In few hours time, the bells will ring to usher another new year. Obviously night clubs will be packed. Similar to the scene on the streets. The only one thing on my mind is watching a movie and having a glass of wine. I'm done and over with partying, spending lots of money, being with so called good friends and jumping high up to the sky to celebrate New Year.
With each year passing by, my circle of friends is shrinking. It's okay. I treasure the few close ones and am happy that way. While on social media the numbers of fans, followers and friends is about popularity, in real life it doesn't mean anything. It is also a norm these days to openly announce on how fantastic and amazing the previous year has been. Otherwise, none will be impressed.
Certainly I prefer to be honest. Its been quite a challenging roller coaster ride. Beginning of the year, changes took place at work. I was under tremendous pressure and hated that I reported to a super-duper "uncivilized" boss. While I was trying to cope, I met with a death defying accident. Thank god I escaped but my car was permanently put to sleep. In between, family problems cropped up and since my job was killing me, I quit. Travelling was put on hold except to Hokkaido.
Regardless of all that, I count my blessings for being married to a wonderful matured man. Because of him, I am still in one piece. Hopefully the coming year will not drain off my energy and emotions. I am currently working on a project and sincerely wish it will bring the returns. I continue to be positive about life and let me share the good vibes with all of you too. To usher the New Year, let’s clap and welcome it sweetly with this soft spongy lemony cake, a twist to the previous Lemon Cake.
HAPPY NEW YEAR all you great people.
180g soft butter
150g caster sugar (add more if you like)
3 eggs - room temperature
300g all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp lemon zest
200g buttermilk (otherwise mix 1 tsp vinegar/lemon juice with the same amount of milk)
Sift flour with baking powder and baking soda.
Cream butter and sugar till soft and fluffy.
Add eggs one at a time and continue creaming to incorporate.
Mix in lemon juice.
Fold buttermilk and flour alternatively.
Tip into a greased baking pan.
Bake at 170C for about 50 minutes or until cake is cooked.
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