Do you carry your mobile phone around with you always?
I'm certainly guilty of treating mine like a 5th limb sometimes, carrying it with me everywhere, yet I can also get very irritated with other people doing the same. I remember one summer before the kids came along, when the Husband was due to go on operations, but we had been allowed to continue with a holiday to the north of Scotland provided he had his phone with him and remained in contact. It drove me mad - not least because the best mobile phone signal was out in the middle of the local loch (unsurprisingly given the prevalence of fishermen in the local community), so we had to make sure that we took the dinghy out onto the water everyday regardless of the weather while he stood there in the boat trying to get a signal and make sure he wasn't required back on darkest Salisbury Plain, while I tried to keep her steady. Not a situation guaranteed to enhance marital bliss, I can tell you.
But this isn't about him - it's about me. The problem is that sometimes, I don't have my phone with me and because I almost always DO have it with me, this can cause problems - or not, as it turns out.
The Husband is panicking a little because our currant bushes appear to be on course for a bumper harvest.
He'd found some blackcurrants in the freezer from last year, and texted me while I was walking Pink to Brownies the other night to ask me to get some preserving sugar so that he could make jam, but I didn't have my phone with me.
He was a little annoyed - not just because he'd been thwarted in his preserving ambitions, and because blackcurrant jam is a particular favourite. "You ALWAYS have your phone with you!" he said. "We need to make space in the freezer".
Well, it was a good job I didn't have the phone, because if I'd bought the sugar and he'd made the jam, I wouldn't have had any blackcurrants left to add to a cake.
This cake is a bit of an oddity, and you may look at the recipe, raise your eyebrows, and say "Really?" but I'm here to tell you, it's a winner. We all loved it. The Husband thought it was quite tart, but then that's blackcurrants for you. And it didn't stop him having a second piece.
Using up some of the courgettes from the veg box also gives this cake more brownie points. I mean, it's too early in the summer to have too many courgettes, and I got 3 in last week's box. Getting some good recipes up my sleeve now thought will stand me in good stead for later on, no doubt. This cake started off as Harry Eastwood's Coconut Lime & Blueberry Slice from Red Velvet & Chocolate Heartache, a book I'm turning to more and more at the moment for sweet treats, but as you'll see, I didn't have limes or blueberries, and not enough coconut...
80g caster sugar
30g unsalted butter
pinch of salt
100g dessicated coconut
2 medium eggs
150g caster sugar
150g courgette, peeled & grated
zest & juice of half a lemon
120g rice flour
2tsp baking powder
200g blackcurrants (frozen is fine)
20cm square loose bottomed tin, lined with greaseproof, then lightly brush the greaseproof with sunflower oil. Pre-heat the oven to 180C/160C fan.
First, heat the sugar and butter together to make a paste then mix in the salt, coconut and oats and press into the bottom of the prepared tin. Bake for 10-15 minutes till golden, but keep an eye on it.
Make the sponge by beating together the eggs and sugar till light and pale, then add in the courgette & lemon zest, beat again, then finally add int he flour, baking powder, salt and lemon juice. Pour this quite liquid mixture onto the base, scatter the blackcurrants on top, then return to the oven and bake for about 30 minutes.
Cool for a few minutes before seiving some icing sugar over the top, and serving up. We had it warm with some leftover sour cream and it was delicious.