Saturday, 27 November 2010

First Snow this Winter

Morning everyone, we like many others have had the first of the winters snow, 

It was terribly cold last night - and we had the heating on, so it was nice and warm.  I went out to a friends for the evening, literally over the road at about 7.30 did not roll in until midnight, but had a lovely time with her. There was no snow then.  We think it must have snowed somewhere between then and about 2.00 p.m. as I had not long been in bed when I had to get up again.  I poked my nose through the window then and there was quite a thick covering of snow, without a footprint on it.  By 7.00 p.m. it was covered both sides of the street on the pavements with loads of footprints impregnated into the snow. There is still a light scattering but it appears to be melting, which if it freezes like it did last night will be nasty on the roads and underfoot.

It looks as though its the start of another cold winter.

Keep safe and warm wherevever you may be



Tuesday, 23 November 2010

Brghh its bloomin cold

Its freezin here this evening, it was cold last night but eeh by gum its even colder.  In fact weather forecast wasn't discounting snow, overnight, but will have to wait and see.  I said in the summer that I thought this year was going to be another hard winter too many berries in the bushes, and it reminded me of the winter just after my brother was born when we had a dreadfully bad winter.  I hope not, but I have been hurting a lot so far and we are not even into winter proper as it were yet.  I think the thermals are going to have to come out of the closet.  Missy's under the blanket again and the heating is on.  We will just have to wait and see what happens.

Take care wherever you are



Monday, 22 November 2010

Pickled Eggs

I have to prepare a load of eggs for pickling.  This is something that I tend to make year in year out.  I am not keen on them but OH loves them.  With a little time, patience and attention you can quite easily make a success of them.


3/4 pint of vinegar I use white spirit vinegar or wine vinegar
1/2 teaspoon of salt
1 teaspoon of black peppercorns
1 teaspoon of allspice berries
1/2 oz fresh root ginger peeled and cut into matchsticks
12 small eggs
sprigs of fresh herbs eg thyme parsley tarragon (optional)


Choose either malt, distilled, red or white wine vinegar to give different flavours and colour effects.  Use a wide neck jar -  this is important as it makes it easier to get the eggs into as well as out of the jar.

Pour the vinegar into a saucepan.  Add the salt, peppercorns, allspice and ginger and bring to the boil.  Simmer for two minutes and then leave to cool.

Meanwhile hard boil the eggs for at least 10 minutes then place them immediately into a bowl of cold water until cool.  Do this as quickly as possible otherwise this will leave a black ring around the egg yolk and spoil the look of the preserve, although not the taste.  When cold carefully peel the shell from the egg. I normally take a small strip off all the way round the cicumference of the egg shell i.e. in the middle of the egg and once all the way round this should enable you to slip the relevant halves off the egg without sticking to the egg white and leaving lumps missing.

Place the eggs into prepared sterilised jars leaving enough space for the vinegar to completely cover all the eggs.  Pieces of egg not in contact with the vinegar will remain white and therefore give a mottled appearance.

Pour in the cold spiced vinegar to cover all of the eggs.  The spices may be added to the jar for a spicier taste or they may be strained off.  Sprigs of fresh herb may also be added to the jar to give a herb flavour and an attractive appearance.  Seal with air tight vinegar proof covers.

Makes about 2lb i.e. 12 pickled eggs.

Sunday, 21 November 2010

Best of Friends

Cats and Dogs can be friends.  With kindness and patience. Its a cold winter night outside and a full moon to boot, but just  look at these two sleeping beauties.  

We have the odd moment where the Jack Russell in her rears its head (Missy), but those moments are few and far between. And occasionally Squeak taps Missy with her paw, when she has had to suffer yet another round of ear washing, but those moments are few and far between. These two really are the best of friends.  Missy has to have her blankie though, she is normally cuddled underneath it keeping warm, head included.

It just goes to show how trusting these two really are of each other and I am glad.

Tis Stir Up Sunday today

Its stir up Sunday today, traditionally the last Sunday before advent when  the Christmas Pudding and Christmas Cake are made in order to allow it to mature its full flavour from all the wonderful ingredients that go into this wonderful mix.

