If anyone was wondering about that little heat wave that hit Southern California a week or so back, that was because the electric company had switched our power off while they were installing a new pole. I was stuck at home with not even a fan to keep me cool, but at least that meant that I did not miss it when hundreds of these ladybirds (ladybugs) stopped by for a brief visit.
Then we were ill. Not the swine 'flu. My husband, of course, was convinced that he might be at death's door. Men.
I finally finished the baby blanket for my friend. Same pattern, same yarn again.
Then another of my babies turned a year older. Yes, someone had nicked 3 chocolate buttons off the cake. The investigation is ongoing, but 2 suspects have been identified and taken in for questioning.
Which reminds me:
A lot of people here seem to use cake mixes, which do produce lovely fluffy moist cakes, but I don't have much luck with them and I prefer the taste of cakes made from scratch. Yet, while the cakes that I've made from scratch usually taste ok, they just don't seem to have turned out as well as the ones I used to make back home.
I'm not a great cook, so I put that down to my poor culinary skills. Then I finally read an article about how American flours, sugars, baking powder etc. differ slightly from English ones, so the same recipe will turn out much different. Ok, my poor culinary skills might still be a contributing factor, but let's ignore that for a moment.
So, as I have the American ingredients at my disposal, the solution must be to find an American recipe to use instead of my British ones. I'm trying to find an American equivalent of the basic sponge cake recipe (the British 6-6-6-3 recipe). I skim read a couple of local cookbooks, but they didn't seem to have something similar. Can anyone help?
Translation of the day:
UK English: nick (verb) = to steal in US English
UK English: nick (verb) = to arrest in US English
As in, my offspring risked getting nicked by the fuzz by nicking chocolate buttons off the birthday cake.