Art lunch

Abstract strawberry and drawing of a strawberry. Done at an art lunch my friend organised at the warehouse at Etruria Industrial Museum. Just a chance to meet up with some artists I haven’t seen for months. It was good to see them in the flesh!

What to do next? Think about getting involved with community groups, I’m not good at networking so this is a good thing for me. It gets me to think about my artistic life.

Strawberries and cream

Looking for comfort food, I’ve got strawberries in the fridge but no cream. I’m going to get some tomorrow. I want something fresh and summery to remind me summer is going to arrive, that picnics might happen again. That I can visit the park again with friends one day. That life can be restored.. All that in a bowl of strawberries and cream….

Trifle time

It turned out very tasty and fruity. I use sugar free jelly and blancmange, but the amount of fruit I put in was very naughty.

As I whipped the cream I was a bit enthusiastic with the hand whisk and some od it went over my Christmas jumper! At least we were not going out so I can slob around in my pyjamas and dressing gown.

By the way instead of sherry I used fortified British wine that was very fruity.

Cheers everyone!

Just making a trifle

I usually make a trifle at Christmas, but I’m doing it for New Years Eve and Day this time (so it will be a two year old trifle!).

This is only the start, but it looked so pretty. I’ve put a pint of sugar free rasperry jelly (made up with half a pint if boiling water and a quarter of a pint of cold water and a quarter of a pint if sherry. (jelly is not the American version of jam, but is it called jello). I added chopped strawberries and whole blackberries to the liquid. Any slightly mouldy ones are going on the bird feeding table tomorrow, they have been washed and are back in the fridge.

Tomorrow I will add strawberry blancmange (a type of flavoured custard), as I don’t like custard which some people use. I make that up with a pint of milk and sweetener ( I avoid putting sugar in). Finally I whip double cream, (heavy cream?) about three quarters of a pint till it makes stiff peaks. I might add spare blackberries for decoration. I might take a photo tommorow when it’s finished. X