Right then, off out, well only down the lane, for a cup of tea and a right good blether with my friend who is so enlightening and interesting to talk to and not a shred of guilt on my part about not clearing herbaceous stuff because it's chucking it down.
@B3 it's just a culture that's added to preserve the cream, like when making yoghurt or ricotta or mascarpone or matured cheeses. Interestingly enough, in French it is called crème épaisse (thick). The only way I can buy 40% cream for whipping is in a jar so it's been heated or boiled, not sure whch, and it is firm so can sit there like clotted cream but doesn't have the same flavour.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
My reason to be cheerful - the Salvia is still flowering, as are the dahlias, chrysanthemums, and even one lavender plant!! The fuschia bush is dripping with colour. I even got to mow the lawn (or what tries to pass as one), yesterday.
My RTBC I've just made a Dorset Apple Cake (with brandy!). It's smelling absolutely delicious but we are having to wait until it cools down. Might be even better with some cream but sadly we don't have any.
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The fuschia bush is dripping with colour.
I even got to mow the lawn (or what tries to pass as one), yesterday.