A Rainy Autumn Day in England 🍂 A Village Walk & Comfort Food at Home · Her Cosy British Journey
在英国的雨天里，博主与儿子一起制作护手霜和传统灵魂蛋糕，适合练习日常对话和烹饪词汇。
How’s your week been, my lovely friends?
亲爱的朋友们，你们这一周过得怎么样？
We’ve had a few storms this week, and I think there’s another on the way.
这周我们遭遇了几场暴风雨，我觉得还会有另一场暴风雨即将来临。
Still, I suppose that’s autumn for you.
不过，我想对你们来说，这应该就是秋天的样子吧。
So I thought I’d put this rainy morning to good use and make some hand cream.
于是我想，既然今天是个下雨的早晨，那就好好利用这个机会，自制一些护手霜吧。
I don’t often wear gloves, so my hands get very dry, especially in autumn and winter
我不太常戴手套，因此我的手会变得非常干燥，尤其是在秋冬季节。
Hot water and central heating don’t help either.
热水和中央供暖系统也无济于事。
Add 45 g of shea butter.
加入 45 克乳木果油。
It has quite a strong scent, but it helps soften dry skin and lock in moisture.
这种产品的香味相当浓烈，但它有助于软化干燥的皮肤并锁住水分。
Next, add 45 g of cacao butter.
接下来，加入 45 克可可脂。
It gives the cream a richer texture and helps keep the skin soft and supple.
这使面霜的质地更加浓郁，同时有助于保持皮肤的柔软和弹性。
Heat gently, just until the butters have melted.
用小火加热，直到黄油完全融化即可。
I’m adding 45 g of sweet almond oil.
我正在添加 45 克甜杏仁油。
I’m adding two teaspoons of cornflour to help the cream feel less greasy on the skin.
我加入了两茶匙玉米淀粉，这样奶油在皮肤上的触感就不会那么油腻了。
You can use arrowroot powder instead.
你可以用葛粉代替它。
You can also add a few drops of your favourite essential oil.
你也可以加入几滴你最喜欢的精油。
I wanted a warm, autumnal-winter scent this time, so I chose cedarwood, frankincense and sandalwood.
这次我想要一种温暖、带有秋冬季气息的香味，因此选择了雪松木、乳香和檀香。
I used to let it set in the fridge, then give it a mix before spooning it into a jar.
我过去常常先把混合物放在冰箱里冷藏一段时间，然后再搅拌均匀，最后将其倒入罐子中保存。
Then one day, it started to thicken as I whisked in the cornflour.
然后有一天，当我加入玉米淀粉并不断搅拌时，面糊开始变得浓稠起来。
I loved how it turned out.
我很喜欢最终呈现出来的效果。
I use sweet almond oil because it helps keep my hands soft and makes the cream easier to spread.
我使用甜杏仁油，因为它能让我的双手保持柔软，同时也能让面霜更容易涂抹开来。
You can keep it in the fridge, or in a cool, dark cupboard.
你可以把它放在冰箱里，或者一个阴凉、黑暗的橱柜里。
With fresh ingredients and a clean, dry jar, it may keep for around six months.
只要使用新鲜的食材，并将果酱装入干净、干燥的容器中，果酱的保质期大约为六个月。
Today I’m making soul cakes, traditional English biscuits with a history going back over 600 years, to medieval times.
今天我要制作“灵魂饼干”（Soul Cakes）——这种传统的英国饼干的历史可以追溯到600多年前，甚至中世纪时期。
I’m using one whole egg, but you can use two yolks instead.
我使用的是一个完整的鸡蛋，不过你也可以用两个蛋黄来代替。
Add two tablespoons of milk.
加入两汤匙牛奶。
I’m using oat milk so Alex can enjoy them too.
我使用的是燕麦奶，这样亚历克斯也能享用这些食物了。
½ teaspoon of organic apple cider vinegar.
½茶匙有机苹果醋。
In a separate bowl, add 300 g of plain flour.
在另一个碗中，加入 300 克中筋面粉。
Alex is all ready to head off to work, but first he wanted to give me a hand and learn how to make these biscuits.
亚历克斯已经准备好去上班了，但在此之前，他想帮我一把，学习如何制作这些饼干。
These little cakes were traditionally shared around All Souls’ Day, on 2 November.
这些小蛋糕传统上会在万灵节（11月2日）这一天被分发给大家。
Add two teaspoons of ground allspice.
加入两茶匙磨碎的五香粉。
It’s a single spice with a warm, aromatic flavour and hints of cinnamon, cloves and nutmeg.
这是一种单一的香料，具有温暖、芳香的风味，并带有肉桂、丁香和肉豆蔻的香气。
My husband couldn’t find mixed spice, so he brought home allspice instead.
我丈夫找不到那种混合香料，于是只好买了五香粉带回家。
I’m adding a little extra nutmeg, freshly grated.
我再加了一点新鲜的肉豆蔻粉（是刚磨碎的）。
I’m using an organic plant-based one so Alex can have some too.
我使用的是一种有机的、以植物为基础的食品，这样亚历克斯也能吃到一些。
Add 150 g of butter.
加入 150 克黄油。
Rub in the butter with your fingertips until the mixture looks like breadcrumbs.
用指尖将黄油揉搓均匀，直到混合物呈现出类似面包屑的质地。
People would go from door to door asking for soul cakes, a custom known as ‘souling’.
人们会挨家挨户地请求别人赠送“灵魂蛋糕”（soul cakes），这种习俗被称为“souling”。
In return, they would say prayers for the household’s loved ones who had died.
作为回报，他们会为家中已故的亲人祈祷。
Add one tablespoon of oats.
加入一汤匙燕麦片。