I think today has to have been one of the more productive days I've had recently. Inspired by the fact that we've been given the green light to put up picture hooks in the flat (a big deal for me, sad as it sounds, as it means I can now start making the flat feel more homely (empty walls are sad walls)), down came the butt-ugly bathroom curtain that has been terrorising me since we moved in. The picture below doesn't do it justice. It's an unpleasant fabric to start with, and it's all browned and hand badly and a-symmetrically. I don't know why I hadn't done it sooner, it took £2.20 and maybe an hour tops to do. Admittedly it doesn't go with the décor, but I can live with that.
|Before = Blech|
|After = Phew!|
Yep, that's a towel. Well, two towels. All it took was a bit of this stuff (curtain hanging tape maybe? I'm not sure what it's called)
It took two ticks to sew this to the top of the towel. Then I just used the hooks that were keeping the uber-ugly "curtain" (it really only roughly resembled a curtain) "up" (barely) to hang it. I did have to sew another towel to the bottom to get it to be the right height, and the second curtain wasn't actually the same width as the first towel, but it was definitely worth it! Not only is this far easier on the eye, but it should hopefully help insulate the bathroom a little, it is by far the coldest room in the flat.
Once I had defeated that task, I moved onto dinner. I decided yesterday I wanted to make a quiche. So I did. As seems to be the case more often than not recently, I tend to look through several recipes for the same thing, take a few pointers from each, and then ignore most of what I've just read and make it up as I go along.
This is the results of today's baking adventures.
A completely made-from-scratch quiche. And it's dead easy. And you don't need silly things like double cream that I never have in the fridge unless it is for a specific recipe.
Here's how I made it.
This came out far better than I could have hoped for. On taking the pastry out ready for the filling to go in I thought it was looking quite soggy, but it crisped up nicely. Le Boof thought I had bought it from a fancy quiche shop or something and then even after I corrected him it took some persuading to made him believe I had made the pastry case too. This pastry recipe is the one I use for all my savoury pastry needs and it never disappoints. I took out a book from the library a while ago about cooking during WWII rationing, a book full of wonderful, sensible and hearty meals, and this was the recipe they suggested for making pastry. I'm not a big fan of clichés, but if it ain't broke...
Ooh, and finally, I know I've waffled on a fair bit already, but I have for a while been on a mission to find a good chocolate cake recipe that goes well with a chocolate buttercream icing (a lot of recipes I've tried have been too sweet). I made some this week, and they're my favourite so far. It's a recipe for a chocolate cake, but I just put the mix into muffin cases. Also, I discovered that although it makes it far faaaarrr too stiff to pipe, freezing chocolate buttercream icing makes it taste even better. If that's possible.
Song what I have been reminded I really like: The Count & Sinden featuring Mystery Jets - After Dark