Sometimes I wish I could go back in time and just start again.

My delicious breakfast, French toast with brioche and some slices of smoked salmon, washed down with a glass of juice. This was an attempt at self-care on a weekend. Also time to think about the past few weeks and months and what was going to change in the future.

I’ve had a some experiences in the past few weeks and months that I just don’t want to relive again in any form. At the moment it’s all a bit too much.

Randomly calculating how much butter to add to the small amount of icing sugar that I had left, to make a butter icing topping and filling for my Sunday morning carrot 🥕 cake

However as I know, I cannot erase the past, there is no blank slate scenario that ends well. So I’ll have to take ownership for the things that are under my control and reflect on and modify my reactions to the other situations.

In the meantime, I continue to bake for its soul soothing properties.

I made a carrot cake for a much loved friend and her family. I hope they liked it as much as I loved making it.

Preparing a tea party for my friend and her family

My friend is British Chinese and brought with her a lovely moon cake 🥮 which she cut in tiny slices that we all shared. I’m not quite sure why I didn’t take a picture, maybe I was enjoying the moment too much! It warmed my heart for her to bring and share this cake with me and this one act seemed to neutralise all the bad things that have been happening over the past few weeks.

So I’m going to view the bumpy ride I’ve just had, the uncomfortable season I’ve just experienced as fodder and fertiliser for new growth, the wake up call for a new way of being.

Onwards and upwards Francesca.

For the Carrot Cake:

* I used real eggs in this recipe

Buttercream icing

200g icing sugar

100g butter

1 tablespoon orange juice

1 teaspoon vanilla extract

Recipe from:

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