Hello!
I'm doing a solo comedy show next Saturday the 12th September, from 7 - 9 (with interval) at The Central School of Speech and Drama, Embassy Theatre. For more information, have a look at my website.
Also, the cabaret for Fat of the Land is shaping up. There will be more details as the line up is finalised but it's all getting very exciting!
Friday, 4 September 2009
Thursday, 3 September 2009
Growing things, beautiful fat queer fruit!
Look what the tree gave me this morning! I'm still holding out for the pears on my pear tree, my first ever crop. Aren't they beautiful? What shall I do with them?Do you grow things in your garden or allotment? Would you be interested in bringing them to show at The Fat of the Land: A Queer Chub Harvest Festival? Drop us a line if so.
Monday, 31 August 2009
Pinnies make prizes
Will your produce be awarded best in show at Fat of the Land?
Competition categories are..
Best Jam
Best Chutney
Best Decorated Cup Cakes
Best Cake (Fancy)
Best Cake (Teatime)
Best Monster made out of vegetables (junior - entrants up to 12 years old)
Best Monster made out of vegetables (senior - entrants over 12 years old)
Competition categories are..
Best Jam
Best Chutney
Best Decorated Cup Cakes
Best Cake (Fancy)
Best Cake (Teatime)
Best Monster made out of vegetables (junior - entrants up to 12 years old)
Best Monster made out of vegetables (senior - entrants over 12 years old)
My first jam!
Today I made twelve of damson jam and one jar of redcurrant jelly. It was surprisingly easy.
All I did was to weigh then wash the damsons and make a slit in each one then divide them up between my two biggest pans. Then I added some water, about a pint in each, and simmered until the fruit was soft. I then added the same weight of normal white sugar as of fruit and brought it to the boil, stirring all the time.
The damson stones just float up to the top so you can skim them off with a slotted spoon. After a short time the flat was filled with the most delicious smell and then came the fun part. To see if the jam is done, you have to drop a little onto a plate, leave it for a couple of minutes and then push it with your finger. If it wrinkles, the jam is done. If not, you get to lick it up and try again!
I'd always been put off jam making by all the stuff about sterilising jars but really all they need is a good hot wash and rinse. I put them in a low oven just to dry them off and warm them slightly before ladelling in the hot jam. When the jam was cool, I put little circles of greaseproof paper on top (the book says wax discs but I couldn't find any) and then put the lids on tight.
All I did was to weigh then wash the damsons and make a slit in each one then divide them up between my two biggest pans. Then I added some water, about a pint in each, and simmered until the fruit was soft. I then added the same weight of normal white sugar as of fruit and brought it to the boil, stirring all the time.
The damson stones just float up to the top so you can skim them off with a slotted spoon. After a short time the flat was filled with the most delicious smell and then came the fun part. To see if the jam is done, you have to drop a little onto a plate, leave it for a couple of minutes and then push it with your finger. If it wrinkles, the jam is done. If not, you get to lick it up and try again!
I'd always been put off jam making by all the stuff about sterilising jars but really all they need is a good hot wash and rinse. I put them in a low oven just to dry them off and warm them slightly before ladelling in the hot jam. When the jam was cool, I put little circles of greaseproof paper on top (the book says wax discs but I couldn't find any) and then put the lids on tight.
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