Celebrating Nan

Tomorrow (24 August) is my Nan's Birthday.

I say 'is' because I'm still not ready to say 'was'.

And it will always be her day.

My Eulogy and the Memorial Card from Nan's funeral.

I don't know what to expect from the day emotionally; Especially since I've been having regular "Oh, I should call Nan and talk to her about X, Y, Z" moments. 

But I know she wouldn't have wanted to see me in tears. She would have wanted cupcakes or lemon meringue pie. Looks like I will be spending some time in the kitchen this weekend.

xx

An Incredible Loss

I have no words for this post.

Just an ache in my heart that I can't soothe - no mountain of chocolate, cups of tea, hours in the kitchen, or time spent running at the gym can distract me from the sadness I am feeling.

I do find comfort in this quote though.

 "We will never be the same as we were before this loss. But are ever so much better for having someone so great to lose."

Rest in Peace Nan.

xx

Pie for Nan

My Nan has been in and out of hospital for months.

It is incredibly sad to watch her suffer from one ailment to the next. 

It is equally as difficult to watch her attempt to eat the disgraceful excuse for food that some hospital kitchens serve to their patients.

When I visit I always take a treat - If I'm short on time it might be a vanilla slice from my bakery of choice, or perhaps a fruit tart from my favourite stall in the Central Markets. If I've got time to prepare something at home it's often melting moments or a cake made with love.

Yesterday I made a Lemon Meringue Pie to take with me on my visit.

Rustic Lemon Meringue Pie

Before you get started - 

Grease pie tin;

Preheat oven to 240 degrees

For the Pastry

1 1/2 cups plain flour

1 tbsp icing sugar

140g butter

1 egg yolk

2 tbsp water

Combine flour and icing sugar; Using fingers - rub in butter until crumbly;

Add yolk and water;

Knead until smooth dough forms

Cover and place in fridge for 30 minutes

then...

Roll pastry into tin;

Blind bake in oven for 15 minutes;

Then bake for a further 10 minutes;

And cool.

For the Lemon Curd

1/2 cup cornflour

1 cup caster sugar

1/2 cup lemon juice

1 1/4 cup water

60g butter

3 egg yolks

To make the filling -

Combine cornflour and sugar in saucepan;

Add juice and water and stir until smooth;

Cook stirring over high heat until mixture boils and thickens;

Remove from heat and stir in butter and yolks;

Return to heat and cook for further 10 minutes.

For the Meringue

1/2 cup caster sugar

4 egg whites

To make meringue - 

Beat egg whites until soft peaks form;

Gradually add sugar;

Beat until sugar dissolves.

Then assemble - 

Spread lemon curd over base;

Cover with meringue;

Bake for 2-5 minutes until top begins to brown.

Cool.

Serve.

Nan loved it. And so did the nurses on duty who also indulged in a slice.

xx

Cupcakes for Grandma

I went on an impromptu road trip on the weekend. Not too far. Just up the freeway to Mannum.

My cousin and I decided to honour our Grand-daughterly duties and pay our Nan a visit.

Anticipating an icey welcome unless I arrived with a gift of the edible kind, I baked some individual Carrot and Walnut cakes.

I know I have blogged about Carrot and Walnut cake before, but it's such an easy cake to make and I always have the ingredients available in my poorly stocked kitchen,. Plus, it turns out that these are Nan's favourite (must remember that for future..) 

So it was a win for all involved.

Nan appreciated the effort and Emmy enjoyed a ride in the car. 

And me ?

I can pretend that these cakes are practically a balanced meal, since they have vegetables in them.. Good thing too, because I ate one for dinner.

Everyone was happy.

xx