|I think the Fly Lady's shoes would be cleaner (and probably shiny)|
|Have very High Hopes|
I had washed the mattress cover and patchwork quilts from our bed when I should really have been decluttering the sitting room where there are cupboards which have not seen the cold light of day in aeons (especially the yarn cupboard, which has to be approached under cover of darkness because it all has a nasty habit of tumbling out and revealing its excess when I dare to open the door).
|Held together firmly|
|Calming Dottie Angel traycloth and cookery book accessorized by food stains|
|Inspiring drawing of gingerbread|
|A very wonderful drawing of toast triangles|
|Model breakfast tray for model housewife|
8 oz (225g) self-raising wholemeal flour
1 level teaspoon (tsp) bicarbonate of soda
2 tsp ground ginger
2 tsp mixed spice
4 oz (110g) unsalted butter
2 oz (50g) dark muscovado sugar
4 oz (110g) black treacle
4 oz (110g) golden syrup
1/4 pint (150ml) milk
Shallow rectangular baking tin, preferably non-stick, approximate size 8in x 11in (20cm x 28cm) - can be a little bigger as this will just make shallower pieces of gingerbread - greased and base lined with baking parchment or greaseproof paper.
Sift dry ingredients (flour, bicarbonate of soda, ginger and spice) into a large bowl and mix together, making a well in the centre.
Melt butter, sugar, treacle and syrup together gently in a saucepan - do not allow to boil or you will have toffee instead of gingerbread.
Pour the melted mixture into the centre of the dry ingredients and mix together gradually until smooth.
Beat the eggs into the milk and add to the mixture gradually, beating well as you go.
Pour the mixture into the tin (it is quite a wet mixture) and make sure the top is level.
In the Aga (two oven): put the grid shelf on the floor of the top oven, and the plain shelf on the second set of runners, and sit the tin on the grid shelf. Turn once half way through.
Conventional ovens: 325F/gas 3-4/160-170C (fan ovens tend to need a lower temperature).
Cooking time: 35-40 mins. The gingerbread is ready when it is beginning to shrink from the sides of the tin, and the top springs back when pressed (in the centre) lightly with your finger .
Leave to cool in the tin for 5 minutes, then turn onto a wire rack. Cut into big pieces or small as your fancy (or greed) takes you when completely cool if you can wait that long.
|Time for tea|
My cookery book says serve hot for tea - yum!
|Look how Pomona has become rotund with grief|
[I must stop baking so much cake as the Ploughboy is heading back to university next week, and the General marches off to be a fresher this weekend. I shall become positively rotund with grief if I carry on like this; I thought sending off number two would be a piece of cake in itself, but as the fatal day approaches I feel my heartstrings a-quiver and the tears waiting in the wings . . . Princess Bunchy and the Aged Ps will be all alone but for the dogs and the hens and the pigs and the spiders, oh so many spiders, the feather duster has been much in play.
|Shoes that mean business and a faithful friend in adversity|
She tightens her apron strings and marches firmly on into the future with High Hopes and tight-laced shoes.]