Welcome to my blog! I am Nan, the human component of this blog. B.A.G.S. (a.k.a. AINE) is my pug. This blog will notate musings, muses and British inspired goodies with an American twist. I own The Portobello Road Shoppe located at theportobellord.etsy.com. My specialties are: sewing, stitching, paper crafting and felting. Oh, and the occasional nummy brownies.
I am going to eat it the same way I always do...I show you Mummy changing the way I should eat..
I mean really. I can not leave you alone. First you sprain your foot, than you get me a new eating configuration. "We" are not pleased with these changes. I might have to complain to the pug authority. Humph
For you ultimate trivia folks. This is what you call a "group of " insert name of animal here" collective nowns. A business of Ferrets. WHO KNEW? Now I want to know why the below is called what they are called! Welcome any and all thoughts! I believe there should be a specific "group" name for pugs. It is only befitting. xoxox Nan
Today is a special day for many reasons Here are just a few reasons why I love this day so much. Of course, mostly it is related to British Traditions... Forth of June Founder of Eton-George III's (yes, that George that lost the Colonies) Birthday is June 4. This is one of the biggest celebrations on the school calendar. boys traditionally dress up and row down the river. Here or here:
Recipe! Strawberry Rhubarb Eton Mess 2 lbs strawberries, hulled and halved 1 lb rhubarb, trimmed and chopped 1/4 cup honey or 1/3 cup sugar 1 cup heavy (whipping) cream 1 Tbsp powdered sugar 1/2 tsp vanilla
a few meringues, packaged or made from a recipe
In a medium saucepan, combine the strawberries, rhubarb and honey; bring to a simmer over medium heat and cook, stirring often, until the rhubarb is soft and the mixture thickens. Transfer to a bowl and refrigerate until completely chilled.
When you’re ready to assemble the Eton mess, whip the cream with powdered sugar and vanilla until stiff. Coarsely crumble some meringues into the bottom of individual glasses or small dishes. Top with layers of fruit, then cream, and another round of meringue-fruit-cream, in whatever order you like. If you like, garnish each with a sprig of mint. Serve immediately. Serves 8.