Gauging my Success
The Jumper's number is up : 1,1,2,3,5 .....

Too much is never enough!!

    I am only a semi-Luddite now. I found out that if you click on the permalink thingy, the post pops up all on its own, so I have changed all the Yummy Food links. It was not too traumatic, and it works – I checked!!!

The scarf was well and truly finished and I tried it on : folded in half, around the neck, and thread the 2 loose ends through the loop. My wordy-lordy it is warm. I only need to knit a thin and not heaty scarf. I cast off as I was waiting for yesterday’s post to appear. It was slow, very slow, yesterday. The Typepad people are updating the site and so it is all awry. I have also finished the whole ball of wool band on the Fibonacci Jumper, the longest knitted jumper in history!! I am on the other side now. I tried it on, and it is very warm too. I need thinner jumpers and cardigans.

Oh, I just ate a red grapefruit for brunch and I put the skin on the edge of the desk and Harki went to sit on the couch and she looked all sad – and I realised she thought it was a lemon and that I was out of bounds and that she had been naughty!! Poor baby. I had to put it in the bin immediately and she had a big pat.

I spent some time looking at the knitting books I would like to buy , and the things I would like to make!!! I shall attempt the amazing feat of putting some pictures here!!!!Ruffle_edge_cardigan











They are, from left to right , Ruffle Edged Cardigan, Rosy, Beaded Caftan, Lara, Ballerina Top,

Mary, Paula, Wave Edge Jacket and Wrap Over Ribbed jacket most if not all from Debbie Bliss.

TV this week  is terrible, it is a good thing I have about 20 hours of Sean Bean being Sharpe to watch. Taken is on, but I can’t bear the ads, I think it will be a DVD purchase a little later on.

Too much is never enough Chocolate cake

  • 200 butter

  • 250 caster sugar

  • 3 eggs

  • 225 g plain flour

  • 3 tspn baking powder

  • 1 tspn instant coffee

  • 1 tspn vanilla extract

  • 100 g melted white chocolate

  • 100 g melted dark chocolate

  • 200 g mixed Choc Bits – 100 White, 100 g Milk eg

Preheat oven to 180 C ( 160 ff) and grease and line a square or rectangular tin. Cream the butter and sugar, and then add the eggs one at a time. Fold in the sifted flour and  baking powder, then divide the mixture between 2 bowls. To one, add the melted dark chocolate and coffee, and to the other the melted white chocolate and vanilla. Fold chocolate into the batter and allow to cool a little. Then add the Choc Bits as desired. I actually like white in the white mixture and milk in the dark. Arrange the 2 mixtures alternately into the tin, in stripes or layers or dollops and smooth the top. Drop once onto the bench to get rid of any air bubbles.  Bake for about 50 minutes, testing with a skewer. If it comes out clean the cake is cooked. Cool for 15 minutes in the tin, then cool completely on a rack. Ice with a ganache made from 125 g of chocolate and 90 ml of almost boiling cream, mixed together till smooth and cooled till spreading consistency.


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