"Caring is Sharing" is a phrase I use a lot in my workshop, usually when I am trying to encourage people to 'check in' on their phones, or to put a post on after their class/workshop - after all, the more people that I can reach out to, the more people will come and craft, ensuring The Shed's success.
It's the same for any small business, share and care - and keep it open.
Being a business owner I joined a local networking meeting called CWE, you can find them on Facebook if you are local to Carlisle and a small business owner yourself. They meet once a month and have business showcases and stuff. It's really rather good.
Anywhooo, it was there that I met a lady called Susan. She is a chiropodist. She has been to many a class in The Shed, I have not yet had my feet done... so the sharing is a little one-sided, so far. But we converse a little on Facebook and when I put up a photo of my home-made Rum Butter (I make a batch every year), Susan declared that she had never tried it!
Well, I couldn't let someone never taste the delights of Rum Butter, so I offered her a pot.
When she came to collect it, she had a swapsie for me - a pot of her home made jam, Summerfruits, Apple & Cherry. I mean, YUM!
It was rather delicious, but what did make me smile was the note on the top - "Seemed fair to share" - it's great to meet someone with a similar outlook :)
Thanks for the jam, Susan, it went really well on my peanut butter on toast :)
And remember, this year, try those mantras - 'Sharing is Caring', and 'Fair to Share', you never know what nice treats you will get.
Next year I am planning to make an extra batch of Rum Butter just so I can play swapsies.
Showing posts with label Rum Butter. Show all posts
Showing posts with label Rum Butter. Show all posts
Thursday, 18 January 2018
Wednesday, 25 November 2015
Festive Rum Butter Recipe
Now that we’re heading into December it’s now acceptable to get in the festive spirit!
Personal touches are what makes Christmas so special, and so with this in mind, Wren Kitchens have asked a range of food, craft & interior bloggers to help them put together their #24DaysOfWren interactive advent calendar – which showcases a variety of Christmas inspiration behind each window! With everything from mince pies…to handmade nativity outfits it aims to get everyone in the festive spirit! I was thrilled to be asked, so here is my Christmas offering.
RUM BUTTER. Is there anything more perfect to spread on your toast on Christmas morning? I think not.
Now, for those who do not know, there are two types of Rum Butter - Cumberland and Westmorland.
The Westmorland recipe requires the butter to be creamed into the sugar, whereas in the Cumberland recipe you melt the butter then stir it in.
So basically you need 1lb of soft brown sugar to half a pound of butter and a "glass" of rum. My glass was rather large, but there's no point having a weak rum butter is there? :)
Here is how you make it:
First, find a jar (or jars). I picked this cute little hexagonal one from Hobbycraft.
Sterilize the jars by washing thoroughly in boiling water then popping in a hot oven to dry off. Don't forget to do the lids too.
Then, slug a generous splash (be quite generous, you do want to taste it) of Rum into the sugar and stir to mix.
Melt the butter.
Personal touches are what makes Christmas so special, and so with this in mind, Wren Kitchens have asked a range of food, craft & interior bloggers to help them put together their #24DaysOfWren interactive advent calendar – which showcases a variety of Christmas inspiration behind each window! With everything from mince pies…to handmade nativity outfits it aims to get everyone in the festive spirit! I was thrilled to be asked, so here is my Christmas offering.
RUM BUTTER. Is there anything more perfect to spread on your toast on Christmas morning? I think not.
Now, for those who do not know, there are two types of Rum Butter - Cumberland and Westmorland.
The Westmorland recipe requires the butter to be creamed into the sugar, whereas in the Cumberland recipe you melt the butter then stir it in.
So basically you need 1lb of soft brown sugar to half a pound of butter and a "glass" of rum. My glass was rather large, but there's no point having a weak rum butter is there? :)
Here is how you make it:
First, find a jar (or jars). I picked this cute little hexagonal one from Hobbycraft.
Sterilize the jars by washing thoroughly in boiling water then popping in a hot oven to dry off. Don't forget to do the lids too.
Then, slug a generous splash (be quite generous, you do want to taste it) of Rum into the sugar and stir to mix.
Mix the butter into the sugar, this will take a little while as the sugar dissolves. You will need a good beating arm.
When it is totally mixed through, leave it to cool for about half an hour, then go back and give it a really good beat. At this point I use the electric mixer to make it a little easier.
It makes the Rum Butter creamier if you repeat this step - leave it for another half hour, then go back and beat it again. You will see at this point that the colour changes and it becomes lighter.
I leave it another 15 minutes and give it another whisk to make it light and fluffy.
Next you need to pop it into the jars, I thought a spoon would be too tricky so I filled up a piping bag and piped it in.
(Lots of little jars all full to the brim with delicious Rum Butter)
To give as gift I added a little material circle to make the lid prettier, and an ingredient label.
If you want to see the rest of the crafty Advent calender, then please visit: http://www.wrenkitchens.com/blog/24-days-of-wren/
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