This post is about a few small things that I've wanted to write about for a while but larger topics overtook me. My life is full of small things that are a part of something much bigger. I'm constantly reminded that not all people live as I do and usually it's the small things that people are interested in. I get that because without time set aside preparing for the bigger things, nothing runs smoothly. For instance, food - shopping list, cleaning out the fridge, checking the pantry etc.; cooking - peeling and cutting vegetables, defrosting meat or fish, menu plan so we know for sure we have what we need during the week; washing - soaking, stain removal, making laundry liquid etc.; gardening - saving kitchen scraps and making compost, sowing seeds etc.; maintaining relationships - keeping up with family and friends' messages, making time for occasional online, face-to-face talks, keeping a calendar with birthdays and important days, invitations for meals and morning teas. You have to put time and effort into relationships. Life is made up of the big things, but without the small things, the big things fall apart. So here goes.
As you can see in the photo, I haven't been to the hairdresser for almost two years. My hair is usually in a ponytail now to keep it relatively neat and off my neck during summer. I decided not to get it cut short again and to wear it in plaits/braids in a circle around my head. I used to wear it like that when I lived in Germany in the 1970s and it always felt comfortable. I think I'll be able to plait/braid it early in the new year.
As usual there was washing to do which had built up over some rainy days we've had here.
Munstead Wood standard rose. You can see where this rose is standing in the next photo.
In my previous post I had a photo of some pastries I made recently. They're very tasty, don't take much time and they'll give you a quick and easy change from your usually baking. You'll need:
- 1 or 2 sheets frozen puff pastry
- 1 egg yolk + teaspoon water
- jam - I used apricot jam
- tinned fruit or homemade stewed fruit - I used apricot halves
Before you start assembling the pastry, preheat the oven to 230C/445F - the pastry needs high heat to puff up.
I cut the pastry into four portions but they were two big and when I ate the first one, I cut it in two. Next time, I'll use one sheet and have three rectangles instead of the four large squares I made with two sheets. Work out the size you want and cut the pastry accordingly. Each pastry has a double layer so cut all the pastry the same size so you can double up. Cut a hole in the top layer, (see photo above) that's where you place the jam and fruit. Brush the egg wash in between the two layers and add the pastry with the hole in it on top of another piece of pastry without a hole - that's the base. Use whatever jam and fruit you have on hand.
When the pastries are made, brush them with egg wash - that's egg yolk with a teaspoon of water in it. That creates the golden colour. Put the pastries in the oven and bring them out when they're golden and puffy. When they're cool, you can drizzle water icing on them but I think they're sweet enough without it. They can be frozen and reheated in the oven on a low temperature.