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In view of an uncharacteristic outburst of Barbeloid faux patriotism on Saturday, and the undesirable testosterone-fuelled outbursts we have seen in today's Conversation, Miss de Logardiere and I have agreed that what we really need is a branch of the WI to enhance our enjoyment of the gentler arts. I think it is time we had a proper forum in which we can discuss jam-making, cake recipes, knitting, crochet, dressmaking, millinery and pot-plants without fear of ridicule. This is the true foundation of the empire.
Members may give talks on suitable subjects of interest, and animated discussion will no doubt ensue.
I propose a general topic of conversation to get us going: JAM. Which are the best sorts, for what?
I personally find blackcurrant the best all-rounder, though I'm prepared to admit the merits of strawberry for children's birthday cakes. But you really can't beat greengage jam for toast. It's a little difficult to set, though - does anyone have any tips?
Not forgetting the champion pudding jam - raspberry, aka pip jam (when it's properly made).
(A genteel hubbub of conversation is not only permissible but desirable...) |
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