We Have Escaped Again !

Yes, we have escaped again, on a road trip to a Haunted Scottish Castle. Bearing in Mind that London has been moved into semi special measures, we are not allowed to Mingle, but that’s Ok, I’ll just mingle with Himself and and Vice Versa.

We are on a reconnaissance trip to this Castle on the East coast of Scotland, delayed from May. Apart from Himself having a contre temps with a kerb negotiating the narrow road around Loch Lomond, (but better than having a contre temps, with an oncoming truck,) we managed to find our castle without too many difficulties.

But back to London, last week was spent trying out a couple of new ideas and recipes. Namely, gnocchis with a twist. I had bought some celeriac with my Vegetables from Watts Farm, without a firm idea what I was going to do with it, be it baked, or remoulade or what ?

I decided I could make gnocchi celeriac with potato would fit the bill.

  1. 1 celeriac +/-500 Grams, peeled and diced
  2. Equal amount of potato also peeled and diced
  3. 5 cloves garlic, left unpeeled
  4. Tablespoon of olive oil
  5. 1/2 tsp salt
  6. 100 grms flour


  1. Heat oven to 220C/200C fan/gas 7.
  2. Toss the parsnips and potatoes in 2 tbsp of the olive oil and tip into a roasting tin along with the garlic cloves. Roast for 40 mins or until the veg is completely soft.
  3. Remove from the oven and leave to cool a little.
  4. Squeeze the garlic from their skins, discard the skins.
  5. Tip everything into a food processor along with the flour and salt, season well, then blitze until well combined and holding together as a dough
  1. Bring a large pan of salted water to the boil. Tip the dough onto a floured surface, cut into four chunks and roll each into a sausage about 35cm long and 2.5cm wide, or there about. Wrap the sausage in cling film secure the ends with string. And drop onto the boiling water and cook for about 15 minutes.
  2. Remove from the water and leave to cool.
  3. When cool unwrap and cut into slices about the thickness of a finger.
  4. Dip the gnocchi lightly in some flour.
  5. Heat some olive oil in a frying pan and add the gnocchi in batches and fry on both sides. When golden, remove and drain on paper. Repeat until all are cooked.

At this point one can decide if to use them straight away, or as I do, flat freeze them, then when frozen, bag them and put them in the vegetable section of your freezer until you need them. 

Meanwhile, Himself periodically goes Rogue and takes himself off to a grocery store. His store of preference is Selfridges ( for uninitiated read Harrods or the smartest grocery shop that you know). He normally buys me Oysters but this time around it was Shrimp and Squid! Simply marinated and grilled on a Barbecue, ummmm! Delicious!

He knows the way to a Girls Heart, Seafood, Seafood and more Seafood!

What’s in a Name?

Have you ever wondered who comes up with names? Names for companies, names for streets, names for New Towns and even names for children?

In France for example there is a lemonade drink which is actually very nice ( full of sugar of course) , originally made by Perrier, since 1954 and the name resembles the sound of the bottle upon opening. What is it? PSCHITT! Umm. Not a good name in English!

When we lived in Belgium, for the first year our street was called ‘ Chemin de Chample’, the next year, it was decided that as there was larger Chemin de Chample not far away, it would have to change. Hence it became Chemin de Tombe! Who wants to live inTomb Street? Not us, so the three houses signed a petition and had it changed to ( and this was a mouthful) Chemin de la Commaderie! Try putting that on any forms ! Anyway it was historical, as there had been a Crusaders Tomb found near by.

However, another street nearby was called Rue des Habitations Modern, who would want to live there? Who came up with that name ? Well, now I Know, as the other day going to Richmond Park, we came across Flyover Close ! Seriously? How would anyone sell their house in Flyover Close?, But actually it is called Floyer Close, but near enough , especially on a casual glance !

Meanwhile, I have had Mangoes to use. After my delivery of the most beautiful Mangoes from Spain, I put them all to finish ripening and they were delicious, not a bad one amongst them. Of course they all ripened at once and so I was faced with the dilemma of what to do. So I puréed them all and froze them in measured quantities.

And so it was this week that I decided to make Mango Ice Cream and experimented with No Churn Mango. This was mainly as I was being lazy and not wishing to get out my Ice Cream machine ( it is rather on the heavy side as it has a freezer unit included.)

