tag:blogger.com,1999:blog-67433874362033768102024-03-14T09:06:23.477+00:00The Pretty Good LifeA Mum, optimist and thinker
Random ramblings, recipes and ideasThe Prettygoodlifehttp://www.blogger.com/profile/13797098888794399299noreply@blogger.comBlogger226125tag:blogger.com,1999:blog-6743387436203376810.post-53974255372057682222020-04-21T20:45:00.001+01:002020-04-21T20:45:19.858+01:00Farinata or La soccaThis is so simple yet good it is claimed by both the French and Italians. I first came across it, made on huge copper pans, we at the Nice Jazz Featival many years ago. The thin, crispy snack served only with salt and pepper on flimsy grease proof paper.<div><br></div><div>It is so simple, but making the batter in advance is important as is the quality of the oil. The recipes will all specify chickpea flour which sounds very effete,but if you search for gram flour you find an Asian staple that fits the bill and is one of the few flours still available.</div><div><br></div><div><br></div><div style="text-align: left;"><img src="https://drive.google.com/uc?export=view&id=1IiJ3bPQPgxWCUfTQVhPeIU8koLrsJhUB" alt="https://drive.google.com/uc?export=view&id=1IiJ3bPQPgxWCUfTQVhPeIU8koLrsJhUB" style="max-height: 80%; max-width: 80%; height: auto; width: auto;"><br></div><div style="text-align: left;"><br></div><div style="text-align: left;">1 1/3 cups chickpea / gram flour</div><div style="text-align: left;">1 2/3 cups water</div><div style="text-align: left;">4 -5. Tbsp good quality oil such as the magnificent seed (no this is not sponsored</div><div style="text-align: left;">1 tsp salt</div><div style="text-align: left;">1 sprig rosemary</div><div style="text-align: left;"><br></div><div style="text-align: left;"><br></div><div style="text-align: left;">Slowly whisk the water into the sifted flour until well combined. Cover with a clean cloth and leave for a couple of hours.</div><div style="text-align: left;">Preheat oven to 220’</div><div style="text-align: left;">Drizzle the oil onto an oven tray (I use a paella pan) and heat in the oven for a few mins. </div><div style="text-align: left;">If there is any foam onto of the batter skim it off, mix in the salt. Then pour onto the hot oven tray and sprinkle with the rosemary.</div><div style="text-align: left;">Cook for 25-30 mins.</div><div style="text-align: left;">Cut up and serve ... with dips or roasted veg unless you are going the the festival vibe. </div>The Prettygoodlifehttp://www.blogger.com/profile/13797098888794399299noreply@blogger.com0tag:blogger.com,1999:blog-6743387436203376810.post-82404856652621885462020-03-29T16:06:00.000+01:002020-03-29T16:06:34.602+01:00Store cupboard soup
<p style="box-sizing: inherit; margin-top: 16px; margin-bottom: 16px; padding: 0px; border: 0px; font-stretch: inherit; line-height: 27px; vertical-align: baseline;"><font color="#000000" face="sans-serif"><span style="caret-color: rgb(0, 0, 0); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); -webkit-text-size-adjust: 100%; background-color: rgba(255, 255, 255, 0);"><span style="text-align: left; font-size: large;"><img src="https://drive.google.com/uc?export=view&id=1grGQM2RupcxwUbOZzOP3UmDnQoAheLM7" alt="https://drive.google.com/uc?export=view&id=1grGQM2RupcxwUbOZzOP3UmDnQoAheLM7" style="background-color: rgba(255, 255, 255, 0); font-size: 12pt; max-height: 80%; max-width: 80%; height: auto; width: auto;"></span><span style="text-align: left; font-size: large;"><br></span><span style="text-align: left; font-size: large;">This is a really family favourite, and it struck me that it would be great to share as it is easy to rustle up from ingredients that I have in the store cupboard, so great for the lockdown. It comes from an ancient Cranks recipe book.</span><span style="text-align: left; font-size: large;"><br></span><span style="text-align: left; font-size: large;">I find that if you do have whole cumin it makes a huge difference to the taste, if you can roast and grind it fresh. Amazon is still selling lentils as I hear that supermarkets are running low.</span><span style="font-size: large;"><br></span><span style="text-align: left; font-size: large;"><img src="https://drive.google.com/uc?export=view&id=1Yxnd5Qnc7arVZCGFinlL0zTy-PXGV84n" alt="https://drive.google.com/uc?export=view&id=1Yxnd5Qnc7arVZCGFinlL0zTy-PXGV84n" style="max-height: 80%; max-width: 80%; height: auto; width: auto;"><br></span><span style="font-size: large;"><br></span><span style="font-size: large;"><br></span><span style="font-size: large;"><b>Armenian Soup</b></span></span><span style="font-size: medium; caret-color: rgb(0, 0, 0); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); -webkit-text-size-adjust: 100%; background-color: rgba(255, 255, 255, 0);"><br></span><span style="font-size: medium; caret-color: rgb(0, 0, 0); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); -webkit-text-size-adjust: 100%; background-color: rgba(255, 255, 255, 0);">50g red lentils, washed</span></font></p><p style="box-sizing: inherit; margin-top: 16px; margin-bottom: 16px; padding: 0px; border: 0px; font-stretch: inherit; line-height: 27px; vertical-align: baseline;"><font color="#000000" face="sans-serif" size="3"><span style="caret-color: rgb(0, 0, 0); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); -webkit-text-size-adjust: 100%; background-color: rgba(255, 255, 255, 0);">50g dried cooking apricots</span></font></p><p style="box-sizing: inherit; margin-top: 16px; margin-bottom: 16px; padding: 0px; border: 0px; font-stretch: inherit; line-height: 27px; vertical-align: baseline;"><font color="#000000" face="sans-serif" size="3"><span style="caret-color: rgb(0, 0, 0); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); -webkit-text-size-adjust: 100%; background-color: rgba(255, 255, 255, 0);">1 large potato, peeled and roughly chopped</span></font></p><p style="box-sizing: inherit; margin-top: 16px; margin-bottom: 16px; padding: 0px; border: 0px; font-stretch: inherit; line-height: 27px; vertical-align: baseline;"><font color="#000000" face="sans-serif" size="3"><span style="caret-color: rgb(0, 0, 0); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); -webkit-text-size-adjust: 100%; background-color: rgba(255, 255, 255, 0);">2 pints vegetable stock</span></font></p><p style="box-sizing: inherit; margin-top: 16px; margin-bottom: 16px; padding: 0px; border: 0px; font-stretch: inherit; line-height: 27px; vertical-align: baseline;"><font color="#000000" face="sans-serif" size="3"><span style="caret-color: rgb(0, 0, 0); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); -webkit-text-size-adjust: 100%; background-color: rgba(255, 255, 255, 0);">juice of 1/2 lemon</span></font></p><p style="box-sizing: inherit; margin-top: 16px; margin-bottom: 16px; padding: 0px; border: 0px; font-stretch: inherit; line-height: 27px; vertical-align: baseline;"><font color="#000000" face="sans-serif" size="3"><span style="caret-color: rgb(0, 0, 0); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); -webkit-text-size-adjust: 100%; background-color: rgba(255, 255, 255, 0);">1 teaspoon freshly ground cumin</span></font></p><p style="box-sizing: inherit; margin-top: 16px; margin-bottom: 16px; padding: 0px; border: 0px; font-stretch: inherit; line-height: 27px; vertical-align: baseline;"><font color="#000000" face="sans-serif" size="3"><span style="caret-color: rgb(0, 0, 0); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); -webkit-text-size-adjust: 100%; background-color: rgba(255, 255, 255, 0);">3 tablespoons chopped herbs (authentically it would be parsley but we prefer margoram and chives)</span></font></p><p style="box-sizing: inherit; margin-top: 16px; margin-bottom: 16px; padding: 0px; border: 0px; font-stretch: inherit; line-height: 27px; vertical-align: baseline;"><font color="#000000" face="sans-serif" size="3"><span style="caret-color: rgb(0, 0, 0); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); -webkit-text-size-adjust: 100%; background-color: rgba(255, 255, 255, 0);">salt and pepper </span><span style="caret-color: rgb(0, 0, 0); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); -webkit-text-size-adjust: 100%; background-color: rgba(255, 255, 255, 0);"><br></span><span style="caret-color: rgb(0, 0, 0); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); -webkit-text-size-adjust: 100%; background-color: rgba(255, 255, 255, 0);">Add everything to a large pan, bring to the boil, then turn down and simmer for about half an hour. Blitz with a blender till smooth, check the seasoning and then you are ready. It really is that easy. Traditionally it would be served with a dollop of yoghurt. </span></font></p>The Prettygoodlifehttp://www.blogger.com/profile/13797098888794399299noreply@blogger.com0tag:blogger.com,1999:blog-6743387436203376810.post-19121446526305284932020-03-29T15:19:00.000+01:002020-03-29T15:19:11.406+01:00Stay isolated and carry on<div style="text-align: left;"><img src="https://drive.google.com/uc?export=view&id=13ZAPrzlHZmvXGRfVfN7IpNZIxXxNz6JS" alt="https://drive.google.com/uc?export=view&id=13ZAPrzlHZmvXGRfVfN7IpNZIxXxNz6JS" style="max-height: 80%; max-width: 80%; height: auto; width: auto;"><br></div><div style="text-align: left;">It all feels unreal. Having neglected by blog since DB was born suddenly I feel a need to record what is happening, in case i wake up from this dream.