cold water as this will help the mixture rise well.

Bake the eclairs for about 20 minutes before turning down the gheat to 190 degrees C/Gas mark 5 for another 10 minutes. The eclairs should be golden brown and well risen. Remove from the oven and pierce each eclair with a trussing needle or a knife to ensure that the steam escapes and does not make the eclair go soggy. Leave to cool on a wire rack.

To decorate

Whip the cream with the vanilla and the sugar.

Slice pastries in half with a serrated knife and scoop out the doughy innards of both halves of the eclair with fingers or a small teaspoon.

Put 2 to 3 tablespoons of the filling in the bottom half of each pastry and loosely replace the top half or lid.

Tip the chocolate into a heatproof bowl and add the butter and water, Place over a saucepan of simmering water and stir until melted. Only a low heat as if the water boils it could splash into the chocoloate and make it go very hard. Add the sieved icing sugar a little at a time. Then with a palette knife smooth the icing over the top of each eclair and leave on one side until set.

Enjoy

Peppermint Creams

2011-12-18T10:32:00.000Z

This recipe is from the Mrs Beeton's Christmas book and I have used it time and time again.

Ingredients

400g/14oz of sieved icing sugar
2 egg whites
2 x 5ml/2 teaspoons of good quality peppermint essence (I use the one Lakeland sell)
Icing sugar for dusting

To make sift the icing sugar into a bowl and work in the egg whites and the peppermint essence. Mix well to a moderately firm paste. Knead the "dough" until nice and smooth and then roll out on a board dusted with icing sugar to help stop the "dough" from sticking. Roll out to about 5mm/1/4 of an inch thick. Cut into small rounds or fancy shapes and put onto greaseproof paper. I have been known to use a lid which has been washed thoroughly for a small disk shape, but before cutting out have dusted with icing sugar. Leave to dry for about 12 hours making sure that each sweet is turned during that period. Pack into an air tight container lined with waxed paper. You can decorate the sweets further by adding green colouring to the initial mix or by dipping either the whole sweet or part of the sweet in chocolate.

Makes approximately 48 sweets if you can leave the "dough" alone otherwise far less!

Enjoy

Pattypan

x

German Spice Squares

2011-12-18T09:37:00.000Z

I am very partial to spices and to me that is what Christmas is about on a culinary front the mix of heady aromatic spices all blended together in all sorts of different foods, whether it be the Christmas Cake, the Christmas pudding or home made mincemeat to me there is always room for more, including this recipe and also my home made Rock Buns where I use both nutmeg and Mace.

Ingredients:

12 oz flour
1/2 teaspoon salt
1 tsp baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/2 teaspoon ground cloves
2 tablespoon cocoa powder
3 large eggs
4 oz soft brown sugar
6 fl oz clear honey

Method

Sift the flour, salt, baking powder, spices and cocoa powder into a mixing bowl.
Beat together the eggs and sugar. Warm the honey and add with the eggs and sugar. Warm the honey and add with the eggs abd sugar to the flour mixture. Mix well together until the bastter is smooth. Pour into a greased 12 inch square baking tray. Smooth the top.

Bake in a moderate oven 180 degrees C/350 degrees F or Gas Mark 4 for 30 minutes or until a skewer inserted into the centre of the cake comes out clean.

Allow to cool in the tin before cutting into squares.

Makes approximately 36 squares

Chilli and Garlic Tortilla Chips

2011-12-18T09:26:00.000Z

I like Tortilla chips but I find the price of them in the shop a little exorbitant, so me being me went searching for a recipe and I have come up with this one, made of ingredients that in most households are to hand.

Make some home made Guacamole and cream cheese, and use the chips to tuck in or liberally sprinkle chopped chilli, cheese and grated cheese warm in the oven until the cheese has melted and devour.

Ingredients

125g/4oz medium or coarse yellow cornmeal
2/3 cup/90g all purpose plain flower
Pinch of salt
1 green chilli pepper finely chopped
1 clove garlic peeled and crushed
1 tablespoon of olive oil
6 tablespoons of milk

Pre-heat oven to 180 degrees C/350 degrees F/Gas Mark 4.

Mix the cornmeal with the flour, salt, chilli and garlic. Then add the oil and then the milk stirring together until you have a fairly soft dough. Knead the dough on a floured wooden board for a few minutes.

Break off into small pieces about the size of a walnut in its shell. Roll each of these out into a thin circle (you can cut each circle into quarters if liked) Arrange the chips on a greased baking tray and bake for about 15 minutes. As they come out of the oven brush each with a little more oil. Store in an air-tight tin/container.

Yummy

Silence

2011-12-17T23:26:00.000Z

I am sat for a few minutes just sitting in the silence, and resting my weary bones. I still have lots to do and at the moment am chasing my tail so these few minutes of peace are reward enough. I have a red candle burning and am sat in the dark, sending good wishes and absent healing to those in need during my quiet time, watching and focusing on the flickering flame of the candle. Its at times like these that I really could do with an open fire to warm my bones and to enter dreamland via a flickering fire as I was want to do as a child.

My Squeak is keeping me company. Demetri is not far away sprawled in the floor not far from the candle. Both cats are never far from my side as I sit and contemplate and allow my mind the luxury to wander where it will. I love the peacefulness of candlelight and the softness and gentleness the light throws on everything creating strange dramatic shapes out of otherwise ordinary objects. A time to let the imagination escape

All is not totally quiet though as the wind sounds as though it is getting up a tad. The fence is down in the garden from earlier on in the week.

After my few moments respite I will start again on the chores I still have to do. Its going to be another late morning by the looks of things, but jobs need doing as I am well behind.

I am so glad I stopped to cook earlier on fish and mushy peas and chips with home made rice pud. Very filling and very warming as it is bitterly cold here at the moment,. When I do eventually make it upstairs to Bedfordshire I shall go armed with my hottie bottie. I have found that keeping myself warm means that I am not so stiff in the mornings.

Catch you all soon

Pattypan

x

Toffee Vodka

2011-12-17T17:40:00.001Z

This is made very quickly and easily.

1 standard bottle of vodka I use a cheaper vodka for this)
1 bag of toffees (I used a bag of Werthers)

1 litre or litre plus preserving jar sterilised

This is quick to make and very simple to do and very moorish to drink it doesn't last long either.

Sterlise your preserving jar and then to the sterilised jar add the toffee then add the Vodka, seal and leave on the kitchen windowsill or in a dark cupboard. You must shake this twice a day until the toffee has melted and it goes a coffee colour it will have a froth on top this is all quite natural. Once the toffee has melted decant into a sterlised bottle and then serve in small glasses like a liqueur or add a little lemonade as a mixer. Whichever way you serve it it will not last long.

Happy Christmas

You can do this with other sweets as well like bubble gum or aniseed balls or cinder toffee

Pattypan

x

Sweet making for Christmas

2011-12-17T09:57:00.000Z

Part of the fun for Christmas for me is to actually get to play after all the hard cleaning work has been done. I don't like things being untidy or messy and so I do the big clean to make sure that everything is tickety boo and then I can enjoy everything. My dream is to have the home I really want my forever home. Somewhere I can get everything sorted and have the kitchen and pantry I dream of or if it doesn't quite fulfil the criteria make it so. A place where everything is organised and I can just get on with things rather than the organised chaos of my current home but until that day comes we have to deal with what we have and live in the present and make the best of what we have. After all what has happened in our past shapes us as a person, we have to live in the present but that helps shape our future as without these experiences we do not become what we need to be.

On and off for the past 10 years or so I have always made some kind of home made sweets. Sweet making can be daunting if you have never done it before but is a matter of playing until you get things right. Somewhere to play quietly and concentrate and be on your own. I have a sugar thermometer which makes things easier, but we can all make sweets of one kind or another with the most basic of equipment and they make a nice little gift to give to a friend especially when pennies are tight.

Also Christmas is about children - we should let them do simple things like making peppermint creams or rum balls - letting them help increases their confidence but also makes them feel part of the bigger picture. They too are helping in their own small way. You can create your own customs and good times with the littlies, the bigger littlies, the biggies and the bigger biggies and even the child within. ITS GOOD TO PLAY JUST GIVE YOURSELF PERMISSION down tools if necessary to incorporate these simple pleasures or you end up missing out and there just is no place for regrets after the event. The housework can wait the littlies time is precious time that can never be replaced.

Home made sweets also produce more in quantity and if you maike a couple of different types of sweets you can mix them up a bit in a gift box or bag. Little presents like this also teach your child to share and give.

Lets start with peppermint creams - very simple and easy to make - ideal for the littlies as there is no cooking involved and even better for the big littlies as they are quick and simple to make. It's just the drying time you have to take into account. Remember when you are under pressure it is nice to have several quick things to do as they all help pad out the bits and bobs you do have for a relatively small investment of time. Sometimes its nice to take pleasure in simple things, which often get overlooked.

Going to join me make peppermint creams - the recipe will follow in a separate post.

