Tag Archives: raspberry

January 30, 2013

Cranachan Verrine

By Rock Salt

January 25th is Burns Night in Scotland. Let me rephrase: it’s Burns Night everywhere, it’s just that not everyone knows it. We celebrate the life and works of Rabbie Burns, one of our smashing poets, and we do it by eating and drinking – so often that is the best way to celebrate something, don’t you think? Burns was born on January 25th so it’s kind of like a big birthday party for him, except he doesn’t get to eat any of the cake, given that he died in 1796.

The traditional thing to have is a Burns supper, which is a plateful of haggis, neeps and tatties. I know a lot of people – many Scots among them – have a bit of a shudder when someone mentions haggis. I am not one of those people. I love haggis, and even tried to make my own, once. In fact, that was my first Rock Salt post, three years ago! You can read all about my ‘hoxxis’ here. You can do a lot of different things with haggis if you stop thinking of it as various organs mashed up and stuffed in a sheep’s stomach and start thinking of it as another kind of meat. I understand that some do find the first part difficult to get past; I can’t think why. Anyway, like I said, you can use haggis in lots of different ways, but sometimes it’s best just to stick with something simple. Meat and two veg – it doesn’t get much simpler than that.

Oh – neeps are turnips.  You might call them swedes. We do things differently in Scotland.

Um, and tatties are potatoes. You probably knew that. In a Burns supper you have both neeps and tatties mashed. Another word for mashed is ‘champit’ – as in ‘champit tatties’. There, you have learned a Scots phrase today.

So, for Burns Night this year, a friend and I had three courses of Scottish inspired food, the main of which was your basic, time-honoured Burns supper – it looked like this:

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I snipped some chives over the turnip; this was my only nod to fancification.

To warm up our appetites before embarking on the filling adventure that is haggis, we had some little canapes. On the right, blinis and (sustainably sourced) Scottish smoked salmon. On the left, mini oatcakes and Black Crowdie cheese. Crowdie is a thick, tangy cream cheese made in Scotland, which I’ve just found a recipe for and may have to attempt to make myself.

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Side note: said recipe requires ‘freshly sour’ milk. Does that sound like a contradiction in terms to anyone else?

Anyway, I’ve had Crowdie before, but never Black Crowdie – I was excited to give it a try, and this seemed to be the perfect time. Black Crowdie is a log of  Crowdie rolled in cracked black pepper and pinhead oats. To serve it, I just sliced it as best I could – it is crumbly but just about do-able if you use a sharp knife and take care.  Add some little oatcakes and there you have it – an easy canape.

Crowdie Log

Black Crowdie

Now, to pudding. The main feature of this post, allegedly, and yet I’ve spent all these words without mentioning it once. I was keeping you in suspense, you see. Though if that’s really what I was doing I’d have done well to name the post a bit more mysteriously… Yes, cranachan verrines it was, and I must say I was so pleased with how they turned out. This was a first attempt at the recipe, and I’ve tweaked it a little to present to you here, so be warned: here be dragons. And by dragons I mean, of course, an untested recipe.

Cranachan Verrines (makes two):

For the base:

For the sweet cheese layer:

  • 140g Skinny Crowdie
  • 1 tsp your favourite whisky or whisky liqueur (like Drambuie)
  • 5 tbsp golden caster sugar
  • 2 tsp double cream

For the raspberry layer:

  • 150g raspberries
  • 3 tbsp jam sugar

To finish:

  • 4 tbsp double or whipping cream
  • 1 – 2 tsp granulated sugar
  • 2 tsp oats
  • 1 tsp granulated sugar

Now, this may have begun to look complicated, but it’s not really. Each layer is easy to put together and it can all be done in the space of an hour, then put aside to chill for a few hours, or overnight.

So, let us begin. I started with the Dean’s Oat Biscuits. I used their stem ginger ones, but the original plain ones might have been a better choice in retrospect. They are oaty and buttery and delicious, and I smashed them up with a hammer to make crumbs.

Oh alright, I put them in the food processor.

Then I heated up the honey and mixed it through, then split the mixture and pressed gently into the serving glasses. On my original attempt, I added too much honey and pressed down too firmly, and accidentally created biscuit cement. I’m sure it’ll come in handy for something in the future, but it did cause us some dessert difficulty.

