Monday madness

in I dip again re watching every frame over and over again,

trying to just remain myself above all but continue to change.

to reach out and touch and slowly trust again.

And forget the pain knowing ts my choice to be happy again also my choice I cud stay the same. 

wallow in blame but whats the point when i can take what I am and start again 




After a string of problems technical mostly, I am Now able to be back blogging and sharing 


Paul xx


The ink had stoped fallled by myself.. At posting daily. somthing stopped me dead in my tracks it is i assume not visbal to the naked eye as I write Iknow this might seem odd even to me.

week 8 the first week since starting this were be it became difficallt were this was started as a happy accident Ididnt want to write to be honest and maybe the novelty had gone glad its not actully the case reading is still coming on allowing me away from daily life which im not glad this week was supossed to be cheese on #favouriterecipe which is a staple food in my life, love it and endvour to catch back upxxx

Glad Im not alone

Up till a few days back I was posting every day with the Start of positive post and things like picture challenges and favorite recipe keeping me busy but ultimately the poetry and stories had dried up and to be honest I was starting to feel I had let myself down, Self doubt number one of life Little curve balls that comes out. Taunting my brain because I hadn’t posted anything really personal for a bit. Dont get me wrong I still was avidly reading thanks to amazon kindle app on my phone and the reader on word press but on the whole my productivity and input level had taken a break and I found myself playing Facebook games then giving myself a hard time for not being on here as much.

last night and tonight have been somewhat almost like a treasure map knowing showing me the way. As I sit here poised for another week I know that whatever happens I’m not alone

Week 4 Chocolate Day 2



Week 4 Chocolate Day 2

  • 400g (14oz) good quality plain chocolate, broken into pieces
  • 400g (14oz) butter, cut into cubes, plus extra for greasing
  • 200g (7oz) caster sugar
  • 200g (7oz) light soft brown sugar
  • 200g (7oz) plain white flour
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • For the filling

  • 4 tablespoons cocoa powder
  • 4 tablespoons boiling water
  • 250g (9oz) butter, softened
  • 1 teaspoon vanilla extract
  • 300g (10 1/2oz) icing sugar
  • To decorate

  • chocolate curls, to decorate
  • chocolate ice cream or whipped cream, to serve

Method Prep:45min  ›  Cook:40min  ›  Ready in:1hr25min

  1. Preheat the oven to 180 C / Gas 4. Grease two 23cm/9in sandwich tins with butter and line with baking paper. Put the chocolate and 400g butter in a large, heatproof bowl set over a saucepan of simmering water. Heat gently until smooth but not hot. Stir together and remove from the heat.
  2. Using a wooden spoon, beat in the caster and brown sugar. Gradually stir in the flour. Beat the eggs and the vanilla extract in a separate bowl, then beat well into the chocolate mixture. Turn the mixture into the prepared tins and spread out evenly.
  3. Bake the cakes for about 40 minutes, or until a skewer inserted in the centre comes out clean. Leave to cool in the tin.
  4. Meanwhile, make the filling and topping. Put the cocoa powder in a small bowl, add the boiling water and stir to form a smooth paste. Leave to cool. Put the butter and vanilla in a large bowl, sift in the icing sugar and beat with a wooden spoon until smooth. Beat in the cooled cocoa mixture.
  5. When the cakes are cold, remove from the tins and sandwich together with half the filling. Swirl the remaining mixture over the top of the cake, then top with chocolate curls.

Week 4 Chocolate day 1

Week 4



download (18) download (17)

For the cake:

  • 125g butter
  • 240g light brown muscovado sugar
  • 4 medium eggs
  • 480ml cola
  • 125g cocoa powder
  • 250g self-raising flour
  • ½tsp bicarbonate soda

For the chocolate buttercream:

  • 200g icing sugar
  • 100g butter
  • 50g cocoa powder
  • 2-3tsp water

To decorate:

  • Cola bottles
  • Red M&Ms

Step 1

Preheat your oven 160°C/325°F/Gas Mark 3 and line 2x 21cm/9inch cake tins with greaseproof paper.


Step 2

Measure out the coca-cola in a jug and leave on the side to stand for 5 mins so it’s not too fizzy when you add it to the mix.


Step 3

In a large mixing bowl, whisk together the sugar, butter and eggs with an electric hand whisk until combined.


Step 4

Gradually add in the cola and cocoa powder a bit at a time taking it in turns, one after the other, until you’ve added it all in. Whisk continuously until combined – make sure you don’t over whisk it. The mixture will be rather wet at this stage.


Step 5

Next add in the flour and bicarbonate soda. Fold this into the mixture with a wooden spoon until completely combined.


Step 6

Pour the mixture into the 2 cake tins, making sure you get an even amount in each. Bake in the oven for 25-30 mins until spongy to touch. You can check they’re cooked the whole way through by poking them with a knife – if it comes out clean they’re cooked, if not pop it back in the oven, checking every 5 mins until done.


Step 7

Leave the cakes in the tins for about 5 mins until cooled slightly. Run a knife around the edges of the tin and turn upside down onto a wire rack, carefully flip the cakes right side up and leave to cool completely.


Step 8

While the cakes cool, prepare the chocolate buttercream. In a large mixing bowl cream the butter and water with an electric hand whisk and gradually add in the icing sugar and cocoa powder. Mix until smooth and combined. If the mixture is too thick, add a few more drops of water. Leave to one side.


Step 9

Decide which cake is going to be the base and which is going to be the topper. Cut the base across the top using a bread knife to make it level.


Step 10

Cover the base in a generous helping of chocolate buttercream, spreading with a spatula or spoon. Pop the top cake onto the buttercream and press down firmly.


Step 11

Spoon the rest of the chocolate mix into a piping bag and pipe swirls onto the cake.


Step 12

Finish by topping each swirl with a red M&M, decorating the rest of the cake in cola bottles.

In response to The Daily Post’s writing prompt: “Places.”

In response to The Daily Post’s writing prompt: “Places.”

When I think of some of the places I’ve been there not that many that have ever  made a Bad impression. After To much time In a Place you can yearn to move on because you have almost been there to long or familiarity has bred contempt in its normal yet  unfathomable way of making the people you love and those that love you completely Alien.

One of my favorite places is being developed at the moment as was sold some years ago I had been there a few times while it was up for sale just to sit out on the ramp felt like I was home. to see It slowly being left makes me feel really sad. Many have said its only bricks but to me it was more than that Its my spiritual home. I fell like I have left something side. In truth I left not much but the memories of Little me Rip little Bethel. The neighbours told me the land had been de consecrated But I DON’T  BELIVE YOU CAN. To me holy ground is holy ground and will always have a piece of me 

The first time I Attended was mothering Sunday 94 and as mentioned in A previous Prompt Transpoter 

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