This morning started with discussions on Twitter about IUDs and online dating - not together or with the same people mind you, although that would also be an interesting conversation. I have an IUD, the Mirena, and I swear by it. My doctors are also very happy that I have one right now, it makes one less pill to worry about taking.
Despite a rough night of tossing and turning, I didn't sleep in. I was determined to socialize, to see friends and be out in the world. Pills taken, I collected my supplies and was soon watching cookie press cookies brown in the oven. While they cooled, I liberally applied sunscreen, changed into a less floured outfit and packed up my picnic things (including one of the new umbrellas.) I felt a little dizzy as I waited for @terridcct and @danteofdoom to arrive but soon we were all off to Kirstenbosch Botanical Gardens for the year end writers picnic.
08h30 - I'm up, achy and still tired but going for the bone scan today and then a few days of relative peace. Me telling Dr M yesterday that we weren't going to be seeing her again, has caused a wrinkle with my Discovery benefits. (Mix up with the oncology benefits.) This too will be smoothed out with time.
09h30 - Just I'm about to rush out, a package arrives for me. It's a box from YuppieChef. @AniB has sent me a gift of cupcake decorating gear as a early birthday present and a get well soon gift. It really lifted my spirits. I have awesome friends!
I have been promising myself to get one of these for ages as they really are investment that will last easily 10+ years. When my little Sunbeam was collapsing under the weight of all the cupcakes I have been baking (butter icing is awesome but tough to beat up), I knew the time had come to get one.
Ingredients 100g Dark Albany eating chocolate 1/3 cup (80ml) cream
Method Melt Albany chocolate and cream together over gentle heat and stir until uniformly blended. Leave to cool and thicken. Pour and spread over cake/cupcakes and leave to set.
Ingredients 1.5 cups (150g) sifted icing sugar 3 Tbsp (45ml) Cocoa Powder 0.25 cup (62g) Butter 3 Tbsp (45ml) black coffee or water
Method Sift icing sugar and cocoa together. Cream butter, add icing sugar mixture and beat in, alternating together with coffee or water to make a soft, creamy icing. Use a required.
I have been promising myself to get one of these for ages as they really are investment that will last easily 10+ years. When my little Sunbeam was collapsing under the weight of all the cupcakes I have been baking (butter icing is awesome but tough to beat up), I knew the time had come to get one. 
