See, look over there on the right, reorganised links. Makes a girl sleep soundly at night. Aint it grand when you tick things off your to do list? I just flicked open my note book and realised that despite feeling overwhelmed by my ever growing to do list that I had actually recently achieved a whole page! I've since cermoniously scratched em off, yay me.
I've been doing loads of cooking recently. Two Sunday's ago I made 2 soups, corned beef, homemade sausage rolls and lemon syrup cake. I realised while I was making all of this that I have managed to aquire myself a favourite spoon. I use it indiscriminately for everything, sweet savoury, measuring, mixing what ever. Grandma (the real Sadie) gave it to me, it's nothing special just a run of the mill old fashioned tablespoon but Grandma is an amazing cook and some of my greatest childhood memories involve Grandma (and her cooking). Using it makes the thing I am cooking feel that much more special some how, and of course every time I hold it I think of her.
I Love my Grandma, and her old spoon.
Here's a recipe that my spoon makes a starring role in...
Honeyed Jam Drops
1 teaspoon vanilla essence
1/2 cup caster or raw sugar
1 tablespoon honey
1 1/4 cups self raising flour
Jam of your choice (although I don't recommend using my chilli jam)
Preheat the oven to 150 deg cel
Beat butter, essence, sugar and honey with an electric mixer (or a wooden spoon and very strong biceps) until light and fluffy. Now stir in the sifted flour (sift it lazy bones, no skipping steps).
Roll about 2 teaspoons of the dough into a ball and place on a baking tray lined with baking paper. Repeat till you use up all your mixture and have a tray full of biscuit dough balls.
Now get a wooden spoon with a round handle and use the end of the handle to press down into each biscuit and make a dent/hole (not all the way through though).
Spoon some jam into a bowl and mix it up so it's smooth and easier to use. Now, half (or less) fill each hole with some jam.
Whack those puppies in the oven and bake for about 30 minutes. Cool them on a rack.
You can leave out the jam if you want and instead press a fork onto the biscuits to flatten them a bit - and you get lines on them when they're baked too.