Not even Covid can stop us remembering those who gave their lives for our futures, freedom and democracy.
Get your Poppy face mask from the Royal British Legion on-line shop and put on a brave face amidst our own troubles today. I’m hugely grateful to friend Jane who found one of these for me so I too can honour those who served the country.
And I’ve been busy with some different flower arrangements too: one features the iridescence of old CDs plus a little tinsel while the other sports a fluffy pink straw bird’s ness and a black beaded cone – just a little reflection of Halloween and all created with just three stems of lilies!
And talking of forgetting: friend and frequent co-cook Karen created a superb Pavlova meringue for her son’s birthday and left it in the oven to finish cooling. The drama of the weekend lock-down announcement threw all her plans awry: last minute dash to the supermarket to grab some essentials, pizza for supper and oven on to heat them. A pall of acrid smoke greeted her on return: the Pavlova had been reduced to cinders and they’d been lucky to avoid a fire. She had to re-start her birthday confection and I inherited over a dozen yolks.
Luckily, there were just enough oranges and lemons languishing in the fridge to make this
St. Clement’s Curd. You can definitely reduce the proportions:
12 egg yolks
12 ounces granulated sugar
8 ounces butter, cubed small
Zest and juice of 3 and a half oranges plus 3 and a half lemons
Put the egg yolks into a heat proof bowl to reach room temperature while preparing the other ingredients.
Add the zest, juice, sugar and butter cubes to the bowl.
Place over a pan of barely simmering water and gently whisk ingredients together until the mix reaches 71 degrees Centigrade throughout the mix.
Pot in to sterilised jars and eat soon, keeping in the fridge.