Find the memory confront it like a crime
Beat it up
Our clothes and precious things we'll leave them all behind
Just give it up
Forget the painful past
Let go of all you grasp
This is the last I'll ask
To meet me here at dawn
For all the distilling one does as a self-proclaimed aesthete; the collection of moments, memories, the endless yearning, what is important to me sometimes feels like it ends up as a vial of colourless liquid. Pure and precious, but ultimately cold. Still. The tremors, the rich warm tenaciousness of Bird's voice stirs this liquid, draws wide reverberating ripples from its centre. And only in these movements do I begin to detect the opalescent shimmers that escape me on darker days. Too long, it's been too long.
My parents visited Tokyo at the peak of cherry blossom season recently, and viewing the pictures they took made me rue the fact that I gave up the chance to go. I can only imagine how breathtaking it must have been to encounter whole mountains completely blanketed in pastel blooms.
The sweetest thing I find is when people give you things and say nonchalantly, "I just thought you'll like it." Thanks Daryl and Meiling.
perfect with a cup of tea and a good read!
Bread and Butter Pudding
8 slices white bread, well-buttered on both sides with crusts cut off
4 large eggs
1 tsp cinammon powder
4 tbsp white caster sugar, plus extra for sprinking
Preheat the oven to 180°C/350°F.
Grease a 7.5cm ovenproof dish.
Cut the bread into triangles.
Lay the bread over the base of the dish, and sprinkle with sultanas between each layers.
In a saucepan, heat the milk until hot but not boiling.
In a large bowl, mix together the eggs, sugar and cinammon powder then add the hot milk, stirring well.
Slowly pour over the bread and sultanas.
Leave the pudding to stand for 10 minutes.
Sprinkle with sugar and bake in the oven for around 40 minutes until the top is browned and crispy.