Things that are currently bugging the hell out of me:

Drink Recipes

Salad Recipes that involve mixing greens with other stuff and adding a dressing at the end.  I'm sorry... recipe????

Asking a direct question and getting a response that is not an answer.
Ex.  Question: 'I'm at the cafe, you want me to get you anything?'
Response:  'Where was my invite?'
Response to Response: 'Oh! Answer question please'
(P.S. I am guilty of this one even though I can't stand it)
This conversation really happened BTW.

Having to look busy when you really are not.

When it's supposed to be 24°C because it's JUNE and it's really only 11°.... and raining.


Trying to pry angel food cake out of the tube pan.

Coffee that's flavoured with anything other than coffee... I might concede to trying a little bit of cinnamon but I would only be trying it.

Not eating the egg yolk part of the egg which is (we all know) the best part.  What's the point?  Isn't this a holdover from the nineties?


Now I'm not only being 'bugged' these days.  There are poppies blooming and that going to make just about anybody smile.  There is also the small matter of the back and front yards that I've managed to clear to an almost acceptable level.  The fact that my foot doesn't hurt every single solitary time that I run is also giving me pause.  I think that on about three occasions kid #2 ate vegetables without complaining and/or asking for cereal... Win.  Kid #1 is officially old enough to do any number of things on her own.  Last and certainly not least, there are exactly 14 school days left until summer break.
Eat cake once and a while, would 'ya.



Angel Food Cake with Chocolate Shavings adapted from Martha Stewart
makes 1 cake

10 - 12 egg whites
1 1/4 cups cake and pastry flour, sifted
1/4 tsp salt
1 1/4 cups superfine sugar (or regular sugar put into a blender and blitzed a couple of times)
1 tsp cream of tartar
2 tsp vanilla
2/3 cup dark chocolate, coarsely shredded

Preheat oven to 350°F
Have a tube or bundt pan ready but do not grease or butter.
Sieve together the flour and the salt and set aside.
Using a mixer, beat the egg whites until foamy.  Add in the cream of tartar and continue to beat until soft peaks form.
Continue to beat and add in the sugar.  Beat until stiff peaks form.
Whisk in the flour mixture little by little, folding gently.  Continue until all of the flour mixture is incorporated.
Gently fold in the shredded chocolate until it's well mixed.
Pour into the tube pan and bake for about 35 - 40 minutes.
Remove from the oven and cool the cake upside down in the pan.  Cool for about an hour.
Gently cut around the edges of the cake, eventually loosening the cake from the pan.