Enjoy

Pattypan

The Kitchen

2011-12-11T17:45:00.000Z

The kitchen really needs a bit of a tidy up especially in view of he fact that we are having family over during the Christmas period. It really needs painting out again. Will probably have to happen after Christmas now as otherwise I could be setting myself up to fail. I haven't had a lot of money to play with just to tidy up things, but I have bought a pair of curtains from the Charity shop to cover the window and to keep out any draughts. I have some curtain track that I want OH to put up, for him to lower the existing blind so that we can keep the kitchen warm. I have also made a sink skirt out of some gingham I had to tidy up the fact that the sink unit doors do not match the pine units we had put in a few years ago. At the end of the day Its about making the best of what I already have with an odd few affordable second hand or new items just to tidy things up and make it look clean. I hae already washed all the waills and skirting down. I also want OH to put up a curtain track over the door so that I can put a thick door curtain that I have up to keep out any draughts and that should tidy things up for now. The bathroom had a make over and was painted out white a few months ago. The plaster in this house is not terribly good at the best of times. I also intend to make a door cushion to keep out draughts too. It would seem that I am going to have a hot date with the sewing machine which I am really looking forward too.

And then there is the brass I have to clean. Iam nearly out of brass cleaner so if any of you have any alternative recipes I wouild be very happy to receive them.

Have to get on as although the lounge is getting tidy the carpet is to be cleaned later on when we have no traffic through it. Once the lounge is finished its up the stairs and into my bedroom to finish tidying up there.I also intend to get in the kitchen at some point.

Catch up later

Pattypan

x

Just a Quickie

2011-12-09T00:04:00.000Z

Sorry I haven't been around a lot this week things have been a tad hectic with me being out most evenings this week so far. I have been out this evening also and am out to the works Departmental Christmas dinner tomorrow evening at a local hostelry with the ladies I work with so I think it will be sometime Saturday before I am able to post. I am on holiday for the week from tomorrow night in any event but I have serious amounts of things to do.

I have had my physio class today and I only have one more session to go to before I am referred back to the Physiotherapist for a review in January. It has really helped me lots with Pilates based exercises which are strengthening my core muscles. I am also back to see the Consultant in the Rheumatology Clinic for a review in January. But so far so good - you have to be positive and I am very grateful for the assistance I have been given so far.

I also have a couple of invites for next week on the Tuesday- a Yule Celebration/party at the home of one of the members of our Group. Am quite looking forward to that. All I know is that there will be a bonfire and we can dress up if we want to! Later on in the week I have been invited to attend as a guest at a friend's circle and on the Friday next week we have the Psychic & Spiratual Fellowship's Christmas party. I also have a lot of other things to do at home as per usual including some craft work and sewing. I am going to be busy, busy, busy. Well it keeps me out of trouble - or gets me into it one of the two. Just the depth that varies.

I also think I am going to have my knitting needles out to knit a little something as a very good friend is about to have her first baby and from seeing her yesterday I don't think she is going to be very long. Its lovely to welcome a new little one into the fold as they bring so much joy and laughter.

Have had a very nice if late tea tonight, steak pie, mushy peas, broccoli, carrots, onion gravy and mashed potatoes. OH who has had a bit of a downer today soon cheered up after I had fed him and has cheered up quite substantially.

Would also like to warmly welcome some more new followers. Get yourself comfy, with that mug of tea or coffee sit down and have a good mosey around. Look forward to your comments - I love to receive feedback as it makes my mere ramblings seem worthwhile.

Well am off to Bedfordshire with my hotty bottie all filled up and ready to tuck under the covers.

Nighty night everyone and catch you all soon.

Pattypan

x

Attention For Ceridwen

2011-12-06T20:43:00.005Z

Ceridwen would you please email me on fluffupyourfairy@hotmail.co.uk re your earlier message to me. I might be able to assist you.

Many thanks

Pattypan

Liebster Award

2011-12-06T00:17:00.001Z

I have been given a surprise award by Anne of Silver Sewer http://silversewer.blogspot.com/

Thank you very much

Liebster" is a German word meaning dear, sweet, kind, nice, good, beloved, lovely, kindly, pleasant, valued, cute, endearing, and welcome. What a gift to be awarded with such kindness!

Now on to the details. The Liebster is a way to show a little Blog Love to bloggers who currently have less than 200 followers.

The rules:

1. Thank the giver and link back to the blogger who gave it to you.
2. Reveal your top 5 picks and let them know by leaving a comment on their blog.
3. Copy and paste the award on your blog.
4. Have faith that your followers will spread the love to other bloggers.
5. And most of all - have fun!

I have now to choose 5 blogs to nominate for this award. They are after deep consideration

Number 1

Rowan at Circle of the Year Blogspot http://circleoftheyear.blogspot.com/
I love the accounts of Rowan's travels in this country and abroad. Each time I read an article it makes me feel as though I am there in person with her; plus I have learned a lot about places in this country that I have and haven't been to. Rowan writes with sincerity and from the heart and I thoroughly enjoy my travels from my armchair with her.

Number 2

Kay and Sime Smith known as "The Smiths" http://thesmithsontour.blogspot.com/
I love catching up with these two honest hardworking couple and their efforts to simplify their lives without leaving an imprint on this world of ours. I love the fact that they are not scared to be themselves or that they conform to what other people think they should be doing. They are delightfully "alternative" and passionate about everything they are involved with. They have home educated their children as well as running their own business and have been good role models in daring to be different and meeting their own ethical requirements rather than follow like sheep along a well trodden path. There are always other choices and I like their honesty, sincerity and most definitely their love for each other and their humour.

Number 3

Kitty (also known as The Chicken Lady) http://kittyssuperallotment.blogspot.com/

Has recently started her own blog about her allotment and I am very interested in her adventures in growing things and what to do with the produce. Mainly because I am very interested in growing veg etc myself - I have grown the odd thing but am by no means an expert. I love the charming way in which she is experimenting and learning as she is going along but sharing it with us too.

Number 4

Kim at Oakmoon http://oakmoonstudio.blogspot.com/

I love Kim's blog primarily to see her latest creations as she is an extremely talented artist, who keeps stretching herself with different subjects and different mediums. Kim does have an Etsy shop that is well worth a peek. But overall it is a gentle blog full of love and experimentation fantasy and imagination often through difficult circumstances but she is honest and loyal and it has been lovely to see her work evolve and become an extension of her inner self; as well as her portrayal of her animals and the little peek she allows us of her personal life.

Number 5

Rose of Secondhand Rose http://secondhrose.blogspot.com/

I love reading Rose's blog. I love reading about her finds in the local charity shops or antique centres. Rose is extremely knowledgeable about lots of items and finds a use in her own home or in her daughter's home for many an object or trinket. Rose gives and shares from the heart and is extremly fair, loving and compassionate. I have loved reading this year about her work with the Tiggywinkles (hedgehogs) and about rescuing under weight ones taking them for the relevant help and then when up to weight taking them back into her garden or locality.

All these blogs give something special, and well worth a visit, but most of all they are full of love and pure intent.

Please collect your award, you all deserve it but most of all enjoy it.

The Pantry''s Done

2011-12-04T20:04:00.000Z

The Pantry is finished at long last and re-stocked so I can find what I am looking for and I still have to go Christmas shopping to stock up on a few things yet.

I am still locating the occasional item and managing to squeeze them in where I can. I have two other cupboards that I also use for food storage under the stairs - which was sorted out the other day this is my main bottle store as well and also the fireplace cupboard stores some items too.

Well at least its clean and tidy for now.

It's bitterly cold here tonight and I am still suffering with my cold. I am back to work tomorrow for the week and then off for a further week.

Take care

Pattypan

x

Morning

2011-12-04T11:25:00.000Z

It's cold here in Peterborough today - very cold. I will put the heating on in a bit but at the moment I am moving about so I have a thick jumper on and the tumble drier is also doing double duty getting the quilt I have just washed dry and then it will be aired. I am currently nursing a hot mug of tea. I did get up earlier but didn't feel too clever and got myself a mug of hot ribena and a couple of paracetamol and went back under the covers for a little while. I am now up and ready to get on with things everything is slowly going back into the Pantry nearly finished. Phew. But when that is finished it's on to a few more things in the kitchen cooking wise. We are having later on a roast chicken with all the trimmings i.e. bread sauce, stuffing and probably some Yorkshire Puds as well with Mash, Roasts and veg. I also want to get my last batch of ginger beer on and also some apple pop. Must remember to get the fresh yeast out of the Freezer. Will see how we go. Then its finish the bedroom off by making the bed with fresh linen and quilts I like to be able to snuggle. I still have loads to do but at least I have made a big start.

Catch up later on - at least I am nearly out of the Pantry.

Pattypan

The Trouble with tidying the Pantry

2011-12-03T21:19:00.000Z

....is that in order to sort it all out you have to unpack it first in order to re-pack everything tidily and so that you can find what you are actually looking for. My current pantry is nothing more than a walk in cupboard - more a dry goods pantry than a nice cold old fashioned pantry like my Nan had and here's me wanting a much larger pantry than I already have! I would like a nice older larger style pantry as there are still a few more areas of preserving (including meat preservation) that I want to try out and I am mindful of right temperatures being maintained etc. for the safe preservation of the same. I am particularly interested in having a go at copa, salamis and ham and bacon preservation. But you have to work with what you have in the near and now and hopefully in the not too distant future I will be able to start experimenting.

Well the Fridge Pantry has been completely emptied; I switched it off and have completey cleaned it and have started to add a few more items back in there. Not many things as the fridge still has to be dragged out for me to wash the walls and the floor and the shelving etc. So still a way off but we are getting there very slowly but it will be a good job done when I get to the end of it not least because I will be able to find what I am looking for.

