Woog & Berry – episodes 11 and 12

I am such a slack arse. Episode 11 was recorded two weeks ago, so maybe catch-up with that one first.

There’s so much going on, new love, new job, all the kids, life, commuting, I need to come back here. To share and to journal. Let’s get onto that shall we.

Ep12

Ep11

Onward!

Woog & Berry – Episode 10

Woog & Berry – episode 9

We’ve taken our cotton-pickin’ time getting this one to bed, but we promise it’s totally worth the wait!

 
Onward!
 

Toey as a goat herder.

There’s a new Woog & Berry poddy up in which we discuss, at length, the parlous state of my sex life in comparison to my ah, needs.

 

So things have just been travelling along as they do. There are family realignment papers to be signed so that is a development. Not unexpected but confronting all the same. I keep thinking to myself, just like that.

But something that has crept up on me is a pining for physical contact. Oh sure, a bit of hot sex would be grand fuck I need to get laid but it’s more the physicality of a relationship. The enveloping hugs, the hand on the knee, yes the dry hump in the kitchen as you’re trying to get dinner ready, their smell.

I may start crash-tackling friends’ husbands just to sniff them and get some male pheromones on me. You’re all warned.

The online dating fiasco is ongoing. I am so half-hearted about it and largely only engage with it for ridicule purposes so I’m not sure why I’m surprised and a little dejected that not one man has contacted me. OK, three have but the less said about those the better. I think I am pushing shit up a hill being fat, forty with four kids and a dyke haircut. I mean, who am I kidding.

Here, let’s listen to Elle King and some banjo.

Onward!

Apricot slice

A slice dense with apricot and coconut, delicious.

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My admiration of Annabel Crabb is well established so I will not revisit it due to it bordering on embarrassing and inappropriate. But her first cookbook Special Delivery is fabulous. There are myriad recipes I have bookmarked but keep coming back time and time again to this apricot slice recipe. I’ve made it four times. FOUR.

Dense dense dense dried apricot goodness
Dense dense dense dried apricot goodness

Apricot slice
 
A wonderful cakey slice dense with dried apricots
Author:
Ingredients
For the slice
  • 200g dried apricots, finely diced
  • 125 g butter, melted
  • ¾ cup sugar
  • 1 cup desiccated coconut
  • 2 cups self-raising flour
  • ½ cup almonds, roughly chopped
  • ½ cup milk
For the icing
  • ½ cup icing sugar
  • 2-3 tbsp lemon juice
Instructions
For the cake
  1. Put the apricots in a bowl and cover with boiling water. Leave to seep for 30 minutes and then drain well
  2. Preheat the oven to 180C and line a 20x30cm slice tin (I tend to make it in a 20cm square tin because I like the slice quite high)
  3. Mix together the sugar, coconut, flour and almonds
  4. Mix together the apricots and the butter
  5. Mix dry with wet and then add the milk to loosen it all up
  6. Pour into your tin and bake for 30 minutes or so (a bit longer if doing in the smaller tin option)
  7. Leave to cool then ice, although I've been known to ice it hot because I can.not.wait.any.longer
For the icing
  1. Add the lemon juice bit by bit until you get a relatively thin paste, drizzle over the slice.

 

IMG_20160202_153305
Apricot slice with lemon icing

Onward!

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