Things are wearing out around here.
First there's the loo.
It's the flush mechanism, not a horrendous blockage.
Charlie thought he could replace the part but bolts have rusted and are immovable.
A plumber has been called.
And we do have another loo.
Then there's my cafétière. It seems to deconstruct itself each time I plunge.
I drink a lot of coffee. Perhaps that is why the flush has worn out.
Then there are my trousers.
I have four pairs of trousers three of which I bought last autumn and this pair which I bought in January.
Only one pair has remained whole(free). I have managed to wear holes in all the others. Are trousers not designed for walking in these days? Do I walk in an unusually rough way? Are my legs just too close together? Why should a pair of £50 trousers last less than a year? I am now living in M&S black joggers which are only £9.50.
Then there are my heels. Not worn out completely but definitely wearing out.
As ever my efforts at getting fitter have resulted in physical damage. I have been diligently walking 10,000 steps a day for the past two months. It amounts to about 4 miles or 80 minutes of walking. A lot of my steps are accumulated with everyday walking around. A trip around the supermarket is around 2500 steps, washing the kitchen floor and mowing the lawn the other day added loads on. But, the walking around the block I've been doing to get my total up to 10,000 has caused my heels to become rather painful despite sensible footwear. Achilles tendonitis I think.
So I'm cutting back a bit.
And eating an apricot-chocolate-coconut muffin.
9 oz plain flour
1 tbsp baking powder
½ tsp salt
4 oz sugar
3 oz desiccated coconut
2 oz chopped chocolate or choc chips
2 oz chopped dried apricots
I chopped the choc and apricots very finely together in the food processor, but often I do it by hand to make bigger chunks
In another bowl or large measuring jug mix;
8 fl oz milk
3 fl oz sunflower oil or melted butter
Combine the wet mixture with the dry mixture stirring just enough to ensure all the flour is wet.
Spoon into muffin cases in a muffin tray.
Bake for 25 mins at 200°c (180°c fan oven)
Using muffin cases and a muffin tray is vital when making muffins. They must have room to climb as they bake. You can manage without the cases in a pinch, greasing well of course, but they won't rise much above the top of the tray. If you use little fairy cake cases and a bun tin they will not be able to rise and will be rubbery and unpleasant. That is what Tom's cookery* teacher made him do when he made muffins the other day at school. They were 'completely crap' and no one ate them which was annoying as the ingredients were supplied by me. I'm not really sure why parents have to supply cookery ingredients, but anyway these were taken to school, ruined, brought home and binned.
* food technology is the correct term I believe.