Advent Roast. 27th November

Newbold visitors mooring

A lie in and then tea with the newspapers and handing over of Advent calenders. Mick has a Science Museum one and I have one with Reese’s peanut butter cups. The Geraghty zoom covered parkin, leaf mould and the World Cup.


Then even though it was Sunday I needed to do some work. Time to read the latest version of #unit21 the show I designed for Dark Horse in Huddersfield. They have been successful in being awarded funding to tour the full show next year in February. For the showing last February we produced Act 1, Act 2 was to follow.

Runny Sunday

Script read, notes taken. Then a spread sheet for the budget. I spent much of the day hunting round the Internet for materials to make giant mugs, finding extra small overalls and working out how the budget should be spent. Mick and Tilly pottered away the day, keeping quiet when needed.

Reminiscent of the array of velcro at Nottingham hospital seven years ago

Advent Sunday dinner was popped in the oven then it was time to catch up with my brother who’d had an overnight stay in hospital a few days ago. Thankfully he seems to be on the mend after an operation. There was lots to catch up on and festive plans to be made.

Advent Lamb

Our joint of roast lamb was very tasty indeed. Not a patch on the Advent Sunday meals my Mum used to make. These would have huge joints of beef and big proper Yorkshire Puddings as starters. But the most important part of the day was spending it with my God Mother Betty. Today I made sure I sent her an email, hope she was having something nice to eat too.

Betty and Me

0 locks, 0 miles, 2 calendars, 2 acts read, 1 page of notes, 1 joint lamb, 1 BP email, 1 brother in one piece.

2 thoughts on “Advent Roast. 27th November

  1. David Sparkes

    ‘The Geraghty zoom covered parkin …’.
    The parkin catches my interest. It was a childhood regular (made by Mother), but several decades later I’ve never made a successful bake. The closest I’ve come to an acceptable commercial product is that sold by Lottie Shaw. but I wonder if the Geraghty version is ‘better’! 🙂

    1. Pip Post author

      I will see if the holder of the recipe will divulge it. I believe the most important ingredient with parkin is patience, not eating it before its had time to mature.

Comments are closed.