I have perfected my headless chicken impersonation!

[blamebrampton]

This weekend I have made chocolate and hazelnut slice (so good!), cycled a long way, cheered up a new friend and dissected and drawn poppies.

This last is because I spent last weekend learning how to make silk flowers using French flower making tools. I have wanted to learn how to do this since about 1978, so I am very excited! If anyone has flower making tools that they would like to sell, let me know!

Meanwhile, my goal to declutter the house continues. Does anyone want three lovely vintage style bras, one gold with black lace, one pink with blue lace and one red lace: AU 14E, UK 36F, US 36E, EU 80G? Alas, you can't take bras in and they are far too lovely and newish to toss.

I have to tackle the books next. It may be easier to just move …

The laundry pile is now shorter than me. It's a start. Next, fic, long overdue essay thingy, invoicing so that people will pay me (might do that first) and dissecting a rannunculus. And catching up on fandom and birthdays and life. And make a big career decision. And …

I think I'll start with a shower and sleep!

Comments

[blamebrampton.livejournal.com]

Slice is a particularly Australian thing, in that they love it here, make it in thousands of varieties and will come up with any excuse to eat some: basically it's a flat cake, brownie, muesli/cake mix, spicy biscuity thing or similar bottom layer, topped with something else, often chocolate, icing or caramel.

Some slices are simply evil, including the one that is a layer of dark chocolate, then an inch-thick layer of white chocolate mixed with coconut, glace cherries, cream and a few other things, topped with more dark choc. Some are positively healthy, such as the orange zest and polenta one topped with an orange glaze, and some, like today's, are in between.

It's 17Catherine's fault, she hooked me up with the slice cookbook and now I am enabled ;-)

I will let you know how that one goes, BTW, it looks like a hard flower to make!