Its a time also for the family to take a turn in stirring the pudding from East to West in rememberance of the three wise men and also to make a silent wish for the coming year.  A tradition that goes way back (or at least it does in my family).  My Nan used to always put in a
sixpence into the pudding mix. The lucky recipient was meant to have wealth etc in the following year.

So time to get the scales out and start measuring those ingredients and do a little bit of elbow work.

We are very lucky to have such a tradition as the Christmas Pudding. 

Next Sunday is the First Sunday in Advent

Useful Craft Sites and Blogs

This year more than ever it is more important that you perhaps have a go at making bits and bobs for Christmas yourself, whether this be decorations, presents, home made cards or other projects.  In my research for myself I have come across the following sites that may well be of use to you all, whether for this Christmas or next.  Go on check them out there are some nice ideas out there.

http//Recipes/holidays-and-events/christmas/food-gifts/Main.aspx - this particular site I use a lot as it offers free download patterns in a full spectrum of mediums.  You can download these in pdf format and the patterns are changed regularly so its one to keep your eye on.

These are just for tasters will post some more when I have  a few more minutes

Take care everyone and happy crafting



Friday, 19 November 2010

General Update

Hello everyone, sorry haven't been around too much was off work all last week with an extremely bad cold.  I do try and keep clear of them, but some kind soul bought it into the office.  Because I have a wonky auto immune system, if I get a cold or infection I tend to get it double whammy and find it hard to shift.  Needless to say I spent most of last week in bed fast asleep (when you sleep you heal and my middle name is doormouse).

Have been back at work this week and I am keeping my fingers crossed but I am hoping that am near enough at the end of it ( I don't make a good patient at the best of times) and as I keep saying to colleagues if they chop me in half and remove the bottom half should be okay.
Its been very cold this week even the cats haven't stayed out very long and have quickly come in and snuggled up in their usual spots and I can't say that I blame them.On a cold winters night its nice to get cosy and the animals give so much unconditional love and are good at keeping you calm.

However, other areas of the country have had far worse weather than us, but at least we are not flooded like those in Cornwall.  My thoughts go out to all those affected.  I hope you are all soon dry and warm again.

Today has been foggy  -  a real pea souper, foggy fowl and cold.  I am glad I am in the house - I am lucky.

I have had a blanket on the go for some 9 months plus which I don't seem to have got to the end of.  So out came the weapons of choice (the knitting needles) and I have been knitting like the clappers all week.  The throw/blanket is knitted in squares, of different lilacs and purple shades.  The coloured squares are worked and I am now working through the plain white ones I have a minimum of 10 to do (might do some more will see how it goes) and I am working no 5. square. Knitting is not really my forte. I am a plain basic knitter and I seem to be neat, but it doesn't grow as much as crotchet does.  So knitting for me is very much a discipline.  I thought that if I got this one done for Christmas or just after I would be able to start knitting some throws in green and white and red and white for Christmas throws for next year.  Its handy to have something that you can make piecemeal as it makes use of any available time where you can do a few rows, and not feel as if you are not using any time available productively.  The bonus is you actually end up with something very individual for the home or if making clothes,and individual item of clothing.  Hopefully soon I will then be able to show you photos of the finished throw.  I aim to get this out of the way so that I can then go on to one of my crotchet throws/bedspreads and get them out of the way too.  So I have a lot of work to do.  I easily get distracted or bored with what I am making.  So now its clear up time, before I start anything else. Then I can get them safely put up in readiness to be used.    

I want to start making some clippie/proddy rugs out of  old jeans.  Have started cutting the pieces, but actually working it is sometime off.  I have never done this before so it will be a strong learning curve when I actually start the working of.  My Nan always used to make at least a couple of clippie/proddie rugs in any one year.,  There was always one in front of the Rayburn.  I want to make some for the dining room/kitchen.  I also have my eye on making some out of recycled clothes in shades of white, purples and lilacs for the bedroom.  Will have to see how we get on.  I am primarily thinking of making something relatively cheaply that is individual.  Thought that these would go well with the blanket/throw am knitting at the moment.  Will have to start resourcing various bits and bobs from the charity shops.  Just ideas at the moment, but I hope to bring them alive shortly.

