Okay, I need to hold my hands up straight away and say the next segment of the QVC trip down memory lane (1995/96) won’t be on today’s blog, but I will do an extra blog on Monday dedicated to only that. The reason is because I was looking through old storage boxes, searching for photos, and got carried away time-wise. Trust me, it was worth it, as there are some real ‘peaches’ to come in later instalments!
Of course, mixed in with all the old QVC stuff, I came across loads of old photos and programmes from my dancing days and I had to share this one with you. Did any of you watch the recent ITV programme, ‘Last Laugh in Vegas’? It was a whole host of entertainers from my era put together to perform in a Vegas show for the first time in their careers. Me and my ‘fiance’ (it feels so weird to write that) were watching it and one or other of us kept saying, ‘I worked with them’ to almost all of the personalities. Many of you will remember Anita Harris’ appearances on QVC selling Slendertone, I’m sure, and I worked with Su Pollard in ‘Hi-de-Hi!’ when she was ‘Peggy’ the chalet maid.
But right back at the very beginning of my career in show business, my first summer season was at The Carlton Hotel in Guernsey in ‘Champagne Showtime!’ and also on the bill were comedy duo, Cannon & Ball. Miraculously, I had kept the show programme (so much of my stuff got thrown away with the various house moves) and I’m sure you will recognise a much younger Tommy and Bobby and a positively child-like me as one of The Sally Ashworth Dancers! I almost didn’t recognise myself! I did look a bit more glamorous with my stage make-up on and dressed in sparkles and feathers.
I am going to keep one promise I made to you on my blog on Wednesday and that is to put up a recipe. It is the turn of ‘sweet’ this month and as several of you have asked for it, here is the recipe for Luscious Lemon Cake:
4 oz self raising flour
4 oz margarine
5 oz golden caster sugar
1 medium size egg
- Finely grate the rind of the lemon. Add to the margarine and 4 oz sugar in a small saucepan and melt together over a low heat. Allow to cool slightly.
- In a medium bowl, whisk the egg (I use a balloon whisk) then add the melted mixture gradually, all the time whisking. Fold in the flour and pour the batter into a 7 inch square greased and lined tin and bake for 25 minutes at 180 degrees.
- When cooked, prick the sponge with a fork and spoon over the syrup made by boiling together the juice of the lemon and the remaining 1 oz of sugar.
That’s it – very simple. It’s lovely eaten straight away but if you can leave it for a day it is even scrummier!
I haven’t been eating a lot of sweet stuff lately and it showed on the scales when I had my 360 health check earlier in the week. I hadn’t realised it is four years since I had my last one, but I’m pleased to report that all the tests were the same or better than they were four years ago and I’ve lost a stone in weight since then, along with several inches from my waist and hips. I haven’t particularly noticed to be honest, but Julien Macdonald remarked about it when I was working with him yesterday – mind you, that was after he called me ‘an old pro’, referring to my length of time at QVC – at least that’s what he told me as we both dissolved into laughter.
I have a busy QVC weekend with a fabulous Gtech TSV on Saturday. We have the Gtech upright machine at home and ‘im indoors (old habits die hard) says it is his favourite vacuum cleaner to use. He likes the lights, the efficiency and the fact that it is easy to charge. This is not the same model – this one’s convertible from an upright to a handheld! It’s under £200 and it’s on maximum easy payments. Seriously, if you haven’t tried Gtech before, use your 30-day money back guarantee to give it a go.
And then on Sunday, I’ll be with you bright and early for our Skechers TSV.
I’ll leave this blog here or I’ll never make it in to work for Butler & Wilson World at 3pm with Nikky, not Simon as I mentioned on my previous blog – he’ll have to wait to see ‘the ring’!