What waffle irons should have been all along.
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A ball bearing size bit of butter wee birdie
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Much Too Much maple syrup.
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…which is a really very tiny amount.
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For me and you, possibly. Other people like it. I have been known to make maple syrup ice-cream…
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You have also been known to make raspberry ice cream, which imo is a Much Better Idea.
One day, I shall attempt to replicate the Ma’s stem ginger ice cream, which was divine.
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I’ll put that on the list, since I have double cream and to spare just now; 2 litres at half price and it needs using, you can’t freeze it. Well, you can, but it isn’t particularly nice when it is unfrozen, the same way you can freeze milk but unfrozen milk isn’t nice to drink or on cereal, only in cooking or beverages. Memo to self: buy stem ginger…
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Sparrer Approved
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If you whip the cream with a little icing sugar it will freeze & defrost beautifully, Fishy.
Not as much sugar as for Crème Chantilly, but a little, to alter the structure will do it.
Stem Ginger ice cream sounds divine.
I used to make an rhubarb & ginger trifle, which was quite an grown-up dessert.
Carinthia. xx
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I like to think I invented rhubarb & ginger meringue pie in around 1992. I get quite irked when I see it on menus.
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oooh ta!
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I have been enjoying my barstool for three nights and using the bar to use as a plate rest
Life can be fun as Tourist
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Glad you’re having fun, Twellsy. Cheers!
Soo xx
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Love it, Dunnock.
Carinthia. xx
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I beat ya!
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And I think yours is painted bettet. Short-term memory’s the first to go. Short-term memory’s the first to go.
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I hope that having a good memory is not a prerequisite condition for membership of the group
I will be out on me lughole in that case
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