My husband is a miracle worker – he fixed the oven! I won’t mention that he put the whole thing back into the kitchen cupboards and then realised that he had left one of the top panels off. Yes Darling, that’s why there was a screw left over.
As of late there have been comments about my spelling. My spelling, unlike myself in general, is not always perfect. There are many reasons for this. I could blame the educational system but the truth is I’m lazy. Lazy in the way that I’m trying to cook 556 recipes in a year and trying to write them up as well. Something has to give. Sometime that something is spelling.
Seeing that I write this thing at 10pm on a Saturday night so that you can read it during work time (make sure you’ve got that spread sheet open so that you can flick it up should anyone walk past your screen) feel free to post or email and notify me of any spelling mistakes. I’ll keep a tally of who manages to pick up the most. There can be a prize. I’ll give you a hint, it’s probably going to be Jam.
And, hey, if I write “cock” instead of “cook” and that makes your day – that’s ok too.
So last weekend to make up for another bought of inactivity (solely inactivity in an Edmonds sense – I do have a proper life as well) I did some baking. I was also laid up sick with a cold so this was quite an achievement. I’m afraid I am one of those people for whom the world stops turning when I’m sick. Dragging myself up out of my death bed (or death couch) to bake was quite an achievement but I have conditioned my workmates to expect baking on a Monday morning.
The weekend before I managed to find quinces. Yay quinces! I needed to make quince conserve (and also quince honey, but one jam at a time is enough) It worked ok, except it seemed to boil to have an exceptional amount of water – 6 pints to 4 quinces – and I think as a result took an incredibly long time to go from Elastoplast pink to quince conserve red. Still no harm done – although in saying that no one has tried it yet.
I think I neglected to mention that I made bunny shaped Easter biscuits pre-oven disaster. They had been sitting in the biscuit tin and I needed something to fill the rest of the tin. I decided on gingerbread. I have a bit of a gingerbread fetish started by Ruth Pretty’s gingerbread with kikorangi as served at the first Savour NZ. Still one of my favourite recipes – it used to be on the kapiti website, may still be. This wasn’t as good, but then nothing could be. It was still damn good and widely loved by my panel of tasters.
As of late there have been comments about my spelling. My spelling, unlike myself in general, is not always perfect. There are many reasons for this. I could blame the educational system but the truth is I’m lazy. Lazy in the way that I’m trying to cook 556 recipes in a year and trying to write them up as well. Something has to give. Sometime that something is spelling.
Seeing that I write this thing at 10pm on a Saturday night so that you can read it during work time (make sure you’ve got that spread sheet open so that you can flick it up should anyone walk past your screen) feel free to post or email and notify me of any spelling mistakes. I’ll keep a tally of who manages to pick up the most. There can be a prize. I’ll give you a hint, it’s probably going to be Jam.
And, hey, if I write “cock” instead of “cook” and that makes your day – that’s ok too.
So last weekend to make up for another bought of inactivity (solely inactivity in an Edmonds sense – I do have a proper life as well) I did some baking. I was also laid up sick with a cold so this was quite an achievement. I’m afraid I am one of those people for whom the world stops turning when I’m sick. Dragging myself up out of my death bed (or death couch) to bake was quite an achievement but I have conditioned my workmates to expect baking on a Monday morning.
The weekend before I managed to find quinces. Yay quinces! I needed to make quince conserve (and also quince honey, but one jam at a time is enough) It worked ok, except it seemed to boil to have an exceptional amount of water – 6 pints to 4 quinces – and I think as a result took an incredibly long time to go from Elastoplast pink to quince conserve red. Still no harm done – although in saying that no one has tried it yet.
I think I neglected to mention that I made bunny shaped Easter biscuits pre-oven disaster. They had been sitting in the biscuit tin and I needed something to fill the rest of the tin. I decided on gingerbread. I have a bit of a gingerbread fetish started by Ruth Pretty’s gingerbread with kikorangi as served at the first Savour NZ. Still one of my favourite recipes – it used to be on the kapiti website, may still be. This wasn’t as good, but then nothing could be. It was still damn good and widely loved by my panel of tasters.
And finally there was ¾ hour pudding. It did take ¾ of an hour and it was pretty good. It had a mix of water and golden syrup poured over to provided a semi self saucing pudding. Not bad. The Husband enjoyed it which is saying something as he is becoming an increasingly discerning critic.
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