Because of the pantry tidying I have done a very quick tea this evening - which is one of my mum's thrifty specials and ideal for a Saturday evening tea in the winter although saying that we do eat it throughout the year. The best part about this is that is a one pan meal. Quite simply it is about 1lb of nice sausages - must have plenty of flavour (we are partial to lincolnshire sausages with plenty of flavouring); these are fried/grilled until golden brown and then once evenly coloured tip a tin of plum tomatoes in with the sausages, add plenty of white pepper and cook through until warmed all the way through. You can serve this on toast or accompanied by a couple of slices of bread and butter with which to mop up the juices. Very tasty, and warming.

I have also had to have a couple of glasses of home made cassis that was really warming and full of flavour - and an orange. A bit of a vitamin C hit. I have a sore throat coming on and my nose keeps running so I am trying to head this off at the pass. I suspect I will have to make a scuttle full of French Onion Soup tomorrow and I may well have a hot toddy before going up to bed, which is sometime off yet due to the state of play in the Pantry.

I did not go to the Veg shop today, will stock up next week as I will be able to play more - I am back at work this week coming and at the end of the week I am then off for another week when hopefully I will get all the Christmas decorations sorted, and some home made sweets and last minute sorting out in readiness for the Christmas celebrations.

Well I am off to finish off the Pantry

Catch you all later

Pattypan

Well I am in the Pantry

2011-12-03T14:13:00.000Z

... and it is not a pretty sight.

Me on my knees, bum up in the air armed with the steam cleaner setting about cleaning the innards of the pantry fridge making it spotless in readiness for the celebrations to come so that I can store all my fresh stuff safely. Once that is done - the fridge will be dragged out so that I can set about the pantry shelves and the tin store behind as we seem to have had a bit of a tumble on the stacking but that will not take much sorting out. Once that is done its into the lounge - so I am very slowly getting there.

Will catch up soon - that is if the pantry lets me escape - talk about the Lion the Witch and the Wardrobe - my alter world starts with the pantry door!

Catch up soon

Pattypan

x

Operation Tidy Up

2011-12-01T11:40:00.000Z

Operation tidy up is on couse - I have nearly recovered the dining room and am looking forward to eating my Christmas lunch in there this year. I have a wooden German Nativity Candle centrepiece that I want as the centrepiece on there. The jam store has been sorted out and all the Christmas goodies so far stashed (trhis is where I keep them out of the way). I have been doing a lot of sorting out as I have been going along as well getting rid of tat or those bits I no longer need. My friend has been a beneficiary of some saucepans I no longer had a need for. I also have a couple of jobs for OH to put up a curtain track in the dining room (it has just had a blind) think it will make it warmer and also a curtain track above the back door so that I can hang a very heavy curtain I have,.

Yesterday I managed to pickle a load of beetroot and I have quite a bit of stuff to do later on - I have some figs in vanilla syrup to do.. Friday I am giving my friend another cooking lesson, this time home made soups, Quiche, quick walnut toffees, some more pickled eggs (she has eaten the last lot).

I have the physio at lunch today and then back for some tidying up for a couple of hours. I am then out to meet a friend who celebrates her 50th birthday tomorrow so we are going out for a meal and a good chat. Tomorrow we are taking my mum to Downtown at Grantham, to return some curtains and we are also going for a good wander round Stamford - its market day and when I was at college there the market always used to be a good one. They also have a farmers market there. We have been told about a chees shop that sells stinking bishop cheese so we are going to investigate. Will probably go back on the Friday prior to Christmas week as well. I love the hustle and bustle aat this time of year especially in a smaller town. So later today and tomorrow I am definitely playing. It is then back to the grind for the rest of the weekend before going back to work for a week and then I really get to play.

Catch up soon

Pattypan

x

I've been busy

2011-11-28T23:11:00.000Z

Well although I am on holiday this week, it has officially been designated operation Christmas mop up in readiness for the Christmas celebrations in a few weeks time. I have therefore been pottling away and getting stuck in. I have been washing and ironing washing and ironing and at long last I am pleased to report that mission impossible has now been accomplished and the washing and the ironing is now completed. Phew. Now just have to persuade the wardrobes that they really do want to accept further donations into the darkest depths of the closet or two or three.... One major job done, quite a few more to go. Tomorrow we have operation toilet and bathroom. Out will come the steam cleaner again; hopefully should not take me more than a couple of hours. Well in theory anyway. Then that will be the bathroom and the kitchen completely done. Then we have the pantry, yet again that should not take too long either. Once they are accomplished I have the dining room to bottom out and then the lounge. So I have a lot to do before I go back to work next Monday for a week. I am back at work a week and then off again, but that is to get the last minute shopping done, cooking done and decorations. So I have my work cut out. Will have to get a wriggle on.

Catch you later

Pattypan

2011.11.26 My Day

2011-11-26T22:46:00.000Z

I have this week off and I have an awful lot to do. Today my first day off and I haven't really done very much, haven't had a lot of energy today so have rested.

The weather has been very cold here and the wind is more than breezy and is howling a little. Today I Have done a bit of shopping and managed to get one or two more items for the Christmas box such as some Paynes Chocolate Brazils and some salted peanuts. I paid a visit to the veg shop and have come back with some oranges, clementines, lemons a leek, some root ginger, some beetroot and two large cauliflowers. Not much but things I needed. The cauliflowers were 60 pence each and they are massive. Fen grown locally and on speaking to the veg shop owners they did not think that there would be any fresh cauliflowers like this around come Christmas. I therefore bought two cauliflowers to make some cauliflower cheese for the freezer. If they have anymore in the week I might well nab a couple more and freeze the florets down. The Oranges I am going to make a Ginger fruit relish and with the clementines I am going to make Orange Water Ice. The beetroot is to be boiled and then pickled. The lemons are going to make some more lemon curd (we go through a lot of it and it is particularly nice mixed with home made plain yogurt and then served up as a pud. I also want to get some more soup made for the freezer as it is handy to have during the week.

I am on baby sitting duties for Tiddles my friend's cat. Have been over a couple of times already and fed and watered him. Will go again in the morning to check on him. He was pleased to see me. I taught his mum how to make a Christmas pudding last night have done a round one - its her first Christmas pud. Have used my recipe - a variation on a Delia recipe where I add in a few other ingredients as well such as apple, carrot and Cider.

Have a pile of ironing to get on with so must dash

Catch you soon

Pattypan

Souper Mix

2011-11-26T22:25:00.000Z

I made this recipe for the first time just after receiving the Preserves book by Pam Corbin from River Cottage not long after it was first published. It has been a fixture on my pantry shelf ever since and very useful in the kitchen for making gravies, adding to sauces it gives a really good base. I am not a fan of stock cubes in a mug of hot water but this was very palatable indeed as a quick warm me up instead of a tea or a coffee. All you do is put a couple of teaspoons or more into a mug and top up with boiling water. I always make double the quantity of the recipe and it never seems to last that long or perhaps its me uses too much of it; but I like this to hand in my batterie de cuisine so to speak as you can do so much with it. After all cooking is about adding layers of flavour to whatever dish you cook or make

Here's a link here to the recipe www.ecen.org/uploads/10recipe-stock.pdf

Its well worth making some as it has so much flavour and the flavour changes as to what vegetables you use and it is very easily made.

Pattypan

x

What a Busy Week - So far

2011-11-22T21:45:00.000Z

It seems to have been all go at home and at work this week seems to be zipping along like nobody's business.

This morning did not start well; we both slept heavily and OH turned the alarm off and went back to sleep - me I didn't hear it I was still deep in slumber; and then it was all rush and tear in order to get to work on time. I am not good if hurried in a morning I like to come too gracefully and gradually!

I have been given a load of plums from someone's freezer today so have some plum jam to do. I also have a batch of stock paste to make think will do that this evening - have lots to do just not have the energy to do it.

We have pizza and garlic ciabatta with pate for tea - wanted something lighter than last nigh. We had Cornish pasties,mashed potato and onion gravy which was scrummy and warming and proper comfort food especially after a dark damp day.

It has been a very foggy past couple of days resulting in teeming rain last night. Its been grey and cold today but thankfully some of the mist had gone which made travelling a little easier although it is still damp and cold. Oh for a log fire. One day I am determined I will have one, one day - hopefully sooner rather than later. I have the things like the coal scuttle, the companion set, horse brasses etc etc so I have all the accoutrements to show it off - just need the actual fire!

Will have to get a wriggle on - am not in tomorrow night am off out and about again and hospital again on Thursday dinner, up town on Friday dinner and then on holiday for a week but a working one.

Front garden needs tidying up now OH has attacked the Cotoneaster Bush/Tree we seem to have a much bigger garden where weeds have sprouted so I will get stuck in and get that sorted so it looks neat and tidy.

House needs tidying and bottoming out kitchen is done now have to complete the following:

Bottom out the pantry and re-arrange and restock the same
Bottom out the Dining room, the Jam Store and sort out the Freezers.
Finish off the Bedroom.
Bottom out the Computer Room
Back Bedroom.
Carpets to be washed
Front Room to be bottomed out
Brass and Copper to be cleaned and polished
Bathroom to be swabbed out.
Ironing heap to disappear

I really intend to get stuck in and get as much done as I possibly can in this coming week in order that I get time to cook and play properly on the second week that I am off i,e, with the decorating and crafts too.