Catch up with everyone again shortly.
Take care wherever you may be

Pattypan (aka Tricia)

Words for the Day

Stop Thinking and Start Acting

(Too much thinking can lead
to inactivity and at least whilst
you practice things 
You are actually doing something)

Friday, 12 November 2010

How Exciting

Thank you to Rose of Second Hand Rose for  nominating me for this award.  Please have a look at Rose's blog.  It is quite lovely and  Rose has found lots of lovely "finds".

Rose's blog can be found at

I believe I have to pass this on to 15 blogs I have discovered and enjoy here goes!  It was seriously quite difficult as all the blogs I have come across are all very interesting and appealing and very diverse.

Here are my nominations

Please check them out

Am off to let them know


Words for the Day

 Just a thought and a saying for today

Today's Paupers may be tomorrow's millionaires

In other words just because a person is not useful or of any consequence today does not mean that they will be  in the same position tomorrow.Everyone you come across should be treated and accorded the same respect as we would expect for ourselves and not be rubbished for no particular reason.

Sometimes I have come across this type of prejudice and I find it so unfair and dishonest.

Sunday, 7 November 2010


This is a recipe that my family have been using for years.  I believe it is originally a Scottish Recipe as my grandparents used to regularly holiday there, but it is one that has come through the generations.  Unusually it includes conflour, a lot of the recipes I have seen use ground rice It can be moulded and will make one large or about 8 small shortbreads, but we tend to use a small square or round cake tray press it down and then prick all over with a fork.  It is light, extremely moorish and quite simply delish.

 We always have shortbread at Christmas.  It is one of those things we just automatically make.  Christmas just is not Christmas without shortbread.


6oz plain flour
2oz cornflour
2oz caster sugar
4oz butter preferably unsalted but comes up quite well with salted
sugar to decorate


  1. Preheat the oven to gas mark 3/160 degrees C.325 degrees F.
  2. Lightly flour a mould and line a baking sheet with baking parchment, or grease a baking tin
  3. Sift cornflour and sugar into a mixing bowl
  4. cut the butter into pieces and rub into the flour mixture until dough like.
  5. If using a mould place some dough into the mould and press to fit.  Invert the mould onto the baking sheet and tap firmly to release the dough shape.  Repeat with the rest of the dough.  Or press dough into baking tin and shape to tin with your fingers smoothing the top and then pricking with a fork all over.
  6. Bake for 35-40 minutes or until shortbread is pale golden in colour.
  7. sprinkle the top f the shortbread with a little sugar and cool on baking sheet or in tin.
  8. Wrap in cellophane or pack in a box tied with ribbon.
  9. If made for a general house bake store in a air tight container or cake tin.
This is easily made and very delicious.  A tin of shortbread is on sale for about £8 at our local Co-op it was on offer earlier for £4, but why buy when you can make home made which tastes far better everytime.  The only thing that is missing is the pretty tin,but you can always recycle sweet or biscuit tins from previous years. Lets face it, it is relatively cheap to make, and could quite easily be packaged in cellophane bags and given away as a gift to a friend who doesn't bake for Christmas. Something that is home made has something of the maker in there bundled up with a whole load of love.

November/Christmas Give Away

I have managed to obtain two copies of the same book in different guises and as it is a Christmas book called "Christmas Ornaments", I thought I would put this give away up now  for a period of two weeks after which I will then draw out the winner on  the 29th November 2010.

If you wish to enter this "Christmas give away" then please leave a comment below and I will put your name into the draw.  That way whoever wins the draw will have the opportunity to have a go at making some of the decorations before Christmas this year (that's my hope anyway).

Its a lovely book and covers a range of different mediums, i.e. wirework (there is a lovely wirework angel carrying a shiny star) shiny paper cut out stars, twiggy stars, salt dough, fire cones, edible tree decorations, fruit and spice ornaments, button garlands, pomanders, embroidery paper mache, ribbon and sequin ornaments.  Some of the decorations and techniques might inspire you  to create your own decorations as a "spin off" and also to add your own particular charm to your christmas decorations

Saturday, 6 November 2010

2010.11.06 My Day

Did not start well as I am absolutely stuffed wtih cold again.  It was made more miserable by the fact that I had to cancel my mum coming to lunch tomorrow, as her resistance is even lower than mine, so its best to steer clear rather than make her really poorly.  So her visit has been put off until next weekend.

