We’ve been busy over half-term.
Busy being fed very well by Mamgu (ex-nutritionist, but excellent producer of lasagne/steak pie/welsh cakes/apple tart etc etc) and well-watered too (at around 5.30pm Mamgu wonders out loud if it’s G&T o’clock yet).
I did some sketches, hooray for using my sketchbook even though it’s scary:
Then, because coming home seemed a bit of a let down after all those calories, we made a lemon drizzle cake and ate it with blueberries and custard:
(pre-custard shot, before others sat down to tea - they think I'm mad photographing food).
I weighed the eggs (two of them) and used the same weight of sugar and SR flour, ¾ the weight in light vegetable oil, zest of the best of two manky lemons found at the bottom of the fridge (equivalent to one good one), whizzed it all up in the usual cake-making fashion then baked it in a lined 2lb tin for 35 minutes or so at 160°C (fan oven) – until a skewer came out clean. Kept it in the tin, poked loadsa holes all over the top and drizzled over lemon juice mixed with 3 dessert spoons of caster sugar. Yuhuhum and easypeasylemonsqueezy.
And today was an INSET day so the Girl tried her hand at free machining and found that she was quite good at it: