Dawn was truly golden this morning. I had been awake since 4.30am when husband made us a cup of tea. He then went back to sleep but I got up, read for a while, made a pot of coffee and then as the sun broke through the bruise-coloured clouds, I took the above photos, above and below. I knew we were in for a lovely day, and not before time.
I like being up early when it’s sunny and the earth is new and fresh. I made a 2nd pot of coffee while husband slept on, and enjoyed that in the study, admiring my handywork, having spent at least two days cleaning the room (I still have some jobs to do in there, but it’s 100% better than it was.)
The study faces north west (the patio doors facing north) and, with the door open to the hall, you can see the sunshine coming in via the dining room window, which faces due east.
Once up, showered, and dressed, I made breakfast. Elder son joined us for breakfast this morning and we had fruit, and then poached eggs for the chaps, and two small pancakes with maple syrup for me (Scotch pancakes, not home-made this time.)
As we had no bananas (which sounds like the old music hall song, “Yes, we have no bananas, we have no bananas today …”) I opened a tin of peach halves and cut some into pieces to add a little sweetness as the raspberries are rather sharp tasting.
I cooked two poached eggs for each of the chaps …
As I cooked them in the simmering water together they looked like double-yolked eggs, but that doesn’t matter. I then served them on toast with black pepper and a little parsley (white savoury food should have some greenery on it, or so I read recently.)
My plan for today (which didn’t materialize) was to clean out the summerhouse, but instead I cooked a roast chicken lunch and also made a rhubarb cake as I bought the rhubarb last Friday and it needed to be used. Oh, this is such a lovely moist cake, more a dessert than cake, and lovely with some whipped cream, and it can be served warm or cold. I have dredged the top with icing sugar just to finish it off.
The cake does ‘sink’ a little but that’s to be expected with the weight of the rhubarb on top, and as it’s so moist I didn’t remove it from the cake tin’s base, so once cut you can (unfortunately) see the tin with its silicone paper circle. We enjoyed a small slice each and I will cut the rest into 1/3rds and freeze them separately, each will make a dessert for us in the future.
I couldn’t make up my mind which photo to use, so I’ve ended up showing you all three. The cake is made exactly like the toffee apple cake but using rhubarb instead of dessert apples.
I am now going to make us a cup of tea and maybe, just maybe, I might summon the energy to start emptying the summer house so that I might sweep it out and then steam-wash the floor and clean the windows before I put all the things back again. On the other hand, I might just decide to take my cup of tea in there and sit and read my book. I actually think that’s a much better plan!
Until next time.