And so I naturally have taken a while to come back here, because if I blog again then I probably have to exercise again and I know that’s not going to be fun.
Here are some things for you to know:
1) I baked a cake! It was a lemon drizzle and I’ll post the recipe at the end of the post. We accidentally ate it all so I don’t have a picture, but don’t worry, I’ll draw one!
2) I’m directing an opera! I directed the LUU Opera Society production of “Cinderella” earlier in the year and it was amazing (genuinely the best thing I’ve ever done in my life) and now I’m doing another one. It’s called The Elixir of Love, it’s by Gaetano Donizetti and this is our poster:
All credit for this goes to our wonderful designer (who is an expert at arty things, unlike me, as you can see on her blog http://lj-dfga.blogspot.co.uk/)
3) I have a new favourite blog! I’m really disliking how many exclamation marks I’ve used in this post because I don’t consider myself to be an exclamative person, but this particular point really deserves it. Glenn from Great British Bake-Off has a blog. It’s http://glenncosby.co.uk and I fully advise you all get over there. He’s clearly just a purely lovely guy and it’s so pleasing.
Now. Recipe. You’re welcome, sorry if it goes wrong, a lot of it was guessing…
Lemon and Ginger Drizzle Cake
Ingredients:
100g unsalted butter
90g salted butter
3 eggs
100g caster sugar
100g golden granulated sugar
200g self-raising flour
1tbsp ground ginger
1tsp ground nutmeg
lemon juice
fresh ginger
Glaze:
Icing sugar
Lemon juice
1) Cream together all the butter (both kinds) and all the sugar.
2) Add the eggs one at a time.
3) Add a few spoons of lemon juice.
4) Sieve in the flour, ginger and nutmeg.
5) Add the fresh ginger chopped finely or grated (or crushed through a garlic press seemed to work!)
6) Bake for 50 minutes at 180 degrees.
7) Mix lemon juice and icing sugar to taste and drizzle it over the top.
Oh and I said a picture? Here goes.
There I go again see…exclamation marks. Maybe it’s time for bed.