I used

  1. About 3 cups Mango purée, which I had cooked to reduce the liquid,
  2. 1can sweetened Condensed Milk
  3. 600 mls double cream To make it is very easy
  1. Whip the cream until stiff
  2. Add the condensed milk and combine
  3. Fold in the cooled Mango purée
  4. Put into a suitable container and freeze.

Soften slightly before serving, can be served with some whipped cream or just a mango slice or two. I also have sprinkled some Speculoos dust on top. Speculoos, to the uninitiated are typical biscuits from Belgium, often served in cafes alongside a cup of coffee. Slight spice taste, great dunked in coffee and made into dust to sprinkle on Ice Cream. They can be bought at Amazon !

I nearly always have a mango or two in the house as my local store a small one, two minutes away have them, not as good as my Spanish ones, but Hey Ho ! Not bad.

One night on the weekend, following on from having our Mexicans to stay in France. Is Pizza Movie Night! I always used to make my own Pizzas, when my kids were smaller and so I have now resurrected a Pizza Pan , I have to say a rather posh one, a Le Creuset Pizza Pan, being cast iron, it gets suitable hot and works very well.

Look what arrived today, Mangoes! And Dinner ready to Cook!

I have been supporting Crowd Farming since March, supporting small farms ( mostly in Spain) who otherwise would have had to ditch their crops. I have supported three such farmers so far and this is not being just Altruistic, but also to inspire myself. ( having seen that we are stockpiling again, this is me! Mangoes, Olive Oil and Lemons !)

Therefore I have bought 5 litres of organic artisan Olive Oil, 5 Kilos of Beautiful unwaxed Lemons ( all now preserved for future use or donated to other cooks and today 5 Kilos of Mangoes from Maria Martinez. I will put them all to ripen, some I will just eat when ready and others will become Mango Sorbet and will also probably try Mango Jam.

Meanwhile, I have a new freezer, but read that as Another Freezer. As I am definitely not going grocery shopping but enjoying experimenting more in the kitchen And with the probability of Covid restrictions looming, and with my current freezer space full to bursting, it was time to expand. My Utility room is small but Himself got out his saw and hammer and Brain to install the new appliance, Success!

Eldest daughter the willowy blonde has a weekly Movie night with her three kids, Alfie, ( born in Sydney 13), Tess ( born in New Delhi, 10, going on ??) and young Sam ( our Mexican, 5), they take it in turns to choose the movie, and not always harmoniously! Whilst in France this summer, we also took part. Going on from that we decided, that as we are not going to the movies as such, we too would have a Pizza Movie night.

I made Pizza and watched Parasite( Oscar winner), which I enjoyed but Himself did not!

We have had another Take Away! Our third in 6 Months, all of which the willowy Brunette has been able to share with us. The first a Michelin starred Indian, which led us to make Fish/ Prawn Moilee, the second a Mexican from a renowned visiting chef. It was a disaster and most went into the bin, and now our third.

It was created by the winner of Master Chef 2020, Thomas Frake. It arrived as scheduled beautifully packaged and was promptly refrigerated. Instructions were in an online video with Thomas himself and a printed version also available. Instructions were followed, a few additions were added ( I had only ordered for two several weeks ago) , wine was drunk and dinner eaten.

Our dinner consisted of:-

Monkfish Scampi served on a bed of Pickled Fennel with Tartare Sauce.

Rack of Hogget ( technically from a two year old Lamb) with a Broad Bean and Pea Purée, crispy Broad Bean Shells, Hasselback Potatoes , with Salsa Verde.

Dessert an Earl Grey Eclair with Butterscotch sauce.

I also ordered the cheese course.

Was fun to cook and eat and of course could have done it all anyway. But would never have thought of keeping the shells of the broad beans and using them as a crispy garnish. The Monkfish Scampi ( did you know that not so long ago, nobody wanted to eat Monkfish and it was passed off in the local chippy as fried scampi), it was delicious and actually would have been happy with just that for dinner.

In fact we saved dessert and the cheese for the following night.

So two days on, the cheese is still in the refrigerator but we have eaten the eclairs. We enjoyed all of the meal but felt for us at least the Earl Grey Crêpe was underwhelming, nice but not especially so but otherwise it was really good. Have never thought of using the shells from broad beans before, I usually just throw them away, but now here is a thought!

Well done Thomas!

I will persevere!

Whilst in the French Alps I played with the making of Sourdough Bread. One might wonder why this is proving such a novelty or difficulty. People make sourdough bread all the time! So what is the problem?

I have my lovely starter but the elusive dough or bread remained a mystery.