I paid my usual visit to the veg shop, not really getting very much, but I needed veg for tea and also for tomorrow. Bought a cabbage, cauliflower, leeks, sweet potato (a purple one which haven't had before), some garlic, oranges, mandarins, 4 kg of pickling onions, 4.5 kg shallots, some parsnips and some dates.

I had wanted to get on with making some chutneys today as well as doing some baking, but have just not been up to it and so have been pottering around researching articles and writing them from the sofa in the warmth. Its been nice to be in the house and not having to do very much.  Hopefully I will feel better tomorrow.

I cooked tea tonight rib eye steak with mashed potatoes, fried leeks, chopped cabbage, onion gravy  and could not eat very  much.  Don't really feel like doing much at all feel very grotty. Have been dosing on lemsip and also drinking lots of hot ribena, in an effort to keep myself feeling more comfortable, but feel really yuk at the moment.  There is a lot of this going around at work and with air conditioning as well it just does not help matters.

I was called over by my friend this afternoon the one who I gave a cookery demonstration to on how to make meringues.  She had bought herself all sorts of bits for doing some more cooking and had also saved two of the meringues for my OH and I to try.  They weren't too bad at all.

Its been cold today and is a really cold evening; supposed to be a frost and I wouldn't be at all surprised if we got one.

The fireworks are going off in the street, its upsetting the animals they do not like it all.  Missy keeps barking back and growling at the loud bangs, and the cats have gone through to the back of the house. Hopefully it will stop soon.

Hope you are all okay wherever you are.

Take care



Encouraging Home Cooking

Last evening I popped round to see my friend E, and play catch up with her after my recent holiday in Scotland.  We had a lot to catch up on as E had kindly looked after the cats whilst we have been away. She is a lovely bubbly Scottish lady, who has recently come out of a long term abusive relationship and has gone on to find someone who she is truly happy with.  It would appear however that her husband kept her down, so much so she suffers from a lack of self-confidence.  Its not that she can't cook, but she has been rubbished so much that it has affected her confidence.  E is also vegetarian. 

E is currently going through something of a renaissance and is finding her weaknesses and her strengths.  It is a joy to see.  During the week she had had a go at making home made pizza and had enjoyed it, and it hadn't cost her much and her new partner had enjoyed it as well.  We discussed other toppings that she could utilise and  she was surprised at some of my suggestions but During the course of the evening whilst we were nattering E asked if I knew how to make Meringues  - I said yes.  

E said that she had never made them before and did not really know where to start.  There  then commenced an impromptu cooking lesson whereby how I showed E how to make Meringues and she cooked them. She had little by way of cooking equipment but we got by.  Fortunately she had an electric hand mixer and although not a proper mixing bowl had a large casserole dish so we made do.  We used the whites from 2 eggs, and 4oz of sugar.  First I whipped up the egg whites until they were extremely stiff and I turned the bowl upside down and the mixture did not drip but held itself intact.  I then started to slowly add this sugar, this has the effect of making the mixture going shiny and glistening and glossy.  Eve didn't have a piping bag and nozzle, so I utilised a dessertspoon and made oval shapes on the greased baking tin with the mixture. The meringues were then left in  the oven on the lowest setting possible on a gas cooker and cooked for about 2 hours and then left overnight in the oven to dry out.  This simple lesson seems to have inspired her to cook even more.  She has been out today and bought a couple of mixing bowls, a pastry brush, pastry cutters that are dual use and contain both plain and fluted, a couple of mixing jugs a couple of ramekin dishes and various other ingredients.  I left her with instructions how to finish off the cooking and told her that when learning to cook you have to watch what you are doing until you learn your way round the recipe.  

Giving some help to a good friend has made me realise how lucky I am in terms of friendship, but also so lucky that I have been fortunate enough to have been taught so many things, some of which I take for granted. Very humbling in view of how much pleasure it has given to my friend.  I will be seeing her again next week - wonder what we will have to cook then?

Pattypans Pickled Onions and Pickled Shallots

I have 4kg of pickling onions to prepare and 4.5 kg of Shallots to prepare over the next few days in readiness for Christmas.  I am late preparing these this year, but should be just enough time.  I spice my own vinegar and then add bay leaves and a home dried chilli to each jar together with some black peppercorns and they are extremely scrummy.  Its all rather organic and  therapeutic.  Sometimes I sweeten them sometimes I don't but they go down very nicely with a lump of cheese and/or a ploughmans.

