Drop-dead gorgeous…
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Court? No time for that nonsense; they don’t even bother with foreplay. It’s a cetacean Tom/Hannah scenario
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I lay out the pattern and extend the lines with tailor’s chalk like my Grandmamas both taught me
They would just lay the fabric out and chalk a pattern onto said fabric
I am contemplating bias cutting the skirt but will decide in due course
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I wouldn’t do that, Twellsy
If you bias cut it, you won’t need the gores , & every seam will droop
Just sayin’
Carinthia.xx
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That is so very wrong. Still, it may be the root of the word ‘stiff’, one might suppose.
[Mind bleach has been deployed - plenty left]
Mr Bee and I have enjoyed a fab drive around The Borders. It’s such a beautiful and varied landscape, particularly in bright sunshine and temperatures hitting 16°C (as they were).
Soo xx
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And I, having been shopping, was going to make a start on producing the Christmas cake for the Ma.
What have I been doing?
Stuffing my face with dried figs, that’s what. But they are lush.
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You see Carinthia I know you will point my scissors in the right way
I enjoy learning how to do things by myself and am grateful for advice - I even have straight hems thanks to advice
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Sodsticks, bollocks, and deflated dolphin penises.
The cake has been in the oven for 15 minutes. I started clearing the sticky wreckage sinkward. And what did I find? Half the bleedin’ ground almonds that should have gone into the bastard thing.
I could cry.
Or neck the cooking brandy.
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Miff! Shouldn’t be allowed.
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How much should there be, and how much actually is there? I mean, how large a proportion of the whole are they?
It may be perfectly nice without them. The trouble is, no way to tell.
Can you drill a small hole underneath it and sample the “core” from the drilling?
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There was 250g of flour and should have been 65g of ground almonds to 3 eggs, 250g each butter & sugar and 1.1kg of vine and dried fruits and toasted nuts. In practice, slightly under half the almonds went in.
I am greatly afraid of fruit sinkage.
I probably could take a soil sample but it will be too late to rectify the problem.
And now I must off to medicate a cat. Maybe she would like to share the rubbing brandy with me…
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I shall cross my fingers that the missing 35g out of 800g of Ingredients if we ignore the dried fruit and nuts will turn out not to have mattered.
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I think that is the kindest way of saying ‘drama queen’ I have ever encountered, dear Fishy. Grately heartened by it.
And Marmey has had her thyroid medicine, and coming back in there was a faint fruity, cakish aroma.
Fingers crossed.
And achtaehellwiit, I can always make another and live off this one myself all January ;- )
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I know a Bird that doesn’t care if the fruit in a cake has sunk…
Seriously, it wasn’t meant to sound like calling you a drama queen; I was just trying to work out what proportion of the ingredients it was and got slightly surprised.
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Is this a cake wot needs ‘feeding’ with booze ?
Will it be iced?
Slice the top orff, so that it’s level, & turn it upside down.
There’s a Christmas Cake thread elseboard too
Carinthia.xx
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Interesting spelling of ‘cook’ there. But yes, to both.
TBD, but not before it gets where it is going: that way madness lies, else.
And Fishy dear, I self-identified, and it is literal violence to question my queeny status ;- )
Meanwhile, cake is some way off being done. My oven, or my magnificent job with the double lining of the tin and the protective brown paper wrap?
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[sharpens knife, fork ‘n’ beak]
Oh, I’m sure you’ll make the right decision.
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Given that you are my go-to cake guru, Gus, I am confident of success 
Off to Melrose after another enormous breakfast. We’ll be late-lunching on fresh crab sandwiches (in his case) or salad (in mine). Folk concert, this evening.
Good days, all.
Soo xx
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A holiday essential for Mr Gus, those.
Sounds like a good sort ovva day, dere Bee, which is splendid.
Cake looks fairly convincing, which is a relief.
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Yay! Happy waggle dance and stuff.
Soo xx
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