The truth is, folks, that not everything that pops into the what-shall-I-make-now compartment in my brain turns into kitchen gold.
A case in point is last Sunday’s baked alaska-like effort. It was no more than a ginger-nut biscuit base plus frozen berries plus vanilla ice cream plus meringue, but (a) it revealed that my meringue technique needs work and (b) as a whole, it was just awfully sweet (and I mean awful in the tragic sense). It was only salvaged by the addition of lots of plain yoghurt and lots more frozen berries. Ho hum.
Baked Alaska, kinda
One of the more unusual things that I have in my kitchen is a latin jazz band. They’re not a permanent fixture you understand, but they have what you might call a semi-permanent residency in my house. With the full complement of band members present, it means 7 tuneful souls (plus instruments) packed into the kitchen-cum-dining area, and me. (I do feel obliged to add, by way of explanation, that I am actually related to one of the members, so you can scotch any thoughts that I might have a predilection for stray musicians right there!)