chiffon

my mother scanned her recipe, i made the pie.

her notes in there, i know that handwritting, i remember it.

gypsophilia bouquet, paid in flowers again. i'm not complaining.

okay so it's fall now, pretty much. or should i say autumn, the brits think 'fall' is quaint. either way, been ill for a week, and chai tea and pumpkins have made their way into my kitchen. soup and soda bread, early to bed and all that. and lovely medicines which make me all dopey before we sleep.

he cut his hand, deep, today. he's tougher than me though, at the sight of blood. we're both ill now, and it just won't go away.

weekend warmth

we always wait for that first day. the first day of sunshine, it draws us out, stumbling into the street, without a coat, and sunglasses perched.

meeting my friend atop the hill, we had a cheeky pint, and then we had another.
touch of pink and i'm tipsy, back on my couch.

i clutched my my groceries after the sunday market, hurrying home to make lunch, don't want to miss the sun. lay in the park, jacket off and on and off. i made him this cake, and he came home to me by the evening.

Coconut mik Cake with Choco-Chunks

via Bon Appetit

one and three quarters cup flour

one teaspoon salt

two teaspoons baking soda

one cup shredded coconut

three quarters cup sugar

half cup unsalted butter

two large eggs

one teaspoon vanilla extract

one cup unsweetened coconut milk

six ounces chocolate

half cup shredded coconut

preheat oven to 350°F.

butter spring form cake pan, dust pan with flour, shaking out excess.
mix flour, baking powder, and sea salt. stir in shredded coconut and set aside. beat sugarand butter in large bowl until light and fluffy. add eggs one at a time and vanilla, and beat well.
add flour mixture in three parts, and add in coconut milk, beating just until blended.
fold in half of chocolate pieces. spread batter evenly in prepared cake pan. sprinkle remaining chocolate pieces over batter, then sprinkle with a touch of shredded coconut.

bake cake for sixty or seventy minutes until golden on top and toothpick inserted into center comes out clean. cover with tin foil if top browing too quickly. transfer cake to rack and cool in pan for an hour

oven warm and still light out.
the best cake i have ever made, no joke. you really should make this.