What can I possibly say about John? Words don't do him justice.
He found an amazing place to stay - and was just, well, amazing, really.
I think we both struggle, on occasion, with the need for a bit of time to ourselves versus our responsibilities to the boys. But after a few great days in Manchester with Sherlock it was brilliant to get away from it all, way out in the countryside, just the two of us.
(This post now with added Hollandaise recipe under the break!)
He'd been a sneaky Doc, and bought me presents and everything - hot pink Aussiebums, and some chocolates in a box so fluffy and satiny and Valentines-y it was really quite...stunning.
Onto something rather more beautiful though - we went for a long walk yesterday, in the cold, partly along this river:
And finally, today, we made our way back to London and one very excited Sherlock, who's baked us internal-organ-shaped biscuits as a welcome home (technically Mrs Hudson's fault because she suggested heart shapes...)
And tomorrow is back to work. Seems like forever since I was last at work!
Hollandaise, the Lestrade way...
You need a blender or a food processor. A blender is best. If you need to make it in advance and keep it for a little bit, put it in a thermos or something. Rinse the thermos with boiling water first, to give it plenty of heat. But it's best fresh.
Take two egg yolks, put them in a small bowl, add salt and pepper to taste, then drop them in the blender. Blend for about 60 seconds.
Heat a dessertspoon of lemon juice and a dessert spoon of white wine vinegar in a saucepan until the mix bubbles and simmers. Switch the blender on again and pour the hot liquid in a slow steady stream. Turn the blender off.
Use the same saucepan, melt 4 oz butter over a gentle heat, careful it's not too hot. When the butter foams turn the blender on again and pour in in a thin, steady trickle. The slower the better.
Stop blending, use a spatula or something to wipe down the sides of the blender, making sure everything is mixed in, give it another quick blend, and there you go, easy hollandaise. It should be smooth, thick and very buttery.