So there I was, feeling just a tiny bit pleased with myself having had a busy, reasonably productive and effective day – and less than a week from having basically organised this – efficiently making home-made pizza from scratch when the other half came home and started tidying up the kitchen.
‘Don’t throw away the flour bag because there’s just enough left to dust the counter when I roll out the pizza dough,’ I said.
‘We’re having pizza made with self-raising flour?’ he asked.
For anyone else who might like to combine starting too many cycle campaigns with a fair helping of absent mindedness, I can now report that pizza made with self-raising flour is perfectly edible. And a great way to remind myself that – getting 3000 cyclists out on the streets of Edinburgh or not getting 3000 cyclists out on the streets of Edinburgh – I’m still just as scatty as I was ooh, a week ago.
* I am indebted to Gaz Hunter for the title, via Twitter (where else)
Nice to see that you haven’t been changed by success…
In the states, we call it “self rising” flour, but “self raising” makes more sense grammatically, which does not make a jot of difference one way or the other. . . . All of which raises a usage question: In the UK does bread “rise” or “raise” when the little yeasties are left to their own devices?
OT, but have you seen the flim The Flying Scotsman, it is on BBC2 at 11.30pm on Monday night. I saw it once and found it very interesting.
John
Kim – well, you knew that anyway
WOL – I think it rises.
John – I’ll have to keep an eye out for that. Though it’s a bit past my bedtime…