Had my car back today, plus a new starter motor. Living in Pembrokeshire, a car is a must. (My mother, eighty eight soon, has just given up driving).

I was reading amagazinewith yet another 'homemaker', multi tasker or whatever nomenclature shewished to assign to herself, talking about how sheliked a kitchen-dining area, soshe could chatto dinner party guests whilst cooking.

Fifty years ago, as newly marrieds in Fishguard, we had people around for supper occasonally and I made sure the food was ready before they arrived, becauseI prefer not to have interruptions whencooking.

We use our smalldining room all the time(used saucepans are not an appealing sight when eating). My husband (known as Mr Morgan to the neighbours and Peter to the teenager who delivers the newspapers), likes his mealsat thetable,all he needswithin reach. He lays the table for each meal with an embroidered cloth. Chipped, cracked or faded china goes straight in the bin. (Mugs, too, get a 'Niet').

Anyone who callsis given a cup of tea and a piece of cake. It is a simple form of hospitalityand Ilike doing it.

My two grandaughters, Ffion and Maudie,love baking, too. I called with Maudie on Sunday and she gave me a handful of cherriesas soon as I was through the door.Cherry Cobbler thoughtsimmediately entered my mind.(Stewed cherries, sweetened with sugar or syrup, which I prefer, and baked with a scone topping.)

Here is Nita Sybil Evans's recipe for 'Tea Time Scones'.

Ingredients:

8oz Self-Raising Flour, Pinch of Salt, 3 oz Sugar, 2 oz lard - (butter, I think), quarter pint of milk.

The scone mixture takes little time to make. Just rub fat into flour, add sugar, salt, bind withmilk and roll out. Stamp into rounds with a pastry cutter and overlap on top of the cherries. Bake in a hot oven for fifteen to twenty minutes.Ice cream, cream or custard, (if you can be bothered with making it and I can't, buy otherwise) would be a perfect accompaniment.

Off to 'Literature Wales' awards in Cardiff tomorrow. Will tell all when I get back.