So I must be honest, this blog post is from a few months ago when I was visiting my husband on tour, but I purely forgot to actually write it, until now! Nashville is always a good time and for a while we did consider moving there. They seem to be a city that's great at having gluten free options and there are a lot of places that accommodate celiacs well. I was only here for a night, so this post is primarily about just one restaurant, so read on if you're heading to Nashville and fancy some Italian food!
So right now I'm not eating chocolate. Every year I give it up for lent and this year is no different. I'm not Catholic or anything, it's just a tradition I started in university and have carried on ever since. It's a good thing. I like to test myself - but it also means I need to find other sources of sugar to help my cravings. Enter the lemon bars. Apologies, my crust looks a little darker in my photos this time because I had run out of white sugar and used brown sugar instead. I also think I slightly over-cooked mine but either way, they're still sticky and soft and chewy and absolutely frikin' delicious and absolutely worth you making at home.
I'm such a contradiction sometimes. For example, I rarely like things with ginger in them; it's just not a spice I appreciate. I'm not a huge lover of a lot of Chinese or Japanese cuisine and I definitely don't like it in my smoothies or juices, but put just a touch of it in something sweet and I love it. Ginger snap cookies? Heyoooo. Growing up I absolutely loved McVitie's Jamaica Ginger Sticky Cake. It was the best of the best. And every so often I get sad that I can't eat it anymore. So, every so often I decide I'm going to make myself one. This time it could have been a bit more sticky, but it was still bouncy as anything and the texture was... textbook. Feel free to add more golden syrup to the recipe. I usually just keep adding in more until I think I should probably stop. I can never have enough golden syrup. Can you?
