I picked Choppy up and ran back to the house - again yelling at Myles. He still didn't hear me until I actually got to the house. I removed the tick with a special device and began giving her some water. She threw up on me and then farted. A few seconds later she died in my arms.
So that is that - I am the Angel of Death!
You might be feeling sad so I will share my Cheery Ripe Cake recipe with you. I have been playing around with the ingredients for this Karangi favourite and have mastered it. People may remember my first attempt with this old family recipe - I forgot to cook it! Or more to the point I didn't know I was meant to.
1 Packet of cheap biscuits
100g of melted butter
3 tspns of cocoa
2 cans of sweetened condensed milk
200g of glaze cherries, chopped
3-4cups coconut
dash of red food colouring
50g of copha
1 family size dark chocolate bar
Crush up the biscuits into really small pieces. Add the butter and cocoa to the mixture and then press into a greased spring form round tin. Place in refrigerator until the base has set - add more butter if your mixture is dry.
Mix the condensed milk, cherries, coconut, and food colouring in a bowl. Mixture should be stiff so add some more coconut. Spoon into the chilled tin. Bake in the oven at 180 degrees for 30 mins or until parts of the top are slightly brown and the mixture seems set.
In a double boiler or heat resistant bowl over boiling water add the chocolate and copha until the mixture is runny. Poor over the the top of the cake. Place the cake in the refrigerator for a couple of hours until the chocolate has set.
Remove from the fridge and use a hot knife around the side of the cake and then release the spring form tin.
Dust over some cocoa powder and your cake is done!
