Sitting here with grey skies outside, I’m left wondering whether we’ll be seeing hail or snow next, after we’ve just experienced the might of Storm Ciara over the weekend.
As a rule, the weather doesn’t bother me a huge amount. You don’t move this far north if a bit of rain is going to bring out your inner sugar mouse. The weekend’s storm was something else, though. I’ve seen some quite extreme displays from the elements since we moved, but I was glad I had taken the precaution to lock up the chickens in their run on Saturday night. The beck earned its very own flood warning from the Environment Agency, and I was very glad there was no chance of the girls getting blown into it and washing up somewhere like Bolton Abbey.
With rugby cancelled for one weekend, and reports of trees down and floods across roads throughout the area, the monster and I chose to stay home for the day. He took a walk out at one point to see how high the beck had got, since it steadfastly refused to flood the bottom of the garden. He came back with videos of fast-flowing water further down the hill and standing water cutting off a road out of the village, full of enthusiasm for the idea the village might be cut off by the floodwaters long enough for a day off school on Monday. Then he settled happily in the warm, doubtless doing an inner rain dance to help things along.
In the meantime, I made biscuits. A delicate, buttery shortbread with a hint of citrus to go with a steaming mug of Earl Grey tea. It’s one of the simplest gluten-free recipes I know. It doesn’t need any xanthan gum. It doesn’t use egg as a binder. There’s no fancy flour blend to find. You don’t even need to roll the dough out: just bake and enjoy. A quick comfort hit for a grey day.
I’ve shared the recipe a couple of times recently with friends, who’ve also pointed out that I’ve not posted much recently – more of that in a separate post at some point – so here it is for all to find.