The Apple Man and The Garden Cafe

The word is out – the apple man is back. The apple man has a roadside stall selling different varieties of local apples picked by his own fair hands – the same day. News travels fast – he has been absent for a while and missed. Top of the list to visit today, on our way out for lunch at The Garden Cafe in York S.C.

The apple man's stall is wonderful and you can buy loose or by the bag. Spoilt for choice – they all look perfect and off we go on our merry way clutching our purchase.

The Garden Cafe looks rustic and unusual – all the frontage decoration is a form of up-cycling. Another thing I noticed was that there were two local police cars in the car park. If the police eat here then it's going to be good. When you walk in you are instantly in the gift shop – it's like Aladdin's cave and will definitely require twice round if not three times just to take in all the bits and pieces. I'm drawn to a display of tee shirts and since I'm a lover of over-sized versions to use as pajama tops I have a good feeling about this excursion and that's before any food!

I have to share with you one of my favourite photos - say hello to my friends who live in an old “up-cycled” tin bath outside – they were so still it was really hard to tell whether they were real or models, they were so perfect. Hurray for The Garden Cafe they were very much alive and clearly very happy in their home.

The lunch was fantastic and the best sweet potato fries ever.

In you're ever in this neck of the woods would highly recommend you drop by for a spot of shopping and a great lunch. Check ahead for opening hours. They also have live music some evenings. The Garden Cafe, 307 West Liberty Street York, S.C. 29745 – 803-684-7019.

On location in S.C. - Dessert – the verdict

There are four of us eating supper tonight – my friend's daughter and son-in-law too.

The slow cooked beef et al disappeared without trace.

Dessert is served - “Goodbye to shop bought” and, from my friend's daughter “please will you make me a batch?”.

Here it is :

Ta dah!

I think I'll take that as a definite success.

Note for tomorrow's shopping list – baby aisle for one scoop pots and containers for two scoops!

On location in S.C. - Dessert – a light bulb moment.

I do realise that there's a distinct absence of a dessert thus far.

Today however I definitely had a light bulb moment. I've known my friend for more years than I care to admit to and I think I know his likes and dislikes pretty well and he's not one for dessert – with one exception – vanilla ice cream, just as it comes.

The recipe I use is committed to memory – not difficult, three ingredients only and, an absolute must, not an ice cream maker in sight. Heavy cream on the shopping list (double cream to the likes of you and me) condensed milk and vanilla bean paste – these last two could be a little tricky but we'll give it our best shot. We may need a posher supermarket for the paste if indeed they sell it at all – plan b is always vanilla essence.

Here's the recipe :

Vanilla ice cream

Prep – 5 minutes

Total time – 5 minutes

plus freezing at least 6-8 hours

or until firm

Gives you 1.6 litres of ice cream is equal

to 18 scoops

1 x 397g tin sweetened condensed milk

1 x 600ml double cream

2tsp vanilla bean paste

1. Put the condensed milk, cream and vanilla into a large mixing bowl and beat with an electric hand whisk until the mixture is quite thick and stiff, like pipeable whipped cream.**

2. Spoon the mixture into a lidded freezer-proof container and free for at least 6-8 hours or until firm.

** My variation – take a jar of salted caramel sauce (260g) – easily available at most large supermarkets – fold into the mixture to give a marbled effect.

I can only tell you that this recipe – and the one with the salted caramel added – never fail.

Mission accomplished – vanilla bean paste too.

Enjoy!

On location in S.C. - Coffee and chores

At the risk of repeating myself the weather is glorious – again!

It's such a pity to waste it so this morning I'm taking my coffee outside to “supervise” one of the daily chores – hey it's only fair I should do my bit!

You might remember that at the beginning of my holiday in “On location” I included a photo of the back of the house. Bottom left of that photo shows two large cantilever parasols.

It is immediately beneath the parasols I perch myself (I'm sorry – that's excruciatingly bad) by the fish pond – I've never seen one as big – pond doesn't seem to do it justice- this is the “Rolls Royce” of ponds. I can't help but chuckle – I remember when it was the fashion wherever you went to have tanks full of tropical fish – am I striking a chord? By tropical fish I mean guppies, neon tetras and swordtails etc - the most popular location was the dentist – it was meant to relax the patients – yep, good luck with that!