Next, the cheesecake layer. Scoop the Crowdie out of it’s wee tub and put it in the food processor, which you have wiped the biscuit crumbs out of, or put it in a bowl and prepare to use a wooden spoon and brute force. Add the cream, whisky and sugar, and process or stir until fully mixed and smooth – the Crowdie is a little grainy to start with. You can play with the measurements of the booze and the sugar until you get the taste you’re happy with. Split this mixture between the serving glasses, on top of the biscuit base, and smooth over with the back of a teaspoon.

The raspberry layer is probably the most complicated, and that’s really only because you’re heating them up and keeping an eye on them until they form a loose jam. Reserve eight of the nicest looking raspberries, then tip the rest into a small pot and add the jam sugar.  Heat at medium high until the fruit has all broken down and you just have red soup with seeds in. It will be thick and sticky and ROASTING HOT so be careful. Strain the rasbperry puree into a bowl through a fine sieve, pressing all the fruit through with a spatula until all you’re left with in the sieve is the pips. Place the reserved raspberries round the edge of your serving glasses, on top of the cheesecake layer, then spoon over the raspberry puree.

Finally, whip up the cream and sugar together until thick and holding soft peaks. Spoon enough into each verrine to fill the serving glass, or until you think you have enough – this depends how much you like whipped cream, I suppose.

Then, put the oats and sugar in a frying pan over a high heat, and toast until the sugar caramelises and the oats are brown and fragrant. They will probably form little clumps, which is absolutely fine. Let them cool down, then use a spoon to sprinkle them over the top. Do not pick them up out of the pan with your fingers. This is important.

Let the verrines rest in the fridge for a couple of hours, or overnight, then serve with love and a cry of ‘heeeeee-ooooch!’. The heeooching is optional but I quite like it, and you don’t get a lot of opportunities to do it in everyday life.

Cranachan Verrine

1 comment   |  tags: , , , , | posted in Scottish food, Original recipes, Vegetarian, Dessert, British food

August 20, 2010

Chocolate Truffles

By Rock Salt

I wanted to put up links to, or recipes for, the items that went in last week’s sample box. These are mostly sourced from around the internets, so you would think this would be an easy enough post to put together. So far, it’s taken me five attempts to write this post; time just keeps marching on past the point of midnight and the risk of turning into a pumpkin is too great to carry on. I’ve been pretty immersed in cooking and baking for various events, you see, so at least when I do have time to sit down and write I’ll have plenty to write about. Still though, I’ve missed the writing. I’ll just have to quit my day job and secretly live the G man’s house, and just make him think that I’ve brought a bit more stuff over than usual. G: ‘What’s this for?’ Me: ‘I thought you’d like it.’ G: ‘But it’s a box full of all your stuff…’. I reckon a round of ‘well if you loved me you’d like it’ ought to smooth over any cracks in this plan.

Back to the baking. I’ll stick with the recipes for the chocolate truffles, for now, since I just can’t get the time to post anything longer until next week, and celestial abode of your choice forfend that you should have to go a moment longer without a Rock Salt post. I know you’ve all come to rely on my wit and insight. Et cetera.

I haven’t made chocolates in a while. I went through a bit of a phase of it a while back, even made a very small selection box for someone with four different kinds in. The rum truffles are an old favourite recipe, which I got from the back of a bar of chocolate and modified accordingly. Honestly, they’re straightforward to do, if a bit time consuming and potentially messy. I did find myself chocolate sprinkled up to the max at one point, which inevitably meant that so were my surroundings. I’m still finding them in my hair. I’m not really still finding them in my hair, that would be disgusting. I’m finding them in the turn-ups of my jeans though, like when you’ve been to the beach.

Makes 12:

  • 2oz milk chocolate
  • 2oz plain chocolate
  • 2 tbsp milk
  • 1 to 2 tbsp dark rum, to taste
  • 4 tbsp icing sugar
  • chocolate sprinkles (preferably ones made of actual chocolate, though I do have a high tolerance for the sugar ones)

Melt the chocolate together, add milk, rum and sugar, stir well. It’s easier to mix if you sift the icing sugar in so that you don’t get little pockets of sugar that you have to break up and mix through. Cool to room temperature, then chill for about two hours. Once chilled, shape into balls and roll in the sprinkles. That is, roll the chocolate in the sprinkles, don’t fill a paddling pool with them and dive in.  Keep chilled until about half an hour before serving so they don’t get too melty.

