Just wanted to wish everyone a very Merry Christmas and hope your day tomorrow is filled with happiness and love.
I am so very sorry for my recent lack of commitment to my blog. I feel so frustrated with my lack of time to do the things I feel driven to do but I am going to formulate a plan to try and fit more time in to post and communicate more regularly. I have REALLY appreciated the continued support, messages and comments.
Thank you and have a lovely day tomorrow with those you love xxxxxx C
So one very hot day last summer I drove all the way over to Cambridge to take part in a Channel 4 TV show called “Four in a Bed”.
They wanted someone to facilitate a 1940s bake off and we decided on a very simple ‘Carrot Cookies’ recipe.
Armed with many props from my kitchen such as tea cups, rations books, bunting, old lace, cake stands, vegetables and ‘here’s-some-I-prepared-earlier-cookies’, and getting lost a couple of times on the way, we eventually made it and despite not having a hairbrush at all (I forgot it) was able, with the help of my daughter, to position two rather pathetic looking victory rolls precariously on my head and squeeze into my slightly tight dress (which WILL be loose one day).
We had great fun filming with Channel 4 at DUXFORD LODGE which is a beautiful country house quite close to the Imperial War Museum in Duxford.
Initially I made my excuses not to do this and tried to find someone else who would BUT so many times in my life I turn things down because of being self conscious so pushed myself to do this and was really pleased I did.
It was fun, gave me a little more confidence and of course will always be a day to remember.
The 1940s Cooking Scene starts at 8 minutes 50 seconds in and you can watch it on the link here.
Keep pushing outside your comfort zone if ever you get a fun opportunity like this and just GO FOR IT!!!
An exciting weekend…
Yesterday I spent all day cleaning up my rather messy kitchen and baking some 1940’s dishes as a VERY well known supermarket were sending a photographer over on Sunday (today!).
I’ll tell you more when I know more because quite frankly, although the photographer was lovely and talented (see his Instagram here) I think he had his work cut out with this chubby silver haired vintage foodie. My dress barely fit, my wrap around pinny wouldn’t wrap around (my boobs have seemed to have grown immensely overnight and has scared the life out of me!) and my Victory Rolls looked more like something worn by ‘A Flock of Seagulls’. I am about 80% convinced right now that they will decide not to run the article when they see my photos…
Whatever happens, it was good spending all weekend cooking and giving the kitchen a pre Christmas scrub and Jess and I enjoyed a chit-chat with the photographer who was very kind.
Right now I am absolutely shattered. I’ve gobbled down 1/2 a Lord Woolton Pie and two blackberry mince pies and am going to have an afternoon snooze on the sofa.
Enjoy the rest of your Sunday!
Enjoyed some walking and jogging on the treadmill tonight with my friend Bertie and had a lot going on in my head so grabbed my phone and just talked.
My weight has gone up from about 255 lbs to 266 lbs in the last 4 weeks (and I had put 5 or 6 lbs on before that too) so I am really trying hard to get back on track and focused.
As a person who has been morbidly obese most of the last 20 years or so you have a huge fear of once you have lost some weight that you will lose control and put it all back on again (lets face it – we’ve all probably been there many times). I used to be 345 lbs and NEVER want to be there again because it was painful and unhealthy. My goal currently is to get below 250 lbs by Christmas and get below 200 lbs to run the London Marathon in April 2017 as a runner for the Royal British Legion.
Night night, never give up!
You had to really think ahead on the home-front during WW2. Bottling hedgerow fruits during the late summer months would have enabled you to use many of those berries to make Christmas mince pies. The fruits bulked out the dried fruit which was much harder to get hold of in the quantities most housewives were used to.
This recipe comes from ‘Woman Magazine’ and makes about 3-4 jam jars or at least a large litre kilner jar and will be enough to fill 24 mince pies!
I made this today and as I had no blackberries and obviously wasn’t forward thinking like many bakers during WW2, I was able to just pop along to my local Sainsbury’s a buy a frozen basics bag of forest berries which includes blackberries. They’ve worked very well!
I tasted a spoonful before bottling and it tastes very much like a mix between traditional mincemeat and apple pie mixture. Very tasty!
Blackberry Mincemeat for Christmas Mince pies.
1 lb blackberries (or mixed berries). Use fresh, frozen or bottled.
4 cooking apples
4 oz (100 g) butter, margarine or shredded suet
4 oz (100 g) of chopped mixed nuts
1/2 lbs ( 400 g) of dried mixed fruit
2 – 3 rounded dessertspoons of soft brown sugar (or granulated)
8-10 drops almond essence
2 rounded teaspoons of mixed spice
Honey or golden syrup
Chop up apples and place in saucepan with a spoonful of water and soft brown sugar and simmer until apple is soft and getting pulpy.
Add berries, spice and almond essence and simmer on low for another 15 minutes stirring now and again. Switch off heat.
Add your margarine/butter/suet and stir in until melted
Add chopped nuts and dried fruit and stir (at this stage if you wish you can add a dram of whisky or brandy.)
Spoon into clean, sterilized jam jars and once filled drizzle the top with a little warm honey or golden syrup to seal before adding lid.
Store in the fridge or somewhere cool until needed when you make your mince pies at Christmas!
Should keep for 3 – 6 months in the fridge!
I got my phone out and took a quick video today during our two minutes silence at work. When I played it back and saw some of the young faces in the video, people I work with, it brought a few tears to my eyes thinking how awful it must have been that so many young men lost their lives during WW1.
It’s important to never forget such selfless acts… C xxxx