I am SO embarrassed that I haven't written a thing for nearly a week!! Partly this is due to working like trojan on various projects and largely 'cos I can't get to the laptop when I want to!! It's a kid-eat-mom world!! On Thursday Saffie's bedside drawers arrived by courier and my face fell as I was presented with a very, very flat pack. Boy, was the air blue as I assembled that!!!
Obviously I still can't share the quilting project with you yet, but I had a fab day on Saturday with a group of ladies, stitching away while Jerry and the kids went to play Vikings. We (the ladies) are actually a very unladylike lot and the jokes and comments were more than a little coarse!! Though my favourite and most memorable was the comment about shapewear! Don't ask me how we got onto shapewear, but one of ladies said that her children refer to her (extra large) big-girls' pants as "Harvest Festivals". "Why?" you ask (so did we!!) Because "all is safely gathered in"!!!! I practically had to be resuscitated! However, I did redeem myself that day by providing a batch of Chocolate Brownies - luckily there were a few left over to bring home, otherwise I reckon there would have been a mutiny!!
Sunday was quite a special day too. Every year there is a Yule Festival at the Anglo Saxon village near Bury StEdmunds, West Stow. As a family we're Friends of Stow and we also don our 5th century garb to hang around the village looking the part. Everyone brings reasonably authentic and celebratory food for this (month early) gathering and my contribution was Fromerty. This takes it's name from the French "froment" which is "wheat" and is a very much dark age dessert (so must have a proper anglo saxon name too) but just as good today as it ever was. It makes great breakfast cereal too! You must allow at least 24 hours to make this and you'll need approximately:
1 cup of Bulgar (cracked) wheat
1/2 cup ground almonds
3 or 4 cups of double (heavy) cream
1/2 cup of mead (optional)
2 cups chopped dried fruit
1 cup runny honey
1 teaspoon cinnamon
Soak the dried fruit in the mead overnight (36 hours before you need the dish) This is the optional bit.
You can use any dried fruit, but I prefer to use dried apple and apricots as an authentic fruit.
Combine the wheat, cream, fruit (and mead), honey and cinnamon in a large bowl and stir thoroughly. Cover and place in the fridge.
Over the next 24 hours stir thoroughly as often as you can remember to prevent the wheat from clumping together.
It's a good idea to use 3 cups of cream at the start and add a fourth later if it gets too thick.
The finished dish should be the consistency of thick, creamy porridge and it tastes divine!!!
Yesterday, in the process of having a quick tidy up in the dome (that's another story!!) I rediscovered a length of fabric I'd bought to make a new cover for a beanbag for Leo. It's really lovely with Noah's Ark and animals all over it in gorgeous soft colours. I made myself cut it out and finished the cover in an hour!!
He loves it!!!!!
I have another minor project on the go too!! Friday is Children In Need and I'm taking part in a fancy dress aerobathon at the Leisure Centre: fancy dress SRT and high heel aerobics!! So I'm busy manufacturing a fairy costume. Can't wait!!
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