You know that kids song about the five fat sausages sizzling in the pan?

Well quadruple that and you have all my fingers and toes in one.
Seriously, I have never ever had this kind of swelling.
I guess this pregnancy, being the last, is going out with a bang (haha geddit? five fat sausages sizzling in a pan, one went pop and one went bang!)
After yesterday’s monumental effort (which was so much fun) for Chef’s birthday we were relaxing on the lounge last night and Chef amused himself (and me) in pressing his finger into my foot and marveling at how it just stayed indented.
There were many gags comparing my feet to old fish.
But at the same time, it was actually quite repulsive.
I mean, there are very few parts of my body that can be classified as thin.
My ankles are it.
But as Chef so apty put it last night, “you’ve got cankles poppet”.
And so I do.
*****
Yesterday was just lovely.
I made scones and served them, fresh from the oven, with lemon butter I made yesterday, some cinnamon plum jam I made a few weeks back, and cream, lightly whipped with a spoon of brown sugar.
I made a double batch of the cinnamon fritters, which were devoured.
I was going to make a lemon meringue cake but ran out of time. If I’m still pregnant this weekend it’s on the list.
Not so much instead of, but as part of the day, I made almond brittle, then cut it into shards and mixed it through vanilla ice cream. It then went into a 20cm springform pan, toppped with additional shards and put back in the freezer. It was a birthday cake treat for one and all.
There was also a store-bought hoummus over which I drizzled some of the divine organic hand-pressed extra virgin olive oil Chef’s parents bought us on their recent travels and some fresh coriander. I served it with pita bread I’d toasted in the oven and broken into pieces.
And a brie with water crackers.
When all was done and dusted, there were three cinnamon fritters left, two scones and that.was.it.
A wonderful afternoon tea of treats.
*****
Lemon butter*
200g butter
4 egg yolks
200g caster sugar
70ml lemon juice
finely grated zest of two lemons

– melt the butter in a double boiler
– whisk the yolks with the sugar, then add the juice and zest
– mix into the butter
– stir constantly over heat for about 20 minutes or until thickened
– spoon into sterilised jars

I’m not sure how long it keeps, as it only lasts a couple of days in our house.

* I always double this.
*****
Jam and brittle recipes to follow.