Obsession

So for the first time ever, I headed out for some "fine dining". Well I say first time, being that usually someone else, e.g. a boss or the company pays. If we're talking company paying, we've been to Quilon (an upmarket, michelin-starred Indian) which was nice, Bank, canapes at the Savoy... the list isn't really that great for someone who works in London and in finance tbh. Hmm. So anyway, my resolutions was to try and break out a little bit. Eat the budget lunches and max out for some nicer meals. Maze was the obvious choice for me because I've been looking at the peanut butter and jelly dessert for AGES and this weekend I went there. http://www.gordonramsay.com/maze/menus/alacarte/ I decline to add any pictures because it was seriously dark in there, albeit there's plenty of pics online by other bloggers. The decor is a bit Japanese teppen-yaki, and a bit hotel lobby - both of which I spend a bit too much time at. Bathrooms are individual and okay. The

Happy new year all! Few wee resolutions firstly... 1. Scary - not to buy any new cookbooks APART from those bought on holiday (NY is earmarked) 2. Moisturise. 3. Be frugal. Most are un-cake related, however frugality links in with non-cake book buying in a way. I bought a shiny little laptop on New Year's Eve and out of guilt feel I must make up for it by making my lunches etc. That is not to say I won't spend, but whilst I am increasing my grown-uppyness by going to places like Maze for dinner (not that expensive based on the a-la-carte) I figure I can compensate elsewhere. So what have I made this frosty new year? Honeycomb as above (oddly hard to get the sugar to 160 degrees C but persevere otherwise it fails miserably) I used James Martin's recipe "Cinder Toffee" but you can get recipes which don't call for thermometers or liquid glucose. This will store for a few days as long as you airtight it with at least two wrappings of plastic/foil and don't giv