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It could be better…

I am still using my daughter’s MacBook. The laptop I ordered came with an incomplete charger. I contacted the seller. They sent me another charger. It doesn’t fit. I want to send the whole lot back. They need to take up to 48 hours and will email me.

My consumer rights are being breached, but when you are on a very slow ‘chat’, it is less frustrating to just go with the flow.

Flow is one thing I don’t get with a MacBook. No moving effortlessly from one tab to another, copy and pasting, highlighting. Well, I can highlight on this. I just hate Apple. They use cheap Chinese labour, and I detest that. South Korea is at least a vague democracy, with human rights.

I missed a zoom meeting with SWASFT because of all this. I am so embarrassed but my boss is so sweet and laid back.

On Monday night I fell asleep within minutes of going to bed. I woke at 5.30 and napped in the middle of the day. Wednesday night I woke at 2am and fell asleep at 11am. I need to get a handle on my sleep. But my neurological disease needs controlling and that makes me very tired.

I’ve skipped three poetry zoom events. I guess I’m feeling my introversion at the moment. I am an introvert, but can extrovert fairly comfortably except in a group. It’s known as maturity. Being able to do both. In my teens I never said a word.

So now I need sleep and to rest.

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Dairy Free Apple Cake…

I thought I would share a simple, quick recipe which is lovely to eat in autumn due to the mix of spices and olive oil which give it a warmth. I’ve used cups as measure as I wrote it down when I lived in the States, equal to 4oz.

It makes a loaf of 9”x 5”.

  • 1 cup mild extra-virgin olive oil, plus more for tin
  • 1/2 cup plus 2 tsp. (100 g plus 10 g) granulated sugar, plus more for tin
  • 2 sweet apples, such as Golden Delicious or Gala
  • 1 tsp. ground cinnamon
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. ground cardamom
  • 1/2 tsp. ground ginger
  • 1 1/2 cups (185 g) all-purpose flour
  • 2 tsp. baking powder
  • 2 large eggs
  • 2 egg yolks
  • 1/2 cup (100 g) (packed) brown sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. kosher salt

Preheat oven to 350°F. Pour about 1 Tbsp. oil into a 9×5″ loaf tin and coat bottom and sides with fingertips. Sprinkle granulated sugar onto sides and bottom of pan to lightly coat.

Grate apples, peel and all, on the large holes of a box grater. Gather apples in a clean kitchen towel and wring out excess liquid. You want them as dry as possible when they go into the batter

Whisk cinnamon, pepper, cardamom, and ginger in a medium bowl.

Transfer 1/4 tsp. spice mixture to a small bowl; set aside. Add flour and baking powder to remaining spice mixture and whisk to combine.

Whisk together eggs, egg yolks, brown sugar, vanilla, salt, and 1/2 cup granulated sugar in a large bowl. Continue whisking vigorously until lightened in colour and thickened. Whisking with one hand and pouring with the other, slowly stream 1 cup oil into egg mixture until combined.

Gently fold flour mixture into whipped eggs with a flexible rubber spatula just until combined, taking care not to overmix.

Fluff up grated apples and scatter over batter. Gently fold to incorporate.

Transfer batter to prepared tin; smooth top. Add 2 tsp. granulated sugar to reserved spice mixture and mix to combine. Sprinkle spiced sugar evenly over top of batter.

Bake cake until deep golden brown and a tester inserted into the centre comes out clean, 60–70 minutes. Let cake cool in tin. Run a butter knife or offset spatula along edge of cake to loosen and invert onto a plate.

Cake can be made 3 days ahead (the flavour gets slightly more intense each day). Store in an airtight container at room temperature.