The reason being ALTITUDE! Yeast, Bread, Baking, Cakes, they all react very differently to being made at Altitude.

I already knew the set of rules regarding cakes etc but didn’t really realise what the difference would be with bread and actually it is crucial.

However, as my starter was beautiful, I decided to freeze until we are here sometime in the future.

Life here in the mountains was very quiet ( well maybe not so quiet with three grandchildren around, especially the smaller one who at 5 years old is very noisy !)

Parents have been working from home, but have made the most of using Dave’s Gym ( small private gym) and Lac de Montriond, a mountain lake that has a surface area of 32 Ha. With a depth of 62 feet. This beautiful lake was formed several hundred years ago and is a popular tourist spot in the summer, with swimming, sailing, paddle boarding and horse riding on offer. Our lodgers on the other hand chose to swim it 2-3 times ( only 1.3 kms long and cold! Wet suit is really needed).

According to Rick Stein, the French do have Sourdough bread, or at least their version of it. It is called Pain de Campagne, but the general consensus is, that it doesn’t quiet hack it!Usually pretty small and do not on any account use the wonderful bread cutting machines, that will be found in all Boulangerie and even supermarkets. The slices will be far too thin and not at all satisfying.

This loaf I bought in the UK and is so much better. But what about the rules for baking at Altitude?

Most of us do not encounter these problems, but number 1 daughter did, when she lived in Mexico City. For the uninitiated Mexico City sits at 2400 metres which is about a mile and half, ( almost 8,000feet) so pretty high !

Lower Air pressure at high elevation causes air bubbles trapped to rise at a faster rate, resulting in either uprisen cake/ bread or dry or both.

To combat this proportions need to be changed as well as the oven temperature, at heights over 3;500 feet the oven needs to be at least 25 F higher than at sea level. Baking powder needs to be reduced, as does sugar, liquids need to be increased and certainly for anything over 7,000 feet these ingredients need considerable alteration as well as the baking time!

Then of course there is the flour. When I lived in Belgium I have part of The Hints class to American expats. My job was food and food related subjects. I was actually astounded that many of them were very naive about the food and country in which they were living. They too were astounded that a packet of frozen assorted, deep fried nibbles had horse meat in them! And why not ?

Many of them would trot off to Antwerp to the Robber Lady, who as an enterprising Belgian, imported American food stuffs ( flour included) and sold them on at exorbitant prices. But then again, there was the English equivalent, who many of the Brits could not live without. For me shopping in Belgium was a revelation, after Germany, where I found the shops rather dull, but now I find food in London just amazing, it’s availability and quality.

But I digress, yes flour is different, here we talk of strong flour ( bread flour) whereas in France they sell flour by numbers, and Baguettes are made with a Lean Flour, which is why they go stale quickly. Even so I bought the French equivalent of Bread Flour, but failed miserably to make a decent loaf and froze my Sourdough Starter for my return ( whenever that maybe.)

However help is at hand. I have a bread machine in France, for which I use a bread mix! Cheating I know, but when faced with driving down 7 snow covered hairpins, just to buy some bread it comes into its own. BINGO, whilst perusing a Lakeland catalogue, I came across Sourdough mix for Bread Machines, so I bought a bunch, already for our next French sortie! Cheating , I know, but when needs must !

166 Days ( early September 2020)

Iv’e just counted up! It is 166 days, since we were incarcerated! That is 166 x 3 equals 498 meals and for the most part meals for 2. Luckily it can be discounted a tad, as we don’t really “DO” lunch, but nonetheless it can be bread and cheese or a cup of soup ( homemade of course). It can also be discounted somewhat as we have dinner out, but just the once whilst in France ( thank you grandkids) and have had two Take Aways or rather called Take Ins! One a success from a Michelin starred Indian and one a disaster from a supposedly top Mexican Chef.

Otherwise it has been Dine at Home. And for the most part me. The exceptions being , Himself, once a week has created, very nicely done, thank you and whilst in France ( basically 5;weeks) we were 7, (and eldest daughter contributed ) and that equates to a lot of food !

When I think of grocery shopping, for me it has been easy, having cracked Waitrose booking system and now I have suppliers for Fish ( now three sources) fruit and vegetables several sources, wine a couple, and so on, but thinking back to my childhood, how did the housewives manage? Perhaps no refrigeration, no delivery service and a family to feed plus do all the housework, AND with no Mod Cons! How did my mother in law feed 5 growing boys? For that one has to admire her.

