Floods and such

Joburg's weather has been miserable for the last three days. We all thought summer was on its way in and then this cold front arrived.

To make matters worse, I arrived in the office yesterday morning to find it wet. Very wet. Why? Because the twits in the office next to ours (one of only two offices on the floor to have a kitchen INSIDE their office - the rest of us all share one outside) put the plug in their sink and left the water running for THE WHOLE WEEKEND. Morons.

Of our six rooms, three are soaked. The storeroom was hit worst. And, of course, it's the worst room that could get wet. We've lost some packaging (very expensive to print), but the stock is fine. We've managed to save most of our job bags, and our server miraculaously kept going, despite sitting in two inches of water for two days.

Today is cold, though, and we have to keep the windows open to get rid of the damp-carpet stench that pervades every corner of the office. Blegh!

But... tomorrow is my birthday. Yes, that is a loud and clear statement to be translated as, "Please stop by and say 'Happy' tomorrow, k?"

Oupie and Lilly are up from the coast, so I'll get to see them and the immediate family (very appropriately named, seeing they want everything to happen immediately) for supper.

I've baked two yummy cakes - one for life group this evening and one for the office tomorrow. A coffee sponge cake with butter cream icing, and a marshmallow-frosted devil's food cake. Mmmm... I'm very impressed with myself ;-)

I've tagged the recipe for the marshmallow frosting on at the end, seeing Angel dumped on me for not adding it the last time I mentioned it.

The birthday event on 31 Aug is now a picnic outing (we have realised that you aren't allowed to braai at the dam). I'd love you all to come. Also, please everyone tell Ruby that she MUST come, seeing she's debating it.

Right... I'm off to freeze my butt off (actually, that would be quite useful) in my sopping office. Should be fun.

Marshmallow frosting:
Ingredients:

• 15 ml golden syrup
• 65ml water
• 100g castor sugar
• 2 egg whites

Heat the water, syrup and sugar on the stove. Bring to the boil and allow to boil until it reaches hard-boil stage (if you don't have a candy thermometer, drop a little into cold water to test). In the meantime, beat the egg whites until they form stiff, white peaks. Once the syrup mixture is ready, remove from the heat, and pour into the eggs in a thin, continuous stream while beating. Beat for a further 8 to 10 minutes. Pipe onto cupcakes or cake and decorate with sprinkles or glitter.