</div><div style="text-align: left;"><br></div><div style="text-align: left;">We are trying to keep to a timetable. Oh, the irony having avoided routine since birth now it seems important to keep some shape in our lives. </div><div style="text-align: left;"><br></div><div style="text-align: left;">Having a daily target and a catalyst to identify one thing that made us happy are tiny tools to keep us on track. We also have a list of important people who are self isolating and there is a reminder to send postcards, pictures and messages. Most of the other things are mental fluff, but reminders that life goes on and lets make the most of it. We have our little faces so we can acknowledge our emotions and check them to see if we need a nudge back into feeling positive, as after all all emotions are valid, even anger and sadness as they are real. </div><div style="text-align: left;"><br></div><div style="text-align: left;"><br></div><div style="text-align: left;"><br></div>The Prettygoodlifehttp://www.blogger.com/profile/13797098888794399299noreply@blogger.com0tag:blogger.com,1999:blog-6743387436203376810.post-7550981573938498832016-03-21T17:35:00.001+00:002016-03-22T11:25:29.165+00:00Fancy dress / theatrical fun!I read an article in the trade press about making theatrical head pieces so I'm afraid I rather hijacked World Book Day with my ambition. The good news is that theatrical headpieces should be within reach for most budgets and most people's skill.<br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><br /></div><br /><a href="https://3.bp.blogspot.com/-dPeEqoO2ulw/VvBzcdpyo8I/AAAAAAAABe8/yUp0DGgVJOwybAnyR7wRZ2GMCtvO5bg8w/s1600/IMG_2170.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-dPeEqoO2ulw/VvBzcdpyo8I/AAAAAAAABe8/yUp0DGgVJOwybAnyR7wRZ2GMCtvO5bg8w/s320/IMG_2170.JPG" width="207" /></a><br /><br />Disclaimer: this is an involved process not for beginner, it comes from the strange mind of someone has always loved discovering how things are made (lace making aged 9?). A shape made from papier-mâché over a balloon is a more classic approach, but this is comfortable to wear and way more cool! The photo was taken at the end of a long day of wear ;)<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><br /></div><br /><a href="https://3.bp.blogspot.com/-9nnD3yHyD8M/VvBzcc4TZ0I/AAAAAAAABe8/vfvlFKt8ZesDgVHhN5_Zg9VXTlY5s4S7A/s1600/IMG_2162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://3.bp.blogspot.com/-9nnD3yHyD8M/VvBzcc4TZ0I/AAAAAAAABe8/vfvlFKt8ZesDgVHhN5_Zg9VXTlY5s4S7A/s400/IMG_2162.JPG" width="400" /></a><br /><br />if you need a dramatic headpiece for a school play or fancy dress costume here is a step by step guide.<br /><br /><br />Materials<br />Polystyrene display head<br />1/2 m panne velvet (I had tonnes left so you may get away with 30cm if you can buy less)<br />25cm - 1/2 m contrast material <br />Fake hair - I found cos play wigs are in great colours from around £3<br />Fat quarter / 25cm lining material in any colour<br />wire (about 0.4mm thick - ideally cotton covered)<br />1m woven buckram or heavy weight woven interfacing.<br />Optional, holographic gold hair extension hair <br /><br /><br />The pickle is almost ten, and her head measurements are an almost perfect fit for standard polystyrene display head (for adult ladies I have found that a male display head is a better fit, as we all know how small seems to be beautiful when it comes to display models). It is definitely worth taking a measurement! Display heads are available on line from about £2.<br /><br />Cover the head with cling film then start to layer up with iron on buckram or the heaviest fusible interlining. Get something that is woven then you can use the bias effect to get a lovely smooth edge around the curves of of the head.<br /><br />I used 10 - 15cm wide bias strips of buckram then ran the strip and the left over corners under the tap briefly before rolling them up and it and popping them into a polybag for about 20 minutes to make it really malleable. Cut another bias strip of a lining material, any only material will do but it will help make a soft barrier so you do not get a mess welded to you display head. <br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://4.bp.blogspot.com/-sNDBDv_T_7I/VvB6vkG4fsI/AAAAAAAABfo/wjl_e5bfKAkQQVHBzvQUtGJNx00LGq0vg/s1600/IMG_2121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://4.bp.blogspot.com/-sNDBDv_T_7I/VvB6vkG4fsI/AAAAAAAABfo/wjl_e5bfKAkQQVHBzvQUtGJNx00LGq0vg/s320/IMG_2121.JPG" width="320" /></a></div><br /><br />Pin the start of the lining strip at an angle so that when you wrap the strip around the head you do not cover the pins. Pull the strips firmly as you go and you will get a beautifully shaped finish. Once you have a base layer repeat with the first layer of buckram. Once you have a section that you are happy with pin (at an angle) cover with a damp cotton cloth and iron buckram into place. The iron I am using was a cheap steamer iron that I got from Lidl for well under £10 (I put a silicon cover on so I don't need to use an ironing cloth). The left over corners of buckram so are great for covering the crown of the head where the strips don't reach.<br /><br />The general rule with shaping materials over heads ('blocking' is the millinery term) is think about the compass. Start by securing the main directions, where the fibres of the material are in a straight line (North and South then East and West) then go for the diagonals which have more give due to the bias effect (NE, SW then NW and SE). <br /><br />I did three layers of buckram and this was beautifully firm. If you have difficulty making the crown section smooth and you have some bits that look as if they will stick up you can just trim away any excess and iron it all flat. A covering layer will make it look neat later. Also you will trim the edges so don't worry if you are covering the ears and forehead unduly.<br /><br />When finished draw on where you think the edge of the headpiece should be. Once it has dried, ideally overnight, gently prize it off the display stand. A flexible piece of plastic may be needed (for example a ruler to a plastic plant tag). Trim the edge, erring on the side of caution if are not sure as you can always trim back further later. Check to see if the lining has stuck, if necessary a bit of clear glue such as UHU can finish the job neatly. When you are happy withe shape blanket stitch the wire around the edge of the headpiece.<br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://4.bp.blogspot.com/-m2Cj8wYYj9U/VvB6vnBDsiI/AAAAAAAABfo/H0B2hRry-68IcO2bZljhhlS4FJeK4kymQ/s1600/IMG_2123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://4.bp.blogspot.com/-m2Cj8wYYj9U/VvB6vnBDsiI/AAAAAAAABfo/H0B2hRry-68IcO2bZljhhlS4FJeK4kymQ/s320/IMG_2123.JPG" width="320" /></a></div><br /><br />Next draw on the correct shape for the horn. Ours was about 40cm long, so I started by drawing the 40cm line and the arc around the tape measure to make a another 40cm line about 20cm away resulting a narrow pizza slice shape. Draw on an extra 2cm along one long edge and along the bottom arc shape as seam / sticking allowance. Cut in along the bottom arc seam allowance to allow you to fold it outwards to stick onto the head when you are ready.