Heavens to Murgatroyd!

A new webhole for Bodhi? What folly is this?! As ridiculous as it seems, and is really, I've started a "proper" blog (pah) in attempt to get off the internet. You see, I'm planning on deleting my MySpace account. Like actually. I know, right? I don't think I'm ready quite yet, but am gearing up for it- shall be such a relief to be rid of the blecherous thing after all these years of up and down alternating addiction and contempt for that godforsaken website. HOWEVER I still do kind of need/want somewhere to express myself, rave about good things, rant about bad things, share exciting new things easily and impersonally with my friends and generally procrastinate. No! Scratch that last one, I am never procrastinating again! First day of year 12 today, oh my sainted aunt, so not ready for this. But anyway- such things are awkward to do on Facebook, what with vague acquaintances and ancient family members all over my account who I can't quite bring myself to delete from my friends list (dreadfully rude). Also Facebook is quite ugly and inconvenient and terribly common. Hence, this! Also I like Blogger's archives, tagging system, general bloggishness... Yarrh.

As for the URL of this baby, I was going to make it "cankerblossome" like everything else I do on the internet, but I'm going to get sick of that one of these days, soo... Tipsy cakes are actually a bona fide baked good- silly little sweet things soaked in grog. Describes me moderately well? Haha maybe, but I just think it's the cutest thing to say, ever. Go on- say it. You know you want to! Ah, good times... So I've never actually consumed one but I have acquired a recipe from http://www.gourmettraveller.com.au/ to prove it's possible:


Tipsy Cakes:
(Serves 8)


2 tbsp castor sugar
125 ml sweet sherry
4 1.5cm-thick slices of brioche (120gm, about ½ loaf), crusts removed, quartered, or sponge cake
250 gm strawberries, hulled and quartered
4 amaretti, finely chopped
60 gm flaked almonds, toasted
200 ml pouring cream, softly whipped

Custard:
800 ml milk
1 vanilla bean, split lengthways
8 egg yolks
110 gm (½ cup)
caster sugar


1. For custard, place milk, scraped seeds from vanilla bean and bean in a saucepan and bring almost to the boil. Whisk egg yolks and sugar in a bowl until well combined, then gradually pour in milk mixture until well combined. Return mixture to same pan and stir over low-medium heat until mixture thickens enough to coat the back of a spoon. Do not boil. Transfer to a bowl, discard vanilla bean, cover closely with plastic wrap and cool to room temperature, then refrigerate until chilled, or for up 2 days.

2. Place sugar in a bowl, add 2 tbsp boiling water, stir until dissolved, then stir in sherry. Place brioche in a flat dish, drizzle with sherry mixture, turning to soak completely.

3. Place a piece of brioche in the base of a 150ml glass or small bowl, scatter with some strawberries, then pour in approximately ¼ cup custard, sprinkle with a little chopped amaretti and almonds. Top with 2 pieces of brioche, some strawberries, cream and nuts. Repeat with remaining brioche, strawberries, custard, amaretti and almonds, then serve immediately or refrigerate for up to 1 day.

4. *Enjoy!* See? Until next time, shine on you crazy diamond...