The buttercream truffles were a new invention and require some work to get the chocolate coating really crisp. Not sure if I have to add something to it (crisps? no…) or whether I just need to temper the chocolate. Technical term, I won’t be throwing a tantrum at it in the hopes that it will co-operate. Here’s the recipe as it stands, this should make about 16:

  • 75g plain chocolate – I don’t usually use a chocolate with a very high cocoa percentage, even though they’re the best quality, because I have a really sweet tooth and prefer milk chocolate, but choose your own favourite if you have a more sophisticated palate
  • 100g butter
  • 200g icing sugar
  • 150g plain chocolate, melted in the smallest bowl you can find; this is for coating the truffles, and if you melt it in too big a bowl you won’t be able to get it off the sides and on to the buttercream, and wasting food is doubly sinful if it’s chocolate. This amount might be off, I didn’t write it down…

Melt the 75g of chocolate. While this is happening, use a hand held mixer to soften the butter, then add the icing sugar a bit at a time. Once these are combined, beat in the chocolate. Scrape down the sides of the bowl and let the buttercream chill in the fridge for a couple of hours until cold and solid enough to shape into balls. Once shaped, re-chill for half an hour or so, then dip in to the second lot of melted chocolate to coat. Lay them out on a lightly greased sheet of greaseproof paper, or maybe on a fine cooling rack. To get the fancy swirly bits, run a toothpick through the coating, then put the finished chocolates back into the fridge, again until about half an hour before serving. I added a sprinkling of fleur de sel to mine to take the edge off the sweetness, but using a more bitter chocolate would probably have done the trick, or if you have a sweet tooth you’re probably all good to go with them as they are.

For bigger batches I’m thinking a bowl full of chocolate sprinkles to drop the rum truffles into should make it quicker and easier to coat them, though will require a lot of chocolate sprinkles. I’m also thinking of spearing the buttercream truffles on cocktail sticks, dipping them into the chocolate for coating and then wedging the other end of the stick into a fine-holed colander till they all set enough to be transferred to a plate or box, and into the fridge. This will avoid the inevitable flat place on the base of the chocolates, or lines where they’ve been sitting on a cooling rack. Also thinking of lightly dusting them in cocoa so they can be stored in a box without sticking to each other. Will hopefully have occasion soon to make a large-ish batch of each of these, so will try out these ideas and see how they work. Mainly I just like the image of a colander with dozens of chocolates sticking out of it, like a really weird orrery. See how I use the word orrery in the correct context? Worth waiting for.

That has to be all for now, next week will  see at least one update, and the week after should be back to more regular postings. For now, a slideshow of Chinese food, albeit Chinese food in a very British, and not properly Chinese, way. Photos not great quality, taken in a hurry as it took me two hours to make it all and I didn’t want to hold things up any further by taking ages photographing everything.

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Baked chicken wings FTW.

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August 12, 2010

Year of the Cake Part Twenty Three: Samples Box

By Rock Salt

I have taken it upon myself to provide a few samples tomorrow when I meet Suzi, in order to sweeten her up This means that I have left myself less time to finish the sums and paperwork that I would like, but I have an hour and a half of time tomorrow, and in all honesty I’m feeling pretty awake after a fairly marathon baking session.

I’ve made two kind of chocolate truffle – buttercream centres and rum truffles with the dreaded ‘chocolate flavour’ sprinkles. I know the sprinkles are wrong, but they kind of make the truffle, for me. Possibly should have gone with cocoa dusted but too late now. I made two kinds of brownie – double chocolate chip and boozy, which were flavoured with a Drambuie miniature that I’ve had in the cupboard for just such an occasion. I made two kinds of scone – treacle and raspberry. The raspberry ones were based on those that I made a little while ago but changed about a bit. I used honey instead of agave nectar and ended up needing more flour, and baked at a higher temperature and for slightly longer to make them drier and firmer. I’m just waiting on a mini Victoria sponge to come out of the oven, then I’ll layer it up and get off to bed. By the time I’ve finished writing this I’ll have a photo of the whole lot to share.

It’s pretty hard to scale a recipe down to just make three or four of something instead of a batch of twelve so there has been tinkering along the way, but I think everything looks a success. I haven’t tasted any of them yet, though. I’m most interested in the treacle scones, I haven’t made those before. I know some of you will be asking why I thought that now was the time to try a new recipe. The answer is that I have a whole tin of treacle in the cupboard, it’s really as simple as that. Besides, I’ve been wanting to try making treacle scones, why not now?

