Lunch with a best friend ...

Last week one of my oldest, bestest friends came for lunch.  Oldest, not in years but in history - we have been friends since early schooldays.  We know each other's past, we can laugh about silly things that happened in our naive youth, we remember those first boyfriends and getting drunk on pints of lager (her) and port and lemon (me) - yes really!!!  We cried together when Bob Marley died, slept in a plastic bag at Glasto circa 1983 because we didn't have a tent, smoked when we shouldn't, danced madly at concerts ... and then fainted!

We did things our parents would not have been proud of but which they laugh about now (I finally confessed aged 40!).

We don't live far away from each other, but our lives have moved in different directions; we both work, have children and different interests.  We don't see each other as often as we should.  In fact, we only saw each other three or four times last year, but we can pick up our conversation as if we had been talking just the day before.

So, if you are reading this Mrs E (and I certainly hope you are!), thanks for being my friend.

New friendships are also to be cherished (and if you are reading - you too hopefully know who you are).  Friends old and new ... love you all.

We had wild garlic toast for lunch with salad.  I also made scones - I use an ancient foolproof recipe of my mum's.  Originally, taken from a 1950's Blue Band Margarine booklet (I use soft butter as Blue Band no longer exists), the scones are beautifully light and impossible to get wrong.  Have a go ...

One Stage Cornish Scones

2oz soft butter

1oz caster sugar

5 tablespoons milk

1 egg

8 oz self raising flour

1 level teaspoon baking powder

Preheat oven to 220 degrees (200 for fan oven).

Place all the ingredients in a bowl and mix together well with a wooden spoon. 

Turn out onto a lightly floured board and knead gently until smooth. 

Lightly press into a 1 inch thick round with your hands then cut out your scones.

Bake for 10-15 mins, depending on your oven, until just turning golden.  Careful not to overbake.

Eat fresh the same day with cream (or butter) and jam!  This recipe only makes about 6 scones but can be easily doubled.

One Stage Cheese Scones

2oz soft butter

8 oz self raising flour

1 rounded teaspoon baking powder

¼ level teaspoon salt

½ level teaspoon dry mustard powder

3oz grated cheddar cheese

5 tablespoons milk

1 egg

Make as Cornish scones.  Put a little grated cheese on top of the scones just before you put them in the oven.  Lovely just warm with butter.