And so here we are, still at home and having taken much of the contents of my freezer to France this summer, I am in the process of restocking. I have tried an alternative fish company, as recommended by my neighbour Bob, Chapman’s. I would say about the same quality of fish and service as Ish Fish but with a better selection. In this latest delivery I was pleased to see that I could get skate wings, if you have never tried Skate, then for me it is a must. When we lived in Brussels I could get Skate wings from a Frozen food supplier and guess where they came from? The USA, Florida to be precise. I think Americans look upon Skate more as Sting Ray rather than a fish to eat.

This time around, from my new supplier I bought Hake, Skate and mackerel fillets ( for himself). Then from, Chalk Stream, trout farm I bought 12 trouts, all of which come vacuum packed ready to freeze and finally from Watts Farm, 2 large packs of fish pie mix, some of which I have already used to make fish curry.

This week, Himself had a birthday, and as were were not going out, I asked ( unusual for me) what he would like for his birthday dinner. The answer, Trout! As I has taken previously some trout to France, I had time to work out the best way to cook them on a Barbeque. The answer, actually was very simple. En papillote or rather fish wrapped in paper. This way the fish cooks beautifully, skin doesn’t stick, to grill or fish basket and little or no cleaning to do afterwards.

Very simply take a sheet of greaseproof paper, grease it with some olive oil, place the fish on it and make it like an envelope. Seal ( I stapled them shut). You could put some lemon or onion slices along with some dill in along with the trout. Place on a hot BQ grill and cook for about 10-15 mins. Do no turn over, all the juices will run out, but after 10 mins open the envelope a little and insert a fork or knife. If it slides in easily, then the fish is done.

Remove from the grill, and carefully tip put the fish onto a plate, then the underside will become the top, and it will be a really nice golden colour.

Serve with a salad or as I did, a mix of sautéed peppers, along with some anchovy butter.

As it was his birthday, Willowy Brunette had baked him a cake. A very moist Coconut cake with chocolate ganache icing.

Back in London, Second half August 2020

Back in London, meant grocery shopping. I’m completely Off the idea. Hello, Online, here I come again.

Firstly, Watts Farm, and I am in love with Watts Farm. Apart from going to a Farm shop, where else do you find, home grown Baby Gem lettuce with soil on ? And nowadays, all the fruit ( and vegetables) sold in the supermarket fits into the supermarkets set criteria, carrots of a certain length, tomatoes a certain size, no wonky apples or potatoes. So what did I find on the Watts Web site, basically windfall apricots! Joy oh Joy.

Why the Joy? I always make Jam whilst in France in the summer, but this year I failed miserably, due in part to having my three eldest grandkids and parents with us for 5 wonderful weeks. We lived in our remote family bubble and it was fun.

Why do I have to make Apricot Jam?

Well, historically soon after we were married ( like the next week) Himself decamped to work in Germany and I flew off to Hong Kong and various other places. Breakfast in his hotel consisted of Brötchen ( lovely bread rolls) along with Apricot Jam. Fast forward 3 years and He is now with a different company and is working in France and staying in the company hotel, in the wilds of Normandy. Days long before internet, days long before self dial on a telephone, I tried telephoning , via the operator. Unfortunately I did not have a telephone number, but I did have the name of the hotel, or so I thought. Operator, please connect me to the Hotel, Les Célibataires, the Bachelors. No such hotel I am told. No, the hotel was actually called, Hôtel de la Petit Campagne, but called otherwise, because the only people allowed to stay there, were the young ( male) engineers. And guess what was for breakfast? Apricot Jam this time with baguette and croissants. The rule regarding who could stay there, changed soon after, when I stayed there as well, along with two small daughters! I remember one Christmas party held at the hotel. I was very pregnant and then it was acceptable to drink, as the waiters constantly filled my glass, with the words ” Pour Le Bébé. The hotel no longer exist !

So, I had almost two kilos of the equivalent of Windfall apricots and therefore it was Jam making time.

Jam is very easy to make, just a couple of things to watch. Jam sets at 220 F, 104C.

Don’t think that you can turn the heat up high and in no time at all it will be at the right temperature, because it won’t and in the meantime you will have a burnt on mess in the bottom of your pan. A cooking thermometer is a good investment.

Basically for most fruits it is equal quantities of fruit and sugar. Again it is possible to buy preserving sugar as this has added pectin to help the jam set more easily. Some fruits contain enough pectin naturally whilst others , like strawberries need a little help, usually in the form of added lemon juice.

