Speaker by Various Artists

Read Post

Speaker: Dancing with Dingoes, Part II

158 Responses

First ←Older Page 1 2 3 4 5 7 Newer→ Last

  • David Haywood,

    I’ve been looking forward to Part II of Dancing with Dingoes. Thank you Sally – very nice work! Just the thing to help cheer us up after the bad news yesterday.

    Dunsandel • Since Nov 2006 • 988 posts Report Reply

  • Sam F,

    Very nice - and what an opening sentence...

    Auckland • Since Nov 2006 • 1563 posts Report Reply

  • Danielle,

    Coincidentally, yesterday I read this for the first time, which is also about the crucial importance of cake.

    Charo World. Cuchi-cuchi!… • Since Nov 2006 • 3661 posts Report Reply

  • Jackie Clark,

    Deelightful. And so well needed on a day like today.

    Mt Eden, Auckland • Since Nov 2006 • 3123 posts Report Reply

  • recordari,

    Lovely story. Hardly sounds like a cakewalk.
    [Pause]
    If you like reading about cakes, you might also like this.
    Baking Cakes in Kigali: A Novel by Gaile Parkin. Set in Rwanda, it manages to deal with some of the recent atrocious history without getting overly political, while focusing on day-to-day activities, like baking cakes. We really enjoyed it.

    AUCKLAND • Since Dec 2009 • 2607 posts Report Reply

  • Amy Gale,

    Heh, Danielle beat me to it. Nothing resonates with Hyperbole and a Half better than cake derangement. (Except the effort of adulthood.)

    tha Ith • Since May 2007 • 457 posts Report Reply

  • Sacha,

    Photos please! (new site design is raising my expectations)

    Ak • Since May 2008 • 16755 posts Report Reply

  • Jacqui Dunn,

    Sally, I do so like your writing.

    I plan to read this again - today I'm too sad to really appreciate it.

    Deepest, darkest Avondale… • Since Jul 2010 • 585 posts Report Reply

  • sally jones, in reply to Jacqui Dunn,

    Cheers Jacqui, et al. In the circumstances I wasn't really keen to post this last night but glad it brought a bit of cheer on a bleak day.

    Auckland • Since Sep 2010 • 179 posts Report Reply

  • Joe Wylie,

    Very much liked the ending, thank you!
    I was reminded of a story about a cultural group visiting outback aboriginal communities. Among their number was a potter, who’d set up a raku kiln and have the kids make an item from the local clay, where available. When the firing was done they’d be presented with their artwork, but instead of treasuring them they tossed them as far as they could into the scrub, with lots of squealing and hilarity. Real appreciation, but not in a way that anyone anticipated.

    flat earth • Since Jan 2007 • 3555 posts Report Reply

  • dyan campbell,

    Thank you for that Sally - nicely done, plus Giselle is my favourite ballet. And I make awesome, awesome cake.

    auckland • Since Dec 2006 • 595 posts Report Reply

  • sally jones, in reply to dyan campbell,

    plus Giselle is my favourite ballet. And I make awesome, awesome cake.

    Seems like we might have some things in common. If you ever need a cake tester, it's one of my specialities :)

    Auckland • Since Sep 2010 • 179 posts Report Reply

  • Lyndon Hood,

    What with the obsessions and the small town, I can't resist mentioning the not-a-ballet Giselle that was at the '08 Arts Festival. Also because it has filled up all the 'Giselle' space in my brain.

    Wellington • Since Nov 2006 • 1096 posts Report Reply

  • sally jones, in reply to Danielle,

    Joe:

    Very much liked the ending

    what, because it was over? :)


    Danielle:

    yesterday I read this for the first time, which is also about the crucial importance of cake.

    .
    I thought it was just me! No wonder I could never find any cake when I wanted it. Of course they make pretty good cake in Oz, even if not in Lightning Ridge. Lots of torte with lots of layers. In the case of cake, less is always less.

    Auckland • Since Sep 2010 • 179 posts Report Reply

  • David Haywood, in reply to Joe Wylie,

    Very much liked the ending, thank you!

    Hear, hear! I liked it, too -- some subtle poignancy happening there.

    sally jones wrote:

    In the case of cake, less is always less.

    This is a major philosophical finding -- easily up there with Descartes...

    Dunsandel • Since Nov 2006 • 988 posts Report Reply

  • Joe Wylie, in reply to sally jones,

    Very much liked the ending

    what, because it was over? :)

    Heh.
    Um, because I have a short attention span and it was the bit I remembered best?

    Truly, a most enjoyable tale with a nice kick of authenticity in the tail.

    flat earth • Since Jan 2007 • 3555 posts Report Reply

  • sally jones, in reply to Joe Wylie,

    Truly, a most enjoyable tale with a nice kick of authenticity in the tail.

