WONDER WHO HAS A SORE HEAD THIS MORNING?

WONDER WHO HAS A SORE HEAD THIS MORNING?

We had a hysterical time around the table last night... Steve, Bex, Kelly and I played a card game called 'Foo'.  It's our latest favourite game.
Everyone was drinking except me...

ABOVE:  I am quite positive when those girls lay down last night the room would have been spinning!  LOL
I on the other hand ... was fine.  I was having too much of a good time to even want a tipple!  
I did have a bit of a 'problem' with WIND... have NO idea where it all came from... all I know is Bex had to actually go OUTSIDE a few times so she wouldn't throw up! 


Hee hee.... found out something else about Bex last night too.  She snorts when she laughs hard enough!  Great, a snorter in the family!


Plans for the day.... not sure yet.  I do know I need to sort out what we are having for dinner... there is gunna be 7 adults and 3 kids... hmmmm.... what do I feel like cooking?  Don't suppose I can serve up baked beans and eggs on toast eh?
Maybe chicken....


ONWARD...


I just finished cutting Brylee and Griffin's hair... not something I had planned on doing today.  But, it's a good job done.
Stew and the kids have gone for a walk up to the  local service station.  We ran outta milk!


And oh shit!  I just realised I haven't got the meat out of the freezer for dinner....  off to do that right now!

ABOVE: the girls baking the amazing Gooey Ginger Cake for dessert tonight.  My mouth is watering just thinking about it! 


Coco is not impressed with me right now.  I trimmed her ears and tail... and gave her a 'Brazillian' too.  She REALLY didn't like that!  We had a few 'words' over that.  I was winning, until she dropped a fart.  Then she won!


Why MARY H:  whatever do you mean???  lol


As requested by a reader... here is the recipe for the most Evil Gooey Ginger Cake EVER:



Preperation time: 20 mins
Cooking time: 1hr 10 mins (approx)

185 g (6 oz) butter, chopped
1 cup (350g/11 oz) golden syrup
3/4 cup...(140g/4 1/2oz) lightly packed soft brown sugar
1 egg, lightly beaten
1 1/2 cups (185g, 6 oz) plain flour
3/4 teaspoon bicarbonate of soda
1 Tblsp ground ginger
1 teaspoon ground cinnamon
1 teaspoon mixed spice
2 Tblspn finely chopped glace ginger

Ginger Icing:
1 1/2 cups icing sugar
1 Tblsp milk
2 Tblsp golden syrup
30 g (1 oz) butter, softened
1 1/2 Tblsp finely chopped glace ginger

Preheat oven to 160C or 315F, Gas 2-3... Line a lightly greased 9 inch square shallow baking tin with non-stick baking paper, over-hanging two opposite sides.
Combine butter, golden syrup, sugar and 3/4 cup of water in a pan and stir over gentle heat until butter melts and sugar dissolves.
Remove from heat and let cool a bit, then add the beaten egg, mix well.
Sift the flour, soda and spices, add to mixture and beat well to remove any lumps. Stir in the glaze ginger, pour into the tin. Bake for about an hour .. or until a skewer inserted into the centre comes out clean.
Cool in the tin for 5 mins then turn out onto a wire rack.

Icing: beat icing sugar, milk, golden syrup and butter together. spread over the cold gingerbread cake and sprinkle with glace ginger.
When cutting a sticky cake like this use a hot, wet knife for best results.

This cake will add 10 pounds OVERNIGHT. But it's delicious!.. and freakin easy to make. If you love ginger.. you will love this cake!


LYNISE: to clarify, the above is 'the recipe'.   It's not doubled. 
***   I always double the recipe.  It does not take any longer to bake usually as I use a big cake tin.

 ABOVE:  we had unexpected visitors this afternoon... Jacqui, Martin and their two kids.  Sofia Grace got a bit spoilt!

ABOVE:  the ginger cake the girls cooked for dessert.  

ABOVE:  Love having family over.


End of Day: I am so glad we had today.  It was so very nice to see everyone, dinner was just lovely, and dessert... well.... *burp*
ON TRACK:  hell no!
nite nite.