TARRAGON & THYME

Well I have completed my two days at work in between Christmas and the New Year and my cold has become worse and I have had to dose myself to try and keep a lid on things. I was supposed to have gone to my dear Mum's tomorrow for New Year's Day tea, but I cannot go becuase of this nasty cold. I do not want to put my Mum at risk of infection of any kind. It was to have been a family tea where my brother and sister in law and my two nephews were also going for tea. OH has the cold and is now worse than I was. Today therefore I had a lay in - to try and knock this cold into touch, but I am still not clear of it completely. I always tend to get a bad cold around this time of the year so hopefully once this has gone that will be it for the year. Otherwise it has been a very quiet day, I haven't done too much. I have been catching up on all my favourite blogs and I have been drafting posts here on the computer and trying to get some of the planning for my ideas for the New Y...

There is always a touch of sadness or regret as another year passes it is like saying goodbye to a well known friend or a comfortable pair of shoes knowing that you will never see them again. But this year has brought hardship to many and many different lessons have been learned indvidually and as a mass. Some cannot wait to see the back of this year as it has been a troublesome one, to others it is just another year that has passed. Although there is a touch of sadness, there is also the new coming in, the new pair of shoes and new situations yet to be discovered reinvigorating our lives and in effect re-birth. In effect change, but with change comes hope, and while the flicker of hope burns anything is achievable and possible. I hope this year is a good one for you and yours and for everyone generally.

Just a note to wish you all wherever you may be a HAPPY NEW YEAR and I hope it is a good one for all of you and your families. Where are the years going to - this past one seems to have gone a little quicker than usual, although in some respects thats not too bad a thing. Thank you for all your support during the past year, it is much appreciated. Please don't be afraid to say hello as I love to hear from people. With love and light Pattypan (aka Tricia)

Was back to work today for two days in between New Year and Christmas - we finish tomorrow evening until next Monday. And it has been a cold dark miserable day here in Peterborough. Going to work this morning, on the right hand side of the Crescent Bridge there was still thick ice on the footpath, and that is despite all the rain and thawing that has taken place in between the snow. Its been very cold all day and it is now chucking it down with rain although the weather forecast indicates sleet/snow - I know it is freezing at the moment. I am gladly snug in the house - although I could do with a warming real log/coal fire to warm my soul and to dream over and to warm me through. All the cats are in - they are not keen on the rain or indeed very convinced by the snow - it slows them up and it is funny to see them walking gingerly on it - they don't take much persuading to come on in. I have a sore throat and the sniffles. OH is adamant that I have been snoring rather prolifica...

I have been very pleased with my attempts at decorating my front room this year. They have turned out better than I hoped. I have a go at things and have a clear picture in my mind's eye as to how I would like things to be but sometimes things go wrong and not quite how I really want them, but hey thats all part of the learning curve. Next time round because have made before they usually come even better. Unusually this year I have not bought or made any Christmas decorations at all. I usually make some or buy some new ones. Unfortunately for my family I am a bit nuts about Christmas - but then for me it is the most important festival I celebrate during the year as it is about family and extended family and all my efforts throughtout the year usually culminate in the Christmas celebrations. I feel very much the seasons but feel disconnected from the land yet these customs and traditions give us all something to look forward to and give some shape and form and reason to who we are w...

Hello everyone sorry have been away for a while but things have been a tad hectic since I last posted and Christmas came and bit me on the bum. However first things first hope that you have all had a fantastic Christmas and have been able to celebrate the season in the way that you wished to and with those that are dear to you. One must feel for our Armed Forces and their families at this time of year because Christmas really is about family and at the end of the day they are making sure that we can spend time safe with our loved ones. Ideally I could have done with a couple of days extra in the preparations, but things went a tad pear shaped in the planning and preparation (despite the fact I had already done quite a bit of this during the year) and lack of funds. With only my wage coming in things have been more than a tad tight and I haven't been able to just go and do things like I would normally do. But then I am not alone and I consider myself very lucky. It has been a ver...

