So after all the fun of the Jubilee it’s back to normal for most of us.
For me it’s starting a new side line. I love creating digital artwork and thought I would try creating my own wallpaper for my phone using one of the photos I took recently of a Solomon Seal I found on one of my dog walks. I like having a calendar of the month to refer to quickly if needed so decided to add it to the image so it is there on my home screen.
If you think this might be nice to have on your Android phone then please feel free to download by clicking the download button below. This is a first for me, so hope it works 😂 I will try to get to grips with an iPhone version too!
I am also creating monthly themed planners to upload to my Etsy shop so will let you know when I have got my head around how to create and list a downloadable item. All these new technology skills I’m learning at Sixty 😂
I used an ‘S’ spice this week which I have never used before Sumac.
This wine-coloured ground spice is one of the most useful but least known and most underappreciated. Made from dried berries, it has an appealing lemon-lime tartness that can be widely used. In Iran, they use it as a condiment, putting it onto the table with salt and pepper. You can try this yourself and it will complement most dishes.
I found a recipe for Sumac Chocolate Brownies. These are really chocolatey and fudgy. You can find the recipe here
Another recipe I made this week was Jamie Oliver’s Fishballs, these actually had no fish in them but we’re made of prawn and squid rings. They taste a bit like scampi and were surprisingly easy to make.
2 pieces of stale bread made into breadcrumbs
1 tablespoon Chinese five-spice
1¾ cups of frozen raw squid rings or tubes
1 cup frozen peeled raw prawns
1 thumb-sized piece of ginger or tsp of lazy ginger
1 tsp ground coriander
1 egg
3 tablespoons cornflour
Blitz the prawns and squid with ginger, coriander and egg. Then mix in the cornflour and pop in fridge for 30 mins. Mix the 5 spice into the breadcrumbs. Take large tsp of the prawn mix and drop into breadcrumbs and cover with more breadcrumbs and then create ball shape. Drop in preheated frying pan with olive oil, cook till brown and then turn over. We really enjoyed these but Jamie does them with a sweet and sour rice which we found a bit bland but will definitely be making the balls again. Maybe with chips and salad.
I can almost lead you down the garden path as have started on gravelling the pathway as I was forever having to cut back the grass around the slabs. It should have been finished by now but have had a summer cold which has affected my sinuses and caused really bad sinusitis, which I have now had for 5 days and is a real pain, literally!
Have a good week everyone I hope to be back to my normal self by next weekend. Whatever normal is!
Stepping Into Sixty and Out Of The Comfort Zone 