Rain!

Rain! Non stop rain, beginning before the world arose from slumber, continuing non stop till now, and looking like it will cease only once the Friday drunks make their stumbling way to bed. Early this morning I woke to the sound of car wheels informing the world that not only were they up early but it was also wet. By the time I managed to pull the ragged curtains apart (how come spiders make so many webs?) and glance upwards, bleary eyed, at the gray clouds overhead, the world was sodden. No birds sang form high in the trees, vast numbers probably killed of by the snow I suspect, only umbrellas, hats, and turned up collars were to be seen passing by. The raindrops landing in the ever growing puddles making those lovly geometric circles as they plopped into the mucky water. If only I had a camera capable of capturing that moment. If only the lighting was such that those precious drops of water would release a glistening photograph for me. I suppose had I such a camera, and even allowing for sufficient light to obtain a result, I strongly suspect the natives here would request I place the camera in a more suitable place and shift my bulk out of their path. Barbarians abound in these parts. While the rain drenches the eastern half of the nation as it makes its way to the North Sea it at  least cleans the streets and in some areas this must be considered a good thing. Some part of the land, like Glasgow, only ever get clean streets in such weather!

Hamlyns of Scotland

To encourage you into healthy eating, here is one of my favourite recipients. By 'favourite' I mean one I can almost do successfully, sort of.......

Try it!

Biscuits and Cakes

Oat Rounds

These biscuits are the first cousin to the Digestive biscuit, with added oats. They are good with cheese or eaten by themselves with morning coffee.

50g (2oz) caster sugar
100g (4oz) soft margarine
100g (4oz) Hamlyns Scottish Porridge Oats
50g (2oz) plain flour

Pre-heat the oven to 160°C/325°F/gas 3. Lightly grease two baking trays. Measure the sugar and margarine into a bowl and cream together. Add the oats and flour and work into the mixture. Lightly knead the mixture until smooth and roll out to a thickness of ¼" (5mm) on a lightly floured surface. Cut into rounds using a 2½" (6cm) cutter and place on prepared baking trays. Bake in the oven for 20 minutes, or beginning to colour. Lift onto a wire rack to cool.

Using margarine rather than butter results in a more shortbread-like product.