<br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://3.bp.blogspot.com/-9bTkAw9TqM8/VvB6vk19eKI/AAAAAAAABfo/3trqZKw3wiIllTJDuwNpUSnC_QFuuUI9w/s1600/IMG_2126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://3.bp.blogspot.com/-9bTkAw9TqM8/VvB6vk19eKI/AAAAAAAABfo/3trqZKw3wiIllTJDuwNpUSnC_QFuuUI9w/s320/IMG_2126.JPG" width="320" /></a></div><br /><br />The next bit is fiddly. You need to roll up the horn into a spike then gently iron it together. I had a paint brush that I covered in a cloth and held it down the inside as I ironed the outside of the buckram to stick it all together.<br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://3.bp.blogspot.com/-6NtY1dMyUgA/VvB6vlkQQQI/AAAAAAAABfo/dnFbLXCDRtE9Ybj0I5AzVV1IRsIAuKV5A/s1600/IMG_2128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://3.bp.blogspot.com/-6NtY1dMyUgA/VvB6vlkQQQI/AAAAAAAABfo/dnFbLXCDRtE9Ybj0I5AzVV1IRsIAuKV5A/s320/IMG_2128.JPG" width="320" /></a></div><br /><br />I stuffed the horn for added stability then I ironed the horn onto the head shape. I cut a few scraps of buckram into strips to act like a type of buckram sellotape to keep it really stable. <br /><br />Repeat the cutting out steps but this time in the contrast material. Fold over then iron one long edge of the contrast material flat then wrap around the horn. You can pin along the horn, then sew it all together, with an invisible stitch. Here is a link if you are unsure: http://realhousemoms.com/invisible-ladder-stitch/<br /><br />Next do the same for the ears. Start by cutting out a 15cm radius semi circle of buckram the cut this in half. Cut a 7cm straight line from the outside of the 1/4 circle towards the middle, then fold the straight sides inwards. This is your ear shape. Fold out ear so that the outer third of the circle is folding outwards and you you have a flat bit to iron/ stick onto the head shape and the pointed end you can fold up into an upright position. If you want to take if one step further I sewed some of the wire along the edge of the ear so that I could manipulate the shape a little more.<br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://2.bp.blogspot.com/-CHyX0WTHbQI/VvB6vqmQt4I/AAAAAAAABfo/qotsMBCS5_MJnW52IBsl0s4-wpYzFco3w/s1600/IMG_2169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-CHyX0WTHbQI/VvB6vqmQt4I/AAAAAAAABfo/qotsMBCS5_MJnW52IBsl0s4-wpYzFco3w/s1600/IMG_2169.JPG" /></a></div><br /><br />Following the shape of the ear sew a little triangular shape of velvet with a little contrast material in the centre and pop over the ears.<br /><br />Take the panne velvet and work out where the horn will fit, trying to keep the grain line of the velvet going from the back of the head directly over the head to the forehead. Make a slightly too small hole for the horn(as the material will stretch and you don't want a gaping hole). Fit the velvet over the head and over the horn. At this point when it is almost in position mark out where the ears fall and carefully cut out the ear holes. Sew velvet to the ears and horn, folding over the edges of the main velvet then pulling over the ears and horn before stitching it all together.<br /><br />The wig is made up of strips of hair attached to a mesh cap. Unpick or cut the strips of hair off. Sew the strips of hair into place, with a fringe and swooping over to one side with plenty to swish down the back. Once it is done you can be a unicorn hair stylist and trim for effect. I also sewed a little of the main hair over the base of the fringe hair to over up the plastic roots.<br /><br />Once the mane is in place I trimmed the panne velvet and using the compass theory (first North and South then East and West before other points) I folded over the edge and pinned into the wire at the edge. You can pull the diagonal edges firmly to get a smooth edge that does not look like a shower cap! <br /><br />As a final indulgence you can take som holographic fake hair and use a darning needle to thread if through the hair and tie it into place. <br /><br />Result - one very happy unicorn, you can call her Candleberry!<br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><br /></div><br /><a href="https://3.bp.blogspot.com/-9nnD3yHyD8M/VvBzcc4TZ0I/AAAAAAAABe8/vfvlFKt8ZesDgVHhN5_Zg9VXTlY5s4S7A/s1600/IMG_2162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://3.bp.blogspot.com/-9nnD3yHyD8M/VvBzcc4TZ0I/AAAAAAAABe8/vfvlFKt8ZesDgVHhN5_Zg9VXTlY5s4S7A/s320/IMG_2162.JPG" width="320" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />The Prettygoodlifehttp://www.blogger.com/profile/13797098888794399299noreply@blogger.com0tag:blogger.com,1999:blog-6743387436203376810.post-76171450645608986842016-01-15T19:57:00.001+00:002016-01-15T19:57:24.182+00:00Puff pastry for EpiphanyI love our village shop, down from four pubs to one part time it is the centre of the village. It stocks a range of local produce as well as everything else you would expect, occasionally, then they change it all around. <br /><br />As French Club coincided with epiphany I felt duty bound to tackle a Galette des Rois - and felt stuborn when I could not buy the puff pastry.<br /><br />Things I have learnt about puff pastry. I has shed loads of butter in it, yes really. I know, it should not be a surprise but when you have to measure out 550g of the artery blocker you do marvel; double what you need for your standard short crust. Secondly, it takes time, tonnes of it. Start it in the morning don't even think of leaving it to the afternoon if you want it that evening. Besides that it is simple, Father Dan of Elasticated Waists (my Guru Dan Lepard) naturally has the perfect recipe in this bible. I failled slightly as I ran out of time, but in the 6 hours I had I made a passable attempt. in the future I will stick with rough puff!<br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=16/01/15/144.jpg'><img src='http://photo.blogpressapp.com/photos/16/01/15/s_144.jpg' border='0' width='600' height='446' style='margin:5px'></a></center><br /><br />Galette des Rois had always passed me by, when I lived in Paris I was a student with limited exposure to family traditions. I just noticed that after Christmas there were slim pickings at the patisseries as they were taken over by a family sized pastries wearing limp paper crowns. Having made it I definitely would repeat - I played round with the recipe, but this version is what we like.<br /><br /><br />400g puff pastry<br />2 rounded tbsp apricot or damson jam (I had some delicious tart damson jam, which is rather off piste but worked a treat)<br />100g softened butter<br />100g caster sugar<br />1 lighly beaten egg<br />100g ground almond<br />1 tbsp dark rum<br />1 tsp vanilla extract<br /><br /><br />Heat oven to 200' or have a smug Aga moment.<br /><br />Find a bowl or plate that is roughly half way between side plate and main course size (25cm). Roll out the pastry and make two discs by cutting around the plates. <br /><br />Spread the jam on one disc leaving a 2cm rim around the edge.<br /><br />Cream together the butter and sugar until light and fluffy, adding the egg towards the end. Stir in the almonds, rum and vanilla. Carefully dollop on top of the jam.<br /><br />Don't forget to hide as many whole almonds in the mix as sovereigns required! If necessary to avoid civil war make a suitably large nick in the circumference of the pastry so know where they are 'hidden'. The puff pastry will rise so you can't be too subtle and you still have the top layer to disguise your diplomacy.<br /><br />Brush a little water on the rim around the edge then sandwich on the top layer. Squish the rims together with a fork. Use a knife or fork to make a funky geometric pattern across the top of the pie.<br /><br />Baked until golden (25-30 mins) in hot oven.