Hi hi hi,
Ok, we’re friends around here, aren’t we? So, I feel like I can be honest with you even though it feels totally wrong to frequently share woeful updates. The truth is though, that this week has been really difficult and far from ‘normal’.
Early in the week Mum and I received some news that really stopped us in our tracks, what seemed significant 10 minutes earlier suddenly became totally irrelevant, routine went out of the window, and it was all about us being there for someone else for as long as they needed, to listen and talk and remind them that we were there to support them.
As such, my week has evaporated, and I don’t have a huge amount to share. Nevertheless, I was adamant that I wanted to send something out to you all just to check in and explain myself a bit. I also made some Welsh cakes last weekend which are essentially a hug in dough form – a dough hug - and I think dough hugs are essential!
I’m so sorry that I don’t have more to say, I hope you can understand, and I’ll try to be back with much more sparkle next week. In the meantime, take care, look after yourselves, go and hug the ones you love, tell them that you love them, and I’m sending so much love and big hugs to you all. X X X
Welsh Cakes
I can’t remember exactly when I first tried Welsh cakes, but it was in my youth and my memory of them remains strong. For those who haven’t tried them before, the best way I can describe them is a cross between a fruit scone, a thick shortbread-y cookie and maybe a note of pancake in there too.
They’re a simple affair, rustic in their appearance, and absurdly moreish, they also happen to be one of the best partners to a cup of strong tea. They’re best served warm, sprinkled with a little sugar, maybe a smear of butter too and snaffled over a slow Sunday. They epitomise homely comfort and are the perfect antidote to the weather which remains grey and dismal. My recipe incorporates a little Trex which results in an ultra-tender crumb – you can use Lard instead which is more traditional or all butter if that’s all you have although the latter slightly compromises the texture in my opinion. I also incorporate a little citrus zest, lemon is my favourite - this is totally optional, but I think it really lifts the flavour.
St David’s day happens to be around the corner too (my trusty calendar informs me that it’s 1st of March – I hadn’t realised this when I set out to bake a batch last weekend, but I’m very happy about the serendipity). They represent the perfect bake to celebrate this occasion. I hope you like them!
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