Dear great tit,
I get it. It’s spring. Avvan gin.
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We have swallows back nest repairing in our barn
Bacon butties ready
I wish Posh healing and love
and strength to our Chatelaine as she puts on her armour to batte on Posh’s behalf
The horsey piddle won’t know what hits it!
I am going for a procedure to get my sore shoulder injected with stair rods and local anaesthetic and discuss epidural for sciatic noives that are giving me gyp
Anything to stop me eating poppy juice
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Cheese & Martyr Omerletty fer lunch today.
Tuna & red onion salad fer later.
Carinthia. xx
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Afternoon, all. I’ve been gainfully employed making cheese scones for sale at tomorrow’s coffee morning. Off to friends’ this evening with the chocolatey wotsit. Too faffy to transport with the huge dollop of whipped cream applied. If I wrangle the cream aforehand, does the Cellar think it’ll survive transport in a tupperware-type box? Seriously, I’d far rather stick to making main courses.
Cheese scone misshape for lunch.
Soo xx
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Yes, Soo, I’m sure that it will be fine.
Erm, how many misshapes are there?
Arsking forran friend… 
Carinthia. xx
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There were seven, Carinthia, and now there are five. Your friend can take her pick…
Thanks for the cakely advice.
Soo xx
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\_____/ <----- Me Plate
I would take the whipped cream in summat firm-sided, Soo. I have (ancient) Tupperware, but would probably use summat like Lock & Lock for this as itizz so stable.
A friend once transported egg mayonnaise on oval platters covered in clingfilm. She put them safely under the car seats.
It was fine, until her husband had to brake sharply…
Carinthia. xx
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As luck would have it, the box I’ll use is a poor man’s version of Lock&Lock - solid as a rock. Mr Bee would thoroughly dislike whipped cream all over the Fiesta 
Soo xx
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Poor man’s version will work just as well, Soo.
I do have an Genyouwine Lock & Lock bacon box which is superb, as there izzan draining rack innit.
Carinthia. xx
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Those cake transporting boxes are immensely useful beasts. Unfortunately, they are also immense, so unless you use them a lot, not worf it. I am rather good at constructing little buffers to hold things steady (no good for side-iced cakes, obviously) but nothing is really proof against the emergency stop.
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And I yearn for such a thing, Gus. Given that I bake cakes once in a blue moon, I must do the best I can in the certain knowledge that our friends will accept whatever we provide gracefully. I’ll send a pic, if it looks okay!
Soo xx
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My Mother used to use the thin cake boards & stand the cake on an biscuit or cake tin lid, using the base as a lid.
This worked for ‘normal’ sized cakes & padded boxes à La Gus were used for bigger/special projects.
Cakes these days seem so tall that the 7" Victoria Sandwich tins of my youth look ridiculous.
I was going to colour my hair today but won’t, as I feel wonky with hay-fever.
#don’ttempttheallergies
Carinthia. xx
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I find pre whipped cream can loosen a little over time so a whisk is useful to have handy to whisk it back to the required level
Hand held not electric unless you want butter
I have made that error so speak from experience
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Just like avocados ripening, Twellsy.
Turn yer back & itizz/they have gorn orff.
Must arsk Joe how long he has to beat cream until he gets butter.
Carinthia. xx
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That’s it Dear one
I find butter making time depends on the whisk/mixer being used
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I was thinking of summat wot replicates the action of turning/churning, I think.
It’s very easy to overprocess things these days, isn’t it?
Carinthia. xx
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The pudding looked like a dog’s dinner but tasted fine. Our hosts had made a very tasty veggie lasagne with salad and garlic bread and we all enjoyed our evening. Had a sup of this:
and found it to be delicious!
Off to bed - coffee morning, tomorrow, so need sleep. Good nights, all,
Soo xx
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Proffers Nightcaps
The Fork Andles are lit
The Quattro is fired-up
I am drinking Whaite Waine…
Carinthia. xx
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