I know it’s a bit passé, but I enjoy the flavour of spiced pumpkin this time of year, especially pumpkin chai and pumpkin lattes. After trying several shop-bought syrups and finding them artificial, I decided to try to make pumpkin syrup myself. It took two attempts, and the syrup isn’t very thick, but it’s absolutely delicious in tea and coffee. Easy Pumpkin Syrup: 1 cup chopped fresh pumpkin (you can use tinned pumpkin if you like) 1 cup caster sugar 1/2 cup brown sugar 1 stick cinnamon, broken into pieces 5 whole cloves 1 teaspoon ground ginger 3 cardamom pods, opened but not crushed 1.5 cups of water Boil the pumpkin and the spices in the water until the pumpkin falls apart – 30-45 minutes. Cool slightly and carefully strain through a clean cloth* so that all of the liquid is collected. Return the liquid back to the pan with the caster and the brown sugar and boil for about 10 minutes. Then decant your lovely syrup into a sterile jar. It’ll keep in …
With the exception of a few soft furnishings, I believe we have everything we need for our new holiday flat. It’s been a lot of fun gathering items to create the perfect 1950’s seaside retreat we’ve dreamed about for so long, and we are looking forward to spending as much time as possible there. I’m especially looking forward to many wonderful seafood dinners at the Kingarth pub. I grew up eating seafood from the Gulf of Mexico, and plan to begin reliving my dietary childhood in about two weeks.
A view from my husband’s favourite restaurant, the Kalpna in Edinburgh. The food is amazing, and the service is always good. It’s my turn to pick where we go for our date night on Sunday. Can you guess where we’ll end up?
In an effort to get out and have more of a life, my husband and I have been going out on Sunday Date Nights. We take turns deciding where to go, and last night he chose a really good tapas bar in Glasgow. As usual, I ate entirely too much. Hopefully an extra couple of dog walks this week will prevent further middle age spread.
New ferns are popping up all over the garden. After doing some reading, I understand that people like to eat the baby tops (fiddleheads) in Spring. I’m tempted, but aside from blackberries and raspberries, I don’t tend to eat much wild food. I’m convinced I’ll end up dead or hallucinating.