Day 24 - It’s Thursday and we’ve reached the end of the school week.
Tomorrow is a bank holiday and we have a three day weekend to relax and enjoy. If you have made plans to commemorate VE Day tomorrow, I hope you all have fun. This is an act of remembrance, but it was a massive celebration at the time and we could all do with something to celebrate.
If you want music to accompany your celebrations then Absolute Radio are hosting an Absolute 40s station for the day
and Spotify has a VE day playlist available
I like to end the week with a recipe in case you feel like cooking something over the weekend. I wasn’t a huge fan of the gluten-free cookies last week, but I enjoyed making them and it made me grateful that I am not gluten intolerant. This week’s recipe is tried and tested and is a family favourite. No eggs or flour needed, and no baking this week. Easy and delicious!
Lemon Cream Pie
225g Digestive Biscuits (crumbed)
55g Demerara sugar
½ pint/275ml Double cream
1 tin Condensed milk
Zest and juice of at least 2 lemons
Melt the butter and sugar together in a pan and pour over the crumbed biscuits. Stir until coated and spread into the base of a flan dish or spring form tin. Chill to set biscuit base
In a large bowl, stir together the cream and condensed milk with a large spoon. Add the lemon zest, Pour in the lemon juice and stir as the mixture thickens. When thick, taste, and add more juice until good and lemony. Pour onto the base and refrigerate to set
I’ll leave you with a quote I came across this week:
“Look for something positive in each day, even if some days you have to look a little harder”.
I hope you all have a lovely weekend and I will be back next week.
Take care, Emma