Jelly set too hard
I had promised Margaret a jar of our Sloe and Bramley Jelly – great for adding to casseroles, brilliant with game. The sloey edge gives it more bite than a conventional jelly. I gave her a large jar of our Apple Chilli Jelly instead. She looked flummoxed and examined the label. I explained in one embarrassed word. “Iwasmakingthesloeandbramleyjellyanditfailedit’slikerubber.” It was probably a mistake to ring my mother when I was making sloe and Bramley apple jelly. She likes to chat and muse about life. Usually I am...
read moreBach remedies
Last year I was working in a friend’s house when her husband suddenly rushed past me, opened a kitchen drawer and grabbed some Bach Remedies. He applied several drops of each under his tongue and as he flashed past my step ladder he explained. “Difficult conference call coming up.” This was a top businessman. A normal guy. I was amazed. Years ago I spotted Bach remedies in Health Food shops. I loved the complete set of them, sitting in rows in a pretty mahogany case. I wanted to believe that they were effective. Occasionally...
read moreThey bought the farm
I spent the day with Mike Murphy in Saffron Walden. I’m decorating his house in small bursts. Usually Anna is assisting but she couldn’t make it today. Mike is from San Diego, was married to my friend Clare and has lived in the UK for years. He is different, coming from another culture. As I sipped an excellent coffee spiked with a spicey dash of his patent chilli cinnamon syrup, Mike discussed lunch. “I want you to see my park. I have adopted it. We’ll picnic on lunch of Jamie’s potato, avocado and spring onion...
read moreGetting on
Danny and I are lucky. My birthdays is only a fortnight after his. As I am three years older, I enjoy the short period when the gap is only two years. We agree the amount we are going to spend on each other’s present and there is also a silly surprise from the dogs. If they are feeling generous they send a card, strange whirling writing and no stamp. It’s a good time of year for us. We both love the autumn and it’s great to rack up another year. I am always amazed that I have lasted this long. I always thought that I...
read moreWet walnuts
Years ago I used to visit Partridges, a wonderful delicatessen on Sloane Square. From now, throughout October and sometimes into November, they sold wet walnuts. I discovered this delicacy there. Wet walnuts are fresh walnuts that have not been dried for keeping. They are crunchy with a milky, mild walnut taste and excellent with a soft cheese, in a salad or a sauce. They are also packed with omega 3, if you need an excuse for rushing out to taste them. You neededn’t point your car in the direction of Partridges if you live in the...
read moreFixing the dishwasher
For the first five years Danny and I argued constantly. About the washing up. I wanted to wash up in the evening after supper. He preferred to leave the dirty stack until the morning. “I’ll get up early and do it before I go to work.” I never believed him and he would insist, “I love washing up. As long as it’s in the morning. I’ll do it. I promise.” Ahh, the softness of those Irish promises are so sweet that I often forgave him when I came down to plates thick with dried on food in the morning. But...
read moreBrie de Meaux and fresh ripe plums
Danny loves Brie de Meaux and, unfortunately for him, I am becoming addicted too. It’s available in the UK but there is nothing like a slab bought from a French cheese shop and delivered to your door the very next day. It tastes better, fresher and even looks more tempting dressed in the chunky fromagerie paper. Then wrapped in an outer layer of delicate brown paper that has the soft, gentle crackle of a special present, wrapped with care. Supermarkets have forced out most of the small specialist shops in the UK. It’s still OK if...
read moreMurray River gourmet salt flakes
Sometimes I take a straight look at my life. I am usually rumbling along a country road, behind the wheel of Jalopy. “I never thought that I would be breeding keets, living with an Irishman, allowing the giant spider to live in the bath.” I never, ever thought that I would be writing about salt. I buck the system as far as salt goes. Danny has high blood pressure so we cook without salt. I have a range of salt for personal use. Low salt if I am feeling virtuous and Maldon sea salt if I am feeling wild and rakish. This was fine...
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