In 2001 Dave brought home the sweetest, cutest puppy and we named her Patch. What we should have named her was Houdini, given how often she escapes from the house. She started this habit when someone broke a panel off our wooden gate. She spent the night on someone else’s couch and loved it! We repaired the gate and shortly after moved home and so we ‘puppy’ proofed the new place by putting in a metal gate. However, she found gaps in the fence between us and the neighbour and as she found one, and we ‘patched’ it up, she found another. Our next move curbed her houdini tricks as she could only escape if someone let her out the gate! Our final move was in 2005 and since then we have spent a lot of time preventing her from running away. The metal gate from the first move was used for the pedestrian gate and every other piece of fencing and the drive way gate was created to prevent her escaping. For a long time, the only way she got out was if someone let her. And then we got a puppy. Molly could fit through the gate gaps and so we fenced them up. And Patch learnt to climb the fenced bits and head out through the top gaps. For 4 years we have chased our tales preventing her from escaping. The penultimate idea was to create a sign across the gate which would give her no purchase. On Saturday night we were sitting at a friend, watching the rugby and in walked Patch! She always runs straight to Nico – a good 2 kilometres away from us, and over a main road. To remedy this we have had a new gate made. The gaps are too small for her to squeeze through and go right up to the top! Hopefully the fact that they are at an angle will prevent her climbing right over the top.
One thing that will disappear quickly, and you will not mind is this grapefruit curd. It needs a fair amount of time and care to make it nice and thick, but the stirring will be so worth your while.
- 100g butter
- 125g caster sugar - I used fructose
- 3 eggs, lightly beaten
- zest and juice of 2 grapefruit
- Melt the butter over a bain-marie
- Place the sugar and the eggs into a jug
- Add the zest and strain in the juice
- Whisk together until completely mixed
- Add this mixture to the butter slowly over the heat
- Stir continuously until thickened
- Place into sterilized glass jars while still warm
- Top each glass jar with a piece of parchment paper, making sure it touches the curd
- Leave to cool completely before sealing the jars
Click on the links for conversions and notes.
What I blogged:
- one year ago – Sugar Free Jelly Sweets
- two years ago – Chicken Pasta
- three years ago – Getting To Know More About Each Other