Wash clean and destone the fruit. Put in a sturdy pan along with the sugar, juice ( and zest if wanted ) of one or two lemons or limes. Bring to the boil slowly and let it bubble away , stirring from time to time, until the correct temperature is reached. Using a thermometer, takes away any guess work. Remove from the heat and add about 2 Oz of butter, this will get rid of any foam that might have formed.

Meanwhile you will have sterilised your jars. Using a microwave overnight is a good way to do this. Half fill one jar with water , put in a microwave on high and let the water in the jar come to the boil. Remove, being careful and tip out the water and drain the jar on paper towel, leave upside down until ready to use. For the lids, put into a bowl and cover them with boiling water until ready to use.

Making sure the jars are clean and dry, ladle the jam into the jars and seal immediately with the dry lids, wipe off any spillage and leave to cool. When cool clean the outside of the jars, label and store!So if you fancy giving it a go, combined with a walk in the countryside, go blackberrying, and make some Bramble Jam, good luck !

La Vie est Simple ( August 2020)

La vie est simple, especially when in the French Alps. We escaped to France only after Boris ( our prime minister) said we could. Unfortunately this was to be rescinded fairly quickly, but never mind. Here we were isolated living in our extended family bubble. Daughter, Son in Law and three grandchildren aged 5- 12 ( almost 13 as he reminded us constantly).

Popi was on Breakfast duty , nothing too much trouble, but usually pancakes maybe scrambled eggs or fried eggs on toast. Me, for the most part on dinner duty , feeding 7 on a daily basis long forgotten.

Son in Law worked from home, commandeered one bedroom for his office and worked 12 hour days. Willowy blond also worked from home but made the most of her credentials to do some press trips whilst here. Mountain biking, ( many bruises) trip to Les Arcs with the kids, foraging, hiking, bivouacking with the big kids deep in the forest and Paragliding. What an adventure filled summer for them. Not forgetting the lacs, for swimming, boating, paddle boarding and the socially distanced WiBit, a giant bouncy castle thing in the middle of a lake. Dave’s gym ( private) came in very useful for the parents as did long distance swimming in the beautiful Lac de Montriond or running to the top of Mont Chery

Our occupation other than grandkids was some golf, usually on the top of our mountain in which the challenge is to see how many balls one doesn’t lose !

But seriously La Vie est Simple here. A hamlet of 10 houses up 7 hairpins. Somewhere, where in times past was the norm, doors are not locked and windows left open.

Normally whilst here in the summer I would make jam of some sort. However jam stocks are fairly high and inspiration was when #1 daughter gave me the goods found on her foraging trip. Rowan Berries. Rowan trees are everywhere and at this time of year adorned in orange berries. Beautiful in the winter as well, as the berries have turned red and look stunning when the trees are snow covered.

Unbeknownst to me, these berries make a wonderful jelly which is best served with game such as venison. Consequently I had to make some with the donated berries. As with all jam making it is not difficult and a jam thermometer makes life much easier.

I used equal quantities of berries, apples and sugar , about the same amount of water and the juice of two lemons.

Pick over the berries, cut the apples but do not peel, as the peel contains pectin essential for setting. Put the fruit, juice and water into a pan and simmer gently until the fruit is really soft. Pour into a Jelly bag and let it drain. No Jelly bag, no problem and pair of clean old tights will do the job just as well. Leave the fruit draining and dripping until it drips no more. Pour the juice into a saucepans add the sugar and heat to approximately 100 C. Watch out that it doesn’t boil over, easily done!!!

Skim the jelly, and pot in sterilised jars as quickly as possible.

Then eat with either some game, or with cheese! Sounds good to me, next summer I’ll go foraging myself!

Bread and beyond

I have found bread here to be a bit of a problem, Baguettes, are fine, as long as use them within a couple of hours, any longer than that, then stale. Bread prices are fixed by the state, that is, run of the mill bread but anything more than that then, the baker can charge what he likes. I always thought that sourdough, as we know it in the UK was something of an anathema, but apparently not, Pain de Campagne is the French equivalent. So I have set to, to discover how to bake this, ( and I’m not really a baker) results will follow!

Meanwhile our youngest visitor made cup cakes with pink, white and silver sprinkles.

Using an All In One method, he made a victoria sandwich mixture , put into cup cake cases and baked, iced and decorated with the said sprinkles.

