Words rarely fail me. In all spheres of life. Writing is my natural anti-depressant, my lifeblood, my raison d’être.
If I don’t feel like writing, deny it its healing energy, then things must be bad.
The last couple of days, I have felt this way. And creative juices may not be flowing freely for a while yet.
Paradoxically enough because I succumbed to the treacherous power of words. Being English, I don’t believe in emotional exhibitionism, but suffice it to say that the internet and digitalized communication have impacted on dating behaviour in a very bad way, bringing out, to put it in my mother’s words, the very worst in people.
People are at liberty to construct a web of lies over a prolonged period of time, and thereby strategically enmesh their object of desire in a fabricated construct, sucking them into their vortex with words and esprit. Particularly if they know if that is what makes the other person tick.
But as the German saying goes, lies have short legs, and this whole construct will soon come crumbling down. Shattering hopes and bruising heart and ego in the process.
But another German saying also maintains that food holds body and soul together, and there would be no point to this article, weren’t it for providing my readership with another all-time favourite.
“Bread and Butter Pudding” is a traditional English recipe, which is both easy on the wallet and provides solace in difficult times.
25g/1oz butter, plus extra for greasing
8 thin slices bread
2 tsp cinnamon powder
350ml/12fl oz whole milk
50ml/2fl oz double cream
2 free-range eggs
25g/1oz granulated sugar
nutmeg, grated, to taste
Grease a 1 litre/2 pint pie dish with butter.
Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles.
Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
Gently warm the milk and cream in a pan over a low heat to scalding point. Don’t let it boil.
Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
Preheat the oven to 180C/355F/Gas 4.
Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.
(Source: BBC Food Recipes)