Wednesday, 20 March 2013

The Clean Kitchen Fairy.

 You know those food blogs that have immaculate kitchens where everything is sparkly white and it seems like some magic fairy is cleaning up before every picture, I don't believe in those. The reality is... I make a mess. And I'm happy to say, I'm not afraid to show it to you. If you're anything like me its unavoidable to get powdered sugar/ flour on every appliance. [I promise I cleaned up your kitchen, Mummy] So here's the real deal. A messy but delightfully delicious pink lemonade pound cake. I guess  I'm slightly too early for summer food, but its practically summer here in Texas, so I don't care.


Tuesday, 19 March 2013

The Sticks.

There were a lot of things I could care less about before moving out to the sticks (you'll see why that word is appropriate later), but none more trivial than a fence line. Fences are a pretty big deal around here. There's two main types. The fence-in fence, or the fence-out fence. Out here in East Texas they like to fence out, simply because there's so many animals wandering around, your land could easily turn into a zoo. Our lovely fences were not so lovely and definitely wouldn't be able to keep animals in or out, case in point: the cows. Chap, Sporky, and Teviah have been working real hard to conquer the massive job of replacing the fences. I went out to help, thinking I was gonna have a cool job, like tying the fences on, or hammering the posts in the ground, even welding the 'H' brace. No. Chap told me I needed to pick up 'sticks' around the tree line. Sufficed to say, I didn't last out there long out of sheer boredom. Apparently I'm not strong enough to tie the fences.
Chap told me they're not taking the easy route with this fence. Besides cutting down some of the dead trees along the tree line, they also moved the fence slightly further from the road, and are starting completely from scratch. Most Texans don't bother and just put up a brand new fence right next to their old one. I guess its a good thing my dad's not a Texan then. I think their hard work, and my stick-picking up skills are gonna pay off.



Monday, 11 March 2013

Spot the Spork.

I learned how to cut down a tree with a saw this past week. Yea, there's a first time for everything. The Spork's been working real hard getting destroyed by the mesquite thorns. Wish I had a picture of his arms. I'll save that for another time. We're in the process of new fences and clearing out the devilish mesquite trees so that cows are able to graze. Big things are happening people! You can't even see him in the second picture since he's wearing his new camo birthday shirt. And cows just became that much more interesting. Our neighbors have about ten cute calves running around that just love to get their picture taken. Won't be long now until we have some of our own. And then we'll be legit Texans.


Wednesday, 6 March 2013

Flapjacks Are Not Pancakes.

Back at the homeland, when I was going to an all girls school in London we used to have a break around ten every morning where the teachers would stop to drink a cup of tea and the students would go down into the lunch hall where they were served a choice of warm French bread or warm chocolate chip flapjack. It was so very normal to me that only when we moved to the States and I realized flapjack was another name for a pancake did I fully appreciate those mid-day breaks. So to me... this takes me back to Year 7 and is definitely my ultimate comfort food. If you haven't tasted a real flapjack before, do yourself a favor and make a batch. The only thing you might have to go out of your way for is the Golden Syrup, ask around, I'm sure one of your local stores will carry it. Additional ingredients... If you're feeling especially English then you'll add raisins, if you're feeling like a Hudson then you'll add chocolate chips. Go on, have a go. 


1 Stick of Butter (Cut into cubes)
1/2 Cup of Brown Sugar
1/4 Cup of Golden Syrup
2 1/3 Cup of Oats
1 Pinch of Salt

Combine the first three ingredients together until the butter is melted. 
Add a pinch of salt. 
Mix in the oats and transfer into a greased baking dish. 
Push the mixture down into the dish with a spoon. 
Bake at 350 degrees for 25 minutes.
Cut, Serve, Eat.