Guess what I did today!
Yes, the snow was calling to me! I went into my garden and it was so pretty, with only bird foot prints in the snow. So I decided to have a bit of fun 🙂 He is looking up at my window so I can see him from my house! It was so cold out there, luckily my breakfast was keeping me warm;
One packet of plain porridge, 40g pumpkin (left over from pasta), 5g cranberries and some mixed spice. It was delish- the perfect amount of pumpkin 😉
I rang the gym this morning and according to them, body pump class was on (they often shut down over christmas but I didn’t take a leaflet as I wasn’t supposed to be here). SO I will be off to that later on, it is the new one so I am hoping I like the music. I was feeling very productive again today, and cleared out my kitchen cupboards. Do you know I have 12 cans of pumpkin? Yes, 12. I kept adding one each week to the online shopping. Hmm. I also found some chickpea flour and I have no idea what I planned to do with it. Any ideas?
For fresh air, (as well as snowlar bear) I walked up to the post office and boy I was freezing when I got home!
I also packaged up some home-made christmas fudge.
Here is the recipe if you fancy a go (adapted from Rachel Allens Home Cooking recipe);
The trick is to get it all ready, so- line a brownie pan with baking paper. Get your electric whisk out of the cupboard, attack the whisks and check it works! Assemble add-in ingredients (for me, 50g cranberries, 50g pistachios and 50g chopped white chocolate for those christmas colours). Also get a side plate to put the hot stuff on.
In a big pan, put 100g butter, 450g soft light brown sugar (or caster sugar) and 1 tin condensed milk. Put the sugar thermometer in there so it heats up slowly. Stir until it all melts, then keep the heat low and keep it bubbling (for about 7 minutes) until it reaches the soft ball stage on the sugar thermometer. (Or fiddle about with a saucer from the freezer or some water or something.).
Once it reaches that temp, remove the thermometer and spoon, (place on side plate) and beat with the mixer. It will take a while, 5- 10 minutes, until it is not runny, but thicker and harder to mix. The beaters should leave a thick trail in the mix.
Then, quickly pour half into the tin, sprinkle on the add-ins, and then cover with the rest of the mixture. It will start to harden quickly, but I find that pushing it down firmly with a non stick spatula works well. It will not set for a while, but the quicker you work, the smoother the final fudge will look. Leave to cool for a bit (lick excess fudge from beaters before washing up) and then place in the fridge. I find that you need to take it out of the fridge for a bit before you slice it. Then cut it into pieces, put into bags or tubs or whatever. It keeps fine at room temp or in the fridge. Enjoy 🙂
I keep reading that Emma keeps getting bargains from Sweatshop with codes from Womens Running mag. Well, I subscribe to the mag but never noticed the codes- luckily I looked as there is a code for 10% off, plus free postage, which expires tomorrow. I looked and they have my fave running trainers for £60 (the other day they were £80) and so I have ordered some yay 🙂
Although I am not sure if it is torturing myself by ordering shoes when I can’t go running? Hurry up and melt snow!