This week I have done a mountain of cooking.
Lasagne, homemade pizzas, Macaroni Cheese, Corned Beef Hash, Lincolnshire Sausages and Mash with plenty of good gravy.
It has felt as though I am back in a time warp, cooking for my family when they were younger.
After school meals for two of our grandchildren.
They come in hungry as hunters. The routine is: shoes off, say hello to the cats and Dobson, wash hands, sit down and tuck in while Grandpa tells them a story.
We all enjoy it.
I just wish they both liked more of the same things. These limited dishes will become rather dull. Trouble is I don't want to get into cooking two completely different meals each day, though I don't mind doing extra vegetables to suit their individual tastes, because I had enough of that when my own children were young.
We'll gradually get a suitable (for Gran) menu sorted out, then I just need to make sure that it doesn't clash with either of their school lunch menus.
Several portions of the pasta meals have been frozen, ready for those days when I don't have much time.
Puddings are much easier, fresh fruit is popular, yogurts, even apple crumble and custard disappeared at a rate of knots.
* * *
Meanwhile, Bramble Vodka has now been made and is sitting in the pantry, alongside the Sloe Gin.
Elderberry Rob will be the next brew, that should be any time now. We need to get some bottles of that laid down before the winter flu bugs start their annual rounds.
The grandchildren often bring the coughs and colds home with them. They are scarcely troubled by them but Max sometimes find these things difficult to shake off.
We like to keep a few natural remedies in the store cupboard. If all else fails, there is always the Bramble Vodka, or the Sloe Gin...
* * *
Later today I hope to finally get some Stottie Cakes made. Watch this space.
This is where I note my efforts as I try to recreate some old recipes. Most are taken from my small collection of handwritten recipe books which date from the late 1700's to around 1922. I also have a collection of old tatty old recipe books, well thumbed and heavily splashed from years of use. I love them all!
The old-fashioned very stylised handwriting writing is sometimes difficult to decipher, measurements and cooking instructions are minimal, no tin sizes given. Luckily I enjoy a challenge. Just to complicate things I cook and bake on my wood-fired Rayburn, which can be... unpredictable.
I suspect this blog is less about the food and more about my passion for these lovely old books and the wonderful women who wrote them.