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A Rosy Almond Cream

A Rosy Almond Cream
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Serves 6

600 ml (20 fl oz, 2 1/2 cups milk)

50 g (2 oz) ground almonds

40 g (1 1/2 oz) rice flour

1/2 teaspoon ground cinnamon

1 t ground ginger

350 g (12 0z) berries or currants, fresh or defrosted

75 g ( 3 oz) sugar

1-2 tablespoons wine vinegar (don't worry-- used by ancient Rome to emphasise the flavor of the fruit)

crystallised petals to decorate

Put milk in pan with ground almonds, bring to boil, and simmer for 3 minutes. Meanwhile, mix the spices with the rice flour in a pan, then gradually add the hot almond milk. Cook them together till the mixture thickens slightly. Add the fruit with teh sugar. Cook them all together gently till the sugar is melted and the fruit will mixed-- it should not totally disintegrate although it should be partially mushed. Add the vinegar to taste and spoon the desert into galsses. Chill for a couple
of hours but serve at room temp., decorated with another berry or with a crystallised rose or violet petal.

that's what i'm gonna do with the fresh white currants i bought yesterday while out with

xiane.

i also made seitan last night. okay, i let the bread machine and the crockpot do all the hard work. i tasted it this morning--yummy.

i also managed to get a DEEP splinter in my foot. it's on the outside, below the pinky, below where the callus starts. :/ i can't get it out. tweezers and squeezing/manipulating are useless... i have no clue where the needles are, but they're likely upstairs and i'm not sure i should try to climb steep, wooden, sloping treads when i can't fully bear weight on this foot. *sigh*

i'll either have to make a doc appt to get it removed or try again myself. i don't want it to get infected.

splinter aside, i'm in a very good mood. :)