I have a confession – this is a secret that no one knows!
For various reasons – maybe my 1980s pre-curriculum schooling or possibly my ignored childhood calligraphy set – I have no idea how to do joined-up handwriting!
I think the fact that I work on a diary makes it even more excruciating and why most of my work is done using a keyboard.
I have serious handwriting envy when I see beautifully
penned tags on gifts given by friends and wish I could
create such gorgeous script.
But all is not lost, you’re never too old to learn, and as today is National Handwriting Day I’m going to confess all to my three children and ask them to teach me how to write properly! I’m sure my five-year-old twins will find this quite hilarious.
With advances in digital technology it’s more important than ever that we cherish the handwritten word. As the Handwriting Association suggests – legible writing that can be produced comfortably, at speed and with little conscious effort is vitally important throughout school and beyond education, most employment situations will involve at least some handwriting. Long live handwriting!
There is something really special about a lovingly handwritten diary, and this can be my target for the end of 2017 – learning how to join-up my letters beautifully is a much more inspirational resolution than dieting!
Do you write a daily record in your diary or do you just jot down notes and appointments?
This week’s recipe in the Dairy Diary is absolutely gorgeous and super-speedy too. Why not give it a try?
Crispy Duck Salad
Calories 480 per portion
Fat ?20g (1.5g sat) per portion
- Half aromatic crispy duck (including pancakes and hoisin sauce) 530g/800g pack
- Toasted sesame oil 3 tsp
- White wine vinegar 1 tbsp
- Sesame seeds 1 tbsp
- Olive oil 2 tbsp
- Bistro salad 180g pack
- Cook duck according to pack’s instructions. Meanwhile, whisk hoisin with 2 tsp sesame oil and vinegar.
- Toast sesame seeds for 2 minutes in a dry frying pan.
- Roll pancakes up together and cut into 1cm (½in) slices. Heat remaining sesame oil with olive oil in frying pan and fry pancakes for 4-5 minutes until golden.
- Mix pancake ribbons into salad leaves and divide between plates. Sprinkle with half the dressing. Shred duck with forks and place on top of salad leaves. Sprinkle with sesame seeds and serve immediately with remaining dressing.
Thanks to http://www.makemoreofsalad.com for supplying this recipe.