This is my mum's recipe and the cornflour seems to give it a lighter texture 4oz plain flour 2oz cornflour 2oz caster sugar 4oz butter Sieve the flour and cornflour together. Add the sugar then rub in the butter. The mixture will be very crumbly to start with but continue rubbing in with your fingers until it clings together in heavy lumps. Or alternatively whizz all the ingredients togetgher in a food processor. Turn onto a board or working surface that has been lightly floured with either cornflour or ordinary plain flour knead the mixture together lightly. Roll into a circle, or press into a shortbread pan/mould or baking tin. Prick all over the top with a fork mark into portions suitable to the pan you are using (you might choose slices, or wedges. If using the circle flute the edge by pinching and moulding the edge. Bake in a moderate oven for 30 to 35 minutes until the shortbread is cooked but not browned. Leave on baking tray/pan/mould to cool for about 10 to 12 minut...

Now these are absolutely scrummy - they don't last long as the macaroon topping is extremely moorish. To make the shortcrust pastry for this recipe: 8 oz plain flour pinch of salt 4 oz fat (butter, margarine or a mixture of margarine and lard or cooking fat) About three tablespoons of water Sieve the flour and salt together. Cut the fat into small pieces then rub into the flour using your fingertips to put in as much air as possible to the mix until like fine breadcrumbs. Add the water and bind the mixtgure using a round bladed knife so that the mixture clings and binds together - leaving the sides of the bowl clean. Place on a floured working surface/board and knead lightly until you get a smooth round ball. Roll out the pastry and use as required. N.B. When a recipe states 4oz shortcrust pastry it means pastry made with 4 oz flour and 2 oz fact. For a sweeter pastry add 1 oz caster sugar. Macaroon Mincemeat tarts 6oz shortcrust pastry (you can buy ready made pastry if you w...

Ingredients: 8 Unwaxed lemons 1 litre vodka 250g/oz white sugar Method Begin by carefully taking the peel off the lemons very thinly do not use any of the white pith as ths is bitter and ruins the flavour.Alternatively use a grater to take off the lemon skin. Combine with the vodka in a kilner type jar with a lid and leave to stand and infuse for about a month the posh name is to macerate. Once the flavour has imparted into the vodka add the sugar, stirring or shaking daily until it has completely dissolved. Strain I use coffee paper filters to take away any sediment, and or peel if in strips, decant into screw top bottles and store in the freezer. Always serve this well chilled.

I think we are being spoilt this season with a plethora of lovely programmes. We have had the latest offerings from Hugh Fearnley Whittingstall, Delia's new Clssic Christmas one off special, Kirsty Allsopp's Christmas which started this evening and I believe is on for three programmes this week. We have the Victorian Christmas Farm starting on the 11 December Jamie Oliver's Christmas all next week. We are being spolt and I am loving it. It looks as though we are going to be having some decent television at long last. Then of course there are the repeats of old Favourites on the Good Food Channel of Nigella's Christmas, Delia's original Christmas programmes etc. I was particularly taken with the Kirsty Allsopp's Christmas this evening which showed how to do garlands and wreaths she made it look very easy. I have done the Salt Dough thing before but it was a good way of getting the children involved (however I also incorporated wallpaper paste with an anti-f...

My Nan always used to make this when I was a youngster. Although I was not too keen on it at first, probably because of the dried fruit in it, but tastes change and I came to love this rich traditional cheesecake. Its a while since we have had it so I thought I would re-acquaint myself with this old favourite. My Nan used to get the curd cheese off of a stall on Lincoln Market, along with the roasted peanuts and other goodies. Ingredients: 8 oz shortcrust pastry 12 oz soft curd cheese 2 oz softened butter 3 oz caster sugar 2 eggs 2 tablespoons single cream 1 tablespoon brandy pinch ground mixed spice 2 oz stoned raisins or currants or some of each if you so choose You need an 8 inch flan tin which needs to be lined with the shortcrust pastry. Prick the base of the pastry case with a fork (this stops the pastry from rising up and distorting the base)[or bake blind by adding baking beans on a piece of foil or greasproof paper) and bake in oven at 350 degrees F/180 degrees C or gas M...

