I shall get outside shortly and make the most of another lovely day … not too hot and with a light breeze – perfect! Husband is always up with the lark whereas I like to stay in bed longer (my best sleep is often from about 5 am onwards). In my full time working days a weekend lie-in was a welcome treat, but nine o’clock is about as late as it gets these days, and on most it’s earlier. Perhaps it something to do with getting older and realising how precious time is.
It was lovely to meet up with the youngest grandsons yesterday. We drove over to Sutton Coldfield, about 15 minutes from where they live, and met up with the family at the vast Sutton Park. In the woods are several fallen tree trunks which look as if they’ve been there forever. The boys loved playing on them.
We watched a mother duck swim through the water lilies whilst her babies used them as stepping stones. Look carefully and you can count eight babies.
After we left Mum and Dad drove to the other side of the park . This is one of my son’s photos. Next time we go, I’m looking forward to visiting this area.
And on a completely different note: Flour was as rare as gold dust for a while, and it can still be a bit hit and miss getting hold of it, so gifts of the white stuff are most welcome. Knowing how I like to bake I’ve been fortunate to have received a few bags. First a friend text me to say that she had a spare bag and would I like it. Then my brother dropped (not literally) three bags on my doorstep and now, not once, but twice another friend has bought a bag whilst doing her shopping. So grateful thanks are due to all.
In case you’re still struggling to find flour, I’ve shared this recipe before but here it is again for anyone who missed it:
Separate four eggs. To the yolks, add a heaped teaspoon of baking powder and 4 tablespoons of plant sweetener (Natvia tastes the most natural). Beat egg whites until stiff and then fold into yolk mixture. Spread over a parchment lined swiss roll tin and bake at 170 for approximately 15 minutes. When cool, gently peel off paper and spread the sponge with a 170g tub of Total 0% Greek Yogurt (some other Greek yogurts are too runny to spread. Cover with fresh strawberries (sliced) or raspberries (crushed). Then roll it up. It usually cracks but it’s not a problem. Frozen berries can be used but it needs eating straight away as the juice will make the sponge soggy. Don’t skimp on the sweetener as it will taste too eggy. I’ve served this to lots of people and they’re often happy to have a second piece which tells me that they like it as much as I do!