I have been completely owing a post since I got back from Fishguard, but going on holiday left me very tired! Plus, selkie had to be in to Samhain by today, I have an interview tomorrow, and technology is ceasing to exist around me.

Anyway, selkie has gone. It gained lost the first two parts and gained 5000 words, and went through some other fairly dramatic structural changes. I think I’ve learnt the pacing difference between a novel and novella.

I have about five minutes before my laptop battery runs out, so this is a bit of a fly-by Foody Friday.

Chocolate Creams

Robert Smith – chocolate cream

Ingredients
1 pint Cream
tablespoonful Cocoa
2 Egg yolks

Equipment
Large Pan
Sieve
Chocolate Cup (rammikin or small dish)

Instructions
Boil the cream and cocoa together
Add the egg yolk and stir over the heat until it thickens
Put in your cups and leave to cool in the fridge.

Smith, Robert; Court Cookery, or The Compleat Englishe Cook; Three-Daggers; London; 1725; Googlebooks scan digitized May 1, 2007