Bikes n BBQs

  With BBQing ticked off the list early, I set about completing the next task, motorcycling. Saturday gave me the perfect excuse as I had been invited to a friends umpteenth birthday in Brighton. Unlike last weekend with it's wind and rain, glorious sunshine was on the menu.

  Also on the menu was a cake. Though the invite said, 'bring a bottle', for such a significant celebration I felt something a little more personal was called for. I had put feelers out to see if a cake had been organised but no one seemed to know. Fuck it!, I thought, who ever heard of having too much cake?

  Remember the cake that got a mention yesterday? That was a test. I had actually made two and as I'd seen the first was a winner, I knew I was safe to bring the other, on the motorbike. Fortunately it was quite easy to transport in its tin and I finished the decorating when I got south by plastering the whole thing in a generous layer of marscapone. This is a glimpse of the interior and if you were paying close attention, you might have noticed the fruit is on the top this time. It went down a treat, especially as the only other cake that was organised was a mediocre shop bought number. 
Next time, sponge above and below.
  Back to the important subject of bikes though and a quick glimpse of my rapidly diminishing chicken strips. (See below). At this level, the difference is tiny but as I'm a little obsessed, I can see it.
Nearly at the edge. No point in wasting useful rubber.
No prizes for this spot the difference challenge, this is just my slightly awkward way of showing how potty I am about the wonderful Martine since her suspension has been properly set up. The ride down was a long blur of sure footed exhilaration and you can be sure that there will be a lot more of that sort of thing while the sun continues to shine.

  The ride home was very much a part of the weekend and was so action packed that it qualifies for a transmission of its own. Come back tomorrow to see what getting things ticked of my list is all about.

 


Kirk out




RevoltingFood.com

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