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It's thawing here today, but we still have about a foot of snow and our side-road is still white. I believe we're expecting more snow tomorrow. With BB and I both working from home it's not as if we have to be anywhere anytime soon, so it's not been much of an inconvenience yet. I had to cancel a dental appointment on Thursday, but what's inconvenient about that?
Dec. 4th, 2010
It's thawing here today, but we still have about a foot of snow and our side-road is still white. I believe we're expecting more snow tomorrow. With BB and I both working from home it's not as if we have to be anywhere anytime soon, so it's not been much of an inconvenience yet. I had to cancel a dental appointment on Thursday, but what's inconvenient about that?
I have baked cake. Three cakes to be precise... for Christmas. One traditional ten inch square Christmas cake to a recipe that the mother of a woman I once worked with (in 1975) cut out of a woman's magazine in the early 1950s. The original recipe being for Prince Charles' christening cake. Of course, like cooks do, we've all messed about with it a bit. No candied peel shall pass the door to my kitchen, for instance, so that part of the recipe was deleted immediately.
The other two are Guinness cakes, which require the boiling up of dried fruits in a mixture of melted butter, brown sugar, a full can of Guinness and mixed spices. (Smells gorgeous and would make a fantastic ice-cream topping in its own right.) Once this is all boiled up, simmered and left to cool you just wallop in eggs and self raising flour and chuck it in the oven.
Simple.
The Guinness cakes are gifts. The standard Christmas cake will be marzipanned and iced for family and visitors.
The Christmas season has begun!
The other two are Guinness cakes, which require the boiling up of dried fruits in a mixture of melted butter, brown sugar, a full can of Guinness and mixed spices. (Smells gorgeous and would make a fantastic ice-cream topping in its own right.) Once this is all boiled up, simmered and left to cool you just wallop in eggs and self raising flour and chuck it in the oven.
Simple.
The Guinness cakes are gifts. The standard Christmas cake will be marzipanned and iced for family and visitors.
The Christmas season has begun!
I have baked cake. Three cakes to be precise... for Christmas. One traditional ten inch square Christmas cake to a recipe that the mother of a woman I once worked with (in 1975) cut out of a woman's magazine in the early 1950s. The original recipe being for Prince Charles' christening cake. Of course, like cooks do, we've all messed about with it a bit. No candied peel shall pass the door to my kitchen, for instance, so that part of the recipe was deleted immediately.
The other two are Guinness cakes, which require the boiling up of dried fruits in a mixture of melted butter, brown sugar, a full can of Guinness and mixed spices. (Smells gorgeous and would make a fantastic ice-cream topping in its own right.) Once this is all boiled up, simmered and left to cool you just wallop in eggs and self raising flour and chuck it in the oven.
Simple.
The Guinness cakes are gifts. The standard Christmas cake will be marzipanned and iced for family and visitors.
The Christmas season has begun!
The other two are Guinness cakes, which require the boiling up of dried fruits in a mixture of melted butter, brown sugar, a full can of Guinness and mixed spices. (Smells gorgeous and would make a fantastic ice-cream topping in its own right.) Once this is all boiled up, simmered and left to cool you just wallop in eggs and self raising flour and chuck it in the oven.
Simple.
The Guinness cakes are gifts. The standard Christmas cake will be marzipanned and iced for family and visitors.
The Christmas season has begun!