Friday, 18 July 2008
Blankets & a Recipe
A couple of months ago, Lucy at Attic24 blogged about the festival blankets that she found in her local Oxfam shop and I was smitten! Apparently, they are knitted from donated wool and sold by Oxfam at festivals such as Glastonbury. I don't remember them from my days at Reading and Donnington but that was in nineteen hundred and frozen to death. Well, after seeing Lucy's blankets I felt I just had to have some (you know that feeling don't you?) and ever since I've been popping into our local Oxfam store once or twice a week with absolutely no luck at all. I was beginning to think I was never going to see them and was planning to hit all the Oxfam shops in Cornwall next month! Then eureka! Last week I actually found some. I must say that I was quite relieved because I'm sure that the old dears at the till thought they had some shoplifter lurking behind their shelves up to no good!
I couldn't believe my luck and of course I couldn't walk away with just one. I had to get two because I know that Josh, almost in Year 8 now at school loves a blanket to keep cosy in. I did think that perhaps the other one would be used to leave in the car for picnics and days out - no chance - it has stayed firmly in my bedroom and goes around my shoulders when I'm reading in bed.
Josh wraps his around him in the cool evenings whilst he's on the Playstation or computer and insists that it lives, folded at the bottom of his bed. Rob doesn't quite understand it but leaves us to indulge our funny little ways. I'm sure he'll want one for the winter when we can no longer afford to run the central heating LOL.
Thank you Lucy for bringing them to our attention.
A few weeks ago I mentioned that I'd made lemon curd in the microwave. A few people have asked for the recipe and I've finally thought about writing it up for you. Sorry ladies! It is very quick and makes roughly 2lb.
finely grated rind and juice of 4 large lemons
4 eggs, beaten
8oz caster sugar
4oz butter, diced
Put the lemon rind into a large heatproof bowl. MIx the juice with the eggs and strain into the bowl. Stir in the sugar, then add the butter.
Cook on high for 5-6 minutes or until the curd is thick, whisking well every minute.
Continue whisking until the mixture is cool. It will thicken as it cools. Our into hot sterilized jars. Store in the fridge for upto 2-3 weeks.
Times are based on a 650 watt microwave so you may need to adjust those. As long as you stir every minute you won't go wrong! It's great as a filling in sponge cakes or as a flavouring in ice-cream. Or you can do as my friend does and eat it straight from the jar!