Florence
Not being known for my seamstress skills, I had to go over every stitch at least twice but it was almost therapeutic, sewing whilst watching Hustle on BBC!
Lucy fell in love with her, even before her face was put on and Fraser and Kelly want one too. I'm thinking of going to the rag doll makers store...if there was such a store....idiot...and buying proper stuffing and material...maybe hair....to make for the kids and one as a gift for a special wee laddie who has a birthday coming up.
Breakfast was a solitary affair; with the roads being so bad with snow and ice, Brian and the kids left for school early after wolfing down a large bowl of cereal and some toast each so, as I had made some nut brittle last night, I made some coffee and put out a plate of the golden treat for my breakfast. I left some for Brian......Brian: what? There was only coffee when I got home! You greedy witch....
I made a quick caramel by boiling sugar and water until it turned golden brown....you must watch this, it can change very quickly...and then adding some chopped nuts, some broken walnuts and some whole pecan nuts. I love nuts but would rather not have them on their own; add some sea salt and chilli or caramel and mmm mmm!
For lunch, I made the goats cheese salad I had been planning for dinner; I love goats cheese, pine nuts and spinach together. It's one of my favourite meals. I had opened the spinach to make soup and decided soup and salad would be a nice combination. My sis arrived and the phone went, hence no photograph.
Goats Cheese Salad
A handful of spinach, watercress and any other leaves of choice, mixed with cucumber and chopped spring onion; I usually use this dressing but since I had my lovely Nudo olive oil...I am not getting paid to tell you how wonderful this is, I promise...I just freaking love it....I mixed it with sapa, salt, a squeeze of lemon, black pepper and a little mint. Dress the salad just before serving. Top with toasted pine nuts and goats cheese, heated under a grill or oven. I topped the goats cheese with some of the onion confit I still had left; this keeps so well because of the sugar and alcohol! I've never combined these before....they were so delicious together.
Spinach and Potato Soup
Chicken or vegetable stock
1 onion, chopped
1 peeled potato, chopped
1 inch ginger, finely grated
Good grating nutmeg
Spinach to taste; I used four large handfuls.
A few sprigs of mint (optional)
Sea salt
Freshly ground black or white pepper
Boil the stock and add in the onions and potato. After 5-10 minutes, add ginger. Bring to a simmer and once the potato is soft, add in the spinach. Simmer for a scant minute and then blend. I use a hand whisk for this soup. Grate in the nutmeg and the mint leaves, chopped. Add extra salt if required and a good sprinkling of white pepper to freshly ground black pepper. Butter bread, if not having with salad like I did and dunk!
It was a lovely breakfast treat.
I made a quick caramel by boiling sugar and water until it turned golden brown....you must watch this, it can change very quickly...and then adding some chopped nuts, some broken walnuts and some whole pecan nuts. I love nuts but would rather not have them on their own; add some sea salt and chilli or caramel and mmm mmm!
For lunch, I made the goats cheese salad I had been planning for dinner; I love goats cheese, pine nuts and spinach together. It's one of my favourite meals. I had opened the spinach to make soup and decided soup and salad would be a nice combination. My sis arrived and the phone went, hence no photograph.
Goats Cheese Salad
A handful of spinach, watercress and any other leaves of choice, mixed with cucumber and chopped spring onion; I usually use this dressing but since I had my lovely Nudo olive oil...I am not getting paid to tell you how wonderful this is, I promise...I just freaking love it....I mixed it with sapa, salt, a squeeze of lemon, black pepper and a little mint. Dress the salad just before serving. Top with toasted pine nuts and goats cheese, heated under a grill or oven. I topped the goats cheese with some of the onion confit I still had left; this keeps so well because of the sugar and alcohol! I've never combined these before....they were so delicious together.
Spinach and Potato Soup
Chicken or vegetable stock
1 onion, chopped
1 peeled potato, chopped
1 inch ginger, finely grated
Good grating nutmeg
Spinach to taste; I used four large handfuls.
A few sprigs of mint (optional)
Sea salt
Freshly ground black or white pepper
Boil the stock and add in the onions and potato. After 5-10 minutes, add ginger. Bring to a simmer and once the potato is soft, add in the spinach. Simmer for a scant minute and then blend. I use a hand whisk for this soup. Grate in the nutmeg and the mint leaves, chopped. Add extra salt if required and a good sprinkling of white pepper to freshly ground black pepper. Butter bread, if not having with salad like I did and dunk!
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