gaijingirl
Well-Known Member
possets? at this particular moment they don't sound so attractive - although I bet they're lovely.
I got my Herman today! I'm very protective of him!
why?possets? at this particular moment they don't sound so attractive - although I bet they're lovely.
posseting is what babies do when they do a little bit of sick.why?
I had one while we were in Cornwall and it was lovely seemed the perfect way to use up some lemons and limes I had.
I used the one at the bottom of this page with a mix of lemon and lime juice, I'm quite excited because we hardly ever have pudding, I hope it's niceWhat recipe did you use Biddly?
I am baking cheesecake tonight.
ah, must be a milk related word I hope mine don't taste like baby sickposseting is what babies do when they do a little bit of sick.
possets? at this particular moment they don't sound so attractive - although I bet they're lovely.
posseting is what babies do when they do a little bit of sick.
pos·set/ˈpäsət/
Noun:
A drink made of hot milk curdled with ale, wine, or other alcoholic liquor and typically flavored with spices.
I think it can kind of mean any milky concoction.
I'm really not... I'm just calling it what the recipe didobviously I did know that Biddly isn't making a lemon/lime baby sick treat for herself!!
I'm really not... I'm just calling it what the recipe did
there you go... baby sick pudding is what I made... yum!
Is it your wedding cake?Oh, they look nice, thanks. Let me know how they work out?
I am ridiculously excited about the idea of baking ANYTHING other than this bloody wedding cake. I think I might just man up and do the last six layers at the weekend. I'm not sure I can cope with another two weeks of doing a layer every evening or so.
Is it your wedding cake?
Made cornbread this morning.
http://www.bbc.co.uk/food/recipes/cornbread_86386
Corn *cake,* more like.
It's almost unspeakably sweet. AND we ran out of white flour, so I used wholemeal. Likewise, dark sugar. Likewise, gold top milk.
The whole confection is verging on inedibly rich and sweet, with chunks of bloody sweetcorn running through it all. Bleh.
Orly?Well dark sugar is always sweeter than white sugar, because it caramelises more. No wonder it's ultra sweet.