Here comes this weeks report of madness... not sure whether I told you all, but we've now changed out schedule slightly, which means my new internet-day is the Sunday, so stay tuned for news on Sundays now... Cheerio
Hello everybody,
Welcome back to “Tales of the Caribbean”, that mystical group of islands where rivers of sweat are flowing, and the trees are laden with mosquitoes… Fortunately, they’ve finally also got some mangos on them! Yes people, it’s mango season. Sweet, heavenly bliss that it is to dig your teeth into a perfect mango you picked off the tree yourself. It would sound really good to say freshly picked, but most of the time the birds and crawlies get to ripe mangos before you do, so the better idea is to harvest them a little green and then let them ripen on top of the fridge. Hmm, I love mango. Unfortunately, the mango tree in our garden is performing rather rubbish, so we have to salvage them from elsewhere, which makes the supply rather disrupted at times.
I swear I can smell lillies, sitting out here on the balcony. Just have no idea whatsoever where that smell is coming from. Weird…
Anyways, back to the more important things, which is reporting my failures to you guys in detail, thank the heavens I produce quite a few of those in any given week.
For some rather complicated reasons I have now been declared the family cake-maker, any insistance on my part that that is the most epicly bad judgement call ever made were to no awail, so I finally caved in and gave it a try…
Dear Immy provided me with a recipe for a banana loaf (straightforward and easy, she claims). Owing to the abundance of mangos, I decided to substitute banana with mango, and some mixing, mashing and measuring later I poured a dough-like substance into a baking tin. Lacking any instructions as to baking time, I poked the thing a few times with an outsized tooth-pick and then declared it done, since people were waiting for their cake…
Well, apparently it is a good idea to let a cake cool down and settle a little bit before taking it out of the tin. Apparently, it’s also a good idea to grease the baking tin, rather than lining it with flour (as one can do with bread), only because a brown cake with white spots on it looks rather intriguing. Alas, only NOW it is that I know all these things… live and learn, I suppose
So with Karins help I was trying to get the cake out of the tin, poking a knife in between the tin and the cake to loosen it up whilst saying: the middle is rather soft still… tipped the whole thing over and out came: the middle bit, while the err cake-frame stayed in the tin… much laughter, puzzled looks and shaking of head later we each had a bit of cake and a bit of – well filling, I suppose. It actually didn’t taste all that bad, just looked like the accident it was.
That incident obviously put a dent into peoples confidence as to my cake-making abilities, which is why I got handed a cake-mix package last week, which closely following the instructions on the back I managed to turn into something that looked and tasted like actual chocolate cake, I’m quite proud of that feat. They also made me make icing for the very first time in my life!!! And got royally fed up with the amount of time I was taking to stir the cocoa into the icing sugar… I just didn’t want to mess it up…
So, much venturing into the fascinating world of cake-making has been undertaken, unfortunately there is probably more to follow, as there has to be if one day I want to call myself maker-of-cake without people bursting into laughter and quite possibly pulling a muscle in the process…
Hope you all are well and taking up hobbies that are actually enjoyable rather than painful and embarassing, or maybe that’s just part of the fun.
Take care guys!
Carola
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