Friday, 18 December 2009
Oh the weather outside is frightful ....
.... but the fire is so delightful, and since we've no place to go - Let it snow, let it snow, let it snow!
Well, we knew last night that today was going to be a doozy and, sure enough, we woke to a thick, thick blanket of snow. The morning started with a phone call which was literally: "Hellothisistheschoolwe'reclosedtoday.Byeee!" click, brrrrrr. "um, ok" so the Christmas holidays started a day early in Norfolk. Willow was surprisingly glum about it as she missed her end of term party and didn't get to take in her home made cards and presents for the teachers. It was a sensible decision though, as the roads are treacherous. Last night's school disco taxi run was terrifying as the brakes on the car became frighteningly temperamental.
I wish I'd had the foresight to harvest the remainder of my mizuna crop as it the snow has given it an odd, almost translucent look I recognise from the frosty bit at the back of the salad drawer in the fridge. Still, my 'winter salad mix' I'm growing in the mini greenhouse turns out to be quite heavy on the mizuna so all is not lost. The snow has also seen off the last of the radish crop but only the tiny ones remained anyway. Feathers seems remarkably unphased by the white stuff though I do feel sorry for her out there (her snowy coop is pictured) and have been giving her extra rations of mealworms and sunflower seeds to build her up a bit.
To occupy ourselves at home today we made Jamie's Tangerine Jelly from 'Jamie's Family Christmas' on tv last night. Willow had fun squeezing all the tangerines, I've never made jelly from scratch before but the whole thing was remarkably easy. The jellies are quite lovely, very intensely flavoured and grown up, my thoughts are turning to Cointreau, I'm sure a shot or two could be squeezed in somewhere .....
The recipe doesn't seem to be on the Channel 4 website so I've transcribed it from the tv:
Jamie's Wibbly Wobbly Jelly.
600ml tangerine juice (approx 20 tangerines)
5 sheets gelatin
Small lump fresh ginger
Sugar to taste
Soak the gelatin in warm water to soften. Put half the juice in a pan. Grate the ginger and squeeze out the juice and add to the pan. Add the gelatin and gently heat, stirring til it melts. Add in the rest of the tangerine juice, taste and sweeten if desired. Strain into glasses and chill for a couple of hours.
Jamie served his with vanilla flavoured live yoghurt and chocolate curls but we didn't bother, was still yummy.