By the time you’re 35 and reading this blog, you’ll be judging Barack Obama via the history books.
But here’s some news from the here and now: Barack won a second term as President of the United States today and, along with millions of others, your Grandpa and I are very, very happy.
Apart from anything else, Barack’s win was a perfect opportunity to deface one of Nanna’s oven mitts.
I’ve been doing stupid Mitt Romney voices with it ever since he nominated for the presidency so it seemed only fitting that tonight I should go berserk with a black Texta and draw on a face.
The stains on Mitt are from the mulberries I picked off your Uncle Paul’s tree a few weeks back.
I turned some of them into a mulberry clafoutis that was delicious to eat but looked like crap photographically speaking.
So today, in the interests of pictorial splendour, I have a recipe for one of our favourite desserts, which is so silky and delicious you’ll want to bless yourself after each mouthful.
It’s great to serve up when you have anyone round for dinner who you want to impress. This is because it tastes like it’s taken longer to make than you’d get for manslaughter, but it’s actually one of those prepare-ahead dishes that’s dead easy.
I found the recipe in The West Australian newspaper’s Fresh lift-out ages ago under the name Lemon Crème but it’s all over the Internet under the name Lemon Posset.
Make it in the morning to serve that evening.
LEMON CREAM WITH STRAWBERRIES
Serves 6 (half quantities easily serve 4, just put more fruit on top)
600ml whipping cream
two-thirds of a cup caster sugar
zest and juice of 2 juicy lemons, separated
Pour the cream into a big saucepan, add the sugar and lemon zest and bring slowly to the boil, stirring to dissolve the sugar.
Let the cream mixture boil for three minutes (it will creep up the sides of the saucepan, which is why you need to use a big one).
Remove the pan from the heat and pour the cream mixture through a metal sieve into a bowl or jug.
Stir in the lemon juice (it will start to thicken straight away).
Pour this mixture into six serving glasses and leave on the bench top to cool and set, then cover with plastic wrap and store in the fridge until ready to serve. It will be firm but still soft and creamy.
Before serving, pile sliced strawberries, blueberries or raspberries on top.
Here’s a really good northern English word: hacky.
It means filthy or dirty or sometimes just plain old filthy-dirty and it more or less describes the state of Nanna’s house for the past month.
We’ve both been very sick, your Grandpa and I, first with this awful flu that’s been doing the rounds (the one we caught from you over the wedding weekend), then with gastro (me) and a foot infection (Grandpa, who we suspect was bitten by a spider).
All I’ve done for the past month is sleep, whinge, write the occasional blog post, whinge, read, whinge, watch TV, whinge, tell Grandpa to stop whinging and FOR GOD’S SAKE CAN YOU LIMP MORE QUIETLY IT’S GIVING ME A HEADACHE.
The good news is that by Friday I was better, so yesterday I channelled my inner Mrs Sparkle.
I tackled this hacky house of ours with a vacuum cleaner, mop, duster and an array of chemicals that only someone born in the 1950s could truly appreciate.
Which is a good thing because you never know when Barack Obama might pop round.
Your house could look like a Gossip Girl set for 11 months of the year, then that one month you’re feeling like crap and haven’t lifted a finger, the doorbell rings and there he is standing at your front door with Michelle by his side and 10 secret service agents crawling through your rose bushes.
Laugh if you like but this is exactly what happened to Sarah Jessica Parker a few weeks back.
Luckily SJP didn’t have the flu and she had Vogue editor Anna Wintour to help her deal with the dog hair on the couches.
But it still can’t have been easy having Barack and Michelle Obama plus 48 other intimate friends wandering through your home and wondering if that pubic hair by the toilet was fresh and presidential or had been there for the past three weeks.
I say “48 other intimate friends” but what I actually mean is 48 people who have paid $40,000 each to be in your house for the evening and meet the President of the United States of America.
I read all about it on the Internet during one of the brief periods when I wasn’t unconscious or delirious with illness.
Sarah Jessica Parker held a fundraiser for Barack Obama at her brownstone (which is a very desirable house) in the West Village (which is in Noo Yawk).
According to the nastier New York tabloids, Anna Wintour made SJP move out some of her furniture because SJP’s taste runs to shabby chic and Anna thought it was more the former than the latter.
Here are some pictures that were taken before the big event.
This is Anna Wintour.
This is the first thing I wanted to cook when I felt better because it’s not only delicious and light, it is also a perfect combination of flavours.
It’s from Nigella’s book, Kitchen, and I can’t give you the recipe verbatim because of copyright reasons.
But here’s the gist of it.
The lamb chops are dead easy.
Just grab a large plate and mix together 1 teaspoon each of ground cumin, ground coriander and ground ginger, one-eighth of a teaspoon each of ground cloves and ground cinnamon, half a teaspoon of cayenne pepper and 3 teaspoons of sea salt flakes.
This amount of spice mix is enough for 12 lamb loin chops so I just made up half quantities.
Press each side of the lamb chops into the spice mix on the plate and cook them over medium heat in a couple of tablespoons of olive oil in a frying pan.
Three to four minutes per side should be enough.
You’ll find the recipe for the Butternut, Rocket and Pine Nut Salad here but this is basically what I do for two people.
Preheat the oven to 200C.
Take half a butternut pumpkin, peel and de-seed it, then cut it into slices the thickness of your thumb.
Cut each of these slices into 4 then tip the cubes into a bowl in which you’ve whisked together 1 tablespoon of olive oil and half a teaspoon each of sea salt flakes, ground turmeric and ground ginger.
Coat the butternut cubes in the spice mix then tip them into a baking tray lined with baking paper (but don’t clean out the bowl).
Roast the butternut in the oven for 30-40 minutes.
While that’s happening, toast 3 tablespoons of pine nuts in a small non-stick frying pan over medium-low heat.
This should only take a couple of minutes. Keep an eye on them because they burn really easily. Leave the pine nuts to cool.
Put 2 tablespoons of sultanas in the same bowl you used for the pumpkin, cover with 30ml of just-boiled water from the kettle and leave to cool.
Once cool, whisk in 1 teaspoon of balsamic vinegar and 1 tablespoon of olive oil.
Put 50g rocket or other salad leaves on big plate or in a bowl.
Scatter the roasted butternut on top, sprinkle over the toasted pine nuts then spoon over the sultana dressing, making sure the sultanas are distributed evenly.
Serve toot sweet, as they say in Noo Yawk.
Note: Nige’s recipe calls for sherry vinegar and golden sultanas but I didn’t have them so I used balsamic vinegar and ordinary sultanas instead (my inner perfectionist’s voice was telling me to pick out sultanas that were the most golden in colour but as usual I ignored it).
I also doubled the amount of vinegar.