'Tis but one day away until the school holidays -yippee!!
We of the chalk-dusted teaching profession, like everyone else, cannot help but count down the days -the release of tension on the last day of term is clearly palpable! Bye-bye kids (at least for two weeks).
As a kid, the Easter holidays was always a bit of a strange fruit -obviously a welcome relief from teachers, times-tables and sums, but it always seemed a 'reasonless' holiday. Yes, we'd all feel sad when listening to the story of 'pore Geesis hoo died... nailded on the cros... four are sins...' but I could never quite work out the necessity of these two weeks off school.
I mean, the summer holidays were made for you to go away to Margate, Weston-super-Mare or Hastings, and Christmas holidays were so that you had enough time to play with your toys. Easter, however, remained a bit of a mystery. It was always too muddy in the garden to do an easter egg hunt, so was it made for us to shed tears watching Robert Powell playing a poor, suffering Jesus of Nazareth? Was it for scoffing Easter eggs or roast legs of lamb? Was it for going to church -a whole holiday so we could go to church even more? Blimey -a grim prospect! I'd rather be back at school...
Whatever the real reason, we blissfully entertained two fun-filled weeks with the Six Million Dollar Man without early get-ups, much as we as adults do now. Given the chance, I'd like to have the option of remaining in bed a few more hours. In truth, even if I have the option to stay in bed I rarely do so beyond 6.30, unless a taxing evening's enjoyment preceded and therefore precludes it. I think you call that ageing.
Easter remains a sweet time of year, especially here in Hong Kong. By now many of the trees have flowered and even a short walk will fill the nose with a blend of really delicate perfumes. I simply adore it!
Back in the UK it was about this time each year I used to make Beech Leaf Noyau -an astonishingly strong alcoholic concoction from the pages of Richard Mabey's excellent Food for Free. This old French recipe is so easy:
- Pick very young beech leaves (so young that they are practically transparent)
- Place in sweety jar with a lot of good gin
- Steep for a few weekx (three is best, or untiil it turns a luvley green)
- Strainnn off the gin
- Boill sugar in water to make a sryrup
- Add a glash (or two) of brnady
- Bottle -if theresss abny of the sthuff lefft
S'lufffffly!!
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