I didn't make a pie. We spent all weekend unpacking boxes and moving furniture, scrubbing floors and cleaning windows. Finally, though, we are moved in. The emphasis is on the 'we' because I've lived in my flat for just over 4 years. Now it is no longer 'my flat' but 'our flat'. His aftershave sits alongside my perfume on the dresser. We have new bedding and a new laundry basket sat at the end of our bed. All of this 'we' and 'us' and 'our' will take some getting used to.
Once upon a time, Jennie and Mikey were like us. How much, I wonder, would she give to be in our position right now, at the start of our loves together? I probably - no, I definitely - don't appreciate how lucky I am.
We stopped working for a while on Saturday afternoon, hot and aching, and cleared enough room for us both to sit on the sofa. We ate these frozen raspberry and vanilla yogurt hearts and laughed.
Raspberry and vanilla yogurt hearts (makes 4)
Adapted from a recipe in Easy Living magazine
200g fresh raspberries
1 tbsp caster sugar
250ml low fat vanilla yogurt
1. In a blender, puree the raspberries and the sugar until smooth. Add more sugar if needed depending on how sweet your raspberries are. Half fill your moulds and freeze for 30 minutes.
2. After the raspberry puree has frozen, top up the moulds with vanilla yogurt and freeze until set (about 3-4 hours).
3. You may need to place the mould in a bowl of warm water briefly before serving to ensure that it all comes out in one piece.