OK – taste test time. I’ve tried everything bar the sponge, which is still cooling a bit and might not make it to the sample box, as it went a bit over excited in the oven and spilled everywhere, so don’t know if I can get it to look pretty enough without icing. The rum truffles – well,  there’s certainly no mistaking the main ingredient. They are immensely boozy; I probably shouldn’t have added that extra bit of rum to them, in hindsight. That said, I just had one and really enjoyed it, but they will have to come with a warning. Next: buttercream truffles. As you might imagine, they’re extremely sweet. When it gets to the point where I’ve been baking and tasting all night, I find it hard to distinguish between too sweet and just me being over-exposed to it. I think these walk the borderline. I added a little fleur de sel to the one I was eating, and enjoyed it, but have left it off the ones I’m taking with me because I know it’s not to everyone’s taste. The two brownies are a success in terms of flavour. The chocolate chip recipe never lets me down – it looks perfect, it tastes great, I can’t think of a way to improve on it. Apart from melting chocolate over the top, which I usually do, but I couldn’t bear to cover up the perfect, crisp and cracked top. The boozy brownies have he right amount of booze in them, but are extremely soft in the middle and quite fragile with it. I’m hoping that they’ll set a bit overnight – otherwise I can always mess with the recipe to toughen them up, like marines.

The two scones are good, too. I’m particularly pleased with the raspberry and honey ones. They’re much firmer than last time and with a more pronounced taste. They’re not the sweetest of scones, particularly not when compared to the immodest amounts of sugar being bandied around my kitchen tonight. I say bandied, I’m not really sure if I was bandying or not. I might have been, by accident. I apologise if so. The treacle scones are likewise good – they are very smooth on the outside, which isn’t what I expected but I think is the result of brushing them with milk, even though the recipe didn’t tell me too. The flavour is good, with not too much spice to outweight the treacle but not enough treacle to be bitter. Add some butter and then you’re really talking. They do have an unfortunate tendency to look like the head of the baby Alien. Overall, I’m calling my endeavours a success. Here is a slideshow of photies – look out for what appears to be the Mini Sponge of Heaven – it’s ever so shiny.

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It’s after one in the morning. Gah. Will have to finish off all my sums tomorrow – it’ll be OK, I have time to do it and made a decent start earlier today. Think this is my favourite picture, have a look at that while I slope off to bed, still feeling excited but suspecting that I may have overdone things in my usual way…

2 comments   |  tags: , , , , , , , , , , , , | posted in Cake, Chocolates, Original recipes, Other people's recipes

August 2, 2010

Year of the Cake Part Twenty: Rainbow Cake Take Two

By Rock Salt

A more successful and distinct rainbow than take one – I’m pleased with this one, and it seems to have been a big hit with a lot of other people, too, some of whom didn’t even get to taste it. Good imaginations all round.

Tonight the plan was to make an epic pot of chili and clean up the kitchen, which I have managed. Oh, the kitchen… the poor kitchen. All the  work surfaces appeared to have been iced with a mix of raspberry glaze, chocolate buttercream and sticky toffee sauce. One mights just get away with this on a cake, but across the entirety of a kitchen it’s definitely not acceptable. That was just the beginning, too, as many of the dishes still remained from the Week of Baking, and then I added to my own workload with utensils, cutting boards and a stray frying pan from the epic chili. It all got done, through much willpower and self-encouragement, but yet again it’s got to be quite late and I’m ready for bed. So, I’ll keep this short, but I wanted to get the recipe for rainbow cake up, and a couple of extra pictures, too. Like this one:

Not the best quality – poor light meant I tried the flash, but that was super overkill, so I tried a bit of that newfangled digital image manipulation business. It’s better than it was, believe me.

I freestyled the recipe for this cake, which is one of the reasons that I’m so pleased with it. It’s good to know that I’ve got a decent handle on what works in a recipe. I often think that baking is like chemistry, or like potions for the Harry Potter initiated. You have to get certain proportions right or your cake just won’t turn out right. I’m proud of myself for getting the proportions right this time just purely going on appearance and taste. The only thing I would have liked would have been for the icing to have set to a glaze – it was soft set in the end, due to a lack of icing sugar while I was making it, and while it tasted fine and nobody would have known it wasn’t intentional, I prefer that lovely crackly taste/feel when you bite into an iced cake. Still, easy to fix, and was still extremely tasty as it was. I haven’t written down what I put in the icing so I’ll make my best guess – I did write down the cake recipe so you can make your very own, should you have the time and inclination.

