My cake baking process started by shelling 350g pistachios.  As enjoyable as it was, it is a labour of love, and that's what cooking is.  As I had quite a lot to do today, the process went on and off all day.  Baking had been on my mind since last week so I knew I had to listen to that voice.  I carefully measured out my ingredients, zested and squeezed my lemons, greased my tin and separated 4 eggs.  Finally I had a fragrant pale green speckled batter to put in the oven.  When the cooking and cooling time was over, I carefully unmoulded my long awaited lovingly cosseted prize, and this happened:

You can imagine my disappointment!  I was reminded why I hadn't baked for quite a while - if it wasn't perfect, what's the point?  How was I going to give THAT to people?  Then I got creative again, I could dot the leftover pistachio halves on top along with a few blueberries, maybe some slices of orange - make a feature out of a **** up and all that.  

As soon as my cake came out of the oven, I threw in some chicken with garlic, honey and lemon, made an orange salad, cooked some asparagus, it was definitely a cook fest and I've got that out of my system for now.  I didn't get my practice done, this felt more important today, a reminder of how many parallels there are between cooking and music - one false pinch and it's ruined, or maybe that's where genius lies, in that extra accidental pinch.  There is also an element of taking care of myself.  As I read the recipe I noticed it was Moroccan influenced and that was when I realised the underlying theme.  A couple of years ago I had a thing about Spain and had to eat Spanish food.  A lot.  For about a month.  Tapas, pimentos, chorizo (how DO you say that?  At the moment I'm saying "chorit-zho" and not "choreeeee-zo") and I experimented with a variety of paella recipes. I listened to Flamenco music and watched Almodovar films.  I needed a holiday.  I couldn't get to Spain so I brought Spain to Yorkshire.  Soon I might make a tagine and get some preserved lemons, harissa, rose water...

Anyway, I just scraped the (best) bits from the bottom of the tin and it tastes absolutely amazing!