So long January (almost) – glad to see the back of you.
Actually, scratch that. I’ve rather been enjoying 2013 so far (not least because I have my May wedding to look forward to) and there have been plenty of new and interesting experiences…
Many a Friday night has been spent sans wine, as have many other evenings. And you know what? Sobriety is OK. I won’t, however, be turning into an evangelical teetotaller as I’ve yet to find a soft drink that goes as well with cheese.
I wrote a piece of flash fiction. It is as it sounds, a very, very short story. The definition of short varies, but my story was 100 words and I wrote it for a competition to win a residential writing course. If anyone else is interested, I’m not afraid of competition (!) so here’s the link.
I had a Brazilian blow-dry. I now possess wavy, rather than curly hair. I’m pleased with the results but would caution any prospective customers to try the treatment out via a deals website. I don’t think the treatment is worth full price at all.
I took to using electrical appliance on my face to tighten it up. Ooh it hurts so is therefore good for me? One week in and I think I see a difference on the nose to mouth lines and my complexion looks brighter. However, it’s not particularly a scientific, controlled experiment. Maybe the better skin is down to all the fruit and veg I’ve been eating?
The cat was forced onto a diet. Unlike we humans, it’s much easier for a cat to diet, seeing as he gets no say in the matter. We weighed him and its turns out he has two pounds too heavy – pretty significant when you’re a wee beastie.*
As cakes have been absent of late, I made soda bread. Healthy baking hmm?
250g plain flour
250g wholemeal flour
2tsp bicarbonate of soda
400ml buttermilk, or use 200g plain live yoghurt made up to 400ml with water
Preheat your oven to 200 degrees C.
Sift the flours and bicarbonate of soda in a large bowl. Add in the salt and make a well in the centre. Add in the buttermilk or yoghurt and bring together quickly. It will be pretty sticky. Turn out on to a lightly floured surface and knead lightly for a minute.
Place in a 20cm round non-stick, loose-bottomed cake tin and mark the top with a cross. Cook for 40-45 minutes. Turn out onto a wire rack to cool. (You’ll know it’s cooked as it will sound hollow when you tap the bottom. Serve warm with butter and raspberry jam.
My final new experience of January takes place on Monday. I’m going to an NLP session to cure (hopefully) my addiction to blasted diet coke (ahem – two litres a day…)
*We’re a day past Burns Night; I had to throw in a Rabbie reference somewhere.