This is what the top of the stairs looked like before I left.
It was full of dirt and dust and years of filth.
This is what it looked like when I came home.
Well done, mon mari!
I had to take my computer out to the barn, take the cover off and blow the dust out with the air compressor before I dared to turn it on.
Soon, soon I will be able to unpack the last of the boxes.
I’m so excited…..
I love my Kindle – but I love my books, too, and I miss them.
Now, to the food….
My s-i-l has been cooking (those who know and love her know that she doesn’t do it regularly).
She made the old family chutney recipe and a lovely Balsamic / honey reduction.
I carried jars of both home in my luggage – successfully, I might add (and very thoroughly wrapped).
The Balsamic / Honey Reduction was sublime drizzled over the goat cheese.
This recipe is based on one from the British cook book ‘Starters’ – thus I have a combination of weights and measures.
100gr flour (about 3/4 cup)
2 tsp baking powder
3 tbs thawed, frozen sweet corn
100 ml milk (a bit less than 1/2 cup)
2 tbs olive oil
4 tbs soft goat cheese
2 tbs Balsamic / Honey Reduction
Mix flour and baking powder. Add milk, sweet corn and mix well with a whisk. Cover and set aside for 15 minutes.
Heat 1 tbs olive oil in a large skillet over medium-high heat. Stir down the fritter batter. Drop batter by heaping tablespoon into the skillet. Let fry until brown, 1 – 3 minutes (depending on heat). Add remaining oil and turn fritters. Fry until brown.
Divide got cheese and place on two plates, along with half of the fritters. Drizzle goat cheese with Balsamic / Honey Reduction.
Balsamic / Honey Reduction
Combine equal amounts of Balsamic vinegar and honey; reduce by half.