Favorite Shots: England Bakes

Many restaurants in Britain have pretty average fare as far as baked goods are concerned. If you come into a pub or cafe around closing time, you can usually see a film of plastic wrap covering yesterday’s carrot cake for tomorrow’s customers. It’s like their attitude is, “I made this cake from scratch, and Imma dang well keep it around ‘til you eat it. Don’t disappoint me, now!”

The thing is, no one really minds. It is still awesome carrot cake, even if it is a few days running. Plus, they serve it on a cute plate, and no one can say anything against a nice looking piece of cake. This cake was real good. The icing was orange-scented. My friend bought it, but I decided against it, fearing it would make me pine for the fabulous carrot cake a while back. Seriously, I can taste that cake right now. If I wasn’t afraid of gutting up my fingers grating carrots, I would go make that right now. P.S. Did I tell you I nicked my thumb knuckle peeling butternut squash in October? Which gives me scars on every finger but the middle one on my left hand.

At least I still have blue blood,



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