Monday, 28 April 2008

afan quiets

Relaxed and happy weekend with a select band of warriors.

Saturday - 99km in the sunshine, baggies and ballons for the birthday honorary girl (any race kit in evidence penalised with additional decoration, white socks exempt), full Skyline, tea and Cake#1, down to Penhydd and the Wall (but no birthday pie), back up the railway trail towing injured member ("what do you mean it's all uphill"), beer supper banter (and blatant flirting) at the rammed and rowdy cafe, a slice of Cake#2 and a deep and cosy sleep warmed by recovering legs.

pic Nigella Foskett

Sunday - Whites Level, misty and atmospheric and more like the M25 but then again it's pretty nice to bimble up the climbs having a good old chat every now and again rather than breathing out of your arse and seeing only stars at the top before rocking the downhills and showing the boys how it's done. Bwwwaaaaaarpppp.

Top weekend, funny tan lines, plenty of cake and giggling. Highly recommended.


Anonymous said...

'Nigella Foskett' hee hee...nice ;)

Fi said...

What a top weekend. Need to get the recipe for that almond cake. Awesome!

adjustablecrumpet said...

Cherry and Marzipan cake aka Birthday Cake #1

200g butter
200g caster sugar
4 eggs
200g self-raising flour
200g glace cherries, halved
100g ground almonds
2-3 drops almond extract
250g marzipan
50g flaked almonds
icing sugar for dusting

Heat oven to 160 degrees c.
Butter and line a deep 20cm cake tin.
Beat butter and sugar til light and fluffy, then add beat in eggs one at a time.
Mix in flour one third at a time, beating well after each addition.
Fold in cherries, ground almonds and almond extract until evenly mixed.
Spoon half the mixture into the tin. Lick spoon.
Roll out marzipan to a 19cm circle and lay this on top of mixture in tin.
Add remaining mixture, level and scatter flaked almonds on top. Lick bowl.
Bake for 1.5 hours, or til an old spoke comes out clean. Cool in tin for 20 minutes, then turn out, dust with sugar and employ all powers of resistance to leave to cool.