In here, however, it's warm and cosy with the smell of Brunch Muffins and Rhubarb & Ginger jam in the air. Is there anything nicer (apart from going out for some delicious lunch experience somewhere), than setting to in the kitchen on a grey, wet day? I don't think so.
|Laura's home-grown eggs|
My dear friend Laura gifted me with six lovely fresh eggs yesterday, from her back garden hens. They are always such a treat, they immediately set me to thinking about what I can use them in.
Having just seen the recipe for the Brunch Muffins on UK Food Bloggers Association's site, see here, they were first on my agenda and have turned out to be a glorious muffiny treat on the tongue, perfect with a cup of coffee or, indeed, for brunch!
The rhubarb & ginger jam is episode two of my small batch jam making experiment. The rhubarb came from the garden and is guaranteed to be good - although the erstwhile triffid that was the rhubarb patch is now starting to look more than a bit plundered. I can't bear to think that it will stop growing soon! I worked on a ratio of 3:1, fruit to sugar, this time. The resulting jam is setting beautifully and tastes just gorgeously zingy. Just the job to wake the tastebuds up in the morning. *grin* I can't wait to try!