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we were making fudge in all sorts of ways adding coconut
17 - Bowled over by something beautiful
Adding some water the nose turned fresh
oyster sauce and various farmyard complexities
Cask No. 140.21 31 years and above we were making fudge inFragrant wood smoke and candyfloss puffed from the locomotive's chimney as it chugged along the line. Onboard, chargrilled ribeye steak was on the menu alongside smoked ham glazed with molasses and served with a sweet cherry sauce made with thyme, bay leaves and rosemary. Smoked lapsang souchong tea was poured, finished with a thin slice of grilled lemon. Adding water enhanced the fruity tones as cherry liqueur became the choice for afternoon tea with
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