Escaping with the spoils
After seeing them so fearless in the porch, and not even startled when I used the flash, I decided to experiment today by holding my hand out with worms in it - and one of them, after a bit of hopping around, decided that it was safe! And not just once or twice, but several times. The other one is a bit more timid - I'm guessing it's the one we've been feeding all winter who was the braver one.
We had the most delicious pineapple sorbet tonight. I can't remember what put it into C's head a while back that he would like some. It was just when the greengrocer ran out really nice pineapples, but he had some good ones back in again and I bought two on Saturday.
We will most definitely be having this again. We do have an icecream maker - not the one of my dreams, but one where you pre-freeze the bowl and then churn it on the counter. It was a wedding anniversary present to ourselves a few years back. But I used to make icecreams and sorbets even when we didn't, just giving them a good vigorous stir every half hour or so till they were too frozen. And a tiny amount of gelatine can be a big help, too.
Pineapple Sorbet:
12 ounces fresh pineapple, chopped roughly
Juice of one lemon
5 ounces sugar (just over half a cup)
2 egg-whites.
Blend the pineapple till smooth. Add the sugar and lemon juice and blend again. If you're able to use a liquidiser with a large bowl, add the egg-whites and blend again for a couple of minutes. Otherwise lightly whisk the whites and fold them into the pineapple purée in a bowl. Chill for about half an hour and then churn till thick and creamy and ready to freeze.




