Heart-shaped White Chocolate Rainbow Cake:

  • 250g margarine
  • 100g caster sugar
  • 150g white chocolate
  • small pinch salt
  • 250g flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 large eggs
  • 4 tbsp double cream

Method:

  • Melt white chocolate carefully (it’s temperamental). If you’re doing it in the microwave take it out and stir often, and don’t have it on too high a heat. Safer to do it in a bowl over a pan of hot water, though of course it’s up to you. Set aside to cool a little
  • Cream margarine and sugar with a hand-held mixer until light and fluffy
  • Add melted chocolate and whisk in
  • Taste and stir in the pinch of salt to knock back the sweetness of the chocolate, if necessary. I would say at this point that my sponge didn’t have a strong white chocolate taste, though it was nicely sweet with a lovely dense texture. Another time I might add more chocolate, or miss out the salt, but these quantities certainly give a good, if subtle, result
  • Add eggs one at a time while continuing to mix
  • Weigh out flour, and drop the baking powder and soda on top, then add the whole lot in a few batches, whisking in each time.
  • Add cream and fold in

Now, at this point I separated out one sixth of the mixture at a time into a small bowl and coloured with food dyes before baking in a heart-shaped tin for fifteen to twenty minutes (the last sponges baked faster as the oven was hotter – the thermostat isn’t perfect). You would be forgiven for omitting this step. I can’t be more specific about the amount of dye than ‘until it looked right’. As you can see, the red and orange didn’t turn out at all well, but the other colours are passable. Gel colours are apparently much stronger and therefore better for this kind of thing. I’ll check them out next time I’m using colouring.  Incidentally, I really love that picture of the sponges stacked up; it shows the colours up better that I’d hoped it would. While the sponges were cooling I made the icing, as follows.

Soft Set Cream Cheese and Raspberry Icing:

  • 150g cream cheese
  • 150g butter
  • 170g fresh raspberries
  • 400g icing sugar

Method:

  • Using hand-held electric mixer, beat together the cream cheese and butter
  • Tip raspberries in and beat through until smooth
  • Add icing sugar in batches until all used up. As I mentioned, I’d have liked the icing to be firmer, or to set to a glaze. I think another time I’d just beat the raspberries and icing sugar, maybe with a spoonful of cream cheese or yoghurt to take the edge off the sweetness.

Apply a thin layer of the icing in between each sponge, enough to stick them together but not enough to be overpowering. Stack the sponges then cover the whole cake with the icing, and leave to set overnight. Reserve some icing for touch-ups the next day; this amount of icing was more than enough for the cake I made, I had some go to waste. Should probably have only used 100g each of butter and cream cheese, or less even. Again, something I could experiment with.

I loved the taste of the fresh raspberries in the icing, they definitely held their own against the sugar. They also left little pips throughout, and I liked the way that looked, too. What I did find was that the water held in the raspberries contributed to me running out of icing sugar – the icing would probably have set firmer if I had been making a plain cream-cheese icing. Still the soft-set meant that it was easy to cover the outside in sprinkles. First I tidies up the cake board of excess icing, then I cupped the sprinkles in the palm of my hand and pressed them to the sides of the cake. It took quite a long while, and I was up to the elbows in raspberry icing by the end. A better idea would have been to attach the cake to the cake board with strategic icing before leaving to set overnight – this would in theory have let me tip the cake on to its side and pour sprinkles over it, which might have been easier. A nice finish, and as they were quality raspberry flavoured sprinkles from a high-end supermarket they actually added to the taste of the cake as well as the texture.

After the sprinkles went on, I decided that I wanted a bit of extra detail on top of the cake, so I piped on an extra border of icing round the top. I experimented with thickening the icing with rice flour for this, so that the border wouldn’t slope off down the sides of the cake like some kind of amorphous escapee. The rice flour worked, but adding too much will leave you with a gritty texture and a hint of that ‘uncooked flour’ taste. Not surprising, really, when you think about it.

That’s about it for the rainbow cake. It wasn’t perfect, but it was, in Saboo’s wonderful words, pretty good.

 

Tunes: This song is cracking me up just now; it’s funny because it’s true. Since starting the Rock Salt Facebook page I have 25 people who ‘like’ it. I’d like to have some more, but I’m trying to play it cool. Or I was until now. ‘Add Me‘.

