Originally Posted by Hanneke
Excellent! Let me know when you have decided on dates and if it does not clash horrendously with my racing and working calendar, I might just tag along if you don't mind
You must be off your trolly, you don't have to do it you know.
Don't roll with a pig in poo. You get covered in poo and the pig likes it.
Just what I was thinking.... or maybe she's going to join us for lemon drizzle cake in the safety of the back-up vehicle
Both options appeal, I wonder if I can combine the two?
“the cause of my pain, was the cause of my cure” Rumi
Still in conclave....July looking possible......
July 2012 I hope - Olympics start on 27 July - only 1,235 days to go
Hanneke, I ought to tell you that OBW is renowned throughout the principality for his "Lemon Drizzle Cake". In fact we are a bit of a double act, I drive the support vehicle (ideally missing the large rocks and bridges which tend to jump out during our missions) whilst OBW concocts his LDCs on a meths stove in the back of the support wagon.Just what I was thinking.... or maybe she's going to join us for lemon drizzle cake in the safety of the back-up vehicle
Secret recipe, naturally.
So if you want to find out what makes the steam rise in the Steam Bunnies and keeps those two old boys 'cooking on gas' as they peddle away, you need to be in the back of the van with the Moley and OBW.
Lick my pans clean babe ........
Don't roll with a pig in poo. You get covered in poo and the pig likes it.
Lick my pans clean babe ........
Don't know when I've last laughed so much!! Must get out more!!
Bring on the cake - recipe not that secret - I like the fact that it comes with it's own choice of wine
Lemon drizzle cake
Feeds 6. Takes 1 hour 15 mins. It doesn’t matter how rich, velvety and buttery a cake is — as long as it has enough lemon in it, it feels as if it’s good for you.
250g butter, softened
250g caster sugar
4 x 60g eggs
1tbsp grated lemon zest
250g self-raising flour
60ml fresh lemon juice
FOR THE ICING
125g icing sugar
25ml lemon juice
Heat the oven to 170C/Gas mark 3. Cream the butter and sugar well, until ribbons form. Add the eggs one by one, beating well after each addition, and the lemon zest. Add the flour all at once, and beat well, then slowly add the lemon juice, until incorporated.
Pour the batter into a well-buttered 23cm cake tin with removable sides, and bake for 50 minutes or until an inserted skewer comes out clean. Leave the cake in the tin on a wire rack to cool, then gently remove the sides.
To make the icing, stir the lemon juice into the icing sugar until you have the right drizzling consistency, and allow the icing to drizzle down the sides of the cake. Leave the icing to set before storing in an airtight container or transferring to a serving platter.
Serve with a bowl of fresh figs, peaches or raspberries.
THE WINE Try a similarly flavoured pudding wine — the gorgeous, rich, peach, pineapple and citrus-stacked 2001 Maculan Dindarello Moscato from Italy.
I am soooooo coming on this trip, either on the bike, in the support vehicle or preferably both
“the cause of my pain, was the cause of my cure” Rumi
I know, I shall spend all the uphills in the support van and all the downhills on the bike
“the cause of my pain, was the cause of my cure” Rumi
Sounds like the sensible choice - all you need to do now is find someone who wants to cycle all the uphills and you can swap at the tops!!
Welcome aboard... there's always room for more folks of doubtful sanity on the Toffer/Wheeze Activity Tour For The Deranged
Guess I'd better double the quantities for cake!
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