Hello and welcome to a Sunday Sevens. This is a collection of seven or more photos from my week. Exciting stuff eh!
Coffee Table ~ We have acquired a coffee table at last! I can’t tell you how fantastic it is to have somewhere proper to pop my brew/wine instead of the floor. Hurrah! Also it’s great for displaying my cacti coaster tree. 🙂
Rhubarb Cleaner ~ Thanks to my friend Jo for gifting me a bottle of ……. Method Anti-Bac wild rhubarb cleaner. The kitchen smells so delicious ly rhubarby after cleaning. And as a big fan of all things rhubarb, I can’t tell you how happy this makes me. 😁 Method Anti-Bac is probably available at most supermarkets. Jo bought it from Booths.
Cheese Easter Egg! ~ Speaking of Booths, Wil found his perfect Easter Egg there. It’s not chocolate, it’s cheese. 🙂
Waffles and a Walk ~ The kids are off school for the Easter break ,so enjoyed scrumptious chocolate waffles at The Chocolate Works in town on Friday, followed by a canal side walk at East Marten near Skipton with my sister and niece & nephew.
Yesterday Wil, Hugo and I did a pub walk to The Red Pump Inn in the village of Bashall eaves. Hugo decided to snaffle down quite a few sheep poops. We suffered his stinky trumps all evening.
At the moment I am quite addicted to……….rhubarb. The tangy pink stalks can be turned into all sorts of captivating creations, including a mouthwatering recipe I found in The Simple Things magazine. Of course I completely cheated and instead of making the luscious looking rhubarb and ginger pavlova, I just made the topping and scooped it into a shop bought meringue nest with a generous dollop of whipped double cream. For the original recipe look Here. 🙂
The topping involves rhubarb,honey,juice and zest of an orange, vanilla pods and star anise baked on a tray in the oven for 30 minutes. As you can imagine the aroma was gorgeous.
I loved the tangy tart taste of the rhubarb offset by the added sweetness of honey and vanilla. The aniseed flavour of the star anise seems to go perfectly with it.
I recently came across a book that celebrates Northern food…and I admit that I didn’t even know that rhubarb was ( and still is) grown widely in West Yorkshire. According to the book the heavy clay soils and rainfall contribute to the area being the ideal place to grow the fruit. It thrives in the county , where the land is unsuitable for growing most other crops. The area is known as the Rhubarb Triangle.
The book is called ‘From Eccles Cake to Hawkshead Wig’. If your interested Hawkshead Wig is a type of bread baked in the Cumbrian village. I can just see myself tucking the book under my arm as I galavant around the countryside trying out all the Northern England delicacies. 🙂
Anyhew, back to rhubarb!
Oooops the wrong rhubarb. ;))
My favourite beverage of the non alcoholic variety is Mr Fitzpatrick’s Rhubarb & Rosehip cordial. Seriously, I cannot get enough of this stuff.Its divine! Mr Fitzpatrick’s Temperance Bar in Rawtenstall, Lancashire is one of a very few Victorian temperance bars left in the whole country, its quirky vintage cordials such as Blood Tonic, Blackcurrant & Liquorice and Rhubarb & Rosehip hark back to a time when the movement sprang up to promote abstinence from the ‘demon drink’. Actually the rhubarb variety is very good with prosecco. 😉