a country weekend

Am sending this story again, hopefully with 4 photos automatically attached.

Not sure if this is going to work, so please let me know. 

Pat 

A village without a shop or pub, rolling countryside, cottages with hollyhocks before the door . I am home .The old pub could be for sale again. A new joint enterprise with Annie, Christina and Hilary !! Food 4 thought. 

First trip to Waitrose to stock up. Lunch in Waitrose cafe with Poppy. Joined an old man who turned out to be the old headmaster, he said Poppy was clever. He should know . One very proud MUM and Granny of course. We ate sandwiches.

The Great British Sarnie was thought to be named after the Earl of Sandwiches' snack choice whilst playing cards, so he did not get his fingers sticky !

Back at the cottage I decided to make jam and some apricot crumble for after the BBQ in the garden tonight . I had bought some fresh apricots with me in Pattys wagon, I had planned to make my favourite apricot jam before leaving but what with a enormous flood in LCF on Saturday morning which meant Patric and I had to mop up and clean all day Saturday and my party I had no time. 

What is better than sitting in the garden stoning the apricots. No scales here so a bit hit and miss, however a great success. 

Baked fruit crumble

4 servings

Crumble

200g flour

125g butter

90g sugar, used cane brown sugar , was only sugar in house 

pinch of salt

Fruit

450g fresh apricots

3 tbsp sugar  

50g  sugar 

1. Cut the cold butter into pieces, place in a bowl with the flour and salt rub in  until the mixture resembles fine breadcrumbs. I like it a bit lumpy. Just as well with my artheritic hands . Stir in the sugar, keep cool in fridge 
2. To make the filling, halve the apricots , remove the stones, place in a pan with sugar, slowly heat stirring well , takes about 10 minutes depending on ripeness of fruit. Taste for sweetness . Allow to cool
3. Transfer to pie dish, either 4 individual ones or one large one .
4. Spread the crumble mixture over the fruit and give the dish a gentle shake to level it off. I put a bit more sugar over the top 
5. Bake in a preheated oven at 180°C for about 30 minutes until the top is evenly golden.