Yesterday morning as I approached junction 10 traffic slowed to a crawl. “Oh no, not again” I felt as if I had my own personal carbon footprint genie directing me to start using the train again. But within 20 minutes it was back to its usual speed and my pangs of green guilt were sacrificed to pocket concerns once again.
Until, that is, 6.45pm, when I was again on the M40 but heading north this time. I approached junction 9…I continued to “approach” junction 9 for a further 2 hours 40 minutes meaning that I missed Nigella’s Christmas thing on BBC2, or so I thought, but fortunately Husband is a thinking kinda guy and not only had dinner ready for me but a dvd he’d prepared earlier…
Anyway, on the subject of Nigella, the lemon icing I mentioned previously in connection with the Gingercake is incredibley easy
175 icing sugar
1 tbs lemon juice
1 tbs warm water.
Sieve the icing sugar. Mix in the lemon juice. Then add the hot water a little at a time. Keep stirring until you have a thick paste. You may not need all the water, you may need a little bit more. Icing needs to be quite thick so that it gives a thick snow like covering to the cake.