Tomorrow the massed treasurers of the Cevennes will be at church
They've come over by bus for their Treasurers' Training Weekend, which has been taught this year by two financially savvy chaps from the church. (Handy chaps to have around!)
Tomorrow they'll be there for the services, and for a big communal lunch for about 90 people. We are hoping for good weather. Today it has not been brilliant, though frankly it would have been OK. The Daveys are contributing some pizzas, some salads and two puddings to the meal.
The puddings have been a bit of a saga. The French have no concept of "trifle", so we decided to make a nice big one. "Can you get jellies here?" Oh, yes, we were assured - so this morning I scoured LeClerc and then Géant for the stuff. To no avail. But I bought some gelatine because once in Cardiff I made an apple jelly by setting apple juice. Well - the grape juice is sat in the fridge. It is definitely more solid than it was when we put it in there, but I am far from sure that it would support custard at this stage... Maybe in the morning?
So I am falling back on a staple. (Ouch! isn't English beautiful) Marmalade bread and butter pudding. Slight variations - no orange peel or zest, and we'll use baguette for the bread. But this recipe is nice and it works. Hopefully we will be able to take a trifle and a bread and butter pudding, and then we'll probably have to bring it home and eat it ourselves, because the French are more scared of la cuisine anglaise than we are of theirs.
Tomorrow they'll be there for the services, and for a big communal lunch for about 90 people. We are hoping for good weather. Today it has not been brilliant, though frankly it would have been OK. The Daveys are contributing some pizzas, some salads and two puddings to the meal.
The puddings have been a bit of a saga. The French have no concept of "trifle", so we decided to make a nice big one. "Can you get jellies here?" Oh, yes, we were assured - so this morning I scoured LeClerc and then Géant for the stuff. To no avail. But I bought some gelatine because once in Cardiff I made an apple jelly by setting apple juice. Well - the grape juice is sat in the fridge. It is definitely more solid than it was when we put it in there, but I am far from sure that it would support custard at this stage... Maybe in the morning?
So I am falling back on a staple. (Ouch! isn't English beautiful) Marmalade bread and butter pudding. Slight variations - no orange peel or zest, and we'll use baguette for the bread. But this recipe is nice and it works. Hopefully we will be able to take a trifle and a bread and butter pudding, and then we'll probably have to bring it home and eat it ourselves, because the French are more scared of la cuisine anglaise than we are of theirs.
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