Little girls are made of sugar and spice and all things nice.
I like that.
At fifteen my girl is still little to me although she is almost as tall as I am and way more practical. Saffy to my Eddie, she sees clearly, keeps calm and doesn’t go overboard on emotion as I do.
Yesterday she coped with a hellish hospital visit far better than I did. Her quiet strength was inspiring. I wanted so much to take the pain away, to drag it forcefully through our clasped hands, take the hit, feel those needles, fear and uncertainty and leave her free and smiling again.
My heart ached to see silent tears. I wanted to rage at the world, become some sort of lioness protecting her cub, crash around causing chaos at the unfairness of my gorgeous girl being in pain. Instead I held her hand, uttered words of comfort and prayed.
I saved the tears and tantrum for a walk up the lane in the darkness last night. Patience is a virtue I lack but one I must cultivate as we await results and more tests. I pray it will all be a storm in a teacup and something easliy fixed. In the meantime I can only admire that strength and calmness that she has been blessed with.
She has sweetness and a zest for life. A good combination. Flavour and fortitude.
She loves sweet things over savoury. Sugar more than salt.
One of her favourite things just now is using my flavoured sugars on strawberries, porridge and cereal.
This one ticks the boxes for it’s zing of citrus that kicks out of the sweetness of the sugar.
Sometimes the simplest things in life are the best and these flavoured sugars are so easy to make but really do make a difference to other things.
How To Make Citrus Sugar
I use a mixture of any citrus fruit I have to hand for this.
Oranges, lemons, mandarins, limes, clementines. Whatever is available.
Simply wash the fruit giving it a good scrub if it is waxed (all commercial fruit is waxed as a preservative measure unless otherwise stated on the label) and dry on a tea towel.
I grated the rind from 1 orange and 1 lemon for my jar of sugar.
Grate off the rind and spread out the gratings on a sheet of baking parchment over a drying rack/grill rack.
Pop the rack in a warm place for a couple of days. The airing cupboard, sunny windowsill, above a radiator, on top of the fridge etc.
The citrus will dry out completely.
Now spoon the dried gratings into a jar of sugar and stir around to make sure it is well combined. Pop a tid on the jar and set aside for 2 weeks to really let those flavours develop.
Now use your citrus sugar to flavour everything from your favourite cuppa to cakes and bakes, cereal, fruit salads and of course good old porridge.
If you want to add some spice then toss in a small cinnamon stick and maybe a star anise to your sugar jar. The combinations are endless.
Sugar and spice and all things nice………….