Okay, so I’ve been gone a while. A long while. You might be wondering what on earth swallowed me whole. Ah, that would be My Life. It’s a hairy, hungry beast, made up of relocating, the demands of two gorgeous daughters, writing deadlines, chores, new projects, catching up with old friends, trying to find time to eat and bathe and, if I’m really lucky, getting some sleep and washing my hair. (Pah ha ha! As if I get time to wash my hair! That was so funny.)
I do prefer to be busy rather than bored but the last month has been bordering on madness. I promise I am not trying to do that annoying thing of bragging about being sooooo busy to make myself appear much more important than everyone else. It really has been nuts and I do aim to make it less nuts. Unfortunately it’s going to be just as nuts for a good while yet so I may need to apologise in advance for more disappearing acts. For now.
BUT, there is good news.
I have been somewhat productive. There are some new things a-happening. I haven’t failed to notice it is Spring (well, where I am right now, currently the Southern hemisphere) and the change in season is appropriate. It’s time for new beginnings. A new place to live, a new project, a new manuscript to batter into shape like a wonky horseshoe. I’m going to be mysterious and leave you with….watch this space…. All will be revealed….
Aw, that is mean! Alright, instead I’ll leave you with my sister‘s recipe for Sticky Date Cake, the photo I drew you in with. Yes, that’s the one I ate on my birthday over a month ago that I still think about fondly. Oh, Date Cake, you were so lovely…
Date Cake (as dictated by my sister, ingredients in italics)
200g chopped dates, 1t baking soda, water = Heat dates and 1 1/4 cups water together in saucepan. Bring to boil then remove from heat. Add baking soda. Stand then squash with a fork.
Separate bowl, butter mixture: 60g butter, 3/4 cup castor sugar= beat until fluffy, then add 2 eggs, one at a time. Fold 1 cup of self raising flour and date mixture into butter mixture. Pour into a greased 20cm cake pan and bake for 40-50 minutes at 160 degrees. Stand then turn out.
Hot caramel = 3/4 cup cream, 3/4 cup brown sugar and 150g butter heated in a saucepan for around 4 mins. You can use as little or as much caramel as you want. Go ahead and use a bucketful, you know you wanna 😉 x