Bombshell

Darlings how was le weekend? What
with the tennis and the fete we were completely exhausted .

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It seems to be getting bigger and bigger ( as do I) next year one shall have parasols and a white picket fence. Naturally.
We were blessed with fabulous weather and our takings were up on last year so the Church will be happy.

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Staff. Tasting.

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My husband with another blonde.

Talking of blondes, at a party one was in some photos taken on the night. Apparently it has been said that there is a passing resemblance between Diana Dors et moi??? Really? I can’t see it myself.
Probably in the 80s. Cripes!

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Errr…. Thanks

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I wish.

One can’t exist on fluids alone.
Something to eat with a spoon.

Pimm’s Jelly

MAKES 4-6 GLASSES
INGREDIENTS
100g (3½oz) caster sugar
100ml (3½fl oz) water
Juice of ½ lemon
5 gelatine leaves
200ml (7fl oz) Pimm’s
300ml (½pt) lemonade
¼ cucumber, thinly sliced
12 mint leaves
4-6 strawberries
Selection of fruits, to garnish (orange, redcurrants, etc)
METHOD
Put the sugar, water and lemon juice into a saucepan and heat gently until dissolved. Simmer for 5 minutes.
Place the gelatine in a shallow bowl, cover with water and soak for 4 minutes. Squeeze out the excess water, then add the gelatine to the pan to dissolve.
Cool, then add the Pimm’s and lemonade. Cool at room temperature.
Place a strawberry in each glass and add just enough jelly so the strawberry remains in the bottom. Set in the fridge. Add the remaining jelly and a few slices of cucumber and mint leaves. Return to the fridge for 2-3 hours.
Serve with a wedge of orange or a few redcurrants.

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