<br /><br />Use your time to make a crown / crowns. <br /><br /><br /><br /><br /><br /><br />The Prettygoodlifehttp://www.blogger.com/profile/13797098888794399299noreply@blogger.com0tag:blogger.com,1999:blog-6743387436203376810.post-34332444014854933762016-01-07T19:48:00.001+00:002016-01-07T19:53:44.755+00:00French Club<br /><br /><br /><br /><br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=16/01/07/116.jpg'><img src='http://photo.blogpressapp.com/photos/16/01/07/s_116.jpg' border='0' width='500' height='371' style='margin:5px'></a></center><br /><br /><br /><br /><br />Moving school is a big deal - we have quite a full score card of ticks with the new school: OFSTED good: tick, personable form teachers: tick, walking distance: tick. One thing that we left behind was French and the Pickle was not impressed. So there was one things for it: French club. <br /><br />I lived in France many many years ago but it should be within my grasp but the first task was to find a format. With a little help of our frenemies at Amazon I found a book, and to that we will add food and cooking. <br /><br />I feel like an old crone when I think back to my days in Paris when we used to go out for a Menu Prix Fixe for 5 Francs that normally included a pave steak and frites. <br /><br />I challenged the village butcher to supply me with a pave - it was a last minute idea and I had not thought it through, he had to check on line and came up trumps, or I guess that should: be he came up rumps, because that is what it was.<br /><br />We had the French CD uploaded and a menu from Paris of old:<br />Pave, frites et salad<br />galette des Rois - because it is epiphany.<br /><br />Lesson 1: Au Zoo <br />Allows au zoo et j'aI vu un kangourou...<br /><br />I could say the proof is in the pudding, but I have waffled on too long so the pudding will be in my next post. But in terms of the success of the French Club will be if the little ones will still be as enthusiastic next week. <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=16/01/07/117.jpg'><img src='http://photo.blogpressapp.com/photos/16/01/07/s_117.jpg' border='0' width='450' height='334' style='margin:5px'></a></center><br /><br /><br />- Posted using BlogPress from my iPad<br /><br /><br />The Prettygoodlifehttp://www.blogger.com/profile/13797098888794399299noreply@blogger.com0tag:blogger.com,1999:blog-6743387436203376810.post-63776352100767735832016-01-02T09:31:00.001+00:002016-01-02T13:12:04.057+00:00Shooting starIt is dark outside, cold and dark<br />
Dark that consumes, that freezes,<br />
Cold that takes a penetrating hold.<br />
I look up and see the stars <br />
The dark gives up her secrets <br />
The sky seems bigger, the stars brighter.<br />
Big Dipper, Orion and a constellation of ignorance<br />
A tray of gluhwein to thaw the loneliness<br />
Camaraderie in awe and silence<br />
A shooting star<br />
The church bells start to ring in the new year<br />
I can't hear the bells but I have that star<br />
Happy 2016 <br />
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I am a New Years cynic, once we headed to Avebury for summer solstice. Being contrary it seemed logical to eschew annual resolutions for something more permanent. That sun rise we made promises, promises that I have reminded myself over the years so New Years have been burden free, <br />
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This year during quite time we discussed wishes for 2016. Prioritising wishes with the Pickle, nothing required for DB - yes, he was quite definite no clubs...ever. Maybe the need for resolutions can be reconsidered, after all I did not hear the bells but I did see that star.<br />
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- Posted using BlogPress from my iPad<br />
<br />The Prettygoodlifehttp://www.blogger.com/profile/13797098888794399299noreply@blogger.com0tag:blogger.com,1999:blog-6743387436203376810.post-85875737258622463532015-10-04T10:12:00.001+01:002016-01-02T13:09:39.707+00:00Aga Yoghurt<br /><br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=15/10/04/41.jpg'><img src='http://photo.blogpressapp.com/photos/15/10/04/s_41.jpg' border='0' width='500' height='500' style='margin:5px'></a></center><br /><br />I had been eyeing up yoghurt makers for a while, but winced at the price. I also quite wanted a cheese strainer but that was £20 more again. <br /><br />The definition of homely for me is my Grandmother's kitchen, warm from the Aga and always busy; my Grandfather made beer and brick like bread and Granny made everything else, including yoghurt from a half melted ancient plastic yoghurt maker. From that she concocted my favourite pudding of stewed apple and home made yoghurt. Could I recreate this? for a start I would not go out of my way to find a dilapidated germ incubator, so I would have to search elsewhere. Aga recipes tend to go for chapter and verse, with boiling and cooling and standing on your head with a thermometer and to be honest I am too lazy to go that route. Apparently yoghurt makers come complete with a lazy cooks recipe and so far it works brilliantly for me. <br /><br />The Recipe<br /><br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=15/10/04/42.jpg'><img src='http://photo.blogpressapp.com/photos/15/10/04/s_42.jpg' border='0' width='500' height='500' style='margin:5px'></a></center><br /><br /><br />First sterilise your jar (I am not sure how necessary this is, but why not as it is easy and all recipes I consulted bandied around the words scrupulous and clean so it sounds sensible). Wash your jar then pop the clean ringed water in a baking tray in the simmering oven for 20 minutes.<br /><br />As UHT milk has been heated and cooled they had done the arduous work for you.<br /><br />Ingredients<br />2 or 3 tablespoons of natural full fat yoghurt (after your first batch you can use your own, just save a few tablespoons from the bottom of the jar)<br />A tablespoon of milk powder (non essential but apparently this just gives a better texture)<br />Full fat UHT milk.<br /><br />Mix the milk powder, yoghurt and a little of the UHT milk thoroughly then add the rest of the milk to the top of your jar. Cover with a sock monkey, or if sanity prevails wrap in a tea towel, then leave on the top of your simmering plate lid overnight. <br /><br />As personal preference I strain it a little through muslin (to make this easy I just put muslin over the top of the jar with an elastic band and turn upside down in a suitable bowl) then after about ten minutes pop in the fridge and in about an hour or so you will have lovely yoghurt. <br /><br />Perfect time of year to stew apples to make Granny's special pudding! <br /><br /><br /><br /><br /><br /><br /><br /><br /><br />- Posted using BlogPress from my iPad<br /><br />The Prettygoodlifehttp://www.blogger.com/profile/13797098888794399299noreply@blogger.com0tag:blogger.com,1999:blog-6743387436203376810.post-9210550975791852262015-10-02T20:07:00.001+01:002015-10-05T21:49:23.713+01:00Craft cafeThe Pickle had one request when we moved that we would have special time making things together, probably as the move was fairly relentless as we did the packing ourselves. Special time is lovely but the call of the washing machine or other random but inane essentials of life can seem too loud to ignore; hence Craft Cafe. <br /><br />The main rule of craft cafe is to have fun, but apart from that we try to model it on an external experience (now that local cafes are just a memory) and have a pre planned craft activity. I hope we will keep it up, but this what we did in the inaugural date.<br /><br />Menu: home made chocolate brownies<br />Popcorn<br />Orange juice for the DinoBoy and Hot chocolate with cream for the Pickle.<br /><br />Activity: Corn Dollies<br /><br /><br />Am I the only one who remembers making corn dollies at primary school? Having failed to remember in time to snaffle a few blade of corn from a field before harvest we settled for the rather easier option of craft straws. <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=15/10/02/121.jpg'><img src='http://photo.blogpressapp.com/photos/15/10/02/s_121.jpg' border='0' width='600' height='491' style='margin:5px'></a></center><br /><br /><br /><br /><br />Being only 4 DinoBoy had not the patience to take on full weaving but so we just had Tom cuddle time learning how to plait instead. Simple fun!<br /><br /><br /><br /><br /><br />Posted using BlogPress from my iPad<br /><br /><br /><p class='blogpress_location'>Location:<a href='http://maps.google.com/maps?q=Home!&z=10'>Home!