Saturday 29 November 2014
It Seems Never Ending
Today was spent awaiting for hubby to arrive with a lorry load from the shop, last week end was spent packing boxes it was like moving all over again, I cleared a space in the barn ready for them coming
Late afternoon the lorry arrived after a cuppa it was time to unload again
Most of this delivery is storage units from the shop that I want to used in the cabin, all the black bags have bales of fabric and yet more boxes, it seems never ending unpacking boxes.
I have a plan for all the shop stock but I wont be putting it in place until next year, I really need time to get myself organised. I have ordered a 10ft x 13ft metal storage shed for the shop stock and to prevent condensation I will be running a dehumidifier in there.
While waiting for the lorry I spent the day poo collecting in the field, cleaning out the ducks and sorting out water troughs and feeding troughs for the girls arriving tomorrow.
I did also make some bread
I do now set the timer on my mobile as a drawback from cooking in the Rayburn is you cannot smell food cooking and I have a few times forgot I have something in the oven.
I hoovered through the house, dusted and polished, unpacked another big box of china and glass and found homes for them all.
Last night I did get the Belgian Cake made
Now hubby and grandson have something to munch on it was made from
The Cranks original recipe for Belgian Cake using leftover mincemeat: Belgian cake Recipe from Cranks Recipe Book 1982. 100gms butter or margarine, 75gms dark brown sugar, 2 beaten eggs, 150gms self-raising flour, 225gms mincemeat, 1 tablespoon water. Cream fat and sugar until creamy and fluffy, add the eggs, then fold in the flour, then the mincemeat, finally the water. Spoon into a greased and lined 20cm square shallow cake tin (I sometimes use muffin cases and make individual muffins). Level the surface. Bake at 170C,/325F/Mark 3 for about 30 minutes until risen and golden. (Check with a knife to ensure all is cooked, but don't let it get too dry). Cool in the tin..
That about sums my day up, tomorrow I will have lots of photos of our new Alpacas :-)