I also need to retrieve some of my items from storage too notably my square pine coffee table to put in the front room and stand my Christmas tree on but that won't happen until everything is tickety boo.

Well upwards and onwards

Catch up soon

Pattypan

x

Deep Clean

2011-11-19T23:38:00.000Z

Sorry I have been absent, been cleaning all day a real deep clean of the kitchen which I do inbetween regular cleaning at least every couple of months or so. This is when I zip into cleaning anything and everything in sight with the steam cleaner. This is all part and parcel of my preparations for Christmas. With it being an old house and one that is rented, the owners have when they have had work done, had cheap tradesmen in who don't finish of the work properly and there are lumps and bumps or things are not straight. In between the cleaning I have also been sorting out cupboards I have found some more things I had forgotten I had like the Raclette, the popcorn maker, the candy floss machine, the chocolate fountain and the health grill! Well no doubt I will press them into use over the festive season or in the next few weeks or so at the very least. I have had much of my equipment for many years and I look after it as best as I can.

I still have the cooker to clean down in the kitchen, but OH had a disaster with that during the week, he caught the glass oven door and it shattered. He was very sheepish when he picked me up and explained. But there we are accidents happen. It still has jagged bits of glass in it so I am going to have to be extremely careful when cleaning it. I have been on the Cannon website and located a replacement but it is going to have to wait until I get paid as it is about £75!

I really love it when everything is lovely and clean again and sparkling makes me feel almost virtuous.

Tomorrow it will be finish off the kitchen and progress to the pantry to sort out everything in there and from there to the dining room. Its going to be a very busy week.

Its been very cold here tonight and Demetri is becoming very much a home bird these days. I whistle all my cats in and you can hear him clunking over the neighbours fences and calling to me to wait so that he can get in. He is so funny and affectionate.

Well am shattered its time for bed as I have an early start tomorrow to continue with the deep clean. I want the house to be tickety booh for Christmas. However I do have one job that I have to do and I am not looking forward to it. Cleaning the brass and copper I do manage to get in a mess with it.

Anyway off to Bedfordshire

Catch you soon

Pattypan

xx

Brown Bag Cookie Moulds/Shortbread pan

2011-11-14T23:39:00.000Z

I fear the next few weeks are going to be frantic with one thing and another. Fortunately I have 10 days holiday in December to look forward to, but I intend to do as much as I can in the weeks to come. I have in mind a lot of sewing projects which I cannot tell about yet (as some are Christmas presents but will show photos later on) and also a lot of cooking projects also. I also intend to give the kitchen a lick of paint - revamp the kitchen blind and also sew a skirt for the sink. This has only been decided to day when I found a lot of material I had forgotten I had which is truly fortuitous. (Just need to get the paint organised). Together with a couple of further UFO's which I had totally forgotten about as well as some more kits and sewing bits and bobs. There is also the ironing board cover which will get done this week probably Wednesday night as it will be my first night in this week as am out on Monday for a short while and out on Tuesday evening also. Thursday am at the physio at lunch time doing my back class. In the evening I will be ironing Friday night am out at my friends so things are going to be a tad hectic to say the least! But hey it makes the time go faster. I also have some one a day things to do this week too.

I have rescued my box of cookie cutters and also my brown bag shortbread dish and cookie moulds which I bought a few years ago and forgot about. They were in the box I emptied. I would love to be able to have more as there are all sorts of designs available. For those of you interested here is the website for the designs. For the shortbread pans http://shortbreadpan.com/shortbread-pans/available-shortbread-pans/ and for the cookie moulds
http://www.brownbagcookiemolds.com/brown-bag-blog/ and http://www.brownbagcookiemolds.com/cookie-molds/

I don't know whether you can get them very easily over here (mine were bought over 10 years ago) and I am looking forward to having a play. There is also the shortbread pan as well.

I am looking forward to playing.

Catch up soon

Pattypan

x

Unpacking a Box

2011-11-13T23:30:00.001Z

Yesterday I started to unpack one of my boxes as the box was far too big and the plan was to pack the contents into two smaller boxes. I had forgotten what was in the box and it was exciting rediscovering bits and bobs that were well wrapped. I was initially going to pack the contents into two separate boxes, but like most best laid plans of mice and men things changed and I am keeping the contents out for use over Christmas.

First out were some cut glass sherry schooners

Second two thernal pots brand new never used (told you all i was a squirrel) and I have decided to keep these out for use over Christmas for probably some really nice coffee. They are a pale blue which actually goes with a small blue flower in one of my dinner services, but that aside I think they will come in very useful in keeping things nice and warm over the seasonal festivities.

A square brown bag cookie dish and brown bag cookie moulds (several) see separate post

8 dishes think you call them gratin dishes like the ones above

10 Ramekins - these are always useful for making chocolate mousse or any other individual pud

12 corn on the cob holders (we are rather partial to corn this way)

2 baking sheets

A breafast trio for marmalade jam and honey and a large porcelain fish pate/mousse dish

My old brown glass vinegar bottle

A pretty striped batter bowl

3 miniature matching picture frames

2 Art Nouveau picture individual tea trays

4 egg cups

6 tablemats
6 coasters
2 standing mats

6 China mugs

Catch you soon

Pattypan

x

New to me Bookshelf

2011-11-13T17:47:00.000Z

As part of the bedroom tidying I have managed to get OH to put up a small bookshelf that I picked up second hand for about £5 from my local charity shop. It has a couple of kittens on the top playing with a ball or ball of string which rather appealed at the time of me buying it. [Those of you who know me well will know of my love for cats and dogs and at one time, when I started this blog I had five. Three passed last year and one this year and I still have Squeak together with Demetri who is very slowly making himself at home. ] I have also managed to acquire through one means or another several books that are on the to read pile but which have no home, so having it put up sort of kills two birds with one stone.

The cat picture below which is a favourite was also a charity shop find - the same shop, but about a couple of years ago.

And the top shelf provides a home for some of my teddy bears. My oldest one is as old as me and was put into my cot just after I was born by my Gran. Its one of the things I would save if there was ever a fire that and the photograph album. God forbid.

Needless to say the bedroom will not be quite finished today. Although I have managed to rehome all my shoes in the closet wardrobe. I still have a lot of items to rehome and find a space for elsewhere

However OH is cooking tea this evening - He is using the Rotisserie to cook a chicken with roasted mixed vegetables underneath with plenty of garlic - I wish you could smell the aroma it looks promising. OH had wanted chips with it - but as he only had chips last night I said not. Plus its healthier this way on.

Catch up later

Pattypan

Catch Up

2011-11-12T23:27:00.000Z

Its been a funny old week dismal grey raining - the rain we need but this time of year it does get me down. I hated being confined to quarters as a child by the rain, but as an adult you have different responsibilities. OH suffers from bipolar disorder and also SAD he has been very down in the dumps this week and I have found myself gently chivvying him along and ensuring he is okay in between doing everything else.

I had a rare lay in this morning - I was shattered and hugged my bed a lot later than I usually due as I was flat out for the count after an extremely busy week. When I did get up we walked Missy. OH walks her every day but I only get to play at the weekends. Its been warm here after the past few days which have been very cold. It was damp, the golden beautiful foliage of the trees, on some trees is coming off with a vengence whilst on others they are still well covered. The leaves become slippy when damp and I nearly went skiing a couple of times. Everything is closing down for the winter months. We were privileged to yet again see the Woodpecker in full flight darting amongst the trees and across the playing fields; it lives in a bunch of silver birch trees. No doubt we will walk Missy again in the morning and I aim to get some more teasels for my Christmas decorations tomorrow.

When I came back I went to the veg shop - limited funds this week so having to prioritise what I need first until I get paid again. I needed a tray of eggs, picked up some reduced tomatoes and eating apples, a cabbage, swede,parsnips, leeks. I picked up celeriac and fennel yesterday from the main market in town. Then I popped and got the milk for the week and three bags of sugar as unusually for me I am fast running out.

I then came back and started on the bedroom again; last weekend OH fitted out what was my old airing cupboard (but the the fitting of a new gas boiler in the back bedroom earlier in the year has become redundant and it has been turned into a walk in wardrobe. Just recently a friend had given me some very high quality hardly worn clothes and I desperately needed hanging space for everything. That problem is now solved and I intend to get some plastic drawers (sold in sets in Wilkinsons) to put to the side of the walk in wardrobe for want of a better phrase to store my curling tongs, hairdryer etc - the bits that you need to use but which rather get in the way if not stored properly. I am still doing the bedroom but hopefully that will be well sorted by tomorrow evening and everything will have a home an organised place to be kept. I have the carpet to wash in the bedroom tomorrow after finding a home for the bits I unpacked to use over Christmas; one of the bedside rugs has already been washed and I have the other to do tomorrow.

Half way through the afternoon I popped over the road to my friend's to hang her curtains for her, had a cup of tea and then came away after giving her a couple of jumpers that I no longer had a need for as they were too small. She was well pleased with them.

We had a simple supper of egg and chips - simple good homely food that went down well with a couple of slices of bread and butter quickly followed by a couple of mugs of hot tea as I wanted to get on with the bedroom again.

