Almost Ready!

Like everyone else I'm very busy at the moment and I haven't much time for either blogging or commenting. I thought I'd just post a few photos of bits and pieces around my home to show you what I've been up to. Above is my goose who sits on top of the fridge and keeps an eye on things at this time of the year.


Part of my collection of handmade rustic pottery along with the recently acquired cranberry heart. That may well stay there permenantly even though it's a Christmas decoration. Most of the pottery is made by John Leach of Muchelney Pottery in Somerset. I love his work. If you click on his name it will take you to his web site which tells a little of the history of the pottery.



I made the wreath yesterday, the one on the back door is always much simpler than the one on the front of the house. I made a ring of willow withies which usually lasts several years and it just has ivy and variegated holly from the garden wired onto it.



This is the piece of stitching that I showed in the previous post now made into a pin tuck, all hand sewn. I'd rather sit and sew by hand than use a sewing machine



Last Saturday my friend Linda and I went up to a craft fair in North Yorkshire and there was one small stand selling lovely primitive bits and pieces. I fell in love with this stocking with the little mouse peeping out of the top so it came home with me. :)



Another corner of the kitchen with lots of my bits and pieces, the horse brasses are old and genuine, the lovely heart was painted by Karen of Moonlight and Hares, clicking on her name will take you to her lovely blog.



The wreath at the front, the brick wall isn't a great background for it but I can't use either nails or a wreath hanger on the porch door so it has to hang at the side instead.



I've been cooking as well, cabbage au gratin here to go with the boeuf bourguignon that I forgot to photograph! Both are in the freezer ready for Christmas Eve dinner.
The cabbage dish makes a very ordinary vegetable into something rather special, underneath the breadcrumbs and butter is the cabbage in a bechamel sauce mixed with double
cream, mustard powder and cheese. It's simple enough but it takes a while to make the bechamel sauce.



Chocolate Crunch Christmas Pudding - rich, spicy and absolutely no cooking involved apart from melting the chocolate, butter and syrup before adding the dried fruits, spices and rum. Served with single cream this is another one that everyone loves but a little goes a long way. This is in the freezer too.



A while ago I was asked if I'd post the recipe for my lemon cream pie so here it is, very quick and easy and very popular, I've given the recipe out dozens of times over the years.

Base

Crush 12 oz digestive biscuits and mix into 6oz margerine(or butter if you are feeling like a little luxury!) Press into 2 7-8" flan rings and leave in a cool place to set.

Topping

Whip 10fl oz double cream until thick but not too stiff. Add grated rind of 3 or 4 lemons. Beat in alternately 8fl oz lemon juice (made up with water if necessary) and a 13oz can of condensed milk.
Divide between the two crumb bases and leave in a cool place, preferably a fridge, to set. Garnish with sliced kiwi fruit or strawberries.
Freezes well and takes about 11/2 hours to defrost.