fat free opinions on a food centric life

Tag: British recipe

Steak and Guinness Pie

Steak and Guinness Pie

I’ve been thinking quite a bit about locally grown food lately — not unusual for me by any means,  but my thoughts have just been more intensely focused.  So it shouldn’t be unusual for an article like “Butchers’ Banquet:  England’s Lincolnshire Wolds” published in the […]

Cornish Pasties

Cornish Pasties

Suffice to say that my plans to get several posts written and queued up before we leave on vacation this Sunday never materialized.  Close, but no cigar. Living in a hobbling, semi-ambulatory state for the last five days put me in my place more than […]

Mixed Berry Bakewell Tart

Mixed Berry Bakewell Tart

Bakewell Tart 3 It’s becoming very apparent that I’m a complete failure at this business of working and trying to keep a food blog. I’m surprised, actually, because for years and years I managed to work a ridiculous number of hours and still have time to occasionally pretend that I might be Martha — sans the income, of course.  I’ve figured out that because I used to have so little time to do anything, I took quite a few shortcuts, or completely gave up what I enjoyed.

A few nights ago, I was yet again trying to explain to my very patient husband what the problem is;  I find solace in quiet activities that are often solitary in nature and often have a tangible product.  They’re things that keep my hands and mind busy and are often of a creative nature that can also be considered practical. Of course writing here packs several of those interests all into one nice product, so it makes sense that I’d enjoy it.  Unfortunately, for me it’s not very practical.

Therein lies the rub.

This would be the enormous excuse for why I’m just now getting around to posting The June Daring Bakers’ Challenge, hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a traditional (UK) Bakewell Tart….er….pudding that was inspired by a rich baking history dating back to the 1800’s in England.

Making a Bakewell Tart isn’t all that difficult if you’ve had lots of practice making pie crust.  It’s perfect with a cup of tea or coffee and a good book enjoyed on a sunny morning patio, or near a fireplace on a chilly day.  In fact, making a Bakewell Tart isn’t all that time consuming, either.  No, it’s more the time needed (and enjoyed) to read the forum at the Daring Kitchen to see what creative ideas others are using to make the experience more challenging, or to sit at my Mac on reveal day, clicking from one blog to the next, enjoying the stories and photos that accompany each baker’s experience.  I seem not able to manage both.

So here I sit well past June 27th, just now showing my tart.  It’s the first day of the July 4th weekend and the start of our family vacation time.  The sky is cloud free for the first time in more than a week and blue as blue can be.  It figures.

I’m sure there’s a lesson in this somewhere, so perhaps I’ll take my book out on the porch, stretch my legs and turn my face to the sun to doze a bit and wonder what I can do to avoid giving up something I truly enjoy yet again.

In the meantime, here’s my delicious Mixed Berry Bakewell Tart.

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Shepherd’s Pie with Beef, Pork and Lamb

Shepherd’s Pie with Beef, Pork and Lamb

It’s raining here today, so I’m as subdued as the grey skies.  After two mornings of very early morning walks as I attempt to get back into the “I, too, can be fit!” swing of things, I’m content to sit in the quiet sipping my […]