Hello, dear friends and blog readers! I haven't been sure how to write this post, so I've been avoiding posting it for quite some time. My 2nd blog birthday has just passed, and it got me thinking about blogging. I've decided to wrap things up here at The Swirling Spoon. Why? Blogging for me isn't providing the same enjoyment it used to. I feel at once like I've giving up something that I've . . .
Yeah, it's chilly. Well, sort of. I mean, not to brag, but we never reeeeally get that chilly here in Brisbane. We get sunshine and brisk mornings and the opportunity to wear socks from time to time. Winter suits us. It's our best season. I've been in two minds about whether to post this cake, because I made one glaringly obvious mistake, and I'm embarrassed about it. It's my trees... my . . .
Last night I headed to a PepTalk with Josie. The highlight was Lara Nobel's talk. She's an architect, carpenter and all round boss lady who, along with her boyfriend and carpentry trainer, designed and built a Tiny House . It was fascinating hearing her explain the design concepts behind the house and how different it is from a caravan! It is so great to see the tiny house idea burgeoning right . . .
Friends, there are two exciting things to talk about today! You may have noticed I have given the old Swirling Spoon a bit of a needed facelift. If my history of blog-design-changing is anything to go on, give me another year and I'll be changing it yet again... but for now, I'll keep visiting my own website multiple times per day just to gaze at all the beautiful white space. More importantly, . . .
I've been having the worst run of cake baking lately, so I've decided to just start waffling my cake batter instead. After all, buttermilk waffles pretty much contain the same ingredients as cake, maybe with some differences in quantities, but they're both essentially a party consisting of eggs, sugar, flour and butter/oil. Aren't they? Waffle purists... if you don't like where this is going, . . .
IT'S MANGO SEASON. Have you have had the joy of biting into the sweet flesh of a tropical mango? It is the thing I look forward to most every summer. After buying and devouring my first mango of the season, I started thinking... why would I make my weekly batch of banana bread when I could use pureed mango instead? There are many examples of fruit purees other than bananas being used in . . .
The weekend just gone was the best kind of weekend. It involved: my weekly tennis lesson, baking gingersnap brownies and decorated ginger cookies for Socktoberfest, going to Socktoberfest, drinking a lot of home-brewed bocks and eating a lot of pork knuckle and sauerkraut, and being well enough the next day to do some spring cleaning and thanking my past self for freezing some slices of this . . .
What do you do when life Hayley the magnificent gives you lemons four kilos of tangelos from the farm? You eat a couple over the sink (cuz they're super juicy... the juice goes ALL over the kitchen :)), then you make upside down cake, and then you make a big batch of marmalade, and then you look over at the fruit bowl and it's like you hardly used up any tangelos at all. I suppose I could make . . .
Ah, the struggle to make a good pound cake is real. You want a fine, dense crumb, but any attempt at achieving that often leads to just a dry cake, and no matter how much butter and sugar you stood there creaming until your arm hurt, how many eggs you spent $$ on, how much love you tried to put into the cake, all you have is a dry cake. And even a glorious salted peanut butter frosting, like the . . .
In a sky of clearest blue, there was a white trail of an aeroplane, fine and straight, not a sound and only my eyes to trace its slow passage. I took my first breath of salty Lisbon air as we stepped out of the shade of Santa Apolónia Station. On one side of me, a low, stone barrier following the road announced the nearness of the sea. On the other side, buildings seemed to topple down a hillside, . . .