Oh, sometimes - like now - time drags. And eyelids droop and minds melt, and thoughts turn to the joy of being free...
Like last bank holiday - (praise be for the 3-day weekend!) - when I walked up to Hampstead Heath, and I could curl up in the grass, and feel the wind playfully muss up my hair as I lost myself in a book and watched the city from through the grass.
And then I went home and made biscotti. And they were so incredibly easy. I love things that turn out good but take so little effort. Perfect! I thought, for impressing people who come round for dinner. For a simple dessert - a little vin santo dribbled over some good vanilla ice cream, biscotti on the side. Or just a good little nibble to go with the coffee.
Or, you know, they can always just sit there in a tupperware box on the counter, and I'll eat one when I get home from work, or as a little 'breakfast dessert' after my toast and cereal, or take them to work for my morning tea break etc. etc.
I just finished the last one, 5 weeks later, so that's what I'm thinking of now, lying in the grass on the heath, or having a slow cup of milky coffee in the sun, a zesty, nutty little biscotti for dunking and crunching alongsideUnfortunately, I don't have the recipe I used right here... but hold on and I'll post it as soon as possible, so watch this space.
And now, there are 38 minutes til hometime. I've expertly wasted a good chunk of afternoon work time so I had better do something before I escape into the lovely warm summer's evening...
Update - I've finally got internet access and the recipe together at the same time!
Biscotti (adapted from Leith's cookery bible)
Mix in a bowl: 200g plain flour; a pinch of salt; 1/2 tsp of baking powder; 40g ground almonds; 75 g sugar; 75g chopped or flaked almonds.
Make a well in the centre and add two lightly beaten eggs. Gradually incorporate dry ingredients to make a firm dough.
Roll the dough into a long sausage shape about 2 cm in diameter. Slice into two or three sausages so that they fit on a baking tray.
Place the rolls at least 5 cm apart on the baking sheet and bake in a preheated oven (190C/350F/gas 5) for 20 minutes.
Remove the rolls from the oven nd turn the temperature down to 80C/175F/gas 1/4
Cut the rolls at a 45-degree angle into 1cm slices and place on the baking sheet. Bake for a further hour, turning the biscuits over after 30 minutes. Leave on a wire rack to cool completely.