Paul completed day 4 of his 9 day epic journey across Britain today. Half way through tomorrow he is half way to the finish - and half way to being home!
|Hello again Mr Map!|
We have settled into a little rhythm and I am finding my comfort zone - helped by Bebe really enjoying the time she is spending at school. As with everything in life, this week hasn't been as hard on my own as I thought it would be. I have amazing friends and I have so much support - so much so that I have been able to run and swim, and in terms of nourishment, I am being looked after in all senses of the word!
|Here I am, sweaty running Sarah, looking forward to getting back and chowing down on.. Still in awe of my ability to just go out for a run.. When does it become the norm?|
|Peanut Rocky Road chocolate amazingness + Gingerbread skulls = heaven. Thank you Vikki x|
This evening I hosted the first of what I hope will become an annual event, a 'Mincemeat Bash', basically all my friends came round, we chatted and made mincemeat. Simples. I really enjoyed myself - I hope they did too!
|We are lucky enought to have 3 apple tress in our garden, and our ingenious friend Dave invented the Apple Claw a couple of years ago to ensure we could reach the highest of apples (its basically a hand rake gaffa taped to a long pole!)|
|The trees have not really fruited this year - normally I struggle to use the whole crop, but this year I have only really got enough for the mincemeat - sad times!|
|I pull the apples off with the claw, the children collect them in|
|Peeling, coring and de-bruising 4kgs of apples is time consuming - perfect for a bit of a gossip! (Lets note the festive table cloth and my bike, Amy, joining in in the back ground!)|
|We simmered our cider to dissolve the brown sugar in two pans|
|Added all the other ingredients and simmered for half an hour - the house smelt AMAZING!|
|We then poured both pans into one large bowl to make sure all the quantities were equally mixed and added rum|
|Before jarring it all up - the best bit of all? By sharing out the cost, and getting the apples from the garden, it cost £3 each - HUGE BARGAIN!|
I make this mincemeat every year and its fool proof - tastes better the longer you leave it!
Hettie Potter’s suet-free Mincemeat
Makes about 2kg (doubled this evening)
250g soft dark sugar
250ml medium dry cider
1 kg cooking apples, peeled, halved and quartered
1/2 tsp mixed spice
1/2 tsp ground cinnamon
75g glace cherries, roughly chopped
75g blanched almonds, finely chopped
rind and juice of 1/2 lemon
6 tbsp brandy or rum
In large saucepan, dissolve the sugar in the cider over a gentle heat. Add the roughly chopped apples to the saucepan. Add all the ingredients, apart from brandy/rum and simmer for around 30 min until everything has a pulpy consistency. Take off the heat and when it has cooled slightly stir in brandy/rum.
I always quadruple the spice and cinnamon quantities, and double the lemon, but half the rum. Yummers!