After much trial & error & a bit of invention, I think I’ve perfected it. My recipe is based on this one here, but with a few important changes. Ingredients: 10 tbsp salted butter, melted 1 cup caster sugar 1/2 cup dark brown sugar 1 tbsp good quality vanilla essence or almond extract 3
Sundays are for escaping the city & breathing fresh, green air. But first there is breakfast – lazy, always with plural cups of tea, all three of us at the table & The Archers omnibus in the background. Sometimes I make pancakes & we can’t eat them fast enough, so we take turns standing at
It’s not that I’m anti-pink per se… I guess I just don’t want O to grow up thinking it’s her only option. & besides, we already have a lot of pink. Everyone buys pink when you have a baby girl, & though I’d always planned to dress her in white & grey & brown
I have become a bit besotted with biscotti of late. In the hospital, on Boxing Day (a long story), I bought a crappy Americano & dunked a cellophane-wrapped biscotti, & it tasted like the best thing I’d ever eaten. Now I’m obsessed, trying to recreate it. How much almond to include? Vanilla or orange peel?
Goodbye 2013, with a quiet NYE; no champagne, no spangly dresses. Instead, the lights from the tree, a glass of something stronger, a sleeping infant in the darkness upstairs. 2014 will be better. We promised ourselves this last year, too, but now, a year wiser, I see that we did nothing to make that
Sat at the kitchen table, weaving these little wreaths out of rosemary to use as last-minute napkin rings on the 25th. Glass of red wine & radio 4 for company, the only light from the fairy lights. My fingers smell of winter.
The last lazy day before the Christmas mayhem really begins. Time to listen to our Christmas playlist, wrap the last few gifts and start drinking at 4pm. Happy days.
From Thirst, by Mary Oliver: