The good news is, Arabella is on a high. After two surgeries and having been hoisting herself around on her cripple sticks since February 22, Arabella will be walking hands-free in 10 days time. She is having hydrotherapy and physiotherapy twice a week and her leg is becoming stronger and she can almost bend her knee to 90-degrees. Yay!
But what is making her even happier is that she went to see her surgeon and said, ‘You do know I need to be wearing high heels for my 21st’, and he looked at her and said, ‘And I don’t know why you wouldn’t be wearing high heels’.
Arabella loves her heels and has quite a collection of shoes that see her teetering about at around six foot five and I get a kink in my neck from looking up at her. And all her pairs of gorgeous shoes have been in the cupboard for months. So in just a few short weeks she will be able to wear them again and her life will be back to normal and then there will be her 21st birthday party.
Yes, the party. She’s giving me grief about it but I’m sure you all expected nothing less. When I speak of grief, I mean it took us six months to agree on a theme. The theme I wanted was met with, ‘Don’t be ridiculous, mum’, and the themes she wanted were so bizarre I had to look them up on the internet to try and work out what she was visualising.
One thing we have agreed on is the menu. I actually didn’t get a fight from her about my menu suggestions. I’m so surprised I’m wondering if perhaps she’s putting that battle on hold and saving it up for when I’ve already bought the food.
Today is all calm with no battles to report. That’s probably because she’s at the hospital having her hydrotherapy and physiotherapy so I have the house to myself. It’s giving me a lovely opportunity to be in the kitchen and I have several dishes on the go.
Remember how I recently attended a lunch promoting passionfruit season? I was given a lovely big basket of passionfruit to take away with me. Arabella hasn’t eaten them all and there are a few remaining so I made a passionfruit curd.
It’s very easy to make, takes only about 20 minutes from start to finish, requires just four ingredients and once made, makes a lovely gift. If you like, you can strain the passionfruit juice so you don’t have any pips in your curd but I think the pips help distinguish it from lemon curd.
Passionfruit curd is very versatile and you can enjoy it sandwiched between meringues, spooned over fruit salad, dolloped on top of pavlova, spooned on top of ice cream, layered between a sponge cake or you could make a passionfruit meringue pie. Or just be like me and eat it straight from the jar with a spoon.
And now…I must get back to those 21st plans – they’re constantly evolving.
- 125gm cold butter, chopped
- ¾ cup caster (superfine) sugar
- ¾ cup passionfruit pulp
- 4 egg yolks
- Combine all ingredients in a small saucepan and place over a low heat. Stir continuously for about 10-15 minutes or until the mixture thickens. Pour into a sterilised jar, allow to cool, then store in the fridge.