Short, Sweet & Precious

What a sweet and precious visit we had with

Joyce a blogging friend from Louisiana

Joyce and her husband Don managed 24 hours at our home while in the UK this weekend

While here Joyce and Don were keen to experience house church and we too were blessed to have them with us

After Sunday lunch it was off to Greensted to show them the oldest wooden church in the world. I have posted several times on this church but for newcomers, it dates back to the Fifth century and here we see the original tree trunks from nearby Epping Forest

In front of the church we see the grave of a Crusader

Joyce and Don had the added advantage of chatting with one of the warden 's who was there clearing up after Harvest Festival

She shared lots of history and even some facts that we did not know

While out Don said that although we had met for the first time only this morning, it felt like we had always known each other

We agreed entirely as we have always found that when there is a spirit connection there is that instant bonding

Having such a short time together and with so much to share with each other we talked and fellow shipped till 1.0 am

with a break for the current episode of

Downton Abbey in the middle 

It seems ages since I posted from Barbara's kitchen so included here, the cake we all enjoyed at tea time

Crunchy Lemon Drizzle Cake

Cake Mix                                              Topping

250g butter                                            Juice of 1 medium lemon

200g caster sugar                                  Granulated sugar

250g self-raising flour

4 large free-range eggs

1 tspn baking powder

zest & juice of 1 medium lemon

1. Select a suitable loaf tin (about 1.3-litre capacity) and line the base with slightly greased baking paper. Pre-heat oven to 170C/350f/gas 3.

2. In a food processor, cream together the butter and sugar. Add half the flour together with the eggs, and blend. Add the rest of the flour, the baking powder, and finally the lemon zest and juice and whiz everything together until smooth.

3. Pour the mixture into lined loaf tin and bake in pre-heated oven for around 50 minutes.

4. Allow to cool in tin. While cake is cooling, blend the lemon juice for the topping (about 3 tablespoons) with sufficient granulated sugar (about 3 tablespoons) to form a syrup.

5. Take out the cake while a little warm and spoon topping mix liberally over the top.