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igenlodeMade the "Chocolate Sauce for Pears" today from Good Food on a Budget, rather than my normal white-sauce-with-cocoa-powder -- just like the béchamel sauce and confectioner's custard, it took longer than normal but was very successful.
(I'm not quite sure what the distinction is; no fat, and the mixing process is different, which makes it hard to compare directly. But the flavour is intense and the texture subtly different: less gloopy.)
I think I may have been over-pessimistic about my pink poppy seed: three days later I had a whole scattering of what were unmistakably poppy seedlings starting to emerge. Unfortunately I had already sprinkled a further pinch of seed in various places, so I may now end up with even more poppies! (The pink ones are awfully big...)
(I'm not quite sure what the distinction is; no fat, and the mixing process is different, which makes it hard to compare directly. But the flavour is intense and the texture subtly different: less gloopy.)
I think I may have been over-pessimistic about my pink poppy seed: three days later I had a whole scattering of what were unmistakably poppy seedlings starting to emerge. Unfortunately I had already sprinkled a further pinch of seed in various places, so I may now end up with even more poppies! (The pink ones are awfully big...)
