[the making of St Brigid, from Jaboopee]
And then I appeared in the current issue of House & Home, defiantly disregarding the state of the nation to talk about myself. Paul Sherwood, the photographer, was an easy and affable presence about the house and made even our wellington boots look glamorous.
[House & Home, Nov/Dec 2010]
St Brigid was finished by then, I gladly heard, and I promised Elaine I'd rally the imaginary women of the parish to hold a cake sale to pay for a bus (the Mosaic-Mobile, we'd call it) up to Dublin to admire it. The imaginary women would show up with their crumbling rice krispie buns and banal scones* and there I'd be modestly brandishing my magnificent chocolate cake, one euro a slice.
*the imaginary women are really very good bakers
8 oz caster sugar
8 oz flour (plain or self-raising)
1 teaspoon bread soda
2 oz cocoa powder
250 ml milk
juice of half a lemon
Beat together the butter and sugar until pale and fluffy. Beat in the eggs, then add the flour, bread soda and cocoa, alternating with the milk. Add the lemon juice and mix. Spoon into a tall 20 cm (or so) round cake tin (lined and greased) and bake at 180C/350F/Gas mark 4 for an hour. Allow to cool, remove from tin and adorn as you wish.