Ten Thousand Miles Without a Cloud is the story of a journey of self-discovery and faith written by a friend of ours, Sun Shuyun. Sun grew up in central China during the Cultural Revolution, but her paternal grandmother to whom she was close had never lost her Buddhist faith, and told her the story of Xuanzang a Buddhist monk who was the inspiration for the monk in the Chinese classic 'The Monkey King'. When Sun arrived in Oxford many years later she discovered that Xuanzang had really existed and determined to find out all she could about him. Eventually she decided to retrace his epic journey from Xian in China all the way to India and back - the journey Xuanzang had made to find true Buddhism. Ten Thousand Miles without a Cloud is the story of her travels, through China past and present, to find her own soul. It is an intensely moving and spiritual book, and at the same time a vivid account of the landscapes and people she meets along the way.
Whether you were for or against the war on
It is totally outrageous that the reason the soldiers in
Millions of Britons will be shocked and appalled by this, and we will NOT forget. Eventually there will be elections, and then we must show them how truly despicable we consider this behaviour by our politicians.
For the past week I have been suffering from the most ghastly fluey cold which has turned into a horrible cough, so Christmas preparations have taken a nose-dive (ha ha). Tomorrow I must get myself going again and I thought I'd start with two prepare ahead recipes. B is for Bread Sauce and Brandy Butter. The Brandy Butter will keep well in the fridge for ages - providing I cover it with clingfilm and put a label on it threatening immediate death to anyone who decides to "test " it. In the past a whole bowl of the stuff has mysteriously disappeared before Christmas Day so I ended up making a fresh batch at the last minute. The Bread Sauce can be made one or two days ahead and kept in the fridge and then reheated on the day with a slurp of cream and knob of butter stirred in at the last moment. I suppose you could freeze it, but I never have.
150g fresh white breadcrumbs (use day-old loaf of good bread, and do NOT use horrible sliced white bread which tends to go all slimey)
1 large peeled onion
2-3 pieces of blade mace
3 tablespoons double cream
Salt to taste
Cut the onion in half and stick the cloves in to it. Put the onion, mace, bayleaf and peppercorns into a saucepan and pour the milk over them. Bring to boiling point then remove from the heat, cover the pan and let the milk infuse for a couple of hours at room temperature. When the milk has infused long enough, use a slotted spoon to remove the onion and flavourings from it and put them on one side, and then add the breadcrumbs with half the butter. Give it a good stir and place the pan over a very, very low heat; stir every so often while the breadcrumbs swell up and start thickening the milk - this takes 10-15 minutes. Put the onion back into the sauce, and tip into a bowl . The sauce can now be kept in the fridge until half an hour before you serve the meal. At that time tip the sauce back into a pan, remove the onion, heat gently and beat in the second half of the butter and the double cream. Put into a pre-heated sauce boat to serve.
175g unsalted butter - room temperature
125g icing sugar
2 tablespoons caster sugar
6 tablespoons brandy
Beat the butter and icing sugar together until light and fluffy, stir in the caster sugar, then beat in the brandy little by little. Taste to check there is enough brandy - if not, add more! Put directly into a serving bowl, cover with clingfilm and store in the fridge until needed.