What all those tears you gasp.  Now I have found a way round this.  I prepare my pickling onions/shallots by putting them into a bucket and then pouring boiling water on until the onions are submerged. I then let them go cold (leave a couple of hours until cold) and then start peeling.  Mimimises the crying from the onions and is the best way I have found for peeling them in bulk.  I am extremely sensitive to onions at the best of times.  Think of me later on when I am sat on my grandma's kitchen stool (a low wooden stool that she used to sit on to do kitchen chores well battered and well loved with me carrying on a family tradition) wading my way through the onions and leaving the onion skins in the bucket and putting the skinned onions into a glass bowl in readiness for being brined overnight.  Satisfying chores that mark the passing of time and of the different seasons.

The onions are then piled into large bowls or buckets if you like and then sprinkled liberally with salt. This helps to take out any excess moisture.  I then wash them well until salt free and drain. Once drained I then pack into sterilised jars, placing the onions in as tightly as I can and using the handle of a wooden spoon to manouvre the onions into as tight a pack as possible.  I then add the home dried chilli, two bay leaves (I have a bay tree in the back garden) and a few black peppercorns per jar. I then add the cold vinegar either sweetened with sugar to taste when the vinegar is warmed through or just cold spiced filling as far as I can.  I keep the onions submerged with a ball of greaseproof paper popped into the gap between the top of the jar and lid and this works very effectively.

I prepare the spiced vinegar earlier on in the season  to allow it time to mature but you can if you want to prepare it there and then but you must take into account that the vinegar is best warmed to help release the full flavour of the spices.  Warmed vinegar makes pickled onions go soft which is not what I want for this preserve.  So it is best use the vinegar stone cold that way you should get nice crisp pickled onions.  I shall cover spiced vinegar in a separate post.

Because I use home dried chillis they can be a bit poky and in all fairness not a lot of people cope well with chilli.  So if the flavour is just as you like it and you don't want the pickle to get any hotter, just remove the chilli, saves the tears.

Another thing that I tend to do when the Shallots are about is peel a load and put them into the freezer. Then when I am doing the Sunday roast  I just pop 3 or 4 (for the two of us  - more if more people) into the pan with the roast potaoes and parsnip and roast until caramelised. I have found that by doing this it also encourages the roast potatoes, parsnip etc to brown and caramelise.  Scrummy.  They can also be popped into stews and casseroles whole from frozen.

Vegetarian Cheese and Onion Rolls

I have been rustling through the pages of some old magazines in an attempt to sort out some further recipes for this year's Christmas repertoire. I had in mind a recipe for cheese and onion rolls as an alternative to sausage rolls.  I had first come across cheese and onion rolls in M & S (and they had used puff pastry), but they seemed to lack a little flavour for my liking being more than a little bland.  I like strong flavoursome cheese something like the Cornish Cruncher  - yet again from M & SI therefore intend to make the following for the freezer in the next week or so,but thought that I would share the recipe now in case any of you would also like to have a bash at making these.

The recipe is from Good Food Magazine December 1999 and apparently makes 10 cheese and onion rolls


6oz /175g self raising flour
3oz/85g vegetarian suet
6oz strong cheddar cheese grated
1 medium onion finely chopped
(You could also ring the changes by adding a touch of spring onion as well or gently fry leek until golden brown and tasty and well drained and then adding in place of)
Cayenne pepper


  1.  Pre-heat the oven to Gas Mark 7/Fan oven 200 degreesC/220 degrees C
  2. Line a baking tray with non stick baking parchment.
  3. Sift the flour and a good pinch of salt into a bowl then mix in the suet and 5 to 6 tablespoons cold water to form a pliable dough.  Divide in half.
  4. On a floured surface roll out the dough into two strips 12 x 4 inch.  Dampen the edges with water.  Mix together the grated cheese and onion and season with salt and cayenne pepper.
  5. Divide the filling between the two strips towards one edge.  Roll up as you would a swiss roll and slice each into approximately 5 pieces.  Put on the baking tray spaced apart.  Bake in the oven for 10 to 15 minutes or until gold and crispy.  They are delicious hot or cold.
  6. For the freezer make up until rolling into  swiss roll shape and cutting into 5 pieces, then pack and pop into the freezer.  Cook from frozen as above.

