It's been a while. I know and I'm deeply sorry. But when you're such a busy bee like myself, you'll know the problem!
The reason is that we moved. I'm glad it's over and that I can put my belongings behind cupboard doors. What piles of stuff we have! (B is almost worse than me. All the souvenirs he brought from his air travels...) And I'm simply unable to throw anything away. (But I will be selling some of it on a flea market in the near future, just to make room for some new things... ;-) ) The nice thing about moving is that you get to see everything you have. The thing I found, and would like to share with you, is a Dutch booklet called 'PRISMA Huishoud Encyclopedie' (Encyclopedia for Good Housekeeping). It has tips on everything, from how to boil potatoes to the best way to wash baby clothes. Here is a paragraph on which clothing is best for your figure. (Sorry to the not-Dutch reading fans, but it's a lot to translate!) If there's anything you'd like to know, just write me and I'll see if there's a chapter on it.
I'm going to leave you with a recipe for for muffins. A true delight on a sunday morning (or afternoon) after a long, late, cocktail filled saturday night. (I know, I tried!)
For 12 muffins:
1*Preheat your oven on 220 degrees cellcius. Get a muffin tin or silicone cups and put paper muffin cups in the holes;
2*Mix 200 Grams of flower with a little less than half a packet of backing powder (+/- 6 grams) an a teaspoon of salt;
3*Melt 200 grams of butter and stir 150 grams of sugar into it;
4*Peel two apples and slice them into small peaces. Cut up and add sliced pieces of candied stemginger according to taste (Not everyone likes ginger, but boy does it gives your muffins the kick you need on that hungover sunday morning!). Also add a little ginger syrup and some cinnamon powder;
5*Add the flower mixture to the butter while stirring. Then add two whisked eggs. Keep stirring to make the batter fluffy. If it is mixed nicely into a smooth batter add the apple and ginger and stir quickly but smoothly;
6*Spoon the the batter into your 12 cups (leave a rim of paper visible) and put in the oven;
7* Bake for 40 minutes or until brown and drie. You can check this with a knitting needle or a fonduefork or a long wooden cocktail pin. Take out of the oven and let cool for a little while. Serve with ginger jam or un sweetened whipped cream. YUMMIE!
Now, I'm off into the sun!
Love and Bon Apétite!
Your Miss Lucy
PS The trip to Valencia was wonderful but for one thing, I had to stay in bed with a fever! Also, I don't have any pictures yet but I'll post a few when I do! The hotel was absolutely worth photographing!
