
That winter love shack
threatens ice caps with its heat.
Santa hurries home.
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Join adollyciousirony for some more seasonal fun at http://allaboutlemon.com/for-the-love-of-haiku/

That winter love shack
threatens ice caps with its heat.
Santa hurries home.
#
Join adollyciousirony for some more seasonal fun at http://allaboutlemon.com/for-the-love-of-haiku/
Last January, I started work on a Speculative Fiction magnum opus as my project for Novel Writing Winter, 2013. My intention was twofold: to ward off the winter blues while completing a novel by the first day of spring.
How was I to know that once the story and its six major characters took hold of me, I would end up writing a novel of 83,000 words in length, instead of the intended 55,000?
Almost a year on, I’m proud of the novel but also frustrated as there’s still a fair bit of work to do. But submitting novels to literary agents prematurely is a bit like trying to sell a refurbished house before rectifying the snagging. So I must exercise patience.
Here’s my progress report for the year
Just to give you a taster, you remember the game of “Sevens” that was doing the blogging rounds? You can read my contribution to this here. The Pg 7 excerpt from my novel mentioned in that post now appears on Pg 66 of my revision, and the excerpt below on Pg 7.
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She’s right, but I don’t know why this is so. There’s something bursting to show itself; something Ka won’t allow. It’s to do with my pink-worm and sacs. She still refuses to talk about them, as if they’re an evil part of me best ignored, yet if I ask her about the animals, birds, trees, flowers, weather or seasons, her answers flow out of her with ease.
I sit with the hem of my blood-stained jute-skirt wrapped around the top of my legs and stare through my mother, imagining she’s made of glass that one day I’ll smash into a million pieces.
None of my family like Christmas cake as it’s too rich and heavy, but we adore the taste of marzipan, which is why I invented this cake.
Okay, it’s Christmas Eve and you’ve already bought or made your cakes and puddings, but this recipe will do just as well as a celebration cake for New Year, or as a pudding with custard and/or ice cream. So get baking next weekend and surprise everyone with this super-gooey and tasty offering.
MARZIPAN AND CHERRY CAKE
Ingredients
150 g sunflower baking spread at room temperature
150 g golden unrefined caster sugar
3 large eggs
225 g plain flour, sifted
1 teaspoonful baking powder
150 g natural glace cherries, halved
250 g golden marzipan, cut into cubes
demerara sugar for sprinkling
Method
Pre-heat oven to gas mark 3 or 170º C
Prepare 18-20 cm round tin, lined with baking parchment, or greased and lined with greaseproof paper.
Put the sunflower spread and caster sugar into a bowl. Mix with an electric whisk or beat with a wooden spoon until light and fluffy.
Whisk the eggs in a separate bowl and add them a little at a time into the butter and sugar.
Fold in the sieved flour and baking powder with a tablespoon. Best to fold in a third of the flour at a time. The mixture should end up of a soft dropping consistency. If it is too dry, add a dessertspoon of milk.
Stir in the halved cherries and cubed marzipan.
Spoon the mixture into the lined cake tin and smooth it out with the back of the spoon. Sprinkle a generous amount of demerara sugar on the top of the cake.
Place the cake in the centre of the oven and bake for 2-2½ hours, but check after 2 hours, as this is usually long enough as you don’t want your cake to dry out.
Leave in the tin to cool before removing.
Enjoy:-)

Spitsbergen theme park
Clockwork Tibetan yeti
Snow Queen hologram
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Join adollyciousirony for some seasonal fun at http://allaboutlemon.com/for-the-love-of-haiku/