31 March 2010
He's waited 18 months for an appointment, a few more days won't make much difference.
Picture from Traffic Scotland > Live-Eye
30 March 2010
I hadn't realised when I started this morning just how difficult it is to paint embossed paper. I normally like plain, plastered walls, but the walls in Samuel's room are so uneven that we had to use embossed. I can see why John went to France today on business!!
Tomorrow the second and hopefully final coat.
29 March 2010
27 March 2010
Today was hanging the washing out in the sun,
25 March 2010
24 March 2010
23 March 2010
This is what it used to look like when we moved in. Sorry about the quality of the picture but I had to copy it from the PDF copy of the house details!!
22 March 2010
21 March 2010
20 March 2010
18 March 2010
16 March 2010
15 March 2010
14 March 2010
John went a little overboard with the toast and butter but it was the thought that counts and check out the icing sugar heart.
followed by the ironing, changing the beds, helping with Samuel's homework, getting soaked walking the dog and general tidying up. Still it was all worth it as instead of getting a present I asked for afternoon tea
12 March 2010
8 Pork Sausages
110g (4oz) Plain White Flour
300ml (½ pint) Milk
2 Small Eggs
½ tsp Salt
Place the flour in a bowl, then make a well in the centre and break in the egg.
Mix in half the milk using a wooden spoon, work the mixture until smooth then add the remaining milk.
Beat or whisk until fully combined and the surface is covered with tiny bubbles.
Allow to rest for 15 to 30 minutes, whisk again before use.
Preheat the oven to 230°C; 450°F: Gas 8
Fry the sausages in a pan to lightly colour and remove excess fat, reserve the fat.
Place the fat in a small roasting tin adding a little oil, if needed, to bring the amount of fat up to about 4 tbsp.
Heat the fat until smoking hot then pour in the batter.
Add the sausages and place into the hot oven.
Bake for about 5-10 minutes at 230°C; 450°F: Gas 8, then reduce to 200°C; 400°F: Gas 6 and bake 20 to 30 minutes or until the batter around the sausages has risen and is a deep golden brown.
Serve immediately or the pudding will deflate.
11 March 2010
10 March 2010
9 March 2010
8 March 2010
7 March 2010
It's about a mile from the golf course to the village square. We'd gone out early as the sun was out and it was lovely and warm walking along the top.
I was so busy looking at the view of the village that I didn't notice this little Folly on the other side of the bridge. It's actually across the road but it looks like it's right next to the viaduct in this photo.
I love the way the old houses are so tightly packed together. I assume that's because originally there wasn't a lot of space to build them but I could be wrong.
1kg (2 1/4 lb) smoked haddock fillets
600ml (1 pint) milk
2 large baking potatoes, peeled and diced
1 large onion, finely chopped
freshly ground black pepper to taste
handful chopped fresh parsley for garnish
1. In a saucepan over medium heat, combine the haddock and milk. Simmer for about 15 minutes or until the fish flakes easily with a fork. When the fish is done, remove it with a slotted spoon and set aside in a bowl. Add the potatoes and onion to the milk and simmer until tender, about 10 minutes.
2. Transfer the contents of the pan to a blender, in batches if needed, and blend until smooth and creamy. Return to the pan and flake the fish into the soup. Heat through gently, do not boil. Serve immediately. Season with pepper and garnish with parsley to individual tastes.