Eurydice (eurydice72) wrote,
Eurydice
eurydice72

I only just remembered tomorrow is Friday

I think I've finally lost my battle with the cold. I'm currently congested with the occasional sneeze. No fever, no sore throat, not really coughing though my chest doesn't feel all that great. Under normal circumstances, I wouldn't give it half a thought as it's probably pretty mild, considering. Now, of course, we're all second-guessing our symptoms, and with the uptick in cases, I'm paranoid that maybe I should get a covid test. I won't unless things get worse or other symptoms develop. But damn, I miss the days when I didn't worry about a silly cold.

I did a thing. I signed up to be a Body Shop at Home Consultant. Though they were in the UK when I lived there in the early 2000s, they've only just started the At Home business here in the US as of last June. Craig actually used to do a lot of tech work for them, too. There were multiple trips to Wake Forest, and lots of products for the household. That's when I fell in love with a lot of the products (the satsuma scent is the bomb). Anyway, fast forward to Tuesday, and a friend on Facebook invited me to join a group that was supporting a lot of these types of businesses. You know, Scentsy, Pampered Chef, Mary Kay, etc. That's when I discovered that the Body Shop had launched here in the US. I put in an order for some Christmas gifts, then gave it some hard thinking. And took the plunge. Hell, even if I only ever buy my own stuff from there, it'd be worth it. But if you're curious, feel free to check it out.

I made an attempt at a battenberg cake yesterday. I've done it once before, but didn't bother with trying the checkerboard effect then. Yesterday, I did. The cake turned out absolutely scrumptious, frankly. It was a little jazzed up, with flaked almonds in the yellow squares and chopped cherries in the pink, and it wasn't the prettiest when it was all done, but damn did it taste good. I don't own a battenberg pan so had to improvise, which wasn't quite precise enough to make the cake construction perfect. I've figured out that to avoid that problem next time, I have to double the recipe so I'm not trying to rig up a single pan to have a divider straight down the middle. Just one pan of plain almond and one pan of pink. And nobody will complain about having twice as much cake in the end, I'm pretty sure.
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