journaling reads
PGL sent Georgia to their Paris branch for a couple of weeks work. She travelled by herself and got to see some very cool sites, and climb the Eiffel tower again.. She had a work challenge to take a small panda called Paris everywhere and take photos of him enjoying the sights!
On the way back from another shoot, we noticed our local grassy meadow is now literally blooming under our feet. Took a few little pictures, but it was rather windy, so heading back there on a calmer day too :)
No, really it is. A simple no messing about piece of cake. Nothing, I repeat nothing, is as appealing to me food wise as genuinely good cake. Its not food, its cake. A whole new food group.
I think its because I bake - I appreciate a good sincere sponge a whole lot more now I know how hard it is to achieve perfection. Since switching to gluten free baking, well; hell, I have climbed a whole new mountain of difficulty in baking. Its NOT a case of just using my old recipes and chucking in gf flour, its a whole new ball game. But we did it and have achieved it, with a heap of practise and using failed cake as chicken food tactics. So the love in this house really truly is expressed by cake, the actual cake and not the decorations on top.
My children like their cake fancy - aka overly saturated with things like M&Ms, toffee, sprinkles, choc chips, etc etc. Not me, I like it real, and cake like. Neither does fancy icing impress me much - butter-cream at a foot high just makes you feel sick anyway, and fondant is clever for shapes but pretty damn cardboard tasting. Swirls of frosting is not a talent. Springs-back-when-pressed-sponges on the other hand, are.
I'd say let them eat cake. But around here? You'd have to be pretty damn quick about it.
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