Getting a daikon in my vegetable box was met with a little ooooh, now what might I do with that? I’d never cooked with them before, hadn’t seen any recipes and quite possibly I wasn’t sure I’d even eaten any before either. Hooray for delivered vegetable boxes I say, because it completely gets you out of any cooking ruts you might have accidently fallen into. It’s now a vegetable I actively seek as, in this super simple pickle form, well it’s quite delicious.

Little sprigs of lavender are constantly gracing my kitchen window sill. We have a prolific bush out front that produces and produces. Easily adding a little purple distraction to an other wise messy and cluttered tiny kitchen. Distractions like these are most welcome.

Now it had been awhile since I had made Sri Lankan Love Cake. Quite awhile. My love for anything Sri Lankan orientated hadn’t dwindled since I had last baked it, so there was a certain amount of nostalgic mixing on putting the cake together. I had scrubbing elephants in a river to think of, small beach side swinging hammocks to fondly recall and food. Rather a lot of delicious food, that really is something else.

Love Cake recipes seem to vary a fair bit, and as I’ve never actually eaten anyone else’s Love Cake, (sounds slightly raunchy doesn’t it) I’m really not sure how my version (s) compare. Online recipes seem to have rather a lot of eggs, which I haven’t used quite so much here. I have tweaked it a little bit since the last time I baked it though, and using the rose petals rather than rose water. I like this edition a little better and visually, well it’s hard to take a bad picture if something is sprinkled in icing sugar and showered in rose petals….I think even a sausage would look good with that combination.