The first is the koi carp being fed and the second is the view from the side of the “pond”. I truthfully could have sat all morning and watched them – the colours are like nothing I've seen up so close. They are babies at the moment – how fantastic it will be to watch them grow.

Now I get it - my apologies to koi carp and tropical fish everywhere – it really is therapeutic.

Before I go, I should point out that the parasols are not for shade, they are protection for the baby koi against their predators on the wing – very smart move.

Thoroughly relaxed of Lake Wiley!

On location in S.C: “Gadding about” resumed!

I feel I should take a moment to explain the “home cooking”. I realise that it's not what you'd call “American” food and that's exactly the point. My friend is British and misses his favourite dishes and so whilst I'm here my contribution is to cook food he loves.

So, as usual my day begins planning the supper – so that anything we need can be picked up en route. Tonight it's slow cooked beef with onions and a fab gravy – roasted new potatoes too. First up ransack the cupboards and pantry – this is serious stuff – I need a good stock base for the beef – the search reveals Balsamic vinegar for added zing and garlic too. So, on the list is A1 Steak Sauce - it's an absolute must – diluted, this sauce makes a fine addition to a stock base.

  

Next up in the ingredient challenge and one for the shopping list is a “stock pot” i.e. a jelly, not a cube of compressed powder. A “stock pot” is as near as I can get without spending all day watching a stock made from scratch. Enter what we call in the UK exactly that, “Stock Pots made by Knorr”.

My mission - “should I choose to accept” to coin a well used phrase from “Mission Impossible” is to source them.

They are as rare as hens teeth – you'd think by now I'd remember that in the USA they change the name of products - undaunted the search continued and finally I am rewarded – and to prove my point – in the USA they are called “Homestyle Stock”.

Puzzled – you bet. I could understand it if there were several similar products to choose from but if this is the case I've not come across them – aargh!

Coffee with the Girls - Afterwards

I know this works – on several counts :

One saucepan for the sprouts

One frying pan for the fillet steaks – pan used, with juices for gravy or “jus” if you want to be cheffy.

It matters not if there's food leftover – in my case my Sister and Nephews have enough food for the following days that they are not sick of because they've chosen what they'd like to eat.

Text message from my Sister – Tuesday supper – cheese and potato pasty “it was heaven”.

One of the Girls at the pre-Christmas coffee therapy session called me – she'd cooked lunch for family on Boxing Day – in a tiny kitchen and was not looking forward to it – she'd served the gammon exactly as suggested. No stress – all went really well – one very happy Girlfriend – my work here is done!

So, serve food that you know your family likes, not what tradition dictates – cook as much as you can and freeze and it doesn't need to take up huge amounts of space.

I know this is going to sound bonkers in the aftermath but you could keep your lists and create a Christmas food file ready for tweaking in 2017.

Caramba!

Coffee with the Girls - more of a story than a note!

To follow, for those who had any room left :

Bramley apple pie

Mince pies

Stollen

and treats for those who are chocolate lovers :

White Christmas – aka Rubble

Malteser Cake

Chocolate and Pistachio fudge

The White Christmas and the Malteser cake were made the week before and fridged - the fudge was made and frozen. The White Christmas and the Malteser Cake are constants and who am I to refuse!

For the snacks :

Smoked trout mousse

Cream cheese and cashew nut paté

Soda bread

Roasted garlic and sweet onion jam for the cheeses

Roasted chick peas

I suppose what I'm trying to illustrate is that you don't have to spend all Christmas Day chained to the cooker, never wanting to see turkey and sprouts ever again.

The only thing you do have to be good at – is making lists and noting when stuff needs to be pulled out of the freezer to defrost properly – overnight in the fridge is best. I know you'll make sure that your cooked turkey and gammon is kept separately from your uncooked fillet steaks!

I can hear you asking – what do you do with the sliced turkey and/or gammon on the day – no-one wants cold meat with the roast. No problem at all – if you are serving 6/8 people then you can place sliced turkey or gammon in one of my now famous foil trays, cover tightly with foil and let it warm through in the oven for 10/12 minutes before serving. If you haven't room in the oven for a foil tray then wrap portions in a flat foil parcel x however many servings required. I'd add an extra parcel for good luck – the girl can't help it!

One final mention of turkey - you'll note that no-one chose it on the Day. It's my experience that the best use for it is as part of six inch high sandwiches – whenever the mood takes.

Midnight snack anyone?!