    Joe, I wasn't fishing for this, but I do like fish.

    In the case of cake, less is always less.

    This is a major philosophical finding – easily up there with Descartes…

    Well yes, David. I'd have to agree. So to translate into Descartes it could be 'I cake therefore I am' (sounds rude), or I eat cake therefore...Possibly quite true in some cases.
    TFYH dude :) :)

    Auckland • Since Sep 2010 • 179 posts Report Reply

  • dyan campbell,

    Seems like we might have some things in common. If you ever need a cake tester, it’s one of my specialities :)

    Where are you based? If we cross paths at a PAS soiree and you give me a couple days' notice, I can guinea pig you. Though I have to say, my husband Paul has been heroic in that role - he has been the testing kitchen for many newly invented recipes of mine. If I may say so (in all modesty) I am the best damn baker in the whole universe. Which is funny, because I worked on quite a few obesity sci/med conferences and wrote more than a few articles on diabetes and metabolic syndrome.

    Say, weren't we going to have a PAS bake-off? I am guessing it wouldn't be hard to find guinea pigs/judges.

    auckland • Since Dec 2006 • 595 posts Report Reply

  • 3410,

    Say, weren't we going to have a PAS bake-off? I am guessing it wouldn't be hard to find guinea pigs/judges.

    Gross! None for me, thanks.

    Auckland • Since Jan 2007 • 2618 posts Report Reply

  • Jackie Clark,

    Sally, would you email me please? It's not about cake.......but it could be.

    Mt Eden, Auckland • Since Nov 2006 • 3123 posts Report Reply

  • sally jones, in reply to dyan campbell,

    If I may say so (in all modesty) I am the best damn baker in the whole universe

    You may say so, but it would be disputed. I make a mean carrot. My lemon's not bad either. We'll have to have a cake-off.

    Sally, would you email me please?

    Right away Jackie. I'll just get onto my people ;)

    Auckland • Since Sep 2010 • 179 posts Report Reply

  • sally jones, in reply to 3410,

    Gross! None for me, thanks.

    Good heavens 3410, what's wrong with you?

    a PAS bake-off?

    You heard it here first. Count me in for carrot.

    Auckland • Since Sep 2010 • 179 posts Report Reply

  • dyan campbell,

    You may say so, but it would be disputed. I make a mean carrot. My lemon’s not bad either. We’ll have to have a cake-off.

    Oh, carrot cake, child's play. GAME ON.

    I have the world's best Devil's food - with a chocolate cream cheese icing. Though it can be done with ganache, raspberries and yoghurt cream. Or an Angel's food - (12 egg whites - no yolks) with (my own invention) lemon cream.

    Cakes are a mere category. Cookies? I make thousands of different kinds. I have a chocolate cookie that can be converted into a cookies and cream dessert, with the stroke of a whisk. And some cream, vanilla, bit of icing sugar & yoghurt. I make ice cream. Ice cream sandwiches. Cinnamon buns. Coconut buns. Bars, brownies and slices. Choux pastry? Been making it since I was born. Napoleons? I have a version that has caused riots. Pies? God yes. probably my specialty. Lemon meringue, deep dish peach, blueberry, rhubarb claufoutis pie (invented) granny apple-crumble topped...

    I know all the tricks. Floury, flavourless apples? Dice a green tomato & add it to the mixture... never use raisins or currants without first soaking them in boiling water, draining, then soaking them in rum, brandy, or marsala, depending on the flavour you're matching. I like antique recipes, forgotten recipes. Vienna flavour? A mixture of brandy and vanilla. I MAKE MY OWN VANILLA.

    The two best tips I've ever been given: when making cake, make sure the eggs and butter are room temperature (fluffier cake). And when washing up the bowl after making bread, pizza or any yeasty dough, use icy cold water to wash up. If I'd known that last tip earlier, I'd have a year of my life back.

    Bring it on, amateurs!

    auckland • Since Dec 2006 • 595 posts Report Reply

  • FletcherB,

    My mum recently came across a recipe for pumpkin cake!

    I know it sounds bizzaire, but it's a bit like carrot cake (only better).

    West Auckland • Since Nov 2006 • 794 posts Report Reply

  • Tamsin6,

    OK, so now I am EXTREMELY hungry. And I have no cake! Damn you and your cake porn, Dyan….

    London • Since Dec 2007 • 123 posts Report Reply

First ←Older Page 1 2 3 4 5 7 Newer→ Last

Post your response…

Please sign in using your Public Address credentials…

Login

You may also create an account or retrieve your password.