They say time flies as you get older.
And, if the last month or so has been anything to go by, I’m certainly aging rapidly. Because I’m fairly certain that just yesterday I was ensconced in a pair of trackies and a hoodie celebrating a frosty birthday over ice-cream cake and swearing I wouldn’t last til Spring.
But here we are, and here I am well and truly in September (and having dated all of my filing for the last month with “April” – sorry Rob).
It’s a well known fact that an onslaught of the dreaded lurgy calls for nothing less than a big bowl of chicken soup.
Full of nature’s own goodness. Delicious. Warming. And most of all, made with the kind of love that gladly suffers fingers smelling of garlic and chickeny juices long after the last bowl has been downed.
Cleansing. Energising. Heartening.
The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.
(and let’s just say that it’s taken me a big kick in the you-know-where in order for me to rise to this particular challenge.)
The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard.
I’m disorganised.
I’d like to say it’s an inherited trait, but it just isn’t so.
Tell you what is an inherited trait, though: my family (all four of us) are completely incapable of sticking to a recipe.
I remember a Summer, not so long ago, when a German wandered into our bundle of friends. He was on a one year trip, in between something-or-other, and had decided to spend three weeks in Sydney.
We dubbed him “German”. Or, rather, I dubbed him German (for there were too many Davids around as it was) and took him along to the beach, and the mountains, and showed him what a whole, raw chicken looked like for the very first time in his twenty-something-year-old life.
