Inspirational Thought

When we honestly ask ourselves which person in our lives mean the most to us, we often find that it is those who, instead of giving advice, solutions, or cures, have chosen rather to share our pain and touch our wounds with a warm and tender hand. The friend who can be silent with us in a moment of despair or confusion, who can stay with us in an hour of grief and bereavement, who can tolerate not knowing, not curing, not healing and face with us the reality of our powerlessness, that is a friend who cares.

~Henri Nouwen

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English Scones

Ingredients

2 cups self-raising flour

1/2 teaspoon of salt

60 g (2 oz.) butter

3/4 cup milk (varies according to the flour)

Directions

Sift flour and salt into a bowl and then rub in the butter until the mixture resembles bread crumbs. Add the milk and mix to form a soft dough (add more milk or flour if the consistency is wrong). Turn the dough out onto a lightly floured surface and knead lightly.Roll out to approximately 1cm thickness and cut into squares about 4cm on the side (or use a round biscuit cutter). Place the scones on a lightly greased tray, brush with milk and bake in a hot preheated over until golden; about 12 minutes.Serve hot with jam and whipped cream.

Note

Currents or dates can be added to recipe late in the kneading.

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Inspirational Humour

Who says nothing is impossible. I've been doing nothing for years.

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Pasta with sausage and tomato

Ingredients

6 small pork sausages or 3 large

1 small onion, peeled

1 tbsp olive oil

1 tbsp butter

6 tbsp milk

400 g (medium) canned plum tomatoes
1 tsp sugar pinch of grated nutmeg sea salt freshly ground black pepper

2 tbsp cream (optional)

freshly grated parmigiano

Directions

Slit open the skin of the sausages, and remove the meat, discarding the skins. Finely slice the onion. Heat the olive oil and butter in a frypan and gently cook the onion for 5 or 6 minutes until soft but still white. Pinch the meat into the pan and fry, breaking it up with a wooden spoon, until it is cooked but not browned.

Add the milk and very gently simmer, stirring, for 5 minutes. Roughly chop the tomatoes and add them, with their juices, to the meat. Add the sugar, nutmeg, and salt and pepper to taste, and simmer for 15 to 20 minutes, stirring occasionally.

Cook the pasta in a large pot of boiling salted water until it is al dente, tender but still firm to the bite. Add the cream to the sauce, and stir through, gently heating it through. Drain the pasta, toss well and serve with grated parmigiano.

Source

Jill Dupleix