All about the C’s

I had a lovely visit with my daughter down in Plymouth last week, the sun shone and everyone and their dog was out enjoying the day. I took our two littlies Mouse and Adira and our house guest Sunny. They were all extremely well behaved and nice and tired by the end. We had lunch in a fab cafe called @rocketsandrascles where I had an amazing chicken, avocado and pesto toastie on sour dough bread. They are located by the marina in the barbican area. Well worth a visit.

This week was a crafting and cooking sort of week.

Easter is fast approaching and last year I made crocheted bunny bunting, one of which I actually sold! I found the pattern and refreshed my memory to make some more. The pattern for these can be found here

http://lovethebluebird.blogspot.com/2012/04/spring-bunny-tutorial.html?m=1

I also created a very cute egg cozy bonnet the pattern is on my crafting page here
https://www.facebook.com/542220883361347/posts/814134786169954/

My spices and herb feature has reached ‘C’ and this week I decided to use capers.

Capers are the immature, unripened, green flower buds of the caper bush (Capparis spinosa or Capparis inermis). The plant is cultivated in Italy, Morocco, and Spain, as well as Asia and Australia. It’s most often associated with Mediterranean cuisines, but enjoyed worldwide. Brined or dried, the caper is valued for the burst of flavor it gives to dishes. It adds texture and tanginess to a great variety of recipes, including fish dishes, pasta, stews, and sauces.

I decided to make salmon burgers with a remoulade sauce for a couple of friends who came to dinner.  I actually remembered to take a picture! The sauce I adapted by adding some Cajun spices, just enough to give it a little kick. The burgers held together really well and would probably work quite well on the BBQ. You can find both recipes here
https://www.acouplecooks.com/remoulade-sauce/

My friends A and S asked me to add my recipe for the dessert which is a variation to a lemon cheesecake.

• 250g digestive or gingernut biscuits
• 100g butter
• 300 ml double cream
• 395 ml can condensed milk
• 3 lemons grated peel and juice

Crush the biscuits and melt the butter and mix together. Whip the cream until stiff and then add the condensed milk and mix. Finally add the grated peel and juice and mix together. You will notice the mixture thicken up.

I then divide the biscuit mixture into about 2 with a little saved for the top and then layer up in a dish and chill for a couple of hours.

I hope you are encouraged to do or make something a little different this week and until next time I’m leaving you with this piece I saw which sums up my feelings now I’m Sixty.

I am no longer waiting for a special occasion; I burn the best candles on ordinary days.
I am no longer waiting for the house to be clean; I fill it with people who understand that even dust is Sacred.
I am no longer waiting for everyone to understand me; It’s just not their task
I am no longer waiting for the perfect children; my children have their own names that burn as brightly as any star.
I am no longer waiting for the other shoe to drop; It already did, and I survived.
I am no longer waiting for the time to be right; the time is always now.
I am no longer waiting for the mate who will complete me; I am grateful to be so warmly, tenderly held.
I am no longer waiting for a quiet moment; my heart can be stilled whenever it is called.
I am no longer waiting for the world to be at peace; I unclench my grasp and breathe peace in and out.
I am no longer waiting to do something great; being awake to carry my grain of sand is enough.
I am no longer waiting to be recognized; I know that I dance in a holy circle.
I am no longer waiting for Forgiveness.
I believe, I Believe.
-Mary Anne Perrone

Chris x