I know I haven’t written in a while, but I have a perfectly valid explanation. You see, it’s been a crazy, stressful couple of days for me. My parents took a week’s worth of holiday recently, leaving me to man our company by my lonesome. The amount of work is endless, and every time I so much as blink it’s like the pile of work I am yet to do has given birth to octuplets. Every task I cross out on my to-do list gets replaced with another two, or five. Apparently this is what it’s like to manage your own company: you’ve got to be on top of absolutely everything. To think my Father has been doing this for over 20 years, and I’ve never heard him once complain (or even flinch). So naturally, I strive to do a good job in his absence. I’ve a lot to learn yet, and it will be years before I become anything like him, but I’ll be damned if I do not admit this is one of the toughest weeks I’ve ever had in my life! When I go home at night, I am so tired all I want to do is lie down with a good book and sleep. (Or fall asleep with the book on my chest, which believe me doesn’t happen often!)
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I’m going to keep this post short, because really, I’m not sure what else I can actually say about salsa– except perhaps that they have such a striking combination of colours that make them perfect for photographing. Thus the abundance of photos in this entry.
One of the best parts about making salsas and dips, in my opinion, is the instant gratification. Chopping things up is easy enough, and that’s really all that needs to be done here, and maybe a little bit of mashing too. Out of the most simple ingredients, you can quickly create something refreshing to share with everyone, giving you more time for equally refreshing conversations.
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I have a confession to make: I can’t seem to control my urges for a piece of this cake. Once I get started during breakfast, I keep slicing and savoring each bite ever so slowly, then I just keep wanting some more. I don’t think any other cake I’ve made has had this sort of effect on me. And did I mention it’s perfect with coffee?
I found this recipe way back as I was browsing Joy The Baker’s website and was immediately curious. There are quite a few pound cake recipes I’ve come across that I would like to try, but none that have piqued my interest as much as this particular one. I’ve already made cakes with zucchinis in them, but avocados? Isn’t that just for guacamolé and fruit smoothies? But wouldn’t it be ever so interesting though, to eat a cake that is made of avocados, or simply a cake that cannot help but be green?