It is once more the season of #marmalade.

For those of you following me for #daylightbot hello! And there’s an actual human behind this account which is why it’s out on bots in space. I occasionally toot actual content, too. Anyway, here’s the sea at 8am today.

Cinder toffee. And with this my present construction is concluded.

Like I do every Christmas, I made some sweets. #chocolate
Raspberry shard; ginger, lemon and amaretto; coffee; apple and rum; almond; tamarind and blue cheese; Cointreau and cardamom; blackcurrant and caraway; miso caramel; raspberry champagne; orange crispie; and salted honey.

I don’t do Spotify because I like my albums in the order they were produced, and also on CD. So have a sticky toffee pudding that I made to use up some caramel that was a bit too runny.

Focaccia. I filled this with stuffing, Brie, cranberry sauce and watercress salad as a dry run for a Christmas sandwich. It was - and I don’t say this often enough about my own food - chuffing amazing.

Going through old, daft little sketches.

These are the special order #handmade #chocolates that I did for Xmas last year. I love making sweets, it’s a creative outlet where I can do whatever I want and know the results will be delicious (fagvo “delicious” but generally speaking pretty bloody good) and I get to see people who are used to big boxes of processed sugar and fats actually eat good confectionery.

The ghost of a sysadmin.