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November 2013
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January 2014

Storm, socks, shawl

That was the worst storm I've experienced since moving to the seaside in 2007. Apart from the noises which kept me awake into the small hours and several litres of water drip drip dripping through the front windows, the only things that got damaged were the bird spikes round my balcony. Weird, eh?


I disentangled three lengths from the rosemary bushes this morning; they'd peeled away from the top balcony rail. Must buy more outdoor sticky fixers...

In other news, I have enough clean hand-knitted socks to last me into February...


 ...and I've blocked my Refraction Shawlette.


Curate's egg

The good: food shopping done early morning and home before the rain started; full fridge and freezer; spelt bread smelling good in the bread machine.

The bad: the UK is having appalling weather; heavy rain battering my big bay window which is leaking (thank goodness for Lakeland's soak-up cloths); lift still not fixed. 

Apart from that, I'm fine. I don't need to go out until Friday and as well as food, I have a stack of library audio books and plenty of yarn.

This, that and the weather


Lovely weather, eh? I don't mind rain too much but when it's coupled with strong winds (we get a lot of those at the seaside) I'm staying put at Wibbo Towers.

I'm soaking my Reflections Shawlette ready for blocking; the washing machine's on with a load of hand knitted socks; there's football on the radio and food in the fridge. Sorted!

A Christmas treat

Christmas pudding ice cream is deliciously sweet and spicy - it's not very healthy eating but that's fine once in a while. You don't need an ice cream maker; I use the medium sized container from a set of 3 Lock & Lock bowls. The recipe makes 6 portions, takes about 10 minutes to make plus 12 hours freezing time. 

225g dried mixed fruit (bog-standard supermarket mixed fruit is just as tasty as the more expensive 'luxury' fruit)

2 tbsp brandy (or whatever spirit you have at hand - I used spiced rum this year)

50g caster sugar

2 tbsp liquid glucose

1 tsp of mixed spice

1 tsp of cinnamon

1 tsp of ground coriander seeds

1 x 500ml tub of ready-made custard

300ml double cream

Put the dried fruit in a bowl, pour over the brandy and set aside to soak. Place the container in the freezer. In a pan, gently heat 75ml water with the sugar and liquid glucose until the sugar dissolves. Bring to the boil, add the spices and remove from the heat. Stir to blend and allow to cool.


In a large bowl, mix together the custard and cream. Add the sugar syrup, fruit and brandy. Stir until combined.


Take the container out of the freezer, pour in the mixture, return to the freezer and leave for six hours. Take out of the freezer, whisk with a fork to distribute the fruit evenly through the mixture and freeze for a further six hours. Remove from the freezer 20 minutes before you're ready to eat.