[Living in London] Afternoon Tea at the Milestone Hotel & Making Moist British Scones

[@decemberclouds]

I have lived in England for over 15 years and was married to a British man. I have never heard of giving someone one pence if you get a knife. It's very interesting!

[@BuzzKitchen]

Thank you very much for your comment. I am still wondering about why give one penny exchange for the gift of knife. There are many mysteries in England that surprise me after living here for 32 years.

[@BuzzKitchen]

I found it why!! Historians have yet to agree on why, but ancient beliefs suggest that giving a knife as a gift could bring bad luck to a relationship. The knife is said to symbolically “cut” the ties between two people, with the effect being particularly dire if given to a significant other, as it’s thought to potentially end the love or sever the marital bond. Nobody would want to risk that! To counter this, a tradition emerged long before science overtook superstition: when gifting a knife, a coin is attached to the blade or included with the gift. Even a penny suffices. The knife’s recipient then returns the penny to the giver, symbolically “buying” the knife and preserving the bond between them.

[@decemberclouds]

@@BuzzKitchen Ohhh now that's interesting. I think knives are bad luck gifts in China too? Maybe it's like giving an even amount at Japanese wedding (for example, 8,000 yen instead of 13,000 yen).

[@ナオ-b5n]

お休みされていると思っていましたが今までの動画を拝見しながら待っていました✨ 私の知らない世界や食卓、素敵すぎて、いつも楽しみです😄✨

[@BuzzKitchen]

ナオさん　嬉しいコメントをありがとうございます😊😊　 ネットの繋がらない場所で休憩をとっていましたので　ご無沙汰してました。　過去の動画を見てくださってありがとうございます　 リフレッシュできたので　また頑張って動画を上げて行きますね　サポートありがとう

[@elayjayudny9741]

😋 Recipe for rhubarb and ginger jam. Hi there, Sakura, I couldn’t find the thread where we were messaging, so thought you would see it here. I’ve made some more jam today and I used 1kg.Rhubarb, 1kg.Sugar and 50g.grated fresh Ginger. Rhubarb contains very little pectin so you need to add pectin to help it set. Do not add lemon juice unless you like it very sour. The easiest way is to use Preserving Sugar which some supermarkets sell during the summer and includes pectin. (Beware of “Jam Sugar” which does not contain pectin- it is just fast dissolving!) I don’t use liquid pectin bought from supermarkets as I find that the jam does not keep as long. You can add a fruit which is rich in pectin, like redcurrants, which I grow, and the mixture tastes very nice. The easiest way to get it to set is to add powdered Pectin which you can buy from Amazon. For the above amount I used 3 teaspoons. You have to thoroughly cook the fruit on its own before adding any sugar, and add the pectin before adding the sugar. Once you add the sugar it should be completely melted before you bring it to a boil. I also add some Preserved Ginger in syrup - about six balls chopped up. I can recommend River Cottage Handbook No.2 “Preserves” by Pam Corbin. She gives lots of basic information and recipes. I hope you try it - it’s just a matter of experimenting to arrive at your favourite recipe. Best wishes from Granny Johnson in Scotland 🥰

[@elayjayudny9741]

BTW I forgot - if you don’t add any other red fruit, the rhubarb alone makes a very sludgy green colour of jam - a little red colouring improves its appearance! X

[@BuzzKitchen]

Hello Granny Johnson. Thank you very much for the recipe. I am in France at moment but I will look out for the rhubarb to make one. Here in France, I found many confiture that I had never eaten. We found fennel confiture, cucumber and lemon, my favourite is apricots geranium and almond. Thank you for the recipe again!

[@elayjayudny9741]

@@BuzzKitchen You are very welcome, Sakura. Enjoy your stay in France - I love the country and the language and I am fluent in French. Their jams are delicious- Bon Appétit 🥰