Dear reader, I bring you good news, a recipe and plans. There was supposed to be a bit about Star Wars, but I’m so tired I can’t say much more than that I liked it, slightly amused by the Serious Facial Acting at the very end and I’m looking forward to the next film. Thankfully I was only spoiled for two events/plot elements in the film and one of them wasn’t wholly accurate, so bearing in mind I was about six weeks late I’m glad I managed to go in mostly not knowing what to expect.
Dear reader, I present to you the recipe for a cassoulet-which-devolved-a-bit-and-probably-technically-isn’t-a-cassoulet. Still, it’s jolly tasty.
Dear reader, it became Tuesday without Monday really happening at all, so I apologise for this post’s slight lateness. Anyway, on with the recipe for a normal-sized whisky and apple cake, which should serve about eight to ten people:
Dear reader, early this week I received some very sad news. My coping mechanism in a situation where I am powerless is to bake and cook like there’s no tomorrow, so, dear reader, I have some recipes for you. Savouries first, followed by sweets, with an extra recipe tomorrow for a pie if it turns out well. Normal service will resume next Sunday (or possibly the Monday, depending on how late the pre-Nine Worlds meet-up on said Sunday runs).
Dear reader, as promised I present to you the recipes for chocolate rum cake and the gingery Charmeleon cake.
Dearest reader, here is the recipe I promised for tasty cake. A note on the quantity of rum: having not used it in baking before, I erred on the side of caution. For some people, the taste of rum was just right; for others, it was a little bit weak. I leave it to you, dear reader, to increase the amount of rum as you see fit – this recipe is yours to play with as you wish.