Is he 12?

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I've recently had an email from someone I used to chat with quite a bit - but not so much these days. It seems to me as though he is doing the email version of knocking on my door then running away. After weeks of silence he drops me an email saying something like

"hi, how you doing? whats going on with you?"

So being the polite well mannered lady I am, I answer him. I scatter a couple of amusing lines through a couple of paragraphs where I actually answer his questions and tell him what is going on, I ask how plan X and Y is going in his life since we last spoke and then I say goodbye.

Do I hear from him again? Nope until ...... after weeks of silence he drops me an email saying something like

"hi, how you doing? whats going on with you?"

So what is he? 12 years old?
And why does he do that?

New toy

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One of the side effects of hanging out with boys who like shiny new things is ........ buying new toys for self seems like a really good idea.

So far it is!

Visitors

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I've got a Justin Timberlake lookalike coming to visit me this weekend. I do so love having visitors, for oddles of reasons

# It's an excuse to bake cupcakes.



# It's an excuse to go to some of my favourite tourist spots.



# It's an excuse to go out for a few drinks.



# That really high light bulb might actually get changed*



But most of all, its good to be able to giggle at a funny accent


* This of course is only likely when tall visitors come to town! Not so likely when my sister visits, given that she is 4ft 11,

Average

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The average person will eat over 10,000 bars of chocolate, shed 121 pints of tears and have sex more than 4,200 times

Well I guess 2 out of 3 isn't so bad!

Full story here

Typo of the day

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Subject line from Marie Claire magazine email

Spice girls reunite at Geri's daughter's funeral

- ummm I think they meant to write 'christening'

Update 25 minutes later:

marieclaire.co.uk would like to apologise for the email which went out this morning with an error in the subject line.

Someone is going to be in trouble!

St.George

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The Story of St.George

Dragon slayer, man of courage and defender of justice against the odds, Saint George is one of Christianity's most celebrated heroes. Revered by millions throughout many countries it seems ironic that we should know so little of the life of this major historical figure. There is some speculation as to whether George was a soldier in the Roman army who died a martyr's death in Asia Minor (Nicomedia) in AD 303, but there is no proof of this theory, there isn't even any evidence to prove his actual existence although it does seem highly unlikely that such a powerfully strong legend could be based upon a purely fictional character.

Be they fact or fiction, the narratives surrounding St. George have inspired generations. The most famous tale is definitely that of St. George and the dragon, a story which has resulted in the renown which his legacy enjoys throughout the world today. This tale is invoked as an example of the eternal struggle between the powers of good and evil and in courage and defiance in the face of great odds. It also bears similarities to the Anglo-Saxon saga Beowulf and the Germanic tale of heroic Siegfried and his slaying of the dragon Fafnir, and it ensures that St. George firmly occupies a place alongside these great heroes of European legend.

St. George has been the patron saint of England since the Middle Ages, when he is said to have appeared to the crusading armies on a number of occasions during their campaigns to secure the holy land. It was probably during the reign of Richard I that the cross of St George was instituted as the banner of the English army, a banner that later became, and remains, the flag of England. Also in remembrance of the valiant feats achieved by this hero, the 23rd of April has been celebrated as St George's day since the late Middle Ages. The date marks that of the death of the martyr who met his end by the Roman Emperor Diocletian on the very same date in 303. Whether this particular soldier was indeed St George remains uncertain. What is certain is that the 23rd of April is a day to remember our hero and the example that he set us. May the bravery of St. George continue to inspire our people to great acts for a thousand more generations!

Eb and Flow

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Just last night I was thinking about the eb and flow of bloggers, about how few of my 'must reads' of only 18 months ago are still the ones I turn to when I log on for my blogfix. And then today I log in and see that Wombat at the wonderful Kiss & Blogg has decided to call The End.
I understand completely that sometimes the world takes a turn which means that something has to give, after all it was only 5 months ago that I took a time out, so although I will greatly miss Wombat's often thought provoking, frequently amusing posts I do understand.

Plus, some of my favourite writers have been introduced to me via the K&B blogroll.

Bye Wombat, you're welcome here any time.

How brave?

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Top tip to self

When someone recommends a TV show to you, take into consideration how 'brave' he is v's how brave you are - especially when the show is about the paranormal.
I've just lasted the first 2 minutes of the very first episode of Supernatural - had to turn it off because I just can't deal with scary men standing over babies cots in the middle of the night.
I might just skip to episode two!
I love scary movies, books and shows normally, but on a Sunday evening when I'm home alone - then hmmmm maybe not. Time for some Battlestar Galactica instead I think!

Beehive

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I've just found a new place to help me indulge my love of baking.

Afternoon Tea

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Flourless Chocolate Cake With Fresh Blackberry Sauce
From San Francisco Examiner

For the cake:
2 oz unsweetened chocolate, in pieces
4 oz semisweet chocolate, in small pieces
9 tablespoons butter
12 tablespoons sugar
3 tablespoons ground almonds
5 large eggs, separated
pinch of salt

For the chocolate icing:
4 tablespoons butter
2 oz unsweetened chocolate
2 oz semisweet chocolate
3 tablespoons whipping cream
2/3 cup sifted confectioner's sugar
1 teaspoon pure vanilla extract

For the fresh blackberry sauce:
2 cups fresh blackberries
1/2 cup confectioner's sugar
1/4 cup kirsch
1 tablespoon lemon juice

1. For the cake: Preheat the oven to 350°F. Oil the bottom of a 9-by-3 inch round springform pan. Line the bottom with wax paper. Oil and flour the wax paper and shake out the excess flour.
2. Prepare the cake. Place both chocolates in the top of a double boiler over simmering water and stir until melted. Remove the pan from the heat and use a rubber spatula to scrape the chocolate into a medium-size bowl. Allow it to cool for 3 minutes.
3. Gradually add the butter to the chocolate, stirring well. Then add 9 tablespoons of the sugar and the ground almonds. Stir in the egg yolks, one at a time.
4. Place the egg whites and salt in a bowl and beat with an electric mixer until they form soft peaks.
5. Add the remaining 3 tablespoons sugar and beat until the whites hold their shape but are not too stiff.
6. Fold the whites, in thirds, into the chocolate mixer. Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake for 35 minutes.
7. Allow the cake to cool in the pan on a wire rack for 15 minutes. Then carefully remove the sides of the springform pan. Cover the top with a wire rack and invert the cake and the rack together. Carefully remove the bottom of the pan and peel off the wax paper. Place a second wire rack over the bottom of the cake and invert it once again, so the top faces up. Allow to cool completely on the rack.
8. Prepare the icing: melt the butter and both of the chocolates in the top of a double boiler over simmering water, whisking constantly. Remove the pan from the heat and whisk in the cream. Add the confectioner's sugar and the vanilla and whisk until smooth.
9. Place the cake on a rack on top of a baking sheet to catch the drips and pour the warm icing over the cake. Spread it with a long, thin cake icer or spatula, making sure the sides are iced too. Let the cake rest for two hours for the icing to set.
10. Make the blackberry sauce: Combine all the ingredients in a food processor or blender and process until pureed. Pass the sauce through a strainer to remove the seeds.
11. Use immediately or refrigerate, covered, for up to three days. Bring to room temperature before serving. Makes 1 1/2 cups.