Kigston Lacy snow drops
Hi to everyone,
Matt & I and our two dogs, Honey & Peg are finding the house very hollow withiut the huge furry presence that was our elderly German Shepherd, Diesy.
After Diesy was very gently put to sleep & buried on Friday, we’ve all been wandering around a little aimlessly.
It’s the first ime we’ve had an animal put to sleep. Although logically, you can rationalise it, it’s a full on & heartrending decision to have to make. Gradually we’ll get back to more of an even keel. Our little pack is naturally just feeling the shockwaves.
On to nice things happening at the weekend- I cancelled a work trip on Saturday to potter around with the animals & get started on some never ending but therapeutic DIY. We’re embarking on the transformation of the next bedroom upstairs which invloves peeling off very ancient wallpaper & setting to with lime plaster & all natural lime wash.Matt & I also managed to wedge a run each in. This is in sketchy preparation of the Bath Half Marathon which we’re running in March- yikes! It’ll be fine, we’ve still got 6 weeks left to pick our trining up a bit. It’s really helpingwith the nights drawing out & enabling runs after work.
Trish, who works alongside me in the office, accompanied me to Kingston Lacy- a very beautiful National Trust House- to walk the stunning annual Snow Drop Walk.It was just lovley, we had a cup of tea in the stables tea rooms & you actually sit in the ompletely original loose boxs with mangers & hay racks- really beautifully unspoilt.
I cooked a real feast for pals on Sat night- loads of different veggies from buttered spinach to swede, herby roast potatos & broad beans. We were kindly given a brace of pheasants by a neighbour, being a veggie I thought I might not hack it when it came to preparing them. It was quite straightforward in the end. I scooped out the breasts, just as Dave Gibbs had shown me in one of his masterclasses last yr- ie Dave & I peeling pheasnts at the kithen table.
I then wrapped each breast in streaky bacon & basted them lots in the fatty juices.
not one to slavishly serve Honeybuns s dessert we tried the GU choc & caramel cheescake things & liked them a lot. I possibly would have liked a harder cheesecake base- these were soft & crumbly.I’m no cheese cake connoisseur but we loved them.
All the left overs or ‘Orts’ were then enjoyed again with a bit of gravy on Sunday evening.
Today has bee productive- I’ve been catching up on lots of PR type work- it’s so tricksy wearing so many different hats in a small business- sales/ marketing/ PR/ HR / plus a hefty dose of H&S-.Never mind it keeps idle minds out of mischief- I’ve no time to get bored.
Wishing everyone a splendid week.
Em xx