This evening I have sorted OH's wardrobe out so it is tidy. He still has to go through it to sort out some of those items he does not want any more but I think that will be something for another day. I have also found why I had a coathanger shortage - he has been storing them in his wardrobe - I thought it funny I couldn't find any and went and bought some more the other day. I now have stacks again. On the cards for tomorrow is my main wardrobe. Then there are the "dressing tables" to sort. Once it is done though it will be a job well done as I will then be able to get the rest of the ironing put straight away after airing. However before I can accomplish this I have to make myself a new ironing board cover! So I have lots to do as usual.

Well have to get on still things to do before I can get to bed.

Catch up tomorrow sometime

Take care wherever you are

Pattypan

What to do with Pumpkin

2011-11-12T18:44:00.000Z

Other than use it to make a Cinderella Coach! Or to Carve Pumpkin for All Saints Night or Halloween.

I became rather fond of pumpkin on my trip to Australia many years ago, where I got to taste lots of new flavours and came home loving them and wanting them on my own seasonal food menu as a result and Pumpkin or Squash has featured ever since. I am particularly fond of roast pumpkin or squash which is delicious served with the Sunday roast. I always freeze some down as a treat for the colder months, but I also do other things with pumpkin. It is one of those vegetables that is seriously good for you, warming, filling and nutritious.

Whilst the pumpkins are in the shops and I intend to nab a couple this weekend as they are one of my favourite vegetables and I have a couple of recipes that I really must make. Pumpkin Chutney and Pumpkin Marmalade as well as pumpkin soup and pasta.

I absolutely adore pumpkin roasted, in fact I am very fond of squash as well, as they are a good slow release food for your system that help you sustain energy levels. Looking for something different a few years ago, I found a recipe for Pumpkin marmalade. I wasn't sure whether to make it at first, but then decided to make a few jars to test it out. I was a little concerned because then and in my experience, marmalade wasn't made with anything other than oranges, limes and grapefruit I tend to test out new recipes, test drive them and then if I like them, they get put into my favourite recipe book and made year in year out - as long as supplies are available. I particularly like this preserve on toast for breakfast. It is relatively simple to make. The recipe will follow in a later post.

My friend Eve (as a way of thanking me for all my personal cooking tuition and various other bits and bobs) had some very good fortune last week in that she won a small sum at bingo. Knowing that I would not accept money or a present from her - she colluded with the Veg shop owners, set me up and left a sum of money behind the counter to pay for my weekly fresh veg. with the instruction that they were not to take the word No from me. This was a lovely surprise and came just when needed when funds were low. As part of that little surprise I came home with three large pumpkins originally priced at £3 apiece. I came home with all three at £1 a shout. i.e. £3 rather than the £9 they were priced at. So I felt doubly blessed.

What on earth do I want those for I can hear you say. Primarily for making Pumpkin marmalade, which is delicious on toast for brekkie in the morning, but also some for soup and also some for stuffed pasta. I particularly like Pumpkin, but also use Butternut Squash in a similar fashion also. I have some serious cooking to do and lots of other things besides I think I am going to be busy over the weekend.

What are your favourite veggies and how do you prepare them would love to know

Catch up soon

Pattypan

xx

All I want for Christmas is...

2011-11-10T00:19:00.000Z

My two front teeth, goes the song. Only about 8 weeks to go and a lot to do in between times.

What type of Christmas would you like? In reality what I would really like is a simpler Christmas with lots less razamatazz. Now the party poopers amongst us might say the stores are far too early in putting the Christmas bits and bobs on display - in one sense they are but in another, its something we can also take advantage of especially when there isn't much money about as there is a distinct lack of for a lot more of us this year. Last year was tough, but money isn't going as far as it did last year.

When my mum was a girl it was a rarity to get a Christmas present; their Christmas present usually consisted of a stocking filled with sweets, and nuts and fruit and a brand new penny. Mum recounts a story that one particular Christmas her Uncle Tom bought her a miniature china tea service. It was very unusual to receive an actual present like this (Mum was one of ten and they lived in a two up two down). She was so enthralled with it that she took it upstairs out of the way and on the way up the stairs, tripped fell down the stairs and broke the little china set - she was heartbroken it was bad enough to break it but to lose it on the same day as she received it was ten times worse.

Rewind 70+ years - today's children want designer gadgets and it is all want, want want or has been up until this year but I am hoping that this year parents will not give in to their off-spring as easily out of necessity more than anything else and only afford what they can. Children need to be able to experience situations that happen to family groups and see their parents' own reaction to such events as they learn so much from how their parents react. To face a problem where there is not much money about helps teach the value of money by experience and to working out problems and finding a way round them. If Children have no experience to learn from how are they going to be able to react to any situation that may come their way. It is those sort of lessons that are special lessons they need careful handling - and of course I would not want a child to go without, but you have to be realistic times are hard. Our children will still do well compared to our forebears, but I am hoping that common sense will prevail and that the emphaisis is on celebrating the season more simply remembering the real reason for Christmas i.e. the celebration of the birth of a special child to a special family and celebrating your own family and relatives and friends in the process. To me its about making the most of what you actually have rather than what you haven't got. It helps you live within the day and brings creativity to the fore as when people cannot afford to buy things they look for alternative ways of achieving something by either having a go at making something themselves, or buying something second hand. Anything that is done with love and pure intent is worth more in the long run as it comes from the heart - is the best kind of love unconditional - now that cannot be bought or bottled thank goodness, but we can teach our children where that comes from and how to achieve it.

I wish you love, warmth affection and good food and special times with your family and loved ones - anything else is a bonus

Something nice happened to me today

2011-11-09T23:14:00.000Z

The firm that I work for introduced last year long service awards for long-standing members of staff. Today we celebrated one of the Lawyers having worked for the firm for 40 years; another member of staff in the Accounts Department 25 years and three other lady colleagues 15 years. I wasn't going to go to the awards as I had arrangements at lunch to meet with friends, but the firm celebrated in style and I was eventually persuaded by one of my colleagues to just go for a little while so I did. It turned out that I also received an award for 15 years service withe firm and I was given a pretty bouquet of flowers and a bottle of Champagne (which I have popped up out of the way for Christmas Dinner - am a bit partial to Bucks Fizz at Christmas). So it was a lovely surprise - who says nice things don't happen. They certainly did for me today.

Just a quick hello

2011-11-07T22:45:00.000Z

Hi everyone am okay - its just one of those periods where life has got in the way and I really don't have much time for blogging as am very busy at work and equally busy in the house when I get in and by the time I get to sit down I am very tired and just clear off to bed. (its these darker winter nights making me want to hibernate. I haven't even had time to play catch up on what everyone else has been up to either - and am getting serious withdrawal symptoms. I am hoping to get back in the swing of things in the next week or so (if not before). Please hang in there hopefully normal service will be resumed shortly. Am currently working my way through a very large ironing pile and seem to be running out of coathangers! (this is just one of many long jobs I have on my to do list which I am determined to get shot off.

Take care and look after yourselves wherever you are

Pattypan

xA qi

Sorry haven't been out to play

2011-10-22T13:44:00.000+01:00

Sorry haven't been around to play but life has intervened once again and I am here there and everywhere. When you work full time, time is of the essence to try and get things accomplished within a very short time span and its a case of get things done or be on the computer. I am also off out on a social shortly and hopefully will be able to tell you more later on about what I have been up to it has been a very interesting week so far.

So promise will play catch up later on

Catch you all later

Pattypan

xx

2011.10 15/16 My Weekend

2011-10-17T00:07:00.000+01:00

Well its been a busy one yesterday was spent mainly washing and getting everything dried on the line as much as I could anyway. I now have a lot of ironing to do, but will do this a bit at a time during the week. I had a visit to the veg shop but didn't buy much just a few basics, and a couple of bargains. I managed to get a porcelain mould from the Charity shop which I will either use for a jelly or for a cheese - jury is out at the moment as to what I do with it.

Tomorrow evening I have some clementine water ice and also some clementine curd to prepare - I managed to get some clementines at a good price. Some of the peels will be dried the rest put into the vinegar cleaning jar. My small ice cream bowl has therefore been put in the freezer in readiness. I also bought carrots, coriander a large parsnip, shallots, pickling onions and some lemons, mangoes and eggs, cabbage, cauliflower and Yorkshire Celery.

To start with today we have walked Missy a good mile or more. Not where we normally go but a place that we used to go to quite a bit as kiddies. It has changed quite a bit but we walked a good mile or so and let Missy run freely. She never stands still and is always on the go. Today I have been to see my mum for a little while. She is going to be having some building works done soon, and we have made a start on sorting the garage out and get rid of some of the rubbish. There is a lot to do. However we have found a few things that were not known about but I will tell more about them after next weekend. We have come back with loads of bits and bobs including a home made apple pie. For tea tonight we have had roast chicken, roast potatoes, roast parsnip, bread sauce, home made stuffing, mashed potatoes, carrots, peas, cauliflower and cabbage with lashings of home made vegetable gravy. We were too stuffed to have the apple pie so that will come in handy for tomorrow night with some home made custard. The cats have each had some chicken for their supper as well as Missy. They are all flopped around the house fast asleep at the moment. My hair is all washed and I am jim jammed up ready to go up the wooden stairs to Bedfordshire. I put a blanket on the bed last night as it was a tad chilly and I like to be cosy.

