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Good Morning Early Birds!
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Wishing everyone a happy and peaceful Christmas and may the new year bring you all you wish for.
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Happy Xmas Day morning to all !
Just opened a present. My nephew makes Sloe Gin every year, and one of my sisters in law ordered one for me. I haven't tasted it yet but I bet smashing ! He follows on from my tradition, as I always make it years ago.
It will go very nicely with my slice of proper Xmas cake this afternoon.
Glad to be back with my desktop PC and not that ruddy daft 7 inch Samsung tablet ! You just can't beat a 27 inch screen and proper keyboard....no more pigs nipples mistakes !
It was wonderful up in Mid Wales. The journey back down yesterday was lovely, blue skies ! I found out the place where we were staying dates back to 1506 ! Llanidloes was charming.
Nice to be home though !
Just opened a present. My nephew makes Sloe Gin every year, and one of my sisters in law ordered one for me. I haven't tasted it yet but I bet smashing ! He follows on from my tradition, as I always make it years ago.
It will go very nicely with my slice of proper Xmas cake this afternoon.
Glad to be back with my desktop PC and not that ruddy daft 7 inch Samsung tablet ! You just can't beat a 27 inch screen and proper keyboard....no more pigs nipples mistakes !
It was wonderful up in Mid Wales. The journey back down yesterday was lovely, blue skies ! I found out the place where we were staying dates back to 1506 ! Llanidloes was charming.
Nice to be home though !
I am off to one of my brothers today, in Carmarthen, for Xmas lunch. His missus is a good cook....none of that Extra Virgin Olive oil and Mangetout in her kitchen !
She will do roast parsnips and sweet corn today, even though it I may be the only one eating them. I make the Cranberry Sauce though...can't stand that ghastly jam stuff in jars ! Mine is simmered in Port and orange juice, with the zest of the orange as well. It keeps for weeks in the fridge.
She will do roast parsnips and sweet corn today, even though it I may be the only one eating them. I make the Cranberry Sauce though...can't stand that ghastly jam stuff in jars ! Mine is simmered in Port and orange juice, with the zest of the orange as well. It keeps for weeks in the fridge.
Actually, I bought a citrus zester in a posh cook shop in Broadway years ago, which is now getting a little blunt. But a good cheese grater will do just as well. Yes, and then chop it but not to finely.
The secret is not to add any water....there will be plenty of fluid with the berries and orange juice. Its also not something that you can walk away from, as it will stick to the pan if left ! ( I forgot to say that I add sugar to taste...a little at a time, as you can't take it back out once its in )
This sauce should be a tad on the tart side, although I suppose I make it sweeter now than I used to. I add the Port towards the end. If you have had some of the sauce in the fridge for a while, it does get quite thick, so a good slug of Port will help it no end !
I used to make a version with gooseberries and a dry Sherry.
This goes quite well with any fatty meat, or cheese or, to be honest, pretty much anything else ! ( its wonderful for hiding the taste of the Devils Food...the ruddy sprouts ! )
The secret is not to add any water....there will be plenty of fluid with the berries and orange juice. Its also not something that you can walk away from, as it will stick to the pan if left ! ( I forgot to say that I add sugar to taste...a little at a time, as you can't take it back out once its in )
This sauce should be a tad on the tart side, although I suppose I make it sweeter now than I used to. I add the Port towards the end. If you have had some of the sauce in the fridge for a while, it does get quite thick, so a good slug of Port will help it no end !
I used to make a version with gooseberries and a dry Sherry.
This goes quite well with any fatty meat, or cheese or, to be honest, pretty much anything else ! ( its wonderful for hiding the taste of the Devils Food...the ruddy sprouts ! )
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