Early service this morning, then spent most of the rest of the day in the workshop, finishing one fairly major job, and starting two or three minor ones. Ann has been working in the garden this afternoon, planting out some chard seedlings into the rose bed. Bit of an experiment. I'll let you know if it works out. We're both fond of chard. It's the best (certainly the most colourful) of the brassicas. It's a bit of a 'cut and come again' vegetable and the only spare space in our tiny garden is the space between the rose bushes. We'll see.
The above blob by the way, is a summer pudding that Ann made yesterday, and has, with a little cream, done us two days for pudding.
Been a long day, so - Good Night All.
4 comments:
Would that blob be covered with strawberries? It's our daughter's (Jenny)birthday tomorrow and I am going to make a strawberry shortcake, cake for her. Hope all is well over there. Give my best to Ann, your private gourmet chef.
Summer pudding Lori- Ann's Recipe:-
Take slices of two day old bread (preferably home made). Cut crusts off. Line a basin with the bread. Fill the basin with lightly stewed (in a little water with sugar) summer fruit. Cover with a slice of bread. Then put a small plate or saucer (smaller than the top of the basin) on top of the pudding with a weight on the saucer. Four pound brass weight from the kitchen scales is ideal. Then place in the fridge for a few hours. Turn out onto a plate. It is as well to reserve some of the juice, so that if there are dry patches on the bread this can be used to colour them. Serve in wedges with pouring cream.
Ann dictated this to me verbatim, so hope I've got it right.
Mike.
Thank you Mike and Ann. What a great idea...had to be delicious.
I love summer pudding but my husband has a strange aversion to soggy bread so I haven't made it in a long time. Yours looks delicious.
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