Guardian Girl

Ginger beer scones

Posted in Recipes by guardiangirl on January 27, 2010

Thanks to the miracle of technology i write this with a hot-from-the-oven ginger scone balanced upon my knee.

Although tonight’s ingredients looked somehow sad on the supermarket conveyor belt (small packet of flour, glacé ginger, two mini cans of Schweppes suggestive of imaginary friend), the texture of this hot scone on my knee is something to be seen. It’s a hybrid of a scone, fresh bread and a crumpet. It’s a wee bit sweet for my cheese-tooth (inadvisable word combination noted) but still, it’s a proper treat on a cold Wednesday evening like this one. And you know what? I reckons it might be quite nice with a slab of mature cheddar, I does. I’m having mine plain in an uncharacteristic show of temperance but don’t worry, I’ll probably eat the whole batch. Other things to note about the scones: cheap, easy-to-find ingredients, quick to make, slightly chalky after-texture possibly due to baking powder/shivering hand combo.

I’m off to visit the oven again – sod tomorrow’s midriff shot.


Ginger scone

Ginger scone

Ginger scoff

Conclusions:

  • Nice.
  • I don’t mean to sound arrogant but looking at the above photos I can barely believe I actually made that. It looks almost like the original, no?
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Monday 4, sorry 3, August

Posted in Fashion, Recipes by guardiangirl on August 4, 2009

Today was the last day of my bikini wearing and I’m afraid I chickened out slightly and wore a vest for my photo. Mind you that’s pretty much the closest thing I have to the ridiculous garment the model’s wearing. I imagine most people would just be slightly irritated if you walked past them in that swimsuit by the pool at your average all-inclusive. There might be the odd cry of ‘Borat!’ as well. If I tried to wear it I’d look like a cross between Linda Lusardi and a trussed-up chicken, which is rarely the effect I’m looking for.  Never say never, though.

As a footnote, I didn’t go to work in this. I would be sent home and it’s a busy time. I put a little black dress and a jacket on. Know your limits.

Get a black swimsuit

Get a black swimsuit

Get a black cloak. Please.

Get a black cloak. Please.

 I wasn’t really into the pose but I did kind of try, a bit. You can’t see it properly in the photo but I was holding a wooden owl who’s made a previous appearance in this blog. He’s my one ornithological prop.

And that’s it! No more swimwear. For the time being, at least, and here’s hoping.

The photo was taken by dear Liv, who came over for dinner. We had another of Hugh’s marinades, with lamb (a combination of chops and kebabs to try out both his suggestions) served with green salad that tasted as if Sainsbury’s had washed it in mould, pitta bread, hummus and tzatziki. By the time I met Liv I’d already eaten most of a packet of pitta bread, I was so hungry. I bought that and some wooden skewers from the Turkish supermarket but it closed its shutters mid-shopping list, hence my escape to Sainsbury’s. Sadly this is the power of the global conglomerate. It can afford to stay open until I’ve walked home from Paddington to Dalston.

Once home I polished off most of the dips while Liv chatted to a bus tour guide on the phone. I did save her some though. The eating of the dips meant we were able to wait at least haf an hour for the lamb to marinate but we had to eat and digest before bed and couldn’t give it much more than that. I could make these marinades and add the meat in the morning before work, but we all know that time is for sleeping and plaiting one’s hair into complicated styles.

The lamb came put pretty nice, if a bit less tasty than his other recipes so far (see the previous few posts). Also not sure about grated onion. I think it gave the yoghurt a bitter taste. The lamb was tender though. Not bad; not the best.

Conclusions:

  • Thank the gods and goddesses for the end of beachwear week.
  • Marinades probably do work better if you have time to leave them a while.
  • Onions are made for chopping or slicing more than grating.