I decided to use some of the lavender harvested in the Summer to crush and use in shortbread - I used a tsp of hot lavender essence too and bought in a few culinary flowers (from Kent - shock) to place in the bottom of the baking pans to ensure it was clear that the shortbread was lavender in taste and vision. After a bit of trial and error (i.e. three small batches) I managed to incorporate our own honey and get uniform amounts into my new, gorgeous baking pan. I am particularly besotted with this as it has alternating honey combs and bees so perfect. I'll take a photo when I get a moment. There is a professionally taken one ready for the new Herefordshire Recipe Book to be launched at the Herefordshire Food Festival in October. Do contact Photopia nr Pembridge if you have a great recipe idea - Becca and Simon would love to hear from you.
My photo will probably be set up in front of the new biomass pellet boiler in Chess Cottage - just loving the flame and the heat exchange system - very green, very warm and lovely contemporary look.
Quite a change to a freezing seafront in Brighton on Saturday. This chilly weather snap is all about comfort food and spices that warm us. We did find an amazing Vietnamese restaurant with the most delicious vegetables steamed in a stunning combination of spices. New ideas for mixing with our nourishing basmati and mung dahl - a healthy staple in this house whilst the lady of the house gets her flexibility back and takes her yoga seriously.
In the background is the desolate sight of the burned down Brighton pier. I do hope they renovate - it seems ridiculous that a new tower is being built to rival the height of any other architecture whilst this invaluable part of our history is left to erode.
No comments:
Post a Comment