Why they need pick-ups in Alberta.

I have been back for some time now, but haven't taken time to blog. Let's hope this is me back in the saddle again. As you may have gathered, I was in Alberta for little over a week.

Going back to food, I have killed my starter, while the spontaneous barm is safe in the fridge. Luckily I sent some of my starter off with a friend, so I may have to beg some back from him later.

I am starting to work on pastillage for my cakes. The porcelain white bowls are drying on the counter today. You will see some of them soon. the pastillage is very nice to work with - such a lovely satin a finish. The only problem is that it dries out very quickly, but more on all that later.