The Accidental Stepford

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November 2010

Warning: Rant Alert!

I appreciate that it’s cold outside (actually it’s incredibly cold outside at the moment), and that everyone gets a bit under the weather sometimes, but that doesn’t excuse three things: excessive coughing, sniffing and throat clearing on public transport. And I shall explain why…

1. Coughing - OK so it’s an uncontrollable reaction, but seriously at least put your hand over your mouth, and if it’s so bad that you can’t stop doing it for 30 mins then perhaps you should be in bed or at least have a glass or water.

2. Sniffing - Blow. Your. Nose.

3. Throat Clearing - Perhaps the most annoying of all. Do I need to explain why?

OK I’m calm again now. Maybe I have been a little harsh, as let’s face it when I’m sick (which will inevitably happen sometime in the next six months) I will expect everyone to be sympathetic and excuse my sniffing/coughing/sneezing… though I will at least carry a big pack of tissues with me…

Nov 24, 2010
#Rant #Pet Peeves #Sickness
Nov 20, 2010
Apology + Blogs = Cliche?

If I were to hazard a guess, I would estimate that over 50% of blogs written by a blogger who seriously intends on maintaining it contain a post apologising for not posting for weeks/ months. After noticing the gap of almost a week between posts from earlier in the month, I felt compelled to apologise and grovel and promise to write more regularly… But, I have decided that I wont.

Maybe it’s an English thing, but I spend half my life apologising for things, even when I’m not at fault - someone isn’t looking where they are going, they bump into me, and I say sorry. The apology has lost all sincerity through overuse… but that’s another issue for another post, what I want to explain is why I wont apologise for not writing in my blog (if anyone has foolishly continued reading up to this point).

In my mind a blog is somewhere where you can express your opinions, somewhere you can process what is going on in your mind, and somewhere you can share pretty pictures/ interesting articles/ fun videos. However it is not an obligation. Although of course the point of having a blog is to write posts for it, if we have nothing that we want to share then there is no point blogging about nothing… let’s face it we have all posted something for the sake of posting something and perhaps been mildly disappointed that we had to resort to it.

My reason for not posting (if I need an excuse, which I of course don’t yet still feel compelled to give…) is that I have been busy with work. I have had time to post, but not the energy. I have kept a list of ideas for posts (lots of tennis related ideas, which I suddenly realised last week was something I had intended to post about a lot), and hopefully I will get round to them in a speedy fashion, if not then don’t hold your breath for an apology… [I’m sorry if this came across as rude…]

Nov 17, 2010
#Blogs #Blogging #Apology
Nov 16, 2010
Lemon Drizzle Cake with a Lemon Curd Filling

I made a lemon drizzle cake for the Mr’s birthday a couple of weeks back, but have been slow to post it on here because it was a bit of a disappointment. Firstly it didn’t rise very much (which was undoubtedly my fault), and secondly it was just so extremely lemon-y. Far too lemon-y in fact. And we both like lemon deserts… Anyway, I have copied it out below and I’m sure an able baker can rectify it to make it more enjoyable.

———————————————————————

Ingredients:

  • For the lemon drizzle: the juice of 4 lemons; 75g caster sugar
  • For the sponge: 200g caster sugar; 200g unsalted butter, the zest of 2 lemons; 3 large eggs (beaten); 200g self-raising flour
  • For the filling: lemon curd

Method:

  1. Preheat the oven to 180C. Grease a 20cm springform cake tin with butter, then add a small amount of flour, turn the cake tin to coat sides and bottom and shake out any excess.
  2. For the lemon drizzle, in a bowl, mix together the lemon juice and sugar until the mixture is well combined and the sugar has melted. Set aside.
  3. For the sponge, beat the sugar, butter, and lemon zest in a mixing bowl until fluffy.
  4. Gradually add the eggs, whisking after each addition until the egg is completely incorporated into the mix before adding the next. Carefully fold in the flour.
  5. Pour the cake mix into the prepared tin and bake in the oven for 30-40 mins, or until the sponge has risen and is cooked through.
  6. Remove it from its case and prick the top several times. Pour over the lemon drizzle mixture to soak the cake, then set aside to cool.
  7. When the sponge has cooled, cut it in half and spread the lower half with the lemon curd, and reassemble.
Nov 16, 2010
#Lemon Drizzle Cake #Desert #Cake #Food #Recipe
What I am Reading at the Moment

Having finally waded my way through all 90 pages of The Prince, it’s finally time for me to start reading something else. I would like to say that my slow progress through Machiavelli’s text was due to busyness but since I didn’t start working until last Monday there really is no excuse… still I read it, digested it, vaguely remember some of his key concepts, and now have the delicious satisfaction of knowing that I have indeed read it.

Now I shall be reading Saturday by Ian McEwan. I have only ever read one other book by McEwan, Enduring Love, which I enjoyed, so I’m looking forward to trying another one. The Mr’s father leant me his copy of Saturday so I guess I really will need to crack on with i! I will update you with my thoughts/ ramblings on it if I have any once I have finished it.

Nov 10, 2010 1 note
#What I am Reading at the Moment #Books #Ian McEwan #Saturday #Literature
Black Millionaire's Shortbread

The Mr asked me to make a biscuit-y treat that he could bring into the office on his birthday last week. He had mentioned millionaire’s shortbread a few days earlier, and so I thought I’d take a risk and make it. I made ‘Black Millionaire’s Shortbread’ which uses treacle and golden syrup instead of caramel, which results in a really rich end result.

———————————————————————

Ingredients:

  • For the base: 125g plain flour, 2 tbsp cocoa, ¼ tsp baking powder, 75g muscovado sugar, 100g unsalted butter (softened)
  • For the topping: 175g muscovado sugar, 2 tbsp cornflour, 1 tsp ground allspice, 75g treacle, 75g golden syrup, 150g unsalted butter, 2 tsp vanilla extract, 200g dark chocolate, 25ml sunflower oil

Method:

  1. Make the base by sifting the flour, cocoa and baking powder into a bowl. Add the sugar and butter, and rub until the mixture turns into a buttery dough.
  2. Press the dough evenly into the base of a 20cm square tin lined with foil and bake at 170C (150C fan assisted) for 30 mins.
  3. Stir the sugar, cornflour, allspice and syrups in a deep saucepan over a low heat until dissolved and smooth. Add the butter and vanilla extract, bring to a boil and simmer for three to four minutes until a drizzle dropped into cold water can be squeezed into a soft ball between your fingers.
  4. Remove from the heat, let the bubbles subside, then pour over the base. Leave for three to four hours to cool.
  5. Gently melt the chocolate with the oil and spread over the top.
Nov 7, 2010
#Biscuits #Millionaire's Shortbread #Sweet #Recipe #Food
Not so Stepford

Dear reader I married him. Not quite. I am employed.

Nov 4, 2010
#Stepford-ness #Employment
Nov 1, 2010 1 note
#Autumn #Fall #Red Leaves
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