Catch you all shortly take care wherever you are and be safe, happy and content

Pattypan

xx

One Thing a Day - Preparing Walnuts

2011-10-15T22:24:00.000+01:00

I was given some of these the other day - the skins are black and I have to strip them off and get rid of as much as the membrane as I can and then leave them, to dry. Well that is what the book says - and being Walnuts I am afraid I will have to go in armed and wearing the dreaded Marigolds as they have an unfortunate habit of staining everything that they come into contact with.

According to the book you get off as much membrane as possible I think I am going to need a small brush for this, (since originally typing this I have stripped the walnuts of their skins and scrubbed them up individually with a small nail brush especially sacrificed for the situation. I love wet walnuts in any event and like to dip them in a little salt. They really are scrummy and a treat. Traditionally the nuts were stored in the earth or in salt to stop them drying out. I have decided to store them in some rock salt I have. Equally they can be stored in hessian or string bags in a cool dark and airy place like a traditional pantry. I would think in total I have just under a kg. I hope they store well in the salt as I quite fancy a waldorf salad come Christmas

These Walnuts are destined to be used and put up for Christmas. I have recipes to make some Praline and some Candied Walnuts which I have never tried before. Lovely to go with ice cream and also as a special Christmas nibbles snack. I just love nuts and its nice to have something to eat that it is good for you.

Catch you soon

Pattypan

x

Glace Cumquats

2011-10-14T08:35:00.000+01:00

I have made these before and they are fruity and delicious. The whole process takes about 7 days but it is worth the effort as to buy crystallised, or glace fruit costs an arm and a leg whereas you can produce quite a quantity for a reasonable amount of money, but there is quite a bit of time and effort invovled, which are small steps carried out on a daily basis.

My fascination with having a go at preparing my own crystallised and glace fruits started with a heavy old glass tray which I obtained from a charity shop quite a few years ago. My initial reaction was that it would look super on the Christmas table filled with home produced sweetmeats. That's when I started playing around with home made fruits of this type. To start with I could not find a recipe for glace ginger, crystallised ginger or stem ginger in syrup. My first attempt wasn't bad and my father certainly liked it and it kept for well over a year. Since then recipes have become available and I sort of use a combination of techniques, plus what I found out from my early attempts. Please see separate post for glace/stem ginger.

With this recipe you have a choice of choosing to keep the Cumquats in the syrup, serving them glace, and then bottling the syrup separately. The syrups should never be discarded as they can be used to make a refreshing drink, added to fresh fruit salads to pep them up a bit, or poured over ice cream. Mmmh!

Anyway I digress you will need the following:-

1lb of cumquats

1 tablespoon of salt

1lb granulated sugar

1 pint of water

4oz granulated sugar

Method

Day 1: Wash the cumquats well and prick each one about eight times with a needle or a cocktail stick. Put them in a bowl with the salt and enought water to cover. Soak overnight.

Day 2: Drain the cumquats and rinse to remove any of the salt. Fill a pan with fresh water and add the cumquats cover the pan and bring to the boil. Simmer until the cumquats are tender approximately 30 to 50 minutes. Drain and put into a bowl. At the same time make a syrup with 1lb sugar and water. When it becomes clear it is ready. Pour the syrup over the cumquats and leave to stand overnight

Day 3: Drain the syrup off the cumquats and put it into a saucepan adding 2oz extra sugar. Bring to the boil and when clear pour over the cumquats leave to stand for 48 hours.

Day 5: Repeat day 3 process.

Day 7: Drain the cumquats, reserving the syrup. *Roll the cumquats in granulated sugar and place on a wire rack and dry in a very slow oven*. Store in an air-tight tin or wide necked bottle.

Variation: Instead of drying the cumquats just place the cumquats into the syrup in jars and miss out the instruction between the * and*

Candied Ginger

2011-10-13T19:27:00.002+01:00

I love stem ginger or preserved candied ginger both are preserved with sugar syrup but one is left in the syrup whereas the other one is dried off. It is easy to make but a little time and effort is required. This recipe produces the candied dry sugared ginger. I will provide a stem ginger in syrup recipe in due course as I am particularly partial to this and I always add some to a home made stir fry. Saying that if you have candied ginger and the recipe calls for stem ginger you can still use the candied in place - the effect is just as good. Buy the freshest looking ginger that you can if it looks as though it is drying and hard don't buy it if the skin is relatively smooth its good to go.

This was the ginger I worked with

I have done double the quantity.

You will need

Ingredients:
12 oz fresh root ginger
8oz granulated sugar
Caster sugar for coating

What to do

Place the ginger into a saucepan and then cover with water and boil gently for about 15 to 20 minutes until the ginger is tender. Drain the ginger and then when it is cold peel it - I use the edge of a teaspoon to scrape away at the skin. cut into 1/4 inch slices/chunks whichever way takes your fancy chunking it uses all the odd shaped pieces up nicely..

In a heavy based saucepan dissolve the sugar in 4 fl oz of water and cook without stirring over a low heat until the mixture becomes syrupy which should take approximately 15 to 20 minutes.

Add the sliced ginger and continue to cook over a low heat occasionally shaking the pan to prevent the ginger sticking until the ginger has absorbed the syrup.

This is where I have got to with my current batch of ginger I will show you the finished product in a couple of days.

But in case you want to take it further here are the rest of the instructions.

Remove the cooked slices/chunks then place on a wire rack and leave to cool. When they are cool enough coat the ginger slices with the caster sugar and spread them out on greaseproof paper for about two or three days until the sugar has crystallised. Store in an air tight glass jar where they will keep for at least a year (that is if you dont eat them all first).

Hope this helps

Pattypan

x

It tastes lovely

One Thing a Day - Yellow Sultanas in Brandy

2011-10-12T18:54:00.001+01:00

I quite regularly from my local Asian store buy these lovely yellow sultanas - I like the colour and the flavour of them - in fact check out your local Asian store as they may have many items that you will use in your baking, like Rosewater, Hunza Apricots, Almonds, Walnuts, Dessicated Coconut etc etc at quite reasonable prices.

Anyway back to the One Thing a Day thing - these Sultanas if soaked in Brandy make a lovely accompaniment to home made vanilla ice cream. They go lovely and plump. I also use them in my fruit cake mixtures.

All you do is take a jar, fill the jar to about the neck (room must be given for the sultanas expanding when the brandy is poured on). Pour on the brandy, seal and leave for a couple of weeks. Serve with ice cream of your choice, or fill a bramley apple with a little butter, a little brown sugar and some of these raisins and bake in the oven either in a pastry coat or just as they are.

Now how easy is that!

Its the little things that make all the difference.

Catch you all soon.

Pattypan

xx

P.S. Dark Rum and Dark Raisins is nice too

x

One Thing a Day - Sweet Potato for the Freezer

2011-10-12T08:25:00.000+01:00

Sweet potatoes when they get older can suddenly without warning go wrotten very quickly therefore it is worth keeping an eye on them and if they start to discolour deal with them quickly by preparing them for the freezer. That way you won't waste precious ingredients. All I do is peel them chop them into cubes, blanch in boiling water, for 2 minutes, straight into cold water, drain and dry off and package in either freezer bags or little plastic boxes and pop into your deep freeze. I usually cooksweet potato in the oven in oil with Rosemary - roasted but you can use it in stews etc, or mash it with a little cream and butter. Its a good all round vegetable that appears regularly on my repertoire. We are very fond of roots of any description. Plus its alwayts handy to have vegetables of any description to hand and it makes sure none of the fresh vegetables I buy each week go to waste an important crtiteria in this day and age. You can do the same with carrots and parsnips too.

Pattypan

x

Bay Salt

2011-10-10T22:38:00.000+01:00

I have made the Bay Salt

I weighed out 4oz of Maldon Sea Salt and then added approximately 6 large leaves; placed the ingredients in a food processor and pulsed, The salt goes a pale green colour - taste to make sure you are happy with the flavour; adjust if necessary. I have left this to dry overnight to ensure that everything dries equally. Smells very aromatic and goes a very delicate pale green colour. Decant into a screw topped jar and use a little to add a little more flavour to your cooking. Use sparingly though.

I think it looks quite pretty

My main reason for making this is that I have read about it being used in charcuterie and I thought it might be a different way of adding flavour to a piece of pork by rubbing it in the fat. Apparently I will not need very much of the salt as it retains the full flavour of the bay leaves . Am looking forward to playing with this next time I have a piece of pork for dinner.

One thing a Day - Today Vanilla Sugar

2011-10-10T21:17:00.000+01:00

Ingredients

Sugar of choice

Couple of proper Vanilla pods (Holland and Barrett sell these as do some of the larger food stores)

I am attempting to try and do one item a day for the next few weeks. Tonight's item is Vanilla Sugar stocks are low again and I love this incredible sugar in custards and home made Victoria Sponges - I am making it two different ways one the Jamie Oliver method just put a kg of sugar in the food processor and a couple of proper Vanilla pods and blitz it. The other way which takes a month to mature is to fill a jar suitable to take a kg of sugar and then pop in the whole Vanilla pods and leave to scent for a month. Doing it this way you can still use the vanilla pod in making home made custard. This is my usual method but I had a yen to try the Jamie Oliver method and then I feel I am getting something done in the run up to Christmas. You can use different sugars too - whichever takes your fancy.