</a></p>The Prettygoodlifehttp://www.blogger.com/profile/13797098888794399299noreply@blogger.com0tag:blogger.com,1999:blog-6743387436203376810.post-83649921820050448252015-09-22T17:49:00.001+01:002015-09-23T07:15:27.690+01:00Let the Aga Saga beginI was not to an Aga born - instead it crept up on me. I was mildly amused by the prospect, it seems like stepping into a cliche. I was prepared, we saved a battered solid fuel Raeburn from the skip and managed to wrangle it into a van and even more impressively install it. The down side to that initiation is that I have had a close shave with feeding the simmering over with random household waste, absent mindedly forgetting it our Aga does not have an open furnace. <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="http://photo.blogpressapp.com/show_photo.php?p=15/09/22/150.jpg"><img border="0" src="http://photo.blogpressapp.com/photos/15/09/22/s_150.jpg" height="281" style="margin: 5px;" width="210" /></a><br /><br /><br />Well, it was love at first bake - I lifted the lid and bathed in the instant warmth. Just as well really as shortly thereafter it petered out. After almost two years it needed a service. Therein is the bummer, on top of its insatiable thirst for oil it needs an £85 service ever 6-12 months. Too late, I was hooked! Could it be the fact that festooning it with damp laundry renders the flat bottomed torturer almost redundant, no ironing required except for a quick glide for work shirts (my children look presentable at school for the first time).<br /><br /><br /><br />Also Aga toast? Why had I not heard about it? It should by the inspiration myths and ballads. Well, maybe that is going too far but it really is rather pleasing!<br /><br /><br /><br />I had to refer back to Aga guru Amy Wilcox as at this stage in my life I can't be bothered to learn from my mistakes - a course of action that has made life so interesting up until now. Apparently the rule follow is 80:20: no, not the ratio of wine to tea for a happy life, but I should cook 80% of food in an oven and resort to using the hot plates on top only 20% of the time. So rather than slowly sautéing an onion stove top, I just whack it into the bottom of the roasting oven in an oven dish - potentially saving on a more dirty dishes to be washed, what is not to be liked? Yes, I am still worried about the descent into a twin set and pearls, but at present that is still a way off.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />- Posted using BlogPress from my iPad<br />The Prettygoodlifehttp://www.blogger.com/profile/13797098888794399299noreply@blogger.com0tag:blogger.com,1999:blog-6743387436203376810.post-90489334513960489042015-09-14T18:15:00.001+01:002015-09-14T18:15:17.814+01:00A journey South WestIt has been a long time, dear blog. I have ideas, inspiration and flashes of genius but alas you will just have to take my word for it, because I have neglected you terribly. I finally lost my nerve and sold my Batchelor pad in London and got rather giddy with the proceeds. <br /><br />We had plans to find a plot and build an eco dream house, but instead I am here. I have morphed into a fully fledged stereotype straight from the pages of Joanna Trollope; I have dragged the family to the the country and a freezing wreck of a house with an Aga that needs taming. <br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=15/09/14/91.jpg'><img src='http://photo.blogpressapp.com/photos/15/09/14/s_91.jpg' border='0' width='612' height='612' style='margin:5px'></a></center><br />I have a few ideas for what I would like to write about going forward. Some of my creative projects - as this is going to be decoration on a big scale with a tiny budget and getting to know my Aga, which will really be about trying to do loads of slow cooking without resorting to meat everyday. As dog walking is such a big part of life I may write about some of the routes I discover, as each time I discover a new path or byway it is like adding another gem to my treasure chest. <br /><br /><br /><br /><br /><br />- Posted using BlogPress from my iPad<br />The Prettygoodlifehttp://www.blogger.com/profile/13797098888794399299noreply@blogger.com0tag:blogger.com,1999:blog-6743387436203376810.post-60927128435786019542015-08-23T09:40:00.001+01:002015-08-23T09:40:08.451+01:00Silent Sunday<br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=15/08/23/87.jpg'><img src='http://photo.blogpressapp.com/photos/15/08/23/s_87.jpg' border='0' width='640' height='640' style='margin:5px'></a></center><br /><br /><p class='blogpress_location'>Location:<a href='http://maps.google.com/maps?q=Wiltshire%4051.203046%2C-1.905403&z=10'>Wiltshire</a></p>The Prettygoodlifehttp://www.blogger.com/profile/13797098888794399299noreply@blogger.com0tag:blogger.com,1999:blog-6743387436203376810.post-2200743289838634952015-04-16T20:10:00.002+01:002015-04-18T09:40:43.084+01:00My Spring GardenI love my garden - but things have been getting in the way...until now. I have a potting shed full of seedlings and I have been doing the most important thing that you can do in a garden (sorry, my blog, my logic ;) - I have been enjoying it. These pics are of me lying in the garden with my camera watching clouds and taking snaps.<br />
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Thanks to the lovely Annie at Mammasaurus for inspiration and linky (OMG saw the first edit and it had auto-edited linky to thanking for a 'kinky') I will add her badge the moment my computer behaves and lets me copy the code. Got it, finally <div align="center">
<a href="http://www.mammasaurus.co.uk/" target="_blank" title="How Does Your Garden Grow"><img alt="How Does Your Garden Grow" src="http://loveallblogs.com/wp-content/uploads/2014/11/hdygg-badge.png" style="border: none;" width="150px" /></a></div>
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<br />The Prettygoodlifehttp://www.blogger.com/profile/13797098888794399299noreply@blogger.com0tag:blogger.com,1999:blog-6743387436203376810.post-16706556051328456502015-04-15T21:56:00.000+01:002015-04-15T22:22:39.029+01:00Spring<br />
Open the windows, open the doors: spring is springing. Daffodils and crocuses have finally given way to primroses and we are ready for long days playing outside.<br />
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Hello primrose, it is great to see you again!<br />
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Inspired by the sticky fingers blog - click on the gallery icon to the right to see more. Xx<br />
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<br />The Prettygoodlifehttp://www.blogger.com/profile/13797098888794399299noreply@blogger.com0tag:blogger.com,1999:blog-6743387436203376810.post-75608395770385901562015-03-11T20:23:00.001+00:002015-03-11T20:23:00.060+00:00Being Mum!<br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=15/03/11/399.jpg'><img src='http://photo.blogpressapp.com/photos/15/03/11/s_399.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />Mothers do suffer from the remit of their role particularly now, with the lack of strong extended families, the mother role is confined to one sole person. <br /> <br />With friends we can have a tribe to fulfil our needs (and more often than not our desires that are wickedly at odds with our needs). We all know a glamorous adventurer who sweeps us into her spell then benignly disappears when the drama of our heartache subsides to the sobs of breakdown, leaving us to by comforted by the Earth Mother whose divine glow is outshone by temporary excitement. <br /><br />When finding life partners we flounder in the same way - trying to find one person to fulfil all our needs. As Jerry Hall memorably boasted 'it is simple to keep a man, you must be a maid in the living room, a cook in the kitchen and a whore in the bedroom,' only to be usurped by a younger model.<br /><br />Mothers are further doomed by our training for the role: by none other than the often worst equipped of all, our very own supporters and nemeses, our mothers! Since the 1950s there is an academic school of thought that all parents are primed to fail and the best that they can hope to achieve is to be 'good enough'. I guess all we can do is come to terms with our mothers strengths as well as flaws, the f*** ups they generously bestow on us and try to remember how amazing we really are, so we can minimise the collateral damage to our future lives. <br /><br /><br /><br />- Posted using BlogPress from my iPad<br />The Prettygoodlifehttp://www.blogger.com/profile/13797098888794399299noreply@blogger.com0tag:blogger.com,1999:blog-6743387436203376810.post-25993274826923171392015-01-11T11:00:00.001+00:002015-01-11T11:00:12.185+00:00My Photo Sunday<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=15/01/11/94.jpg'><img src='http://photo.blogpressapp.com/photos/15/01/11/s_94.jpg' border='0' width='281' height='194' style='margin:5px'></a></center><br /><br />This week I was meant to get back to work and sort myself and chaos cottage. Getting ready for the first day of preschool and the Dino Boy vomited all over me. New Year plans on hold for a week, and time to enjoy the moment.