Thank you friends

Before I write here today, and before I forget yet again, I want to thank everyone who takes the time to visit and comment, particularly those who have been here year in and year out. When I started this blog, I was hoping to share a way of life that wasn't written about much in those days; especially in the context of Home. However, I wasn't sure if I had the ability to consistently write in a clear and interesting way, and if what I had to say about a slower and simpler life would make sense, particularly to those much younger than me. Well, I'm pleased to say it seems to have made sense and over the years I've received hundreds of emails from people who have sent such gracious words of thanks. That is not a one sided gratitude because I too have been heartened by your visits and the comments you leave. And after all these years I'm grateful that it still feels right to be blogging. Reaching out to you in these posts keeps reminding me that even though we are all geographically isolated and living life on our own terms, we are not alone. Thank you friends.

Penguin is having a promotion of the Down to Earth ebook (not the hard cover) The special price of $4.99 will be available on all ebook vendors in Australia – so Amazon, Apple, Kobo, Google, Booktopia, eBook etc – between Feb 3 and Feb 24. And just a reminder, the new book, The Simple Home, will be published at the end of February.

The forum has started the year with a bang. There are interesting new threads, with hundreds of comments from people all over the world who want to learn more about how to get back to basics. These are three standouts:

Learn to Build and Implement a Home Journal with Me 
Sourdough Baking in 2016
So, you said you wanted to menu plan?

And finally I have a simple recipe for you. It always makes me smile when I read comments about my cooking because mine are such simple old recipes, I think everyone must know them. Here is another easy one that will help you use an excess of eggs or to just provide nutritious food for your family. It's an easy custard that uses no thickener apart from the eggs, so it's gluten-free.

 BAKED EGG CUSTARD 

6 eggs

1 litre milk

½ cup sugar

1 teaspoon vanilla extract

Sprinkling of nutmeg

1. Place eggs, sugar and vanilla in a bowl and beat together with a hand mixer or whisk. 
2. Heat the milk so it's hot but not boiling.
3. Pour the milk into the egg mixture, and beat again until thoroughly combined.
4. Pour the mixture into a loaf pan and put into bain marie. Fill bain marie with boiling water so it comes half way up the side of the loaf pan. (This allows the eggs to cook gently, which is essential.) Sprinkle on the nutmeg.
5. Bake in a preheated oven at 160C for 45 minutes.
6. It needs to be wobbly when it comes out of the oven. You may think the custard is too thin and isn't properly cooked but don't be tempted to continue cooking past 45 minutes; it will continue cooking after you remove it from the oven. 

Allow the custard to cool down before you serve it. The texture will improve even more if you leave it in the fridge overnight. When you serve it the following day it should be light, wobbly and delicious. It's the ideal light cold dessert for a hot summer day. Serve with either fresh or tinned fruit.