Our weather has changed to slightly warmer temperatures and a lot of clouds, after heavy overnight rain, and that was enough to enthuse me into tackling the kitchen and giving it a good cleaning.
I used to follow a strict timetable that had everything being done on a regular basis, but those days have long gone and I now find that every few months surface cleaning just isn’t enough and a session of deep cleaning is needed.
And, I must admit, it is much more satisfying to clean something a bit grubby than to clean something that is sparkling clean!
Once that was all done, I called on a sister-in-law and spent most of the afternoon visiting her. It is always nice to catch up on all the family gossip and discuss the state of the world and how we can fix it!
I found this joke in an old woman’s magazine:
This week, just for a change, I thought I’d give you my favourite recipe for fruit cake. You’ll need a cup of butter, a cup of sugar, four large eggs, a cup of dried fruit, a teaspoon of baking soda, a teaspoon of salt, a cup of brown sugar, lemon juice, nuts and a bottle of whiskey.
Sample the whiskey to check for quality. Take a large bowl. Check the whiskey again. To be sure it is of the highest quality, pour one level cup and drink. Repeat.
Turn on the electric mixer, beat one cup of butter in a large fluffy bowl. Add one spoontea of sugar and beat again.
Make sure the whiskey is still OK. Cry another tup.
Turn off the mixer. Break two leggs and add to the bowl and chuck in the cup of dried fruit. Mix on the turner. If the fruit gets stuck in the beaters, pry it loose with a screwdriver. Sample the whiskey again to check for tonsisticity.
Next, sift two cups of salt. Or something. Who cares? Check the whiskey.
Now sift the lemon juice and strain your nuts. Add one babblespoon of brown sugar, or whatever colour you can find. Wix mel. Grease the oven. Turn the cake pan to 350 gredees.
Don’t forget to beat off the turner. Throw the bowl out the window, check the whiskey again and bo to ged.
Hope you enjoyed it 😊