Mags, cakes & pointe shoes

It’s been a busy few weeks. I’ve been on social media constantly, just not as me 🙂 And by the time I find the time to be ‘me’, I am all tweeted out. 

The publishing firm I am contracting at has bought another magazine, and of course, until the lawyers checked everything and the contracts were signed, we had to keep schtum! However, it didn’t stop the frenzied calculations and planning happening in the background. This week, I get to comb through all the data and make some sense of it. Nerd alert: this is my happy place, so don’t feel sorry for me. The absolutely gilding-of-the-sugar-lily-atop-the-iced-cake? I am now supporting not one, but TWO, of my favourite magazines. I am almost sick with delight. It’s deeply satisfying to know that I had a small part in enabling the company to get to a position where it could buy another magazine, but the biggest win is working with not one, but two, incredibly creative, intelligent teams. Pinch me! 

39579_1457211161286_1891862_nOn a personal level, I’ve been prepping for DD turning 10. Ten. Double digits, baby. Anyone who says age is just a number has never seen my child turn 10. The countdown started weeks ago. I did not realise this was going to be such a huge deal for her. She has been changing slowly and steadily over the course of the school year, taking on more responsibility for herself and it has been wonderful (and heart-breaking) to note. Her ability to navigate the Tube system and central London still stops my heart. She is a city kid now. Dance is taking more of her energy and focus, as she is readying to go en pointe. It almost seems too soon; when did my little wannabe ballerina morph into this poised classical dancer?

Her excitement about turning ten has not worked its way to her gift list. She’s still pretty laissez faire about what she receives or does on the big day. She just wants a madeira cake (that’s pound cake to you Americans and sandkage to the Scandinavians) for Saturday breakfast, so I am working on gluten-free adaptations so I can share a slice with her. My first experiment has gone so well that I’m just going to stick with it for Saturday, and make a peppermint & caramel fridge tart for back-up. I will post the recipe with some measurements soon.

For now, it’s back to recorded episodes of Madam Secretary and catching up on reading my favourite blogs; I’m woefully behind!

 

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