Thursday, 4 November 2010

Planning for Christmas 2010

Well I have  started to buy the odd bits and bobs primarily for The Pantry in readiness for Christmas.  I am still researching recipes and writing them down so that I have a "Christmas Recipe Book" all in one place and am not floundering around looking here there and everywhere for that recipe I saw a few weeks ago.  So  I am at least in theory attempting to be organised.  I also have some craft projects that I need to get sorted for Christmas presents and also for the house.  I have this urge to do some needlework and some general craft work in readiness for decorating the house, as well as accumulating a collection of candles  - I absolutely adore candlelight. I also have to make a couple of outdoor jackets for Missy as she feels the cold.

So far I haven't acquired very much, but a little bit here and there soon piles up and at the moment I am only picking up the bargains.  I intend to have a surge on baking ingredients like marzipan, ground almonds, mixed fruit, good quality chocolate, nuts dried fruits etc. etc. etc. so as to allow maximum choice of what I can bake myself.  Almonds I buy in big bags from my local Asian shop. Dried Apricots from M & S they are a little pricey but they are delicious. 

At dinner today I wandered through Marks and Spencers the Food store section just browsing, seeing whats new - looking for ideas for doing things myself which turned out very fortunate as I came across an idea for putting up fruit compotes in the freezer, by utilising the soup/stock bags/pouches that either Lakeland or the Pound Shop do, so it wasn't completely fruitless - excuse the pun, and not only that I will get more for my money to boot from fresh ingredients.  They are charging £2.69 per sachet; they had rhubarb, and black cherry in store whilst I was in there. They are always handy for filling cakes tarts or pies or using in quick puddings.  I like to have a variety of foods to hand preserved  by different methods which gives more choice.  Would ideally like to have my own veggie plot and just go shopping in the garden. Hopefully next year will get into gear, once the shed has been procured to help with my storage problem.

However I did pick up two bottles of Christmas Pudding Wine  from M & S which is a sweet muscat wine that goes very well with the Christmas pud and is a favourite as I have bought this before  It was on offer for £1.99  a bottle so I snaffled two bottles.

I am going to make some sweet chilli dipping sauce but needed some to use before I get this made, so I grabbed a bottle whilst in there and sat on the shelf next to it was a mango and chilli dipping sauce so have bought some of that as well. If its nice I might attempt a version of my own.

However whilst browsing I did note that M & S had the boudoir fingers and their version of amaretti for 99 pence a box and the use by dates were well into next year so will snaffle a couple of boxes of these towards the end of the week to put up for the Christmas box.  The Meringue cases are also reasonably priced and are always handy for a quick pudding.

The local pound shop has offers on Toblerone, Maltesers, Ice Cream wafer filled sticks, After Eights and lots of other goodies.  I also get 1.5 kgs of sugar from here as it is only £1 a bag and I get through a lot of sugar with the preserves I make.

The Coop also have different offers on.  They have the Thorntons large box of milk chocolate assortment on offer for £5 a box and the Elizabeth Shaw After Dinner mints for £1.60 a box.  They are also doing the caramel pouches large ones for £3.75

I also intend to do as much basic preparatory work as possible doing a little, week by week.  The plan  is to make a couple of batches of sausage rolls, mince pies, coconut cheesecakes etc and store them in the freezer in order that the basics are covered which will give me more time to play and do other things. Make things like ice cream christmas pudding/individual puddings, as well as prepare the Christmas Cake and other long term keeping fruit cakes].  I will try and do something a week which will put less strain on the pocket

So one week I might make  a couple  of  jars of pears bottled in cider, or a different variety of chutney, or a couple of pounds of sausage meat made into sausage rolls, and then frozen ready to be cooked straight from the freezer. I thought that if I maximised my time it would leave me more time to play and make things like home made rum truffles and Turkish Delight, Florentine biscuits etc nearer Christmas.  

I would also like to buy a Salmon and make my own Gravlax.  I have never made this before and wonder if you can make the Gravlax from frozen fish.  I thought I had read somewhere that at one time it was preferable to freeze the fish to make sure that any bugs were well and truly deaded.  If I can do this it would probably mean that I could buy a salmon when it was on offer and make into Gravlax a week before Christmas.  Or can you make it, cure it with the fresh herbs and freeze it. If any of you have any experience of this, please do share.  I am very partial to salmon dealt with this way and so is my mum.  