Here is the previous post I did on this with some other flavours - well they do cost an arm and a leg in the shops and it is nice to ring the changes and adding different layers and depths to your food.

http://tarragonnthyme.blogspot.com/2009/01/flavoured-sugars.html
Go on have a go its easy.

Celery Salt

2011-10-09T20:08:00.002+01:00

Ingredients

For one part of celery seed used two parts of sea salt i.e. if you use 1oz celery seed use 2 oz sea salt plus additional flakes for added texture

Take celery seeds and salt and place into a pestle and mortar and grind together until well blended. Then add some whole peppercorns or large flakes of sea salt and mix together to give more texture.

Dip softly boiled eggs into the crushed salt mixture and enjoy

Pattypan

x

2011.10.09 My Day

2011-10-09T20:08:00.000+01:00

I didn't rise very early this morning as I slept like a log. I went over to check on Tiddles and stayed with him for about half an hour and had him playing, fed and watered him. We then went for a walk down by the river. It wasn't cold the breeze although gusty was warm although underfoot was damp and there was that peculiar damp woody smell in the air; but it was pleasant and it was good to get out in the fresh air to blow the cobwebs away. We are going to get the horseradish this week and I am going to put this up in the freezer. We are both partial to horseradish sauce but also put this into dips etc. Autumn is really with us now. Its a day for hugging the house and hopefully next weekend I will get to my mum's and also be able to go and get my crab apples for another preserving session.

Needless to say the washing machine has been in overdrive - due to my absence yesterday the soft rythmic swishing of the water in the machine greeting you each time you go into the kitchen.

The cats are hugging the house too today Demetri certainly doesn't seem to want to go anywhere, and Squeak where else is sprawled on the bed curled up fast asleep.

I am still tired but not as shattered so today I am not really doing much it is a day of pottering and attending to tasks that I have been meaning to do and get out of the way for ages.

One of these tasks involved me spending some time preparing the teasels that I have already dried and I have now stripped all the prickles off the stems with a very sharp knife just running it up and down the dried stems (the last big batch just got put to dry first but I normally take them off before drying - you can do it either way), so no injury can be caused to anyone's hands. I have quite a few more of these to do for the decorations that I have in mind for later on. Once I have obtained them and got them dried then the Teasels will get a gold paint job but all that will happen in a few weeks time. Nearer Christmas I am going to have an afternoon playing and may well invite my friend over to join in the fun to get part of the decorations out of the way with whilst I can and before more pressing matters take precedence.

I have also made some celery salt (see separate post) for dipping hard boiled eggs or miniature quails eggs into - during the next week or so I will be doing my pickled eggs both hens and quails eggs.

We have had rib eye steak, done on the griddle, tomatoes, home made chips, and fried onions served with bread and butter for tea, followed with meringues and mixed fruit and cream (tinned cream) for pudding. All out of The Pantry and the Freezers - not a penny spent this weekend on any shopping, using up some of what we have - it will be replenished again shortly.

Hope you have all had a lovely day

Catch up with you soon

Pattypan

x

2011.10.08 My Day

2011-10-08T22:55:00.000+01:00

Its been a very busy day today. It did not start too auspiciously as OH had indicated that he would get me up. The alarm went off he went back to sleep so I sort of got up in a hurry. I attended my course which was very intense, thought provoking and by did it get the little grey cells working overtime. A very successful and enjoyable course. Thank you Jackie. I walked home choosing to do so in order that I could put my rambling random thoughts into some perspective. I always think deep and long when I walk a habit that my Pop cultivated in me as a youngster as he and my father used to walk me everywhere.

As a result I am completely shattered and intend to have an early night tonight however at the moment I am still not ready for up. I have been sat in the silence and the dark with only my small TV lamp on, thinking, enjoying the peace and quiet and not even having the television on. It has been nice to sit in the quiet and let my rambling mind quieten itself from frenzied to calm. From time to time I have been writing posts, with a wool shawl wrapped round my shoulders but I have been enjoying sitting in the silence and letting my mind wander - I have been content. Its cosy and the heating has been put on for the first time as it is a cold evening out. It has been raining since I left my course, but that moisture is well needed as everywhere is so dry. I would dearly love a proper fire to relax in front - there is something dreamy and soothing about a crackling fire as well as the heat it gives out.

Because I have played hookey and not got home until about 6.25pm there have been none of my usual routines - this weekend I have not been shopping and so we are making do with what I have to hand and making the most that is available. I have been over to see Tiddles he is fed and warm and I have played with him for a short while as his owner has gone out for the evening. Squeak is cuddled up as close as she can get and Demetri is camped out in the bathroom on his rug. Missy is with OH flat out chasing rabbits. Every so often she comes down to check I am okay and for a bit of a fuss.

I have a lot to do tomorrow around the house including the washing and other bits and bobs which I must attend to.

I have a feeling I am not going to take much rocking tonight.

Take care and catch you soon

Pattypan

xx

A bag of Crisps and a Potato

2011-10-08T22:19:00.000+01:00

Crisps are a moreish snack that we quite frequently buy a lot of and sometimes at over 60 pence a bag it makes me wonder whether we have our priorities right in this respect or not. Don't misunderstand me I like Crisps as much as the next man but I only buy them these days if there is a really good offer on.

When I tell people that I buy a sack of potatoes for two of us and they say to me oh we buy a small bag there are just the two of us we wouldn't use a sack of potatoes its too much for us. You would be very surprised at how quickly a sack of potatoes goes down. I have been paying about £6 for a big sack of potatoes that bag lasts us approximately 7 weeks and we don't have potatoes every day. People quite readily moan that they do not have the funds to buy this or that but quite readily go out and buy crisps and pay over 60 pence a bag and yet there is less than one medium sized potato in that bag. Something is not quite adding up somwhere especially when it is the pennies that make the pounds.

What do you think

Pantry Supplies - The Basics

2011-10-08T21:33:00.001+01:00

There are some items I just have to keep in the Pantry at all costs as with these few items when the budget is stretched you can always get a meal from this little lot and a good meal at that. It need not be exotic but they can be simple meals that get you used to cooking again without being extortionate, but which have a multitude of uses and can cross over into other dishes.

Sack of Potatoes

Sweet Potatoes

Squash

Parsnips

Frozen peas

Tray of Eggs

Milk

Plain Yogurt

Cream

Bicarbonate of Soda

Baking Powder

Butter

Sugar

Stork or similar

Lard

SR Flour

Plain Flour

Bread Flour

Yeast

Onions

Carrots

Leeks

Apples

Cabbage

Cheese

Soup Mix

Pearl Barley

Pasta

Home made Passata Sauce

Rice

Chicken

Chicken portions of one description or another

Bacon

Sausages

Porridge Oats

Not many ingredients in the larger plan of things but with these few items if you keep a good stock of them in at all times you should be able to rustle up a meal quite quickly. If I do not have a stock of these items in - I have been known to get quite twitchy. The list of what to do is not comperehensive and I am sure you could add your own way of using these items to the list.

Potatoes: Chips, mashed potatoes, boiled potatoes, colcannon, bubble and squeak, roast potatoes, Potatoes Dauphonoise, potato pancakes, potato farl, Potato and Leek Soup, Jacket Potatoes

Sweet Potatoes: Cut into chunks and roasted with fresh rosemary in the oven, cooked like a jacket potatoe, sweet potato soup, roasted mixed veg (combination of sweet potatoe, potato, leeks, onions, garlic, parsnip, courgettes and red peppers is delicious.

Squash: can be roasted in the oven, as a filling in home made pasta, roasted in its own right, soup made from it.

Parsnips, roasted, made into soup, chopped with other vegetables and roasted in the oven, used in a chutney

Frozen peas: You can make your own pea soup from these, add them to casseroles and stews, serve as a side vegetable boiled with you rmain meal, add to quiches or if any left over add to bubble n squeak,

Tray of Eggs: Boiled, poached, omlette, fried, coddled scrambled, in quiches, meringues, swiss rolls, victoria sponge cake, custards, ice cream, scones, mousse, souffles

Milk to drink milk shakes, boil for coffee, make custard, trifles, egg custard,scones, home made cottage cheese, yogurt, curd cheese etc

Plain Yogurt to use in soda bread instead of buttermilk, to eat on its own or with some fruit, to freeze and make ice lollies, to make ice cream

Cream to use on fresh fruit, whipped up and served with scones and jam, in trifles, in cakes, in rice pudding with apple pie and rumtopf

Bicarbonate of Soda to use as a raising agent in Soda Bread

Baking Powder to make plain flour into SR flour

Butter on toast and in baking to make a butter sauce for fish on scones crumpets and teacakes

Sugar on cereal, in tea, in baking

Stork or similar in baking

Lard in pastry and lardy bread

SR Flour in baking in sponge cakes, scones, swiss rolls roulades

Plain Flour in baking yorkshire pudding large and individual in pastry

Bread Flour for bread and yorkshire pudding and home made pasta and pizza

Yeast for a yeasted fruit bread or home made bread or wine making

Onions in French Onion Soup, in quiches, with steak in sandwiches with beefburgers and hot dogs

Carrots as a side vegetable to a main meal in coleslaw in soup in jam

Leeks roasted as a relish and served with sandwiches, roasted with other vegetables, boiled in soup in casseroles, in a stew pack

Apples Stewed as a dessert with sugar served hot and served with vanilla ice cream as a sauce in a pie, stuffed apples, wine making apple amber Tarte Tatin apple betty apple dumplings apple crumble

