endelig endelig tilbage igen

oh Bb. you are stink for posting.
whipping out the tuesday haiku faster than you can say "dont you have better things to do"...

for costing so much
personalized m&ms
taste like normal ones

i think i can be proud of that one.
in related news, my personalized m&ms arrived yesterday. and wouldnt you know, they are just m&ms with our names on them. i dont know what i expected. maybe glory. kind of like in nacho libre at 0:48 into this clip. we are all wanting what we cant have, i guess.

john and i were on samsø this last weekend. the ultimate in hygge, where we spent the days just cozying ourselves and taking it slow. the plan was simply to relax, and we achieved our goals with ample success. we arrived late on friday night, spent saturday on the beach and biking around the island, and got a coffee and saw the sights on sunday. an early-morning return to copenhagen on monday, and now i am writing to you from my apartment on tuesday which smells like cockatoo cake, because i am making a few layers for the wedding.

anyway. check the pictures here if you havent already beheld the majesty.

for adventurers at home, here is my wedding cake recipe:

Cockatoo Cake a lá Reb
based on hummingbird cake, but with mango instead of banana,
which makes it lighter and more exotic...

3 cups / 7.1 dl flour
1 teaspoon baking soda
1 teaspoon salt
2 cups / 4.7 dl sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup / 2.3 dl vegetable oil
1.5 teaspoons vanilla extract
1 8-oz can / 2.3 dl of crushed pineapple, undrained
1 large mango, finely diced (appx. 1 cup / 2.3 dl)

- mix the dry ingrediants in a large bowl
- beat the eggs in a separate bowl; add oil
- stir the wet ingredients into the dry ones until the dry are moistened; dont beat them
- add the vanilla, the pineapple and the mango

- pour the batter into your pans. there is enough for either:
3x9-inch rounds (to make a thin three-layer)
1x6-inch round and 1x9-inch hexagonal (to make a small, chubby double-decker)
2x8-inch rounds (to make a tall two-or-three layer)

- bake at 350F / 177C for 30-45 minutes, depending on pan size

Cream Cheese frosting
to put between the layers and over the final cake

1 8-oz / 225g cream cheese, softened
1/2 cup / 1.2 dl butter or margarine, softened
16-oz / 4.7 dl powdered sugar
1 teaspoon vanilla extract

- beat the creamcheese and butter at medium speed with an electric mixer until smooth
- add powdered sugar in small amounts, beating at low speed until light and fluffy
- stir in vanilla

...and this is what is going on in my house. yay hooray.

off to clean. my little bro greg and his best friend jimmy are flying in to cph tomorrow, spending the night, then jetting off to france to watch the lé mans...and then turning around again to come to my wedding. still have lots to do in the way of planning and organizing...and weight-losing and tanning and whitening and whatever, it never stops...but i am having a lot of fun.

watching // jurassic park, an old fave
listening // "keep the streets empty for me" - fever ray