A very literal response to a simple question. What time is it? Robert took this photo so I will "always know what time it was."
Robert was stung on the foot tonight by a very dopey wasp staggering across the bathroom floor. How did that get there? John came to the rescue with first aid, he used vinegar and a plaster to neutralise the alkalinity of the sting. Not to be confused with bee stings which are acidic and require treatment with bicarbonate of soda.
Otherwise we have been playing with papier mache and paint, I've been busy knitting a shrug and John is deeply immersed in a social marketing course.
Robert wants to visit an aquarium this year and I was disappointed to find out the London Aquarium doesn't permit eating indoors. Robert grazes rather than eating set meals because he has always had a delicate stomach so I don't think it will suit us. Sea Life at Birmingham looks likely. We are shortlisting this years 'adventures.'
Robert's been under the weather for the past week with a chesty cough but he doesn't need to go to the doctors because (serious voice, stern look) "they have equipment I don't like." So I went out and got him a Geomag Deco Panels set to cheer him up. (He's been wanting one for ages.)
Here's my recipe for Bean Quiche
Bake 4 oz (100g) pastry blind (I made butter pastry - 4 oz (100g) plain flour to 2 oz (50g) unsalted butter) for 15 mins at 190 degrees with baking beans and a further 5 mins without baking beans. Cool slightly.
Meanwhile, whisk together 3 medium eggs and 250ml creme fresh, season to taste. Drain and rinse one small can of cannellini beans Spread the beans out in the base of the pastry case. Cover the beans with grated cheese (I used red leicester) and pour over the egg mixture (you may have a little left over, depending on the depth of your quiche dish.) Bake for a further 25-30 mins at 190 degrees centigrade.
How to bake blind.
First you need to bake or part-bake the pastry case without its filling. The pastry may be partially cooked before filling, or completely cooked if the filling does not require baking.
1 Prick the pastry base with a fork to prevent air bubbles forming. Line with a large piece of greaseproof paper.
2 Fill the greaseproof paper with a single layer of ceramic baking beans to weight the dough.
3 Bake the pastry case at the temperature suggested in the recipe for 10-15 minutes or until the pastry looks set then lift out the greaseproof paper and beans. Bake the pastry case for a further 5 minutes until the base is firm to the touch and lightly coloured or a further 15 minutes until crisp and golden brown if the pastry case requires complete baking.
Serve Bean Quiche with a healthy salad!
It was about 2pm when I phoned my mum yesterday to tell her my Rowan Classic knitting pattern book had arrived after quite a long wait. That was the good news. The bad news was I would need a second mortgage to afford the yarn - Rowan Classic Tweed. To my surprise she told me to hang on while she put my sister on the phone. A surprise because Monica lives in Northampton and I haven't seen her in several years. So we met up for lunch and swap knitting tales and chat about yarn cheaper than Rowan Tweed. While I was in town I bought some baking beans for quiche making, a new roasting dish and a cute Ruff and Tumble mug. Robert enjoyed himself, he loves surprises.