<br /><br />Look at my happy boys - a happy week, but not as planned.<br /><br />This is the first time I have found @onedad3girls thingy (I am a failed blogger I don't know the terminology) so love the prompt to get me blogging. I have only been dabbling for a few years, maybe one day I will get the hang of it. Anyway, thanks for the prompt. Xx<br /><br /><br /><div align="center"><a href="http://onedad3girls.com/category/my-sunday-photo/" title="OneDad3Girls" target="_blank"><img src="http://onedad3girls.com/admin/wp-content/uploads/2014/04/Sundaylge-e1396359989177.png" alt="OneDad3Girls" style="border:none;" /></a></div><br /><br />- Posted using BlogPress from my iPad<br />The Prettygoodlifehttp://www.blogger.com/profile/13797098888794399299noreply@blogger.com0tag:blogger.com,1999:blog-6743387436203376810.post-66569968646654354372014-11-16T14:28:00.001+00:002014-11-16T14:28:20.500+00:00Silent Sunday <br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=14/11/16/215.jpg'><img src='http://photo.blogpressapp.com/photos/14/11/16/s_215.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />- Posted using BlogPress from my iPad<br />The Prettygoodlifehttp://www.blogger.com/profile/13797098888794399299noreply@blogger.com0tag:blogger.com,1999:blog-6743387436203376810.post-23359900177362749422014-11-13T21:26:00.001+00:002014-11-13T21:58:46.676+00:00Fairy Party Part 2Erm ...back in 2012 I wrote that this was iminent. Blogging fail!<br />
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Why now? I was hunting out some graphics and remembered I had posted some images <a href="http://theprettygoodlife.blogspot.co.uk/2012/09/a-fairy-party.html">http://theprettygoodlife.blogspot.co.uk/2012/09/a-fairy-party.html</a> and then reread the post and remembered my promise for a part two.<br />
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Part one got as far as preparations, so here are some easy to copy graphic ideas - and the clues from our treasure hunt...<br />
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We started with the treasure map, each book starts with a map with the fairyland palace and Jack Frost's castle, so that is where our trail started too. The rules were that after each piece of treasure was found we reassembled and worked out the next clue together. Ryhmes were important as was keeping it simple, literary tendancies will have to wait ;)<br />
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Fortunately we are members at Costco and they always seem to sell the big box of Rainbow Fairies books for under a tenner, so with a few pencils, rubbers and bouncy balls we had some very good prizes with minimal tat and no further need for party bags.<br />
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Clues:<br />
<pre class="western"></pre>
<pre class="western"> </pre>
<pre class="western"> <span style="font-family: alphabetized cassette tapes;"><span style="font-size: 40pt;">The pesky fairies from the school in ***ley,</span></span>
<span style="font-family: alphabetized cassette tapes;"><span style="font-size: 40pt;">At the magic cottage are playing happily,</span></span>
<span style="font-family: alphabetized cassette tapes;"><span style="font-size: 40pt;">I will teach that Pickle the Birthday Fairy,</span></span>
<span style="font-family: alphabetized cassette tapes;"><span style="font-size: 40pt;">Jack Frost can be really cross and scary,</span></span>
<span style="font-family: alphabetized cassette tapes;"><span style="font-size: 40pt;">I'll take her special fairy book </span></span>
<span style="font-family: alphabetized cassette tapes;"><span style="font-size: 40pt;">And hide bits where they will not look</span></span> </pre>
<pre class="western"> </pre>
<pre class="western">I glued a 'book cover' from the invitation onto card and then cut it up like a jigsaw as </pre>
<pre class="western">in every book Jack Frost seems to break things that need finding. We hid the pieces in the </pre>
<pre class="western">garden to be found and assembled.</pre>
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<pre class="western"> </pre>
<pre class="western"> </pre>
<pre class="western"> <span style="font-family: alphabetized cassette tapes;"><span style="font-size: 40pt;">4 x 3 or 6 x 2,</span></span>
<span style="font-family: alphabetized cassette tapes;"><span style="font-size: 40pt;">Solve this sum and find this clue!</span></span> (We have a number 12 bus) </pre>
<pre class="western"> </pre>
<pre class="western"> </pre>
<pre class="western"> </pre>
<pre class="western"> <span style="font-family: alphabetized cassette tapes;"><span style="font-size: 40pt;">Fairies are not the only ones with wings,</span></span>
<span style="font-family: alphabetized cassette tapes;"><span style="font-size: 40pt;">They kindly give us breakfast things!</span></span> </pre>
<pre class="western"> </pre>
<pre class="western"> </pre>
<pre class="western"> </pre>
<pre class="western"> <span style="font-family: alphabetized cassette tapes;"><span style="font-size: 40pt;">You saw these when you just arrived,</span></span>
<span style="font-family: alphabetized cassette tapes;"><span style="font-size: 40pt;">'enchanted' is how they are described</span></span> </pre>
<pre class="western"> </pre>
<pre class="western"> </pre>
<pre class="western"> </pre>
<pre class="western"> <span style="font-family: alphabetized cassette tapes;"><span style="font-size: 40pt;">When the Sun and rain join together,</span></span>
<span style="font-family: alphabetized cassette tapes;"><span style="font-size: 40pt;">There will be a pot with a prize for the clever </span></span></pre>
<pre class="western">(we had a large picture of a rainbow in the gazebo)</pre>
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At some point I cant remember which we had to find goblins hiding in the garden, but here they are.<br />
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The Prettygoodlifehttp://www.blogger.com/profile/13797098888794399299noreply@blogger.com0tag:blogger.com,1999:blog-6743387436203376810.post-69123126657901624332014-10-28T11:03:00.001+00:002014-10-29T08:39:31.283+00:00Pumpkin soupLast year I blogged about pumpkins and I normally hate duplication, but this recipe was so good I thought that I should share. It came from a book I have, up until now, not really rated - The Able and Cole Cookbook.<br /><br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=14/10/28/108.jpg'><img src='http://photo.blogpressapp.com/photos/14/10/28/s_108.jpg' border='0' width='720' height='720' style='margin:5px'></a></center><br /><br />The irony is that I was inspired to cook this after attending a fabulous Pumpkin Day with Riverford Farms, from whom we now get our rather better veg box.<br /><br /><br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=14/10/28/109.jpg'><img src='http://photo.blogpressapp.com/photos/14/10/28/s_109.jpg' border='0' width='720' height='720' style='margin:5px'></a></center><br /><br />Preheat the oven to 220'c, 425'F.<br /><br />Toss<b> 3 peeled and diced apples </b>and <b>1 pealed and diced small pumpkin</b> in olive oil and <b>drizzle with a little honey</b> then bake for about half an hour, turning every 10 mins. Take out from the oven when the pumpkin is tender.<br /><br />Meanwhile you can toast the pumpkin seeds, but I always find this a terrible faff and is ultimately very unrewarding. <br /><br />Scoop out the roasting tin, making sure not to leave behind any of the lovely caramelised bits or juices. Add a <b>mug or two of vegetable or chicken stock</b> and simmer for about 15 mins. Then blitz until smooth, adding liquid until it is the consistency you like - I like mine THICK!