The best thing about my new job is that I don’t do it at weekends. On Friday night after the now familiar supper pantomime, I headed for the station and a train back home to Bristol.
My home contains my husband (The Director) and his film production company, I used to work there too and all through last week, apart from missing my husband, my books and clothes and my own kitchen, I have been dreadfully homesick for my former colleagues, Miss Whiplash, the Camera Boys and all the cake and gossip therein.
I arrived at midnight to find the house full of panic over an impending deadline - a couple of Camera Boys worked with The Director over the weekend to get file transfers completed and another stage of a film production delivered.
Whiplash is stuck in Scotland and has sent a message to say that it is so cold that there is no point in even trying to go out - she might as well stay there, in bed with a friend or two to keep her warm, until the thaw.
There have been changes in my absence, a new Camera Boy was taken on just before Christmas, these were the main reasons that he got the job;
a) We really liked his hair
b) He’s a very sharp dresser
c) He’s so skinny that he pretty much disappears when he turns sideways*
It turns out that Slim Boy makes decent tea and is also rather good at all the digital stuff that needs doing, but an additional bonus is that his sartorial elegance is having an effect on the other boys, some of whom are now experimenting with hair products and interesting hats, it seems they are now spending their days discussing the relative merits of various hair straighteners and having wax vs gel debates.
* fascinating to observe, but also, as the house is rather crowded these days, a body that doesn’t take up much space is quite handy.
Weekend Bake Off
To restore my equilibrium after a week at the Crazy White House I spent the weekend baking and gave myself a gold star for a spiced fig, nut and orange tart invention, I’m pretty sure that it’s the sort of thing that can tolerate variations, so here's what I did;
• get some packets/handfuls of soft dried figs snip off the stalks and put to soak in dark rum and the juice and fine zest of an orange.
next day
• line a standard sized quiche dish with pastry (I added a tablespoonful of sugar to a basic shortcrust recipe) leave in the fridge while you make the filling.
• purée or chop the marinated figs and blend with the rum/orange liquor
• get a big handful (or two) of roasted nuts, walnuts are good, I combined these with some almonds and hazels, chop them and add to the fig mix
• stir in 2 eggs, a couple of tablespoons of honey, a grating of lemon zest, a teaspoon of ground cinnamon and half a teaspoon each of nutmeg and ground cloves and a pinch of salt.
• taste the mixture and adjust for sweetness/spiciness/citricity, when you think it's lovely enough pour into the pastry-lined dish.
• cook in a moderate oven ( 180 degrees centigrade) for 30-40 mins. The top should start cracking but if you poke it, it should still be soft
• put tart to cool
• melt a bar of good dark chocolate with a tablespoon each of cream and butter and some more orange zest (if you fancy it) mix well and spread this on top of the tart.
• When you can wait no longer, eat tart.
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