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update
1) I saw Sherlock Holmes: A Game of Shadows and liked it hugely. It had a better story than the first one, the distinctive visual feel seemed more . . . integrated, or something, and it was slashier, with much less attempt to paste heterosexuality onto Holmes. It was not free of problems, notably (spoiler!) (skip) randomly killing off Irene Adler--I wasn't sorry to see her go, but I'd rather she'd been written off in a non-fridgey way. But overall it was great fun.
2) My Yuletide story has been sent to my beta.
3) As I was working on the Yuletide story, I noticed a Thing in the source that I'd never noticed before, which I'm very eager to talk about, but that'll have to wait until after the reveal, I guess.
4) I made this gingerbread cake yesterday. I used over twice as much ground ginger as the recipe called for, plus about a tablespoon of fresh grated ginger (added along with the lemon zest) and a bit less cinnamon. It's yummy. Especially with lemon curd, which I acquired on impulse a few days ago.
ETA: I didn't bother with the frosting; it didn't strike me as necessary. And if you make this, you might want to line the bottom of your pan with greased parchment paper or aluminum foil. My cake stuck to the bottom of the pan a bit, which was sad.
2) My Yuletide story has been sent to my beta.
3) As I was working on the Yuletide story, I noticed a Thing in the source that I'd never noticed before, which I'm very eager to talk about, but that'll have to wait until after the reveal, I guess.
4) I made this gingerbread cake yesterday. I used over twice as much ground ginger as the recipe called for, plus about a tablespoon of fresh grated ginger (added along with the lemon zest) and a bit less cinnamon. It's yummy. Especially with lemon curd, which I acquired on impulse a few days ago.
ETA: I didn't bother with the frosting; it didn't strike me as necessary. And if you make this, you might want to line the bottom of your pan with greased parchment paper or aluminum foil. My cake stuck to the bottom of the pan a bit, which was sad.
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I do have one suggestion for best results with this cake: line the bottom of the pan with greased parchment paper or aluminum foil. When I made it the bottom of the cake stuck a bit even though the pan was very thoroughly greased.
Oh, and I didn't bother with the frosting; I think it's overkill, especially if you're going to be serving the cake with creme fraiche or lemon curd or anything.
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I am very, very, very cross right now. (But also glad I spoiled myself for it.)
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Gah, I need to start holiday cooking. I promised to make gingerbread and tiger cake, and I guess convention dictates there should be an actual dinner, too.