Still feeling bruised after yesterday's news, so have battened down the hatches today. The house is full of the smell of ginger biscuit tray bake (my son's favourite and the easiest recipe in the world). I am planning the local magazine's Christmas issue but not concentrating very well.
The table came home with me from the weekend's sale, It belonged to the stall opposite me, and I could not resist those little legs and the formica top.
Thanks for all the comments yesterday, it was really helpful.
* PS Full ginger biscuit recipe now in 'comments' section
Just read your previous post and feel so angry that bad people like this can ruin an honest person's faith in humanity in such a way. I do hope they get caught. Nothing like a bit of baking to soothe the soul. M x
ReplyDeleteSo sorry to hear your sad news ... don't know how some people can live with themselves, really!
ReplyDeleteYou've done the right thing today ... shutting the door against the world, doing lovely homely things and filling the house with lovely baking smells ... almost makes everything seem alright with the world!
Enjoy the rest of your day
Love, Claire xxx
It probably a good thing I don't sell at any vintage fairs, I would come away with more than I sold! Ada :)
ReplyDeleteIt's absolutely fatal, Ada. You sit there for hours so you can really study the stalls nearby. The seller opposite had a fantastic mix of interesting things, but I managed to restrict myself to the table and a £2 Puffin version of Mary Poppins :)
DeleteI love your teapot. Could we have the recipe for your ginger bake please my youngest son is very keen to try some as he loves ginger. Glad you have had a comforting day at home. Karen xx
ReplyDeleteHi Karen,
ReplyDeleteYes, indeed. Here it is. It is all in imperial measurements (it's an old recipe from my Mum who has been baking it for years). It sounds very basic but is just delicious.
6 oz SR flour
4oz margarine
3 oz caster sugar
1 dessert spoon golden syrup
half a teaspoon ginger
half a teaspoon bicarb of soda
Melt the marg and syrup. Add all the dry ingredients and stir really well into a thick paste. Press into a square tin, about 8", you may need to use a fork to get it into all the corners, and don't worry if it seems thin. Prick the top,and cook at 180 degrees for about 10 mins.
I made it with gluten free SR flour yesterday and it turned out fine.
Thanks Fiona. Its going to turn cold tomorrow so some baking on saturday will be lovely. Karen xx
DeleteHi,
ReplyDeleteJust read your earlier post and wanted to say I was sorry to do so!
Some times it's not a good world, that we live in.
Love your table and tea pot above and can almost smell your baking! hehe..Take time to be at the moment and not do.
love Maria x
Thanks Maria.
Delete