Cabbage shredded in coleslaw cooked and serveds as a side in bubble n squeak saurkraut

Cheese toasted, welsh rarebit mashed in potatotes, into a cheese and potato pie, cheese quiche with baked potatoes in burgers in a sauce in mash in scones fried cheese cheese omlette adding to lasagne, and pasta dishes, souffles

Soup Mix mixed grains to add more body to a soup or a stew

Pearl Barley for adding to a stew or a soup

Pasta home made made from the OO flour or bought ready made and adding sauce all sorts of different shapes and sizes

Home made Passata Sauce: as a base for a soup, lasagne with pasta or meatballs

Rice (Pudding Rice) sweet rice pudding done in the oven or on top,

Basmati Rice/Jasmin Rice with curry and chinese

Arborio Rice in risottos

Chicken whole chicken to roast and get at least two meals out of and boil the bones for stock

Chicken portions of one description or another to use in curries or in chinese or in chinese soup or stir fries

Bacon in quiches for breakfast in sandwiches with cabbage with potatoes in bubble and squeak

Sausages toad in the hole, fried, sausage casserole sausage sarnies

Porridge oats for porridge in the morning, in flapjacks, in treacle tart, in flummery in oat biscuits

Dried fruit for scones and a light fruit cake and also in a curry

So with a few basic ingredients that you try to keep to hand no matter what you can always make a meal of one description or another. No doubt as soon as I have sent this one to post I will think of something else to add I nearly always do.

2011.10.07 My Day

2011-10-07T18:29:00.000+01:00

This week has been a busy week from one day to another hence my reason for not posting very much. Well the temperatures dropped the nights are drawing in and I am in the process of cooking tea. We are having toad in the hole together with shredded cabbage, mashed potato and lashings of onion gravy. It is nearly ready just waiting to the yorkshire to brown off and then it will be all systems go.

I had an appointment with the physio yesterday - my last one although I have to go to a back clinic exercise class for the next six weeks to build up my core muscles even more. Wednesday I got my shoe inserts and at the moment it feels like I am moonwalking - they are holding my feet correctly and I am walking properly for the first time in two years. The pain is for the best part under control although we have odd days where I am not so good but at the moment I am a lot better than I have been for a long while which is good news as far as I am concerned and all down to a little bit of sellf help and exercise. I am very grateful to Nicky my physio who has helped me so much and who has also been extremely supportive.

This evening I am over the road to my friends - goodness knows whats in store this week - we shall have to wait and see.

Tomorrow I am doing a course so will be out for the day or the best part of it and I have a lot to do as always over the weekend.

Must away I can hear spitting think its something to do with the onions and I don't want burnt offerings!

Catch up with you all soon.

Wherever you are keep safe and take care of yourselves

Pattypan

xx

2011.10.05 My Day

2011-10-05T22:41:00.000+01:00

Evening everyone sorry am later on parade.

Its been a busy day which started off with me going to the hospital to have the shoe inserts fitted. Must say that they are making me walk properly but I feel as though I am moonwalking at the moment as they are making me walk properly and am at a different angle to what I have been. Will take some getting used to but I intend to persevere. No sooner had I got in this evening than I had to leave out for an evening at the Spiratualist and Psychic Fellowship, where I help on the Committee and also in the kitchen etc. Its been a very enjoyable evening and we had a very good visiting medium come to pay a visit. Have only just really managed to touch base, grab a bacon sarnie (did not manage tea before I went out). I intend to do a few rows of cross stitch and then up away to bed, so it is just a touch base job this evening. It hasn't been too bad a day although the wind has got up and been a tad rough and it has been raining - we sorely need the rain as everywhere is so dry.

Yesterday OH rang me at work as he had had a funny experience with Demetri. He had been in the kitchen cooking himself something to eat when he heard an awful racket outside. It turned out to be Demetri who was calling to come in - he did chuckle as all my other cats have done this in the past but he had never heard Demetri. His comment was something along the lines that he is "home". Since then he has taken to going to the back door to go out and is not necessarily going out through the bathroom window; so I think he is settling although he is not eating cat food at all. He is eating cat biscuits though and chicken! I don't think he has been given cat food in the past as it just doesnt' seem to register that it is for eating. Oh well swings and roundabouts.

I have a course to do this Saturday which I am quite looking forward to so I don't think I will be around much on Saturday although I will try and peek in later on. I will try and do a post before then - I have lots on the go and items prepared or nearly there but am lacking one very important commodity at the moment which is time.

Catch up soon - I promise

Take care

Pattypan

xx

The Slow Cooker

2011-10-03T23:09:00.001+01:00

I have always used a slow cooker, (even my Nan had one of the first electric crockpots available) especially in the autumn/winter months with me being at work full time it means that we can have a nice hot meal within half an hour of me being home (half an hour to steam the potatoes) as I invariably serve mash as an accompaniment and to soak all the juicey gravy up with a side helping of bread. However, I have had my eyes open a tad by doing a little research. The aim of which is to use the cheapest form of power to still get a nice hot meal and a little more besides. To tell the truth I had not before now thought of using the slow cooker to make my stock [I just hadn't twigged] This will be far cheaper running the stock through the slow cooker on the low setting for a little while rather than on the gas hob.(I have three different sized cookers). You can also use it to keep food warm whilst I was waiting for something to cook. You can apparently also make soap, fruit butters, lemon curd, play dough. I think I am going to investigate more.

I have the "slow cooker stockpot on the bubble" as we speak so should have some nice stock to make some carrot and coriander soup for the freezer. I also saw Valentine Warner on The Good Food Channel this evening who made a beetroot soup that had apple and parsnip in which I would very much like to try as home made soups have so much more flavour and I am very fond of soup as it is a meal in itself.

How do you use your slow cooker - or do you have a favourite recipe that you would like to share? Would love to hear as I like to get the most out of any gadget I have.

I look forward to your comments

Nighty night until tomorrow

Pattypan

x
And with thanks to Rose H for the link to this website: http://crockpot365.blogspot.com/

Evening Everyone

2011-10-03T18:24:00.000+01:00

Evening ladies and gents

Hope your day has been a happy and busy one. I have had a very busy day at work which is par for the course.

I am cat sitting again with my feline friend Tiddles. His Mum/Owner has gone to the seaside for the day and I have been left in charge. She went out over the weekend to, so every few hours I was going over to play and keep him amused. Tonight though he has taken the net curtains down in both windows and I cannot get up to put them back. He had been dragging some string around it was between three rooms and I found this up near the window so I can only assume that he has got it taffled round the nets pulled and bought the lot down. Yesterday it was a sponge ball that he had torn to pieces and I had to get the vaccum out to clean up. I was fretting a bit yesterday as Gizmo (a cockatiel) has free range in the flat and I found feathers in a couple of places as though the cat had got hold of him. My concern was not necessary though as Gizmo is malting and removing his own feathers. Tiddles was not to blame on this occasion, but I was dreading have to report an incident when she came back.

I thought I would report in early this evening as I have a lot of things to do. We have the meter man coming at the end of the week and I have to do a little tidying up. I also have an ironing pile to do. Tis a big pity when real life gets in the way - like HOUSEWORK especially when I am really in the mood to play. Well the playing will have to wait for another day at the moment.

Must get some tea first.

Hopefully will be able to pop back later

Pattypan

Apple Pie Mould/Press

2011-10-03T08:37:00.000+01:00

I bought one of these during the week after saving for a few weeks £1 her 50 pence there. Ok so it did not cost a great amount, but having little treats like this is for me a bonus when most of the money is allocated for other purposes. Plus the fact it has been truly earned, with the saving a little here and a little there it makes you appreciate things more as the hard work in attaining them makes them more "valuable".

I thought it might be different to be able to present apple pies in a different format for a change. - well it would certainly be a topic of concersation, I obtained this from Lakeland. They do a small round pie cutter with a lattice top too.

You cut the pastry out thisway on

then place the pastry in the mould and add your filling bring the two plates together and crimp.

Then take your pasty out of the mould and put on a baking tray to cook or put in the freezer until a later day,

Something else to play with.

Catch you all later

Pattypan

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Sunday Walk - Different route

2011-10-02T22:27:00.000+01:00

There are about three ways we can go with the dog; all variants on the same route. The walk we went on yesterday is the higher walk - today's walk was the middle route and there is also a walk down by the river. Parts of the routes are communal and somewhere or another they run alongside as well, but each has different scenery and different routes. Whilst out I picked some more rosehips and also started to pick up some twigs to make some Christmas ornaments and also some wild rose bush leaves {I will do a separate post on these later on). All will be revealed in due course. Today's walk led us through the boardwalks a secret place down by the river - which is now very peaceful. At one point there were a lot of youngsters having parties down there at the weekends. Nobody minded them enjoying themselves unfortunately they caused a lot of damage down there. It is after all a wildlife area and they were leaving all their rubbish down there, building fires and ripping out pieces of wood off the boardwalks itself and the handrails thus making it very dangerous for other walkers. But today there wasn't a sign of them and the damage has been repaired and peace and quite has been restored. I will let the pictures speak for themselves but just because I live in a City doesn't mean that there are no nice areas there are but they are in little pockets of sanity.

These are just a selection of the photographs that I took there are still many more.

Pattypan

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