I've discovered a lovely new cake and baking blog. See below.
I found this via the blog of a reading and writing site, The Arvon Foundation.
As with another of my favourites, the Caked Crusader , the writing and the pictures are superb, and I totally trust the recipes. (I seldom make cakes these days, but the ones I have made from CC's blog have received universal praise and approval).
I haven't yet tried anything from GBL, but found his post on Yorkshire Curd Tart fascinating because it tells you how to make your own curds.
Make the curds by gently heating the milk, and once it reaches a steady boil add the lemon juice. Turn down the heat and watch the curds form, you can gently stir to help steady it along. Once you have lumps floating in liquid take off the heat and leave to cool. Drain the liquid (which is the whey) through a tea towel over a container so that you catch the curds in the tea towel and can keep the whey. Allow to strain in the fridge over night.
This is useful, because I have, on the few occasions when I have bought curd cheese, been disappointed with the results.
It is also interesting because it brings a new perspective on the old nursery rhyme, Little Miss Muffet. (Who, it will be remembered, sat on a tuffet, "eating her curds and whey").
While on the subject of Nursery Rhymes, I had sudden insight moment this morning.
I have been up since 5.30 am, and done washing, drying, ironing, stripping and remaking bed, plus emptying bins and sorting all recycling, all before 8.00 am.
I know who the elves were, in "The Elves and the Shoemaker". It was the shoemaker's wife or his mum, of course. Who did all the work before the shoemaker got up.