Back to reality
Wow these last two
weeks have been just a blur – back after holiday work is just so so busy – not
complaining as I love my job not to mention it pays the bills (and debts).
I am very fortunate
that I work from home most of the time – I generally only need to attend the
office once a quarter and the amount I travel outside the UK for work is also
around once a quarter. Working from home
is great – yes there’s no travel (I spent years commuting up to London rail and
tube – I don’t miss doing that), don’t have to dress smartly – most of the time
its sweatshirt/jumper and leggings/jeans.
Bad hair days are the norm!!!. If
my nail polish is a little chipped it’s not going to matter. Yes, I miss the face to face interaction with
colleagues – but I have DaddyHen. We
have video calls most days but my camera never works !?!?! shhhhhh
The big down side for me is when to stop – I generally start at 8am and
finish at 7ish – and then if I need to catch a colleague in the US then I might
have a call later in the evening.
Monthly reporting is my busiest time so for the first two weeks of a
month’s its flat out 60+hrs each week.
What have I been doing
these past few weeks – preparing for Christmas.
I have made three
cakes; one of which I’ll cut into four to give as gifts. Last year I hired a tin to make 16 tiny cakes
– but that was a bit of a nightmare much too fiddly for my liking. I use the Delia recipe which has never let me
down.
Drinks – homemade
lemoncello and mulled gin – I have used these recipes for a few years
Lemoncello
1 litre of vodka
8 unwaxed lemons – juice and zest – no white pith
800gs sugar
650ml water
8 unwaxed lemons – juice and zest – no white pith
800gs sugar
650ml water
Heat water and sugar
until sugar dissolved then simmer for 10mins, leave to cool. In large bottle/container add lemon juice
& zest, vodka and cooled sugar syrup – mix well. Leave for couple of weeks then strain thru
muslin or coffee filters into large jug, then decant into pretty bottles (sterilised).
Mulled gin
1 litre of gin
300g sugar
Cinnamon stick
5 Whole cloves and 5 green cardamom pods
1 vanilla pod - split
300g sugar
Cinnamon stick
5 Whole cloves and 5 green cardamom pods
1 vanilla pod - split
Dissolve the sugar in
200ml of gin. In a bowl add remaining gin, cinnamon, cloves, cardamom pods
and vanilla pod mix in the warm sugar syrup gin and leave in a covered bowl, stirring daily then decant as above.
My tip for covering bowls
that need some attention – soaking fruit for Christmas cake or making
mulled gin that need stirring once in a while. Is to use a shower cap – I get 6
in the pound shop or sometimes hotels have them in the bathroom. I also use them to cover the salad bowl if we are
eating outside – keeps the insects off the food.
MummyHen
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