<br /><br />Season with salt and pepper. The recipe calls for chilli flakes to be added during the roasting, but as the Dino boy can't cope with spice so I garnish it with mild chilli at this stage.<br /><br />So here are my special ingredient hacks. As recommended by Yotam Ottolenghi, Aleppo chilli, a lovely fragrant but very mild chilli and Chinese clear broth as discovered when shopping with my lovely Chinese friend in San Fransisco. I pick up the clear broth when I pop to the Oriental supermarket, they really pack a punch - I had used most of the carton when trialling a Mushroom and egg custard for a new Chinese book (click on this link to get your own trial recipe http://www.mcsweeneys.net/books/allunderheaven ) Normally I use Marigold Swiss Brouillon.<br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=14/10/28/110.jpg'><img src='http://photo.blogpressapp.com/photos/14/10/28/s_110.jpg' border='0' width='720' height='720' style='margin:5px'></a></center><br /><br /><br /><br />The Prettygoodlifehttp://www.blogger.com/profile/13797098888794399299noreply@blogger.com0tag:blogger.com,1999:blog-6743387436203376810.post-52139418458489455642014-10-23T11:06:00.001+01:002014-10-23T11:06:33.370+01:00Bedding down for the winter<br /><i>I have joined the wonderful Manneskjur's 'how does your garden grown?' twice before and it the most friendly linky I have ever enjoyed. Last time, alas, it coincided with my first ever pre-launch event for my new creative venture (which is treading water until my Dino boy goes to school) so I could not lavish the comment love as I wanted, to due to trying to avoid a nervous breakdown, something I plan to put right this time!</i><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=14/10/23/26.jpg'><img src='http://photo.blogpressapp.com/photos/14/10/23/s_26.jpg' border='0' width='281' height='211' style='margin:5px'></a></center><br />This time of year in the garden I am picking the last of the veg and tidying up; recovering lost socks from the potting shed (how does a little boy manage to scatter his socks so liberally I can never be sure) and picking errant toys from potential leafy graves. <br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=14/10/23/27.jpg'><img src='http://photo.blogpressapp.com/photos/14/10/23/s_27.jpg' border='0' width='281' height='203' style='margin:5px'></a></center><br />Last weekend we picked the past of the Pickle's potatoes from her personal veg area and planted 75 tulip bulbs. I love my Jan Reus tulips and albums along the fence line, but there were additional bulbs positioned in the veg patch. Yes, I have come over Sarah Raven and planted a mini cuttings garden with the hope of cheery bouquets come eat spring.<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=14/10/23/28.jpg'><img src='http://photo.blogpressapp.com/photos/14/10/23/s_28.jpg' border='0' width='196' height='281' style='margin:5px'></a></center><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=14/10/23/29.jpg'><img src='http://photo.blogpressapp.com/photos/14/10/23/s_29.jpg' border='0' width='281' height='187' style='margin:5px'></a></center><br />I really recommend I visit to the home of my inspiration. <br /><div align="center"><a href="http://www.manneskjur.com/gardens-archive/" title="Manneskjur" target="_blank"><img src="http://loveallblogs.com/wp-content/uploads/2014/07/hdygg.pbng" alt="Manneskjur" style="border:none;" /></a></div><br />The Prettygoodlifehttp://www.blogger.com/profile/13797098888794399299noreply@blogger.com0tag:blogger.com,1999:blog-6743387436203376810.post-68860178550392125922014-10-17T20:39:00.001+01:002014-10-23T11:00:53.767+01:00Croque Ms muffinsIs it proof that I am an irredeemable domesticated wannabe yummy mummy? I am prepared to own up to watching cookery programmes on Iplayer while making hats and beading. It started with catching up with TGBBO but I have graduated onto Nigel Slater and Rachel Khoo. While indulging in this unsavoury pastime I came across this recipe, thanks to Ms Khoo. There is nothing like a good french croque so I was very tempted by the idea. The next day one of my fave cafes in Reading, Picnic, were serving their own version (but attributed to Ottolengi) having replaced the Gruyere with Camembert. Having completed the trial I can't say that the muffins replace the need for a conventional croque but you certainly get more generous filling to bread ratio, and you can get away Mother's Pride rather than mortgaging your soul for a decent pain Poilaine besides as left overs they are a very indulgent treat in a hurry.<br /><br />Béchamel sauce <br />1 tbsp butter or rape seed oil (why I use oil when this still a cholesterol fiesta I am not sure)<br />1 tbsp plain flour<br />About 200ml milk <br />1/2 tsp Dijon mustard<br />1/2 tsp grated nutmeg<br />A large handful of cheese - I use the traditional Gruyere - about 75g (leaving some to sprinkle on top)<br /><br />6 - 8 slices of white bread<br />6 - 8 small eggs<br />melted butter or oil <br /><br />Base layer* - ham / spinach / red pepper<br /><br />Make a cheese sauce: whisk the flour into the melted butter or oil and cook it over a medium heat (ensuring that you don't brown it). Let it cool just a few mins before you start adding a little milk. Keep adding milk little by little whisking away as you go. At some point add the nutmeg and mustard. You are aiming for a lovely smooth gloop! The invention of silicone whisks and non stick pans made life sooo much easier for me.<br /><br /><br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=14/10/17/387.jpg'><img src='http://photo.blogpressapp.com/photos/14/10/17/s_387.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br /><br />Next cut of the crusts from the bread and roll them flat before brushing them with the melted butter or oil. It is a little tricky getting them into the muffin tray but a small glass or jar will squish them flat against the sides<br /><br />Add the bad layer* if you are using one, then add the eggs. If you add the eggs carefully you can see if the bread cup is getting too full and save the last bit of egg white. <br /><br /><br /><br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=14/10/17/388.jpg'><img src='http://photo.blogpressapp.com/photos/14/10/17/s_388.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br />Dollop on the cheese sauce, a couple of spoons on each then season and sprinkle with the remaining cheese.<br /><br />Bake for around 20 mins. The bigger the egg the more time you need, but check to make sure that they are done to your liking. You may want to take half out at just before 20 mins to eat immediately with lovely runny yokes and then leave the others in the oven for about 5 mins longer so that the yolks firm to a mild quiver and they will be perfect for a indulgent breakfast in a hurry.<br /><br />I served mine with loads of salad. The score card read Hubster 4 (and a coronary warning), me 2 and the munchkins one each.<br /><br /><br /><br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=14/10/17/389.jpg'><img src='http://photo.blogpressapp.com/photos/14/10/17/s_389.jpg' border='0' width='209' height='281' style='margin:5px'></a></center><br /><br /><br />*base layer - traditionally a croque Monsieur has a layer of ham, but I try to minimise my meat consumption but red peppers would add crunch and spinach would make it more of a croque Signora (well a bit florentine) or you could do without.<br /><br /><br /><br />- Posted using BlogPress from my iPad<br /><br />The Prettygoodlifehttp://www.blogger.com/profile/13797098888794399299noreply@blogger.com0tag:blogger.com,1999:blog-6743387436203376810.post-49996507846355556882014-10-02T09:59:00.001+01:002014-10-02T13:24:43.125+01:00Meet Kerry and other flowers<br /><br /><br /><br /><br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=14/10/02/73.jpg'><img src='http://photo.blogpressapp.com/photos/14/10/02/s_73.jpg' border='0' width='500' height='332' style='margin:5px'></a></center><br /><br /><br /><br />About ten years ago Kerry sought sanctuary with us at Christmas time. Never hampered by convention Kerry was full of surprises, including my present: a muddy bag of soil and bulbs. Many years later and this autumn they brighten my life again. Kerry has long since succumbed to cancer; she is gone but never forgotten.