I was determined to take my hot water bottle to bed encased in its new cover – and I did!! The Labradors are still frightened/blusteringly brave about the whole hot water bottle scenario. They like it in the bed to warm them gently from beneath, but loathe it in any other way, shape or form. I have decided that I detest knitting with thick wool. I don’t like big needles or big wool. I know it knits up quickly, I knitted up three balls in 18 hours and that included 10 hours of sleeping, and I know it is gratifying to have your knitting grow quickly, but I much prefer the tiny 14s (2.25mm) needles I am knitting my socks on. I have turned the heel and I am on the homeward run to the toe. I would like to finish the sock tonight, but I feel the need for more sleep coming on.
I have found that other friends have been treated badly at E***’s shop as well. In fact, quite a lot of the people I know are currently avoiding it. I am glad to know it is just not me. I am sure it is against free trading rules ( or whatever) to refuse to sell things in shops to people. I certainly feel discriminated against!! But I am over it now (almost).
Now – for something completely different – Jelly Babies. Not the kind that Dr Who eats, though you can buy them at the sweet shop, no, these are infinitely superior. They are luscious jelly of Turkish Delight quality ( not taste) and they are lightly dusted all over with icing sugar that cracks, ever so slightly, when you bite the Jelly Baby. I need some more. Tomorrow I shall buy some. They are about $3 for 100 g but I would much rather have quality,. than quantity. I can’t eat chocolate so I like liquorice allsorts, lemon sherbets, peppermints and now, Jelly babies!!!
Little Italian Ricotta Cakes
- 70 ml marsala, sherry or juice
- 300 g ricotta cheese
- 3 eggs
- 1 ½ tbspn cornflour
- 140 g caster sugar
Preheat oven to 160 C ( 140 ff) and prepare 6 ½ cup molds or a lined muffin tin. Mix the ingredients thoroughly. Divide between the 6 containers and bake for 30-35 minutes. Cool in the tins and then serve with fresh or poached fruit , cream and a dusting of icing sugar.