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July 10, 2015

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kathryn elliott

Well there you go. I actually find creaming relaxing and rewarding. I love it when the two come together and start to lighten in colour. Mind you, it's something I do rarely and I'm usually excited because it means a cake is on the way!

I've tried doing it with a machine, but find the hand version much more enjoyable.

But yes, skinning tomatoes, what a faff that is. I'm also slightly anti-grating - it's something I will do if necessary, but also fob off onto another person if at alllllll possible.

Kate

Funny, I was just thinking last night that so many of the things I used to find unbearably tedious, I now actually enjoy. Like peeling and chopping. Often I prep and S does the cooking part, and we both feel good at having escaped a tedious task. Or, non-cooking, there's hanging up the washing, and vacuuming, both of which I used to avoid as long as I could and which, while I'm not exactly excited about them now, I like as opportunities for little moments, and get satisfaction from.

I wonder what that says about my personality? Probably more of an indication of how little time I have (or take) for meditative nothingness, these days.

But I'll leave skinning tomatoes to you.

Elizabeth

The creaming of butter and sugar is best kept to the Spring and Autumn months for optimal pleasure, but there is a great deal to said for cakes and biscuits made with melted butter. I've recently started experimenting with different oils for baking, they give cakes a wonderful texture and make cake baking incredibly easy.

Cindy

I hear you - it's probably one of the reasons I prefer making vegan cakes and biccies. My real nemesis, though, is piping.

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