I am a great believer in The All In One Method. I think as I have previously said,this I taught to very underprivileged kids in Vauxhall, almost 50 years ago. It is simple, easy to follow and works well. When I see a current recipe saying exactly as they did 50 years ago ” cream the fat with the sugar, add the beaten eggs and sift in the flour, I cringe. Actually if you look in Mrs. Beetons or any cook book from the 1800’s to the present day, the recipe basically remains the same as does the method.

Mrs Beaton 1861

In “The Great British Bake Off ” book (2011) the recipe as as always, starting with cream the butter and sugar. The only book I have found that contains the modern method is “How to Cook” by Nigella Lawson. I have not been a fan of hers but she does try to keep thin simple. Formally, when the UK used Pounds and ounces, this recipe was easy to remember as we used equal amounts of fat, sugar, flour and eggs, ie 4 Oz each of flour, butter and sugar and 2 eggs, but now we have to remember the the number of grams. I find that many of my books are still in Imperial, others in Metric and still others are American, using cups as the basic measurement.

For a basic Victoria Sandwich or for cup cakes the ingredients are:-

  1. 125 grms each soft butter, caster sugar, self raising flour.
  2. 2 eggs
  3. 2tabspoons milk
  4. 1 teaspoon baking powder

Normally you wouldn’t use baking powder as well as self raising flour, but without the beating by hand mixing the mixture just needs a little help to rise.

Very simply put the butter and sugar into a food processor and give it a quick wizz to blend. Add the flour, eggs and baking powder, another quick blitz and with the motor still running pour in the milk.

Sam enjoying the extra cake mix !

Spoon into cases ( they really need to be stood in a muffin tin, otherwise they will collapse) and bake at 160 fan, 180 normal oven for about 20 mins. Cool and decorate.

Sam wanted pink cupcakes, we didn’t have any food colouring but we did have some Grenadine cordial ( grenadine is basically pomegranate) so we added a little of that to the icing sugar, which gave us pale pink and with flavour!Cake decorating skills




These have to be some of my favourites, a hand written book ( it says receipts rather than recipes) has all sorts of information including How to darken grey hair !


I have a collection of old cookery books and here are some of them

End of July 2020

Like French Fashion, French cuisine has held itself up as the Creme de la creme, but in recent times, its star has fallen. Throughout France far too many of the restaurants serve basically the same food, some better than others but innovation seems to have gone out of the window. Too many of them are now “buying in” food that is made elsewhere whether it be the charcuterie or the patisserie or even the mains. And so it is with delight to know that somewhere some chefs are still being a chef and that the words “Fait Maison” really mean something.

This is true in our bit of France. Claire in our Hamlet at her little La Ratelli, doesn’t have a clue, which is a shame as we welcomed her when she opened, but her prices are high and her food really not very good. Whereas, in town a young Anglo French couple have really made a go of La Grange. Fred is in the Kitchen and Alex is front of house and 11 years on they are still in business. My only complaint is that the food is very much Savoyard, but then that is what tourists want, I guess!

My favourite, there is the oft mentioned Tarte de l’Abondance. On a recent visit here, I found out that a couple of other cheeses were involved in the making of this delicious tarts, one of which I have never found. So now I use predominantly Abondance, with Beaufort and Comté added to the mix. On my first use of Watts Farm ( Kent) they had as one of their weekly specials, Comté at a ridiculously low price of £9.00 a kilo! ( normally would cost upwards of £35 a kilo). It said ” short shelf life”. I immediately bought 2 kilos of it, cut it into the requisite size for my tart, wrapped and froze. The down side of this of course, is that now two drawers of my freezer are now full of cheese!

Meanwhile grandkids have been busy, a crumble, Rhubarb of course and Banana cake/ bread ! I have been showing them joys of All In One Baking. This came into being in the early 1970’s and I taught in East London schools, back then, I am still surprised that in modern recipes it is rarely used.

We have had so far, Slow roasted pork, with the Rub/ marinade done by Alfie, Singapore Laksa, a noodle and coconut / soup dish, often made with seafood, but we used turkey breast, made by Popi ( Himself), Turkey Fajitas, not truly Mexican but the Salsa and Guacamole made by Willowy blond were, well almost, we were missing the Coriander ( cilantro).

Willowy blond has also been making a yummy salad for lunch. Easy peasy, watermelon, mint and Feta cheese. What could be easier. Of course, mint also is not always available.

Today, is another Ice Lolly day, the 3 oldest grandchildren have been boating, swimming and water fighting with the three kids also visiting their grandparents next door. Language with water guns, is not a problem!