I also keep eyeing up Christmas Spiced Beef or "Bombed Beef" as it is also known.

What tends to happen here is that I cook Christmas Dinner and do all the baking and preparation work and then after that and Boxing Day dinner (my mum usually comes on Boxing Day) everyone just helps themselves to cold cuts pickles, chutneys etc.

Anyway, so far the preparations consist of/ I have acquired the following:-
Two boxes of After Eight Mints, 
2 boxes of Elizabeth Shaw After Dinner Mints 
2boxes Thorntons Milk Chocolates (currently on offer at £5 a box at the Coop 
2 tins Roses chocolates £11.99 for two tins at the CoOp 
4 boxes chocolate brazils 
4 boxes dried dates 
2 boxes natural juice jelliies 
2 boxes Cadbury Chocolate Fingers

Baking Goods/Cake Decorating
Chocolate vermicelli for decorating home made rum truffles 3 packs so far
pink glitzy sugar coating for cakes
4 boxes Tate & Lyle Fondant Icing Sugar

Box Jacobs Cheese Crackers

2 bottles of Christmas Pudding Wine
Box of Crabbies Ginger Beer

Apple and Mint Relish
2 jars silverskin pickled onions
Tartare Sauce


Gooseberry Preserve
Lemon n Lime Curd
Apricot Preserve with Chestnut Liqueur
Gold and Silver pens for writing cards and gift tags (were on offer 2 packs for £1 (6 pens in all 3 of gold and 3 of silver.
Pack of Christmas cards
Christmas wrapping paper

Christmas Decorations/Including home made versions

Christmas Snow Globe with Santa in his sleigh on a light base
4 crackle glaze glass gold coloured candle holders
2 boxes of pink and green candy canes for the Christmas tree. 
Reindeer Table centre
Small tree stockings
2 tree owls
1 Robin tree decoration

Home Made Food Items for Christmas whether it be stored in the Pantry or the Freezer
Including items already made and in the Put Down 20104
Apricot and Amaretto Liqueur
Glace Fruit Ice Cream Christmas Bombe

Basic Meat Pack from the Butchers

Ours has come from Willowbrook Farm for the princely sum of £50 we will receive the following:

10lb fresh Turkey (may be a little more weight than this)
2lb joint of meat (can be Pork, Beef or Lamb)
2lb joint of gammon
1lb Streaky Bacon
1lb Smoky Bacon
1lb Chipolatas
1lb Sausagemeat

(That's what other half can remember).  We have had this pack for the past couple of years from here.  Been more than very good. 

And at least its a start.

More to follow as and when



last updated 06 December  2010

Wednesday, 3 November 2010

Pickled Onion Vinegar

Ever had a jar of pickled onions which when the onions are gone is still full of vinegar.  Ever tried it sprinkled over home made chips it is lovely and adds a lot more flavour to the humble chip.I simply drain off any spices that remain in the vinegar through some muslin, and then decant into a sterilised bottle and keep it handy.  You therefore get double the use out of the vinegar and it satisfies my waste not want not philosophy. If you make your own pickled onions as I do occasionally a jar gets left over from the previous year and sometimes the pickles go soft.  Simply get rid of the pickled onions as they are past their best, but save the vinegar drained as above and re-bottled.  It peps up the chips something wicked.

Tuesday, 2 November 2010

And theLucky Recipient is


The name of the person who has been drawn out of the hat by my OH for the giveaway of The Glass Pantry book is



Please contact me and leave a message with your postal details and I will post this out to you as quickly as I can.

Well done



Kirstie's Home Made

Just a quick reminder for those of you that are interested a new series of Kirstie's Homemade Home starts tonight at 8.00 a.m on Channel 4 and I believe there is another Christmas special to come too.  Have set the recorder as it clashes with the Masterchef final but will watch afterwards.


Meet the Moggies

  • Merlin (approx 18 months)
  • Squeak (approx 2 years)
  • Poppy (approx 16 years)
  • Tyson (approx 17 years)
  • Tinky (official name Clover approx 18 years)