Why does a procedure to relieve pain cause pain in the first place?
I am grateful to have a pain professor to deal with my crumbling spine pains but oh boy do I feel sore today where he was drilling stair rods and local anaesthetic into the joints
Whine over
We are a rallying this weekend with our friends’ local club and taking a lovely yellow rose to them as it’s their golden wedding this year
The anniversary is sometime soon but they are going for a sunshine holiday to celebrate so I want to ensure I get them
They rub along together just fine, Carinthia. It was the toddler’s idea to apply the specs and she just got on with it. We’ll be checking up on them next weekend - Mr Bee has a birthday on Friday.
If Ken is involved, not that long at all. Varies with conditions—just let it run until the butter and buttermilk separate out. (Keep a close eye on it if your mixer doesn’t have a splash guard. The clue’s in the name…) About ten minutes is usual.
One other thing to be wary of: make sure you rinse and dry the butter properly (a bowl of iced water is best). The butter will last a good while; residual milk definitely won’t and doesn’t improve the taste any more than it does the scent—it’s no fun going to all that effort only to end up binning most of it the next day.
Which reminds me that I haven’t made any in ages. Not much point when no one else uses it, but there’s a certain satisfaction to sitting down to dip a piece of home made bread with home made butter into a negg fresh from the hen
Butter was kept cool in thick glass lidded dishes during my childhood, but only in the 'fridge during the summer months. It had to be taken out half an hour before use so that it was spreadable.
Those who didn’ t have a 'fridge used a marble or stone slab in the pantry.
‘Reasty’ butter was used innan fruit cake where the taste wouldn’t be noticed.
It was three thick cut slices of bacon two juicy large sossiges black and white pudding two gorgeous fresh corn fed chickens’ eggs cooked to order so they were soft and runny yolks perched on a crispy fried soda farl
Heavenly simple and good quality ingredients well cooked
Or in our case a large bucket sitting in a wide bowl full of water, covered with a muslin cloth whose ends trailed into the water; this kept the butter and milk cool with condensation. One of my jobs when I was too young to go to school was to check often that there was still water left in the bowl, and tell my mother if it was dry so she could refill it. I was not trusted to fill the jug at the tap and pour water into the bowl on my own at the age of three…
