Goodbye Valerie

Yesterday we said our final goodbyes to Valerie as she was laid to rest. Although it was an extremely sad day for all, it was a celebration of her life and all she had achieved. It was a testament to her popularity that many many people turned out to pay their respects. I knew Val was involved in the W.I. and T.W.G. but I had no idea just HOW much she was such an integral part of her community in other ways too. The amount of people who came yesterday as well as her family was a true reflection of how much she will be missed.

There were some beautiful words spoken by close friends and Helen did a lovely service booklet containing photos of Valerie on many a happy occasion. Afterwards many of us went back to the family house where we toasted her life with copious amounts of tea and food,which seemed very fitting. If Valerie had been there, she wouldn't have been sitting still for a minute, but making sure everyone had enough tea and food on their plates (and would feed you more if you hadn't!). The sun shone, the weather was gorgeous and I am convinced she was smiling down on us and there in spirit.

It will take time to adjust to not having Valerie around but I see her in all of the family, not only in looks but in chatter, in laughter, in little Ellie Jean (who is a chatterbox like her Grandma) and in food. Valerie's legacy of Lemon Drizzle Cake was on display yesterday (although I wasn't quick enough to get a slice!) but I thought it would be fitting to post it here.

Love you and miss you Valerie... this one is for you!

S x

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Lemon Drizzle Cake

Ingredients

150g (6oz) butter
150g (6oz) caster sugar
3 eggs
150g (6oz) rice or gluten free flour
1tsp baking powder
1 juice & grated rind of lemon

75g (3oz) caster sugar
1 juice of lemon

Method

1. Beat together the butter and caster sugar, followed by the eggs.
2. Mix in the flour and baking powder then grated rind and juice of lemon.
3. Pour into an oiled 18cm (7”) deep round tin and bake in an oven pre heated to 180oC / 3500F / Gas Mark 4 for 45 - 50 minutes.
4. When cake is cooked run a pallet knife around edges to loosen it from the tin.
5. Dissolve caster sugar in lemon juice then pour on to the hot cake.
6. When quite cold remove from tin.