Tag Archives: new recipes

Wednesday 8th July Part IV

Poppy and chamomile

The day is passing faster and faster.

Julia is on the phone to one of her needier clients. Again, I cannot describe the conversation due to issues of confidentiality, but it is circular. And long. And, as it is on something modern like an app or a zoom, it is loud and intrusive too. She might be working from home but technically this is a day off for me, even if I am treating it as a work day. Obviously in this context “work” is an expression of hope rather than fact.

I have researched a number of magazines as recipients for the articles I wish to write. I have read several of the magazines more deeply than necessary and I have made a list of possible articles. My plan is at the stage known as “getting there”. In other words it is a rag-bag of elements which don’t amount to much.

It is more of an intention or an outline. Time for some more work, but this time I will do it in front of the TV whilst watching Pointless. All work and no play makes Jack a dull boy. Ironically that’s a very dull saying. Equally ironically, I haven’t done much work.

Back again…

Having watched Pointless and failed in a few rounds – notably the modern music and the football questions – I meant to get back to work. Instead, I watched Eggheads. It is one of the dullest quizzes around, but we had tea and biscuits and I can never resist temptation to sit and drink tea, with or without biscuits. As a late lunch we had corn on the cob (Julia went out for a walk and, as usual, nipped into a shop to buy something. She can’t break the habit. Today she bought corn on the cob.)

I am quite hungry now and have just put the vegetables into the oven to roast. Carrots, parsnips, leeks and potatoes. I will put sprouts in when I put the pasties in. It’s a meal we have nearly every week but I never get fed up of it. Apart from being year round comfort food, it’s healthy and easy to make.

It’s been eleven hours since I started “work” and I have not managed to complete anything yet, apart from some TV viewing and three blog posts.

As I started this one I noticed my total was 2,000 which means I missed the chance to write a post about reaching my 2,000th post. I may have to plough on to 2,020 before marking the occasion.



I’m now going to put the pasties in and about 25 minutes after that will make the gravy. It’s only made with gravy granules, so is nothing exciting. Then I had better get the shopping ordered. I only have until midnight and it can be a slow process. I also get distracted easily.

I have already done the shopping list relating to the spice kits – we will be having linguine with prawns and rocket. I’m not sure why, because we make that anyway.

We are also having Iranian Vegetable Stew, which apparently takes its inspiration from Persia and North Africa. This tends to suggest it isn’t really Iranian or a proper recipe, just some vegetables to soak up some spices they wanted to get rid of. Pardon my cynicism. I keep meaning to give ras-el-hanout a try, so this is my chance.

Finally we will be having nasi goreng. I’ve wanted to try it since I read about it as a teenager reading my dad’s Somerset Maugham books. It’s typical that I’ve always steered clear of cooking it in case it didn’t live up to my expectations. Next week will be an interesting time.

I will try to take photographs before I eat everything.

Photos are recycled from here.

Eleven Photos and the Benefits of Blogging

Mint Moth

Wednesday 8th July Part I

Wednesday 8th July Part II

Wednesday 8th July Part III

Wednesday 8th July Part IV

Wednesday 8th July Part V

Making Peppermint Creams

As part of my drive to try new recipes and skills, I made Peppermint Creams on Monday. They didn’t set after two hours in the fridge (as the recipe suggested) so I left them in until Wednesday afternoon, by which time they needed chipping off the plate.

They seemed to have set, though I was concerned that they might soften up once they were out of the fridge. I had to keep testing them on a regular basis to see how they went.  It’s a tough job but someone has to do it, and attention to detail is important.

It’s been a bit of  a learning curve. (I originally wrote “curse” there by accident, which was also pretty close to the truth).

First I learned that the mixing of peppermint creams acts as a magnet, attracting a couple of unwanted bits of shortbread from the neighbouring workstation and incorporating them into the mix in a brown spotty sort of way. It wasn’t attractive.

Next, as I kneaded the mix, (and it takes a bit of doing when the only liquid is an egg white, spoonful of flavouring and  the juice of half a lemon), I noticed it was turning blue. It’s slightly better than brown, but it’s still not what I really wanted. When I stopped to think about it I deduced that the mixture was lifting the blue dye from the checked table cover.

Third bit of learning – dry them on baking parchment, not direct onto the plate.

And four – when photographing them it might be a good idea to brush them down first and get all the debris off them (see top picture).


Cutting out – the shapes – note coloured spots!

The good news is that they taste good. They are quite strong and were referred to as “grown-up” peppermint creams by one of the testers, which, in turn, means that most of the group don;t like them (so more for me!)

The bad news is that I’m going to have to test the recipe again due to setting and colouring problems.

But the other good news is that I will have to eat more to test them.

It truly is an ill wind that blows no good. 🙂