Oh the lovely William. His moustache puts me in mind of Charley’s. I am so, so, so loving my new home. Boxes everywhere and lots of scrabbling going on every time I need to find anything but I’m loving it.
10 year old Shirley popped in for a snoop around on Saturday and her reaction was great, she held her nose with her fingers and said, “It’s a bit pongy” and I agree. It’s partly because it is a 1930s behemoth but partly because the previous tenant appeared to be a bit of an old Stig of the Dump. Charley bought his hoover down two flights of stairs, across the garden and up my four flights and I had a good old zip around. I also Febreezed the hell out of the sofa and chairs. It’s a bit more fragrant now.
I managed to find time to make some Beets Piquants for a Bank Holiday Monday Barbecue. They are GOOD. I think these may go into the book instead of the Artichokes with Cheese. Apologies to The Bachelor who bust his ex-girlfriend’s waste disposal unit all in the cause of test cooking those but I fear the Beets are Better.
Serves 2
1 bunch beetroot / beets
1 tablespoon butter
1 tablespoon flour (scant)
1 tablespoon sugar
¼ teaspoon salt
Few grains pepper
120ml / ½ cup cream
1 tablespoon vinegar
Cook the beets over a low heat until tender. Peel and cut into quarters. Melt butter in the top of double boiler or a bowl balanced over a saucepan of boiling water. Mix the dry ingredients and add to butter, stirring until well blended. Add cream and cook over hot water, stirring constantly until smooth and thickened. Add beets. Just before serving, add the vinegar.
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