<br /><br />One memory segues into another, and this time it is my Grandmother. I would be escorted around her garden; 'meet Vera' she would say, or 'this one is Alice'. Granny would have put Miss Marple to shame, the contrast between the amiably batty exterior and the scalpel sharp brain. Her garden was receptacle for memories, each plant given to her by a friend was a lasting memorial to happier times and ideas. So, in her honour, having introduced you to Kerry meet a few more friends.<br /><br /><br /><br /><br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=14/10/02/74.jpg'><img src='http://photo.blogpressapp.com/photos/14/10/02/s_74.jpg' border='0' width='500' height='332' style='margin:5px'></a></center><br /><br /><br /><br />Don't you love a friend who turns up weeks after you have moved into a new home with gifts? In Nikki's case it was a sack of horse dung, a Handel rose and a chicken house complete with chooks. The chicken house has long ago been rebuilt, but the rose goes from strength to strength.<br /><br /><br /><br /><br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=14/10/02/75.jpg'><img src='http://photo.blogpressapp.com/photos/14/10/02/s_75.jpg' border='0' width='500' height='332' style='margin:5px'></a></center><br /><br /><br /><br />finally, for today, here is Sarah. One morning she turned up at the gallery where we worked with a gift: a tip of a sedum plant, liberated from a random garden somewhere in North London. That cutting has been the Daddy (or Mummy) of many more.<br /><br />These photos are some of the first steps with my new, old camera. I hope to explain why soon. first I must complete my first collection of beautiful things...<br /><br />Inspired by the amazing Annie at Manneskjur - I recommend you take a peek <br /> http://www.manneskjur.com/gardens/73-how-does-your-garden-grow<br />Xx<br /><br /><br />The Prettygoodlifehttp://www.blogger.com/profile/13797098888794399299noreply@blogger.com0tag:blogger.com,1999:blog-6743387436203376810.post-19589880912252398882014-10-01T18:51:00.001+01:002014-10-01T18:51:17.593+01:00CreativeWe found this potters wheel in a charity shop for £1. The Hubster rewired it, i reconstituted the dried out clay so the Pickle could get really creative. She did not finish a pot, but she had loads of fun and had some practice.<br /><br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=14/10/01/355.jpg'><img src='http://photo.blogpressapp.com/photos/14/10/01/s_355.jpg' border='0' width='281' height='187' style='margin:5px'></a></center><br />Now as this is part of a photography linky, I was decided to compare my new camera (above) with my old (below). Notice a difference?<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=14/10/01/356.jpg'><img src='http://photo.blogpressapp.com/photos/14/10/01/s_356.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />I can't think creativity without mentioning my own. I am having the time of my life, but burning at both ends as I have my first show/sale next Monday and o am racing to get a collection together. <br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=14/10/01/357.jpg'><img src='http://photo.blogpressapp.com/photos/14/10/01/s_357.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />Click on the icon to the right to see all the other lovely posts. Thanks Tara for kicking my butt, I love a linky to force me to revisit my blog.<br />Xx<br /><br />Posted using BlogPress from my iPad<br />The Prettygoodlifehttp://www.blogger.com/profile/13797098888794399299noreply@blogger.com0tag:blogger.com,1999:blog-6743387436203376810.post-3283537405958415612014-09-17T13:30:00.001+01:002014-09-17T13:30:59.389+01:00A crooked pot kiln<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=14/09/17/266.jpg'><img src='http://photo.blogpressapp.com/photos/14/09/17/s_266.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />(Photo: the post lunch waddle)<br /><br />We have been meaning to go to the Crooked Billet in in Stoke Row since before I had grey hair. This anniversary a trip was planned, and we were finally set to go. Five minutes to blast off and I hear 'It was the Pot Kiln wasn't it?' So the Crooked Billet will have to wait.<br /><br />From the moment that you see the veg patch as you walk to the pub you know you are onto a winner. We have been here a few times, normally with dog for a pub lunch then a walk. It is set in beautiful countryside and there are some rewarding walks, whether you want to go for a stroll or a two hour march.<br /><br />This time we were went for the full dining experience. An anniversary lunch for five! Forget linen tablecloths or matching chairs, this is a place with no pretence - it does not need to be feign airs and graced. A simple seasonal menu with a few specials, and a children's menu too. The chief is renowned for his game cookery, so that does feature large on the menu, but there seems to be something for everyone. <br /><br />I went for the full game experience. I had wood pigeon with celeriac and black pudding to start, a rather ballsy intro but a gamble that paid off. It was earthy yet refined and manageable. Home cured gravaldax and the ubiquitous goats' cheese may not have scored on the originality stakes, but the Pot Kiln has that Jessica Alba vibe - you know the gentle deceit of pretending to be the approachable girl next door while in reality being way out of your league. So, the basic eighties menu staples can cushion you from the challenge 'roe liver and foie gras parfait with muntjac lollipops'.<br /><br />I was tempted to see if anyone could render the bullets also known as grouse edible, but good sense - or prejudice - prevailled and I went for partridge, a local speciality with chard and farcement potatoes (the humble spud with bacon and plums with calories injected in under pressure). Partridge is a favourite subtle flavour (or game for wimps) but whichever way it was cooked to perfection. The family had a roast rump joint, which they happily suggested would feed not just the recommended two adults but two children too. No fillet steak here, but a meaty cut with all the flavour and the flavour packed a punch.<br /><br />It would have been sensible to have stopped there but greed tempted us on. The Valrhona chocolate and raspberry pudding looked like a door stop but miraculous it disappeared. Okay, I regret it now as a write like a beached whale, but at the time it seemed entirely logical to trough the lot: lightness offset the rich, and the sour balanced the sweet. <br /><br />Reading the wine list there was little remarkable, many options that see interesting at around £34, but i bowed to my Dad's rationale that if a good restaurant can't do a decent house wine then they miss the point. Starters were around £7.50 and mains high teens. A special treat, but I am happy to save up for a repeat trip. I am so pleased the Hubster cocked up and we ended up here again, and I still have the Crocked Billet to look forward to, one of these years....maybe.<br /><br />I waddled out like a beached whale. We did not for our regular stomp across the fields, but a crawl up to St.Frideswide Well. I took a deep slurp hoping that it's medicinal qualities will help my memories survive longer than my enhance spare tyre.<br /> <br /><br />Ps should I have taken some pics of the food? Do you live in the moment and saveur, or snap for posterity.<br /><br />Pps as you may have guessed - this is in no way sponsored :)<br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=14/09/17/267.jpg'><img src='http://photo.blogpressapp.com/photos/14/09/17/s_267.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br /><br />The Prettygoodlifehttp://www.blogger.com/profile/13797098888794399299noreply@blogger.com0tag:blogger.com,1999:blog-6743387436203376810.post-82325841137498452332014-09-07T10:06:00.001+01:002014-09-07T10:06:50.861+01:00Silent Sunday<br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=14/09/07/39.jpg'><img src='http://photo.blogpressapp.com/photos/14/09/07/s_39.jpg' border='0' width='800' height='800' style='margin:5px'></a></center><br />- Posted using BlogPress from my iPad<br />The Prettygoodlifehttp://www.blogger.com/profile/13797098888794399299noreply@blogger.com0