It’s been a while I know, the Summer like a poofed dandelion clock, gone. Autumn similarly. Guilty of feeling rather homesick for my blog, time to conjure swift, (better late than never) late Autumnal post m’thinks – err nope.

OK go for the festivities? Card reads: Your going to be a Grandma! (… whoa that’s new territory!)

New year? It’s twins! Whaat!

Pity sake. So no surprise, they’re moving house. Pancake day,  errr, there’s every chance its triplets! 

This news imparted via a handy, six foot tall helium filled, flamingo balloon. Obvs.

Last post was Valentines 2023, but in my favour I do have loads of half written posts? “Madam that’s not in your favour, chuck something up there and at least have the decency to let them know you’ve still got a pulse!”

 

 

 

Flavour so often reminds of where we feel best loved. Many of us reflect with the smells of home cooked foods from childhood days. Preferably not the silage scent of over-cooked school greens, but the warm, pastry pie, the oven roasties, the spice aroma, the perfectly baked (deliciously wonky cake) mixed with some wry laughter, fortifying cups of tea, buxom hugs, a feeling of comforting connection, a sense of home. 

So Valentines-shmallentines it is.  I had to inform a dear follower and friend from Canada that our mutual friend (mooted as my 90 year old ‘Toy boy”) had slipped away after a lengthy demise. Our exchange, and her generosity towards receiving such ghastly news, finds me here on Valentines Day, Love comes in so many sizes, guises and disguises. 

 

 

 

The common thread of these posts is about my markedly keen interest in frozen desserts and love of sharing my whimseys with similarly minded souls, a commonality of nurture and care, served with a dollop of ice cream, rarely bettered. So no-schmooze valentines here today just an old fashion favourite flavour to (at least) please the Tea Boy.

 

   

 

Should you have hours and hours to spend  making custards, setting, sometimes splitting emollients, Oh please do or should you prefer a kitchen cupboards staple option read on? 

Whamming in flavour is key so here are a couple of options. Buying the pre-ground powdered nutmeg option for a few pence (as it was up to its sell by date), being one.  I know the pure insouciance of the woman!  

Grate half of a “fresh” nutmeg into a bowl containing the gently softened white chocolate, depending on your plate spinning activities over hot water or microwave?  Start with a couple of handfuls, eat one lot and melt the rest? 

 

 

 

The goop being decent quality, commercial custard, embellished with a can of condensed milk, a splash of decent vanilla to taste (or not) but should you happen to have some whipped double or heavy cream about your person, pitch that in too or indeed a tub of mascarpone? Throughly mix the cold, add the, by now, cooling white choc / nutmeg combo and you’re good to go. 

From it’s meagre endeavour, it is a stable creme. Once placed in a suitable vessel (with a lidded top) to be frozen without fear or faff. The back note of nutmeg and vanilla is delish. A very accommodating side to pies, puds, strudel  and so forth.  ‘Prettied up’ or simply grappled from the Yub-Yub-tub to suit.

 

 

 

Deffo worth a go, you will however need to practice a bit of  glory crowing dialogue,

“Oh you made this”?  

“Well, yes”

“Oh its gorgeous. I really must get the recipe from you”?

Charming smile, nervous laugh and then oops … hit the ‘forget’ button.

 

 

 

 

That so very few followers have left during my absence is incredibly generous, thank you.

I truly hope this finds you, well, happy, feeling little more loved and very much appreciated.

Triplets AGH!

 

Toot toot x

 

 

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