A Pork hock is a relatively cheap way of providing meat for sandwiches during the week. Its something that my family have done for a lot of years. My Mum always did this for us and she always stored the hock in a dish with the stock poured over. It kept the meat better until it was all used up and then the jellied stock as it goes into a thick jelly was used for the basis of home made soups. Mum still does this and my two nephews are both very keen on Gran's home done ham. Ingredients 1 ham hock with or without trotter 1 carrot onion bay leaf cloves (stud the onion with a couple) black pepper thyme Traditionally before cooking the ham hock the ham hock has been soaked overnight in a bowl of cold water to remove as much salt as possible. Then throw away the water put the ham hock into a fresh pan of water bring to the boil and then discard this water. Put into a fresh pan of water with the rest of ingredients and cook until the meat starts to fall off the bone. Decant into a bo...

This can be served in sandwiches, as part of a party table, or as part of a salad and/or with toast. Ingredients: 1 Pork hock with trotter (this is used to form the jelly) Pepper 6 Sage leaves finely chopped. Its surprising what you can do with a Pork Hock and this simple brawn is just one way to maximise a very useful ingredient. Brawn is traditionally made from a pigs head or half a pigs head, but this produces quite a pleasant version and is easier to prepare. Place the hock in a pan and just cover with cold water, cover the pan and then simmer gently for about 1 1/2 hours or until the meat starts to come away from the bone. Take the meat off the bone and cut into small pieces and place into a pot or bowl. Keep the cooking liquid to one side. Season the meat lightly with the salt and pepper and chopped sage. Put the bones from the meat back into the cooking liquid and carry on simmering until the liquid has reduced by half and is thicker. Strain over the meat stir well and either ...

These are very tasty and a useful addition to the festive table. I first came across this at my cousin's wedding. What's more this is relatively economical to make You can form them into balls - makes approximately 8 but I usually put into a small square cake pan and cook then once cool cut into little squares. Then serve as part of a buffet table, or as a pick and take from the fridge or as part of a lunch box. A little of this goes a long way. Alternatively if you choose to make it in the round balls serve two or three of these with a nice rich onion gravy, some mashed potato and vegetable of vegetables of your choice. It is quite an adaptable recipe. Ingredients 1 1/2lbs pigs liver 6 oz bacon 2 medium onions 7 oz breadcrumbs 3 oz Shredded Suet (Suet if acquired from the Butchers tends to come whole and you have to grate it yourself) 2 teaspoons chopped fresh sage 1 teaspoon fresh basil Salt and pepper Mince the liver bacon and inions together and mix with t...

Oh well after my falling asleep/crashing out on the settee last night I spent most of last night tossing and turning - I just could not get comfortable. I got too hot and then as soon as I slung the bedcovers off I got too cold. I haven't had much energy today either I hope I am not going into a bad patch with the arthritis again. We went to the farm shop this morning to get something for Sunday dinner and ended up with a lovely piece of Gloucester Old Spot pork for Sunday dinner. It was full of flavour and we thoroughly enjoyed the same. I cooked extra so that we can have a quick meal tomorrow night courtesy of the microwave. I always try and cook a piece of pork in the run up to Christmas as I get all the lovely pork dripping for using with roast potatoes and other roast veg over the next few weeks or so. There is a method in my madness. I also bought a pack of Beef Skirt to make home made potted beef and some chicken livers for inclusion in home made pate as well as the ...

One of my earliest memories was as a child being brought into Peterborough to do some shopping from Uppingham. All was hustle and bustle , people going about their business scurrying around buying little presents for their loved ones each of them searching for that something a little bit different. The sound of the Sally Army Brass Band playing - and the smell of chestnuts being toasted on a brazier. Today some 48 years later I have been shopping with my mum for her Christmas shopping - everyone is hurrying and scurrying about, looking for those bargains and presents for their loved ones and the Sally Army were playing in the Centre. Things haven't really changed, the spirit of christmas is in the air and there were chestnuts being roasted on a brazier. I wanted to stop and buy some but mum wasn't interested so I didn't indulge. I was carrying her shopping as she now has to have a trolley to get about. She does very well considering. Roasted Chestnuts have always been a tre...