The family is heading to New Forest today for three nights. Could I be more excited? Probably not. The only thing that would get me more excited is going to America, which I'm doing in two weeks. So it's a fort-night of excitement for this little bunny!
Yesterday Helen and I did a bit of baking (actually, I blogged about it while she baked - oh yea, and was there to answer questions like "does this look done enough?" and "how does this taste?"). Today, I got up at 7am and proceeded with my own bit of baking. What a fun morning! I made a pumpkin pie - which I hope is good. The reason for my apprehension is that it's my first attempt at making a dairy-free version (my niece and husband are lactose intolerant and how mean would it be to enjoy it in their presence as they sit their with their sad eyes wondering what it tasted like?). Which means instead of evaporated milk I used soy milk. Plus I cooked the pumpkin instead of using canned and thus ended up with 20 ounces of pumpkin puree instead of 15, which the recipe called for. To compensate, I used 3 eggs instead of 2. I didn't have ground cloves OR allspice, so I used some mediterranean spice (which also has a bit of peppercorn in it) and probably overdid it on the cinnamon. So it's pretty much a Frankensten creation. But we'll see. I did manage to make the BEST whipped cream I've ever made, though. I'm sure with enough whipped cream people won't even notice if the pie isn't very good. The fudge cappuccino crinkles turned out awesome, as did the popcorn balls so I'm sure they'll redeem any other disaster.
Yesterday Helen and I did a bit of baking (actually, I blogged about it while she baked - oh yea, and was there to answer questions like "does this look done enough?" and "how does this taste?"). Today, I got up at 7am and proceeded with my own bit of baking. What a fun morning! I made a pumpkin pie - which I hope is good. The reason for my apprehension is that it's my first attempt at making a dairy-free version (my niece and husband are lactose intolerant and how mean would it be to enjoy it in their presence as they sit their with their sad eyes wondering what it tasted like?). Which means instead of evaporated milk I used soy milk. Plus I cooked the pumpkin instead of using canned and thus ended up with 20 ounces of pumpkin puree instead of 15, which the recipe called for. To compensate, I used 3 eggs instead of 2. I didn't have ground cloves OR allspice, so I used some mediterranean spice (which also has a bit of peppercorn in it) and probably overdid it on the cinnamon. So it's pretty much a Frankensten creation. But we'll see. I did manage to make the BEST whipped cream I've ever made, though. I'm sure with enough whipped cream people won't even notice if the pie isn't very good. The fudge cappuccino crinkles turned out awesome, as did the popcorn balls so I'm sure they'll redeem any other disaster.
In terms of working in the studio - well, I just don't have very much time to much of anything a the moment. So I'm trying to make the best use of the time I do have and am working on putting the final touches on a new War Girls painting titled "Use It Up, Wear It Out, Make Do". I really like it. What do my readers think? Leave me a comment and share your thoughts.
Well, better go for now. I'm going to catch up on a bit of news before I pack up for the weekend. I'll be blogging over the weekend, so be sure to stay tuned for updates! Ciao!
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