Number of anagrams in this week’s Guardian Quiptic crossword (No. 277, Don Putnam): 6 (+1 that was part anagram, part sandwich). Different setters seem to like various combinations of clue-types. While it’s very satisfying to get an anagram, I sometimes feel a little cheated if it’s gotten too easily. Or really frustrated if I just can’t see it, however many times I move the letters around in a circle. Some people are never happy…
Clue that tickled: Unplanned, like a bun in the oven? (4-5)
Highlight to see answer:
Encouraging kimono use
From BBC news: Kyoto rewards kimono wearers
What a shame I don’t live in Kyoto. My recent kimono acquisitions are just begging to be worn oot and aboot. I think it’s a smashing idea to provide an incentive to dress up in traditional attire. The kilt is still very much in use in Scotland, although not on a daily basis. Most Scottish men wear kilts at weddings, funerals, and even graduation ceremonies. They don’t all own one though; there’s a fantastic rental trade that makes it a lot more affordable. To kit yourself out fully with a brand new kilt and accessories (jacket, shoes, sporran, special kilty hose, flashes) costs upwards of £700 nowadays.
That pales in comparison with ‘proper’ Japanese kimono. Debutantes in Japan pay around £500 just to rent a furisode (with those characteristic long, flappy sleeves) for a day. Second-hand kimono (plural, same thing as sheep) can be acquired from flea market and internet traders for a great deal less, but I understand it’s something of a taboo in their culture to re-use kimono. All the better for those of us non-Japanese who are simply fascinated with the beauty and intricacy of these works of art.
Cake and troll
Scoffalophagus, if I may say so meself. It’s quite tangy, with a bitter bite, and extraordinarily moist. Yum. Paired with a plain ice cream, it makes for a really scrummy dessert.
Technorati tags: cake, chocolate, clementine, recipe.
Easy-peasy Clementine Cake
- Prepatory stage for super-easy-to-make clementine cake: cover 4 small clementines with water, boil for 2h, cool, pulp, reserve.
- Beat 6 eggs, and add: 225g caster sugar, 250g ground almonds, 1tsp baking powder.
- Stir in clementine pulp.
- Bake in a lined springform tin for 1h at 190degC (cover with parchment/foil at 40min or the top burns).
- Grate 100g of Maya Gold chocolate (G&B, or other orangey-dark chocolate slab) on cake straight out of oven. Wait till it cools to remove it from the tin.
Recipe originates from Nigella Lawson, courtesy of G&B’s chocolate recipe book.
Technorati tags: cake, clementine, recipe.