Viewing: Time for another, predictable dose of 80s kids TV. It really had to be ‘Rainbow‘, didn’t it? Didn’t it?? Here’s the famous comedy, made for the entertainment of the cast and crew episode, heavily featuring twangers and other thinly veiled innuendos. It was usually a very sweet programme, honest.

Leave a comment   |  tags: , , , , , , , , , , , , | posted in Cake, Original recipes

July 27, 2010

Owner of a Molten Heart

By Rock Salt

HAHAhahahahahahahahahahaaaaaaaaaaaaa OK I think that’s funniest in my own head. You know, like the song? No?

Anyway, it’s appropriate because my fridge is right now home to a six-layered heart-shaped cake which is covered in a substance reminiscent to one last seen in Ghostbusters 2. It doesn’t look a *lot* more appealing than it sounds, either. I’m hopeful that, once it’s set for a day or so, I’ll be able to tidy it up. In the meantime, it looks like this:

Which also reminds me of this:

That photo comes from Den of Geek and is absolutely not mine in any way.

I’ve left the ridge of icing pooled at the bottom because I think that removing it would be like taking the bottom block away in Jenga, and that the rest of the icing would then come waterfalling down the sides; not an improvement. I suppose this is what I get for trying to make a girly cake.

The heart cake itself is white chocolate sponge in what I *hope* will slice up to be rainbow colours. Certainly my hands are dyed in rainbow colours, so if the cake doesn’t turn out I’ll be pretty miffed. Turns out that orange is hard to make, but we’ll just have to wait and see. It’ll be getting sliced on Thursday, I will take pictures. Unless it’s an unmitigated disaster and then I’ll strive never to mention it again, and if anyone else brings it up I’ll simply glare at them until they cease and desist.  The layers are sandwiched together with the same pink stuff, which will set into a delicious raspberry and cream cheese icing, and I will probably further decorate it with some kind of sprinkles or a bit of writing icing. The reason that the icing is currently something that reminds me of both ectoplasm and an android’s severed head is that I ran out of icing sugar, having been making a lot of cake lately. I thought I had a 1kg bag in there, but I seem to have used it up. Either that or it’s escaped. There is a tiny little bowl of leftover icing also setting in the fridge, to held me smooth over any rough surfaces.

The fridge is also home to a great big bowl of chocolate buttercream, which is to be applied to the chocolate orange cupcakes I also made tonight. I’ve been ever so busy, and I’m ever so tuned to the moon from the combination of multi tasking and surviving on cake mix and icing. I saw fit to add a glass of Irn Bru to this evening’s repast, too. It’s possible that I may never sleep again with all the E numbers.

A side note: how much icing sugar do you think one person can inhale before it has serious consequences? I think I might be approaching the event horizon on that one. Incorrect use of the phrase ‘event horizon’ there, I’m pretty sure, but I like the way it sounds. I also like the word ‘quesadilla’. Quesadeeeeeeeeeeeeya. Try it.

The cupcakes and heart cake are two of this week’s three cakes. The third is for my dad’s birthday on Saturday, and will be a toffee drizzle layer cake with butterscotch-caramel icing. The icing is left over from the chocolate mayonnaise cakes I made before, it’s been living in my freezer. So have two separate bags of toffee sauce, so the cake’s half made already. I have a good sticky toffee pudding recipe by (oddly) Richard E Grant, and I know from experience that it’s easy to put together, so I intend on doing that on Thursday, between getting home from work and then heading back out – I’ve got about a two hour window. While the toffee cake’s in the oven, I’m going to ice the chocolate orange cupcakes. I’ll then leave the toffee cake to soak p the toffee drizzle while I’m out, and will apply the icing to it when I got home, if it’s a reasonable hour and I’m reasonably sober, or on Friday (with the same provisos). Sounds like an achievable, if perhaps challenging, plan.

Watch this space…

Tunes: All together: ‘Owner of a runny heart… Owner of ayy molten heeeeeeart…’

Viewing: There is NO TIME for television! But tomorrow I’m off to see Toy Story 3, which I’m excited about. As the G man and I said to each other earlier this week, we are adults, and that means we can go and watch cartoons any time we like because we don’t need anyone to take us to the pictures any more. Woo! So, one of my favourite quotes from the original – ‘You are a sad, strange little man’.

1 comment   